Creamy Saffron Fregola with Braised Zucchini, Lemon and Toasted Hazelnuts

Instructions

1. 1

   1. Warm the vegetable broth over low heat. Place the saffron threads in 2 tablespoons of the hot broth and let them steep for 5 minutes while you prepare the rest.

2. 2

   2. In a large skillet or wide saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the zucchini with a pinch of salt and cook for 6-8 minutes, stirring only once or twice, until golden and tender. Add half of the lemon zest, toss for 10 seconds, and transfer the zucchini to a plate.

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   3. In the same pan, add the remaining tablespoon of olive oil and the butter. Add the shallot and cook for 2-3 minutes over medium heat until translucent. Add the garlic and cook 30 seconds more.

4. 4

   4. Add the Sardinian fregola and toast it for 2 minutes, stirring so it is well coated in the fat and develops a light nutty aroma.

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   5. Pour in the dry white wine and let it simmer for 1-2 minutes until the alcohol has almost completely evaporated.

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   6. Add one ladle of hot broth along with the infused saffron. Cook over medium heat, stirring frequently. Continue adding the remaining broth little by little over 12-15 minutes, waiting until the fregola has absorbed most of the liquid before adding more, until it is al dente and silky.

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   7. Lower the heat to minimum. Add the heavy cream, grated pecorino, lemon juice, black pepper, and most of the basil. Stir for 1 minute until creamy and smooth.

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   8. Return the zucchini to the pan and fold it in gently for 1 minute to warm it through without breaking it apart. Taste and adjust with the remaining salt if needed.

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   9. Divide the fregola among shallow bowls and finish with the toasted hazelnuts, the remaining lemon zest, the reserved basil, and a little extra pecorino if desired. Serve immediately.

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    10. If you prefer to warm the plates before serving, heat them for 5 minutes in an oven preheated to 80 °C / 175 °F, then plate the fregola right away.