Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Summer Sauté Fill 1 Created with Sketch.

with Fregola Sarda & Buffalo Mozzarella

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories

Summer has a particular flavor. Lush and robust, the produce that grows this time of year requires almost nothing. Just a quick sauté, a little bit of seasoning, a few sprigs of fresh herbs (and, of course, some fresh mozzarella to bring it all together). We designed this recipe to highlight our favorite summer vegetables, and to let them speak for themselves.

fresh
ingredients
Summer Sauté with Fregola Sarda & Buffalo Mozzarella
Title
  • 6 oz Romano Beans
  • 4 cloves Garlic
  • 4 oz Buffalo Mozzarella
  • 3 oz Sweet Baby Peppers
  • 1 bunch Basil
  • 1 ear Corn
  • 1 Yellow Onion
  • ¼ lb Cherry Tomatoes
  • 1 cup Fregola Sarda
  • ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the Romano beans into 2-inch pieces. Peel and smash the garlic cloves. Tear the mozzarella into small pieces. Trim off and discard the stems of the peppers. Pick the basil leaves off the stems; discard the stems. Remove and discard the husks and silks from the corn. Cut the kernels off the cob; discard the cob. Peel and small dice the onion. Cut the tomatoes in half.
Cook the fregola:
2 Cook the fregola:
Add the fregola sarda to the boiling water and cook 12 to 15 minutes, or until tender. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper. Set aside as you continue cooking.
Toast the garlic:
3 Toast the garlic:
While the fregola cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic and cook, occasionally tilting the pan away from you to coat the garlic in oil, 2 to 4 minutes, or until golden.
Sweat the aromatics:
4 Sweat the aromatics:
Add the onion and as much of the red pepper flakes as you’d like (depending on how spicy you’d like the dish to be) and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the onion is softened and fragrant.
Add the vegetables:
5 Add the vegetables:
Add the tomatoes, Romano beans, corn, baby peppers, half the basil and ½ cup of water. Season with salt and pepper and cook, stirring occasionally, 8 to 10 minutes, or until the vegetables are tender. Remove from heat and season with salt and pepper to taste.
Plate your dish:
6 Plate your dish:
Divide the cooked fregola between 2 dishes. Top with the sautéed vegetables and mozzarella. Garnish with the remaining basil. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Cut the Romano beans into 2-inch pieces. Peel and smash the garlic cloves. Tear the mozzarella into small pieces. Trim off and discard the stems of the peppers. Pick the basil leaves off the stems; discard the stems. Remove and discard the husks and silks from the corn. Cut the kernels off the cob; discard the cob. Peel and small dice the onion. Cut the tomatoes in half.
2 Cook the fregola:
Add the fregola sarda to the boiling water and cook 12 to 15 minutes, or until tender. Drain thoroughly and return to the pot. Stir in a drizzle of olive oil and season with salt and pepper. Set aside as you continue cooking.
Cook the fregola:
Toast the garlic:
3 Toast the garlic:
While the fregola cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic and cook, occasionally tilting the pan away from you to coat the garlic in oil, 2 to 4 minutes, or until golden.
4 Sweat the aromatics:
Add the onion and as much of the red pepper flakes as you’d like (depending on how spicy you’d like the dish to be) and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the onion is softened and fragrant.
Sweat the aromatics:
Add the vegetables:
5 Add the vegetables:
Add the tomatoes, Romano beans, corn, baby peppers, half the basil and ½ cup of water. Season with salt and pepper and cook, stirring occasionally, 8 to 10 minutes, or until the vegetables are tender. Remove from heat and season with salt and pepper to taste.
6 Plate your dish:
Divide the cooked fregola between 2 dishes. Top with the sautéed vegetables and mozzarella. Garnish with the remaining basil. Enjoy!
Plate your dish: