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Summer Sauté

with Fregola Sarda & Buffalo Mozzarella

Summer Sauté with Fregola Sarda & Buffalo Mozzarella
Makes
2 Servings
Nutrition
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Check back soon for nutritional information.
Group 2
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.

Summer Sauté with Fregola Sarda & Buffalo Mozzarella ingredients
  • 6 Ounces Romano Beans
  • 4 Cloves Garlic
  • 4 Ounces Buffalo Mozzarella
  • 3 Ounces Sweet Baby Peppers
  • 1 Bunch Basil
  • 1 Ear Corn
  • 1 Yellow Onion
  • ¼ Pound Cherry Tomatoes
  • 1 Cup Fregola Sarda
  • ¼ Teaspoon Crushed Red Pepper Flakes
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

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: