When posting about food i never miss an opportunity of names dropping – of ingredients that is. Last night had a chance to do it again – piquillo peppers, manchego and fregola together made a nice and quick dinner of piquillo/shrimp dip and should i say fregolotto.
A piquillo dip was initially planned to be made with a crab but Whole Foods was out of the latter so i set up on wild Key West shrimp, not a good choice for which i’m still kicking myself. Two reasons – this shrimp has some strange medicinal taste to it, and second i spotted skate wings at the store but was too in a hurry and fixated on shrimp to realize that skate would be a wonderful substitute for crab, much better than shrimp! Well it’s a good enough dish to experiment some other time with more appropriate ingredients. And it’s quite simple to make – 1/4 cups each of mayo and creme fraiche, 3/4 cups of grated manchego, some chopped parsley and chives, a dijon mustard to taste (start with a 1 tsp), and maybe some lemon juice; mixed in crab meat, poured into a medium gratin dish, topped with piquillo strips (about the contents of a small jar), sprinkled with more grated manchego and broiled, about 5mins until the dip is heated through.
For fregolotto – boil a cup of fregola, add some heavy cream and keep warm. In the meantime brown 2cups of corn kernels (off season i usually use frozen organic ones), add about 1/2 lb of asparagus sliced into thin rounds (about the size of corn kernels), a splash of white wine or chicken stock and cook covered until asparagus is done, matter of mins. Add fregola, maybe some more cream and warm up.