Fregola With Potatoes & Celery

• 2 ounces pancetta, minced (recipe calls for 2 ounces of lardo or the pancetta)
• 1 -2 tablespoon extra virgin olive oil
• 1 small onion, minced
• 2 celery ribs, thinly sliced
• 1 large garlic clove, minced
• 2 tablespoons minced Italian parsley
• 1 quart water
• salt and pepper, to taste
• 34 cup fregola pasta

1. Put lardo or pancetta and olive oil in a pot.
2. If using pancetta use 2 tablespoon of olive oil.
3. Cook over low heat until the fat is render out and meat is crisp.
4. Add onion, celery, garlic and parsley.
5. Cook for 15 minutes until soft.
6. Add water and potatoes, bring to a gently simmer, add salt and pepper .
7. Cook potatoes until tender, about 20 minutes.
8. Add fregola pasta, partkt cover and simmer for 15 minutes or until fregola is tender.
9. Taste and adjust seasonings.

pancetta, extra virgin olive oil, onion, celery, garlic, italian parsley, water, salt, fregola pasta

Taken from www.food.com/recipe/fregola-with-potatoes-celery-456069 (may not work)