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Chef of the month

Chef Juan Salmeron, Ballast Point Long Beach

Fregola infuse with Mole,Di Stefano Burrata Chile Relleno, Chipotle Creamed Ricotta


For Fregola

  • 1 cup: Dry Fregola
  • 1 Qt: vegetable stock
  • 1 cup: prepared Mole

For Chile Relleno

  • 2 Pasilla Peppers
  • 2 4oz Di Stefano Burrata cheese
  • 5 eggs
  • Salt and Pepper

For Creamed Ricotta

  • 2 cup: Di Stefano ricotta cheese
  • 2 chipotle pepper in adobo
  • 2 oz lemon juice
  • 1 tablespoon garlic powder
  • Salt and Pepper


Step 1

Cook fregola in a large pot of vegetables stock for 15 min; stirring occasionally. Add mole and cook everything for 5-8 minutes Cook Fregola as if it were Risotto.

Step 2

Meanwhile grill and char the Pasilla chile on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit it down the middle and remove the seeds. Stuff the peppers with Di Stefano burrata and use toothpicks to hold it together. Using a stand mixer whip up five egg whites until they reach a stiff peak, fold in the yolks from the same eggs. Batter the chille relleno using the egg mixture . In shallow frying pan, pan fry the battered chille rellenos until they get a golden brown color.

Step 3

In a food processor add the Di Stefano ricotta, chipotle peppers, lime juice, garlic and a pinch of salt. Process until the sauce becomes smooth and creamy. Taste test to see if you need to add any more lemon juice or salt.

Step 4

Plate the fregola, place the Chile Relleno on it and top with Chipotle creamed ricotta and micro herbs