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SARDINIAN FREGOLA WITH PROVOLONE VALPADANA PDO

SARDINIAN FREGOLA WITH PROVOLONE VALPADANA PDO

DURATION
30 MIN.
DIFFICULTY
EASY
DOSES FOR:
4 PEOPLE
SEASONALITY
SPRING

INGREDIENTS

  • 320 g fregola sarda
  • 2 courgette
  • 1 yellow pepper
  • 1 red pepper
  • 1 red onion
  • 1 aubergine
  • 100 g yellow dates
  • 1 bunch of mint
  • 200 g strong Provolone Valpadana cheese PDO
  • extra virgin olive oil q.b.
  • salt to taste
  • pepper to taste
  • vinegar to taste

PREPARATION

Dice the courgettes and aubergines, keeping them separate from each other, and sauté them separately in a pan with a little oil; then put everything in a bowl.

Cut the cherry tomatoes, the red onion into thin julienne strips and the pepperoni into small cubes and add to the sautéed vegetables.

Cut a few mint leaves into thin julienne strips and add them to the vegetables with a pinch of salt, pepper, a drizzle of oil and a dash of vinegar.

Cook the fregola in plenty of salted water for about 2 minutes.

Drain and pour into the bowl with the vegetables, let cool and add the diced Provolone Valpadana PDO.

Season with oil, salt and pepper if necessary and serve.

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