SARDINIAN FREGOLA WITH PROVOLONE VALPADANA PDO
For 4 people – Difficulty: medium – Time: 30 minutes
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.
