For 4 people – Difficulty: medium – Time: 30 minutes


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


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.