Fregola with summer vegetables au gratin
The following recipe has been adaptad from my latest acquisition for my cookery library: fregola with summer vegetables au gratin. This type of pasta comes from Sardinia, and I have already used in the recipe of fregola e vongole.
Personally, I love cookery books; I normally make myself a present when travelling abroad. Cookery books have the charm of the joy of having a look at lots of pictures of delicious dishes.
Lovely books encourage you to cook, and the new proposal by Lunwerg Editores, a subsidiary of Planeta Publisher, follows this track; in fact the collection is named COME BONITO (Eat beautifully). The collection is made up of pasta books, vegetarian ones, books of salads and original and creative snacks. Apart from eating beautifully, one can eat healthily.
My cookery book has been written by Vivian Lui and it has been indexed in 6 sections with 80 recipes. It has an introduction with tips on how to boil pasta, types of pasta and what marries better to it: ingredients such as cheese and tomato. Then classic recipes like stuffed pasta, and pasta in the oven, recipes of long and short pasta. All recipes seem tasty and the ingredients are easy to be found. Its prize: 14,95.
This fregola with summer vegetables au gratin, due to the amount of cheese is a dish full of flavour. Choose the summer vegetables that you love best; not to mention that you may use other type of pasta; however, I encourage you to try fregola. Keep enjoying the summer and do not forget to have a look at my new cookery book, colección come bonito. I am pretty sure that you will love it.
300 gr of Roasted Sardinian fregola
2 ripen tomatoes
6-8 cherry tomatoes (better if they have different colours)
1 spring onion
1 can of corn
Aromatic herbs such as basil, rosemary and aloysia citrodora (hierba luisa)
Grated cheese (Queso rallado Fontina, Grana Padano, Pecorino and Parmesan) Adapted to your own taste; one of them should be easy to melt and the others should have a intense flavour.
Arbequina Olive oil (Oli de Mallorca)
Salt and pepper
Heat the oven at 400º F. Slice the tomatoes and cut the cherry ones in two halves. Put them in an oven tray.
Chop the spring onion, the zucchini in thick brunoise. Scatter them over the tomatoes. Pour some olive oil and season.
Cook it for 25-30 minutes at 350º F , stirring every now and then.
In the meantime, boil the Sardinian fregola between 14 and 17 minutes (always follow the brand’s instructions). When the time is over, put the pasta under an open tap of cold water.
In a pan, put the minced herbs and the corn and stir them uniformly. Add the vegetables when properly cooked and stir everything again.
Add the Sardinian fregola in an oven tray, pour the vegetable mixture over it and the grated cheese. Grill for a couple of minutes or until the cheese is melted.