This recipe is the essence of Sardinia: Fregola and two types of pecorino combine in a rich, satisfying dish that warms you up on a cold winter day. This dish is perfect as a light meal or as the opening of a more elaborate meal that includes simple roasted meats and vegetables. Pair this dish with a full-bodied white, such as Argiolas Is Argiolas.
1.Preheat the oven to 400°F (200°C).
2.In a small (3- to 4-quart [2.8- to 3.8-L]) stockpot, warm the Vegetable Stock over medium-low heat.
3.In a Dutch oven, warm the oil. Add the onion and cook for 7 to 8 minutes, until it softens and becomes translucent.
4.Add the fregola, stir well, and cook for 1 minute.
5.Add the Vegetable Stock and ½ teaspoon salt to the Dutch oven. Bring to a boil and cook for 10 to 12 minutes, until the fregola is al dente.
6.Distribute half of the young pecorino on the bottom of a 9 × 9-inch (22.5 × 22.5-cm) baking dish.
7.Pour the fregola and its cooking liquid over the pecorino. Sprinkle on the remaining young and the aged pecorino. Adjust the seasoning to taste.
8.Bake for at least 15 minutes, until the top is brown and the cheese has melted. Remove from the oven.
9.Serve hot in the baking dish.
Copyright © 2013 Viktorija Todorovska All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.