Fregola with Smoky Aubergine and Nduja
Fregola is a traditional Sardinian pasta made from semolina flour. It is similar to couscous, but larger and with a more irregular shape. Fregola is typically toasted before being cooked, which gives it a nutty flavor.
This recipe for fregola with smoky aubergine and nduja is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The aubergine is roasted until tender and smoky, and the nduja adds a spicy kick.
Ingredients:
* 1 pound fregola
* 1 large aubergine, cut into 1-inch cubes
* 1 tablespoon olive oil
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup nduja
* 1/4 cup grated Parmesan cheese
* Chopped fresh parsley, for garnish
Instructions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss the aubergine cubes with the olive oil, smoked paprika, salt, and black pepper.
3. Spread the aubergine on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
4. While the aubergine is roasting, cook the fregola according to the package directions.
5. Once the fregola is cooked, drain it and return it to the pot.
6. Add the roasted aubergine, nduja, and Parmesan cheese to the pot and stir to combine.
7. Garnish with chopped fresh parsley and serve.
Tips:
* If you can't find nduja, you can substitute another type of spicy sausage, such as chorizo or soppressata.
* You can also add other vegetables to this dish, such as zucchini, bell peppers, or onions.
* This dish can be served as a main course or a side dish.
Enjoy!