A Mediterranean oven dish with a special pasta from Sardignia, cheese from Turkey that does not melt like the Halloumi from Cypress and German veggies.
The packaging says : Fregula tostata
I used frozen Hokkaido pumpkin to prevent foodwaste, because I can't eat a whole one until I am going on a trip. I only took half of it and the remaining bits stay in the freezer for an other dish.
The Fregola Sarda are special to me. I first encountered them in a Sardignia restaurant in Frankfurt decates ago. Then on a trip to the island I found and ate them again. There was a small Italian supermarket that sold them. A pity it closed its doors at the end of last year.
The preptime is short. Preheat your oven to 180 C fan.
Oil the baking dish and dump in all ingredients, except the cheese. Pour the stock mixed with the pesto over it and stick it in the oven
After 15 min add the cubed cheese and after 10 more min add 100 ml more stock.
The amount of liquid needed depends on the kind of short pasta you use. Check the dish.
Fregola Sarda in water takes about 17 to 20 min to cook. It will take longer in a mixed dish. Check the pasta. I've needed 50 min cooking time in total.
Take it out of the oven and let it rest 10 min before serving it.
Ingredients:
180 g Fregola Sarda (use Orzo or Kritharki)
300 g pumpkin ( defrosted)
225 g cherry tomatoes
1 celery stalk
1 big red onion
5 cloves of garlic
200 g grill cheese or Halloumi
2 tbsp red pesto
500 ml veg stock from paste
Salt, pepper, smoked paprika, Italian herbs
Some spritz oil for the baking dish
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