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extra-virgin olive oil onion pancetta tomatoes bay leaves kosher salt peperoncino flakes freshly grated Pecorino skillet
Viewed: 67 - Published at: 6 months agoIngredients
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 1 cup chopped onion
- 4 ounces pancetta, cut in 1/4-inch dice (about 1 cup)
- 1 pint cherry tomatoes
- 2 bay leaves, preferably fresh
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon peperoncino flakes, or to taste
- 8 ounces (about 2 cups) homemade Fregola (preceding recipe)
- 1/2 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano)
- A heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover; a pot for cooking the fregola; a 3-quart baking dish, 9 by 13 inches, or shallow casserole of similar size
Method
- Pour the olive oil into the skillet, and set it over medium-high heat.
- Stir in the onion, and cook, stirring occasionally, until it begins to soften, about 2 to 3 minutes.
- Scatter the diced pancetta in the pan, and let it cook and render its fat, stirring occasionally, until it starts to brown, 3 or 4 minutes.
- Drop in the cherry tomatoes and bay leaves, season with 1/2 teaspoon salt and peperoncino, and pour in 1/2 cup water.
- Cover the skillet, bring the water to a simmer, then set the cover slightly ajar and cook just until the water evaporates and the tomatoes pop open and release their juices, about 10 minutes.
- (If the pan dries before the tomatoes pop, add another 1/4 cup water.)
- Turn off the heat; remove and discard the bay leaves.
- Meanwhile, heat 4 quarts of water with 2 teaspoons salt to a rolling boil in the pasta pot.
- Stir in the fregola, and cook until al dente, about 8 minutes.
- Empty the pot into a colander or large strainer to catch the fregola.
- Spill them into the skillet, and stir the pasta, tomatoes, and pancetta together until thoroughly blended.
- Heat the oven to 400, and brush the bottom and sides of the baking dish with olive oil.
- Pour all the sauced fregola into the dish, and spread in an even layer.
- Sprinkle the grated cheese over the top, and set the dish in the oven.
- Bake, uncovered, 20 to 25 minutes, until the top is golden brown and crisp on the edges.
- Serve piping hot.
- Spoon the fregola into warm bowls as an appetizer, or, to serve family-style, put the baking dish on the table.
