Fregola with smoky aubergine & nduja
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 3 tbsp olive oil
- 2 carrots, finely chopped
- 2 celery sticks, peeled and finely chopped
- 2 white onions, finely chopped
- 3 aubergines (about 750g)
- 3 garlic cloves, finely chopped
- 1 tsp fennel seeds
- 65g nduja
- 1 tbsp tomato purée
- 175ml red wine
- 400ml beef or vegetable stock
- 500g fregola
- handful of parsley, chopped
- grated parmesan and cooked kale (optional), to serve
Method
- STEP 1
Heat the oil in a deep flameproof casserole over a medium heat and, once shimmering, cook the carrots, celery and onions for 15-20 mins, stirring often until starting to soften and caramelise.
- STEP 2
Meanwhile, put the aubergines on a tray and slide under a hot grill or on a griddle over a medium-high heat until they have broken down and collapsed, about 20 mins. Leave to cool slightly, then remove the skins and scoop the flesh into the casserole, breaking it up slightly with the spoon as you do. Add the garlic and fennel seeds, and cook for 2-3 mins more until fragrant. Stir in the nduja and tomato purée, and cook for 3-4 mins more until everything is darkened slightly and aromatic.
- STEP 3
Pour in the wine and stock, and simmer for 1 hr 15 mins until thickened and rich.
- STEP 4
About 15 mins before the end of the cooking time, cook the fregola in a pan of boiling salted water following pack instructions. Drain, reserving a large mugful of the cooking water. Add the fregola and reserved water to the aubergine ragu, stirring well to bring the sauce together. Scatter over the parsley and cheese, and bring to the table for everyone to help themselves. Serve with kale, if you like.
