Fregola con Pomodoro e Peperoni (alla Lucana)

Method

1. 1

   Wash and dry the peppers. Roast them under a hot grill or in a hot oven until blistered, then cover for 10 minutes and peel. Remove seeds and slice into strips.

2. 2

   Warm the broth in a small pot and keep it hot on very low heat.

3. 3

   In a wide sauté pan, heat the olive oil over medium-low heat. Add finely sliced garlic and optional chili flakes, and cook gently for 30–40 seconds without browning.

4. 4

   Stir in the tomato paste, then add the tomatoes. Season lightly with salt and black pepper and simmer for 8 minutes until slightly thickened.

5. 5

   Add the roasted pepper strips and half the basil. Cook for 3 minutes so the sauce becomes sweet, fragrant, and glossy.

6. 6

   Add the fregola directly to the pan and stir for 1 minute so each grain is coated in sauce.

7. 7

   Add hot broth a ladle at a time, stirring often like risotto. Let the fregola absorb the liquid before adding more.

8. 8

   Cook for about 12–14 minutes, until tender but pleasantly chewy. Add a little extra broth if you want it looser and more creamy.

9. 9

   Turn off the heat. Stir in a spoonful of pecorino for body, then taste and adjust salt.

10. 10

    Plate the fregola, finish with crushed peperoni cruschi, more cheese, basil, and a thin thread of olive oil.

11. 11

    Garnish & serving suggestion

12. 12

    Serve in shallow warm bowls with extra basil, a few crunchy pepper shards, and a small side of toasted rustic bread.