Do you ever feel like a little comfort food? Something that can change your mood? Sardinian fregola with pumpkin and black cabbage is just the thing.
The pumpkin, with its enveloping sweetness, warms you almost like a hug. Then comes the black cabbage – the rock soul of the dish – with its slightly bitter note that balances the flavour: a dish that warms you inside when it is cold outside.
With a dish like this, a glass of wine is a must. We suggest three pairings: choose your favourite.
Dice the pumpkin and remove the skin and seeds.
Fry the chopped shallot for 2 minutes. Add the pumpkin and the vegetable stock cube and cook for 5 minutes.
Season with a tablespoon of tomato puree.
Meanwhile, wash the black cabbage, remove the tough central rib and add to the pan.
Season with salt and pepper, add the fregola and fry for a minute. Deglaze with white wine.
When the wine has evaporated, add a ladle of hot broth, stirring frequently, as if making risotto.
Add more stock as it is absorbed.
When the heat is off, add the Parmesan cheese and, if you prefer a stronger flavour, the grated Caciocavallo cheese.
Stir it all together and taste your fregola with pumpkin and black cabbage!
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