Fregola alla Rufini

Method

1. Roast the eggplants whole in an oven at 180°C (or wood-fired oven) for about 30 minutes until soft.
2. Meanwhile, toast the fregola in a dry small pot for a few moments.
3. Add water or broth (depending on your preference: fish, meat, or vegetable broth) to the toasted fregola and begin cooking.
4. When the eggplants are done, remove the skin and blend the flesh with salt, pepper, and a drizzle of olive oil until smooth and creamy.
5. Cut the remaining eggplant (or one of the two) into small cubes and fry in hot oil until golden and crispy. Drain on paper towel and season with salt.
6. Halfway through the fregola cooking time, add the blended eggplant cream and a bit more water if needed.
7. In the final moments, stir in butter and grated pecorino like a risotto.
8. Serve the fregola hot, grating ricotta salata on top.
9. Add fresh chopped tomato and basil leaves.
10. Finish with a drizzle of extra virgin olive oil.