Fregola With Pancetta Pecorino Food

BAKED FREGOLA CASSEROLE

Steps:

• 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.