Chicken or Italian sausages are on my personal plate only occasionally. Beef, lamb, duck or any kind of other meat I don’t really miss although I won’t refuse if I’m eating in a restaurant or if I’m invited.
Tonight’s recipe wouldn’t be the same without little meatballs ( Iris has her vegetarian substitute).
Chop 500 grams of eggplant and 500 grams of tasty pumkin in cubes. Spread on baking paper. Add 1 teaspoon of fennel seeds, 1 teaspoon of cumin seeds, 1/2 teaspoon of coriander seeds, 2 teaspoon of dried thyme and 1/2 teaspoon of turmeric powder. Spread some olive oil. Mix. Bake in the oven at 180° for 30-40 minutes. Stir halfway. Add 4 chopped garlic cloves and 1 chopped chili.
Remove the skin of 200 grams of chubby Italian sausages. Add 1 teaspoon of fennel seeds. Create meatballs. Bake in the oven on baking paper until ready and crispy.
Boil 100 grams of fregola al dente. Drain.
Mix vegetables with fregola. Add pepper and salt. Finish with fresh coriander and a drizzle of lemon juice.