It’s very similar to couscous, but comes from Italy: Sardinian fregola, a historic type of pasta that is typical of Sardinia, is made with three simple ingredients: durum wheat, water and salt.
Usually fregola is used in first courses that are full of taste, with fish or vegetables. In this recipe we suggest a dish that pairs fregola with another typical ingredient from this region: mature Sardinian pecorino.
If you want to bring an irresistible first course with fregola to your table, read on to find out how to make it!
Boil the meat stock in a pot and add the Sardinian fregola, letting it cook for 15 minutes. Midway through cooking, add the saffron.
In the meantime, wash the parsley, peel the onion and chop both. Grate the pecorino and place it in a bowl.
Heat a little extra virgin olive oil in a pan and then add the chopped onion. When it has browned, add parsley and sauté for a couple of minutes, then turn off the heat.
When the stock has been fully absorbed by the fregola, take a casserole dish and fill it with one layer of fregola, then one of sautéed onion and one of grated pecorino cheese; continue to alternate the layers until you have used up all the ingredients.
Bake for 15/20 minutes in the pre-heated oven at 180°. Once ready, your fregola should be dry enough to eat with a fork. Enjoy your meal!
- Fregola 500 g
- Pecorino Monreale Fattorie Girau 150 g
- Meat stocke 1,2 l
- Onions 2
- Parsley 1 sprig
- Saffron 1 bag
- Extra virgin olive oil as required
- Salt as required
- Pepper as required