Sometimes called Sardinian couscous, fregola lands somewhere between a grain and a pasta, with a nutty flavour and irregular texture that’s all its own. Use it where you would couscous or orzo, adding a toasted dimension to hot and cold side dishes.
How to cook: In a large pot, bring 4 cups salted water to a boil over medium-high heat. Add 1 cup fregola and cook until al dente, about 8 to 10 minutes. If using in a salad, drain and spread on a baking sheet to cool. For warm preparations, return to the pot after draining and toss with a little olive oil to prevent sticking. Alternatively, use stock for some or all of the cooking liquid for more flavour.
Ingredients: Wheat flour
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