Fregola with Herbs and Pecorino | Christopher Kimball’s Milk Street

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Sardinia's nutty, chewy fregola pasta pairs perfectly with fresh herbs and seafood

Fregola with Herbs and Pecorino

1 hour

Fregola with Herbs and Pecorino

This recipe cooks fregola, the small, round pasta of Sardinia, similar to risotto, adding liquid in multiple additions. This gives the grain-like pasta a thick, creamy consistency. Fregola likely requires a trip to the Italian grocery or specialty store. If you have trouble finding it, an equal amount of toasted pearl couscous is a good stand-in; see steps for toasting instructions. Also reduce the amount of chicken broth to 4 cups, adding it in two additions of 2 cups each. After cooking for 8 to 10 minutes following the second addition of broth, cooking is done; remove the pot from the heat and let stand, uncovered, for 4 minutes.

4

Servings

Tip

Don't use regular chicken broth or the dish may be too salty; low-sodium is best. Also, make sure to let the fregola stand for about 4 minutes before serving; the pasta absorbs additional liquid and sets up slightly.

1 hour

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