Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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
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
Ingredients
-
½
cup sliced almonds
-
2
tablespoons extra-virgin olive oil, plus more to serve
Directions
-
01In a large pot over medium, toast the almonds, stirring often, until golden brown, about 5 minutes. Transfer to a small plate, let cool, then roughly chop; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT