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How to make the fregula stufada:
Cook the
cuscus in the meat broth for 10-15 minutes, and drain if necessary,
setting the broth aside.
In a
pan simmer the lard with the chopped onion in some olive oil, then add
the chopped parsley.
In a
baking dish spread a layer of the cuscus, then a layer of the cooked
onion and a sprinkle of Pecorino Sardo cheese. Repeat until all
ingredients are used.
Cook
in a 375° oven for 20 minutes. The fregula stufada is ready
when it is dry enough to be eaten with a fork.
Serves 4
Recipe courtesy of The Italian Trade Commission.
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