Fregola e Ceci

Fregola e Ceci

Fregola e Ceci

I am positively bewitched by pasta in all of its humble forms. Today’s pasta selection is fregola (or fregula – from the Italian verb fregare, meaning “to rub”), an ancient form of pasta that originated in Sardegna (probably vis-à-vis contact with Arab cultures of North Africa). It is made from coarsely ground semolina grains, sprinkled with warm water to form pellets that are dried and grated, and then toasted. Fregola has a nutty, toasted (almost slightly burnt) flavor and is traditionally cooked like pasta, but may also be cooked in the manner of risotto, whereby liquid is gradually added as it is absorbed. This recipe reflects a hybrid of the two.

Fregola e Ceci

Fregola e Ceci

     

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2 Responses to Fregola e Ceci

  1. Karen Higgins December 3, 2013 at 9:10 pm #

    Hi Michelle! I made this tonight and it was delicious! Thank you!

    • Majella Home Cooking December 4, 2013 at 8:56 am #

      Hi Karen! I’m go glad you enjoyed the dish and hope you like blog’s new look! A presto! Michelle

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