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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
Ingredients
-
½
cup sliced almonds
-
2
tablespoons extra-virgin olive oil, plus more to serve
Directions
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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.
