Outside Italy it is very difficult to find fregola, but Israeli couscous is readily available in many shops now, and can be a great substitute.
1 small onion
1 capsicum (any colour)
1 celery stalk with leaves
3 tbsp extra virgin olive oil
400 g fregola (or Israeli cous cous)
1 cup Italian tomato passata
1.5 l vegetables stock
Parsley and cherry tomatoes to decorate (optional)
Chop the onion, capsicum and celery, then sauté with olive oil. Add the fregola and stir, when hot add the Italian tomato passata and then, ladle by ladle, the vegetables stock, stirring constantly like when making a risotto. When the fregola is cooked and all the liquid absorbed serve, decorated with parsley and cherry tomatoes (optional).
Photos and Recipes by Alessandra Zecchini ©