I dug out these photos for my friend Tiziana, who was here with me making fregola (or fregula), and she is now a vegetarian! Fregola is something between cous cous and pasta, thicker than the former, and smaller than the latter.
Start with a blend of fine and coarse semolina and a little salted water.
You just need to sprinkle some water on you semolina mix.
Mix mix mix
collect the pellets
pass them through a sieve, keep only the big one and let them dry for 24 hours.
Start over with the smaller ones to make them as big as you like.
We cooked the fregola like a risotto. First chop and saute some fresh vegetables,
slowly add vegetable stock and, finally, saffron.
Photos and Recipes by Alessandra Zecchini ©