The smallest pasta shapes add a tender texture and soak up flavours – perfect for these tasty summer dishes I am exceptionally fond of the tiniest pasta shapes: the barley shaped orzo and the ...

Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seaasoned with lemon (both the zest and the ...

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Fregola is a Sardinian pasta rolled into little balls, dried and then toasted, which gives it its distinctive nutty flavour. It is a perfect match in soups, mixed with seafood, or made like a risotto.

Fregola is a large couscous-like pasta originating from Sardinia, made typically from semolina dough and toasted in an oven. Like most pasta or pasta-orientated products, it’s a vehicle for flavour ...

Also known as Italian couscous, fregola is made from semolina flour; grains of the medium variety are about the size of small capers. You can find it at specialty food shops and Italian markets. More ...

Especially in this Atkins-diet era, with carbohydrates under fire, carbo-loaders deserve some good news about their favorite food group. One promising development is the recent sighting of fregola ...

1. Soak mushrooms in the hot water for 30 minutes. Remove mushrooms, squeezing lightly to release liquid. Chop mushrooms and reserve mushrooms and soaking liquid separately. Set aside. 2. Wipe ...