Sardinia Recipes
FREGULA STUFADA

Fregula - Photo © embem30

FREGULA STUFADA

Sardinian Cuscus

How to make the Sardinian Cuscus:

Cook the cuscus in the meat broth for 10-15 minutes, and drain if necessary, setting the broth aside.

In a pan simmer the lard with the chopped onion in some olive oil, then add the chopped parsley.

In a baking dish spread a layer of the cuscus, then a layer of the cooked onion and a sprinkle of Pecorino Sardo cheese. Repeat until all ingredients are used.

Cook in a 375° oven for 20 minutes. The fregula stufada is ready when it is dry enough to be eaten with a fork.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM