IMHO fregola is the tastiest version of couscous. For the dinner tonight the point of departure was couple recipes in Bugialli’s “Foods of Sicily and Sardinia” book.
Took me less than half an hour to come up with a great dish!
1lb of shrimp, peeled.
1-1.5 cups of fregola cooked al dente.
tiny dice (i pulsed the stuff in food processor) – leaves from a bunch of parsley, white part of 2 bunches of scallions, 4 celery stalks, 2 plump garlic cloves.
in a large skillet sauteed the battuto in olive oil with 4oz of very small cubes of pancetta on med heat. Increased the heat, added shrimp, roasted for couple of mins turning once, mixed in fregola, covered and put into 375F oven for 10mins.