I adore Fregola, a Sardinian toasted semolina pasta, but it is almost impossible to find in the states. The other day I was craving a Fregola dish I had at a trattoria in the marina of Porto Cervo. That morning I had indulged in a few too many Sardinian Seadas, a honey and cheese pastry. I asked our server for a light but traditional local dish. He recommended Fregola with pancetta, peas, and asparagus. I decided to try to make this dish by substituting Israeli pearl couscous for the Fregola. It turned out to be so easy and delicious! It is now one of my family’s favorites! Serve with a chilled glass of crisp Centanni Falerio.
See ingredients, directions and pairings.
1-1/4 cup Broth, I use Vegetable Broth but Chicken or Beef Broth would be delicious
1 cup Israeli Pearl Couscous
1 cup Pancetta, cubed
1 cup Asparagus, cut into 1/2" pieces
1/2 cup Shallots, chopped
2 tablespoons EVOO
Sea Salt, to taste