FREGULA STUFADA

Sardinian Cuscus

Courtesy of the Italian Trade Commission

1lb. Sardinian semolina cuscus (Fregola)
1/3 cup grated Pecorino Sardo cheese
3 oz. pork fat
4 cups meat broth
2 medium sized chopped onions
1 sprig of fresh parsley
olive oil
salt to taste

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 cuscus is ready when it is dry enough to be eaten with a fork.

Serves 4