I recently discovered a new pasta, Fregola Sarda from Sardinia. Smaller than a pea, hand-crafted and multi-hued, these tasty gems are roasted to achieve their color and nutty flavor. They can be added to soups, substituted for orzo, prepared like a risotto, a pilaf or a tabouleh. Or simply tossed with butter or olive oil and a bit of cheese.
I like Fregola sarda by Rustichella D'Abruzzo. Priced at about $10 per pound, you can buy it online.
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