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Sardinian 'couscous'

Made of semolina flour into tiny balls and toasted in the oven, to give it a nuttier flavour than couscous. Fregola or fregula is often served on its own with a little olive oil, or in soups, or in the classic dish with clams, frègula cun cocciula.

Fregolone are slightly larger balls.

Text © Dana Facaros and Michael Pauls

Images by: Dana Facaros