Fregola

Method

To make fregola, combine semolina with water and a pinch of salt, rubbing the mixture between your hands until small, irregular pearl-like pellets form, then spread on a tray and leave to dry for at least 2 hours. Heat olive oil in a large heavy-bottomed pan and gently sauté the diced onion until golden and soft. Add the fregola and toast it for 2-3 minutes, stirring constantly to coat with oil and lightly colour the pellets. Pour in the tomato passata and stir well, then gradually add the hot stock whilst stirring frequently, allowing each addition to be absorbed before adding more, similar to making risotto; this should take approximately 20-25 minutes total. About 5 minutes before serving, infuse the saffron in a tablespoon of warm stock and stir it through the fregola. Taste and adjust seasoning with salt and pepper, then finish with fresh parsley and a drizzle of extra virgin olive oil.