1lb. Sardinian semolina cuscus
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
salt to taste
How to make the Fregula Stuada:
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 fregula stufada is ready when it is dry enough to be eaten with a fork.
Regional recipe from Sardinia