Recipe Fregula Stufada

Uncooked Fregula, tipica pasta sarda – Emily Parkhurst CC BY-SA 2.0


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
olive oil
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.

Serves 4

Fregula stuada

Regional recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at