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4
Medium
By Paul Gayler
Published 2006
The grain fregola is Sardinia’s version of couscous, and is sometimes flavoured with saffron. Commercial fregola is getting easier to find at Italian grocers and speciality food shops; it also comes in different sizes but use the smaller variety for this dish.
Place the carrots in a pan, cover with water, bring to the boil and simmer for about 25 minutes until just tender. Drain and slice them into 2 cm thick slices. Transfer to a food processor and blend until smooth. Set aside.
Heat the milk together with salt and a little nutmeg. When it boils, stir in the fregola, little by little, stirring constantly with a whisk so that lumps do not for