Creamy saffron risotto-style fregola from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 95) by Colu Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MollyB on December 30, 2021

    Delicious dish! It was perfect on a cold, snowy day. The crispy prosciutto was great on top - definitely don't skip it.

  • Rutabaga on May 23, 2017

    I used some orzo and a Trader Joe's medley of pearl couscous with a touch of quinoa and dried peas to make this dish. It tuned out to be a good way to use up an assortment of small pasta. Unsurprisingly, it was not a favorite of my five-year-old, but the one-year-old enjoyed it. I also appreciated the beautiful creamy texture and the subtle hint of saffron, a nice contrast with the crisp, salty prosciutto.

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