Fregola, as it turns out is the Sardinian "sister" of Easter European Farfel. have eaten fregola as a side dish prepared as a pasta course or appetizer, but this dish was a new concept for me. This is a good way to use up saved Parmigiano or Pecorino Romano rinds. I am including the traditional soup along with suggested optional ingredients that were inspired by a dish my daughter and her boyfriend enjoyed at a Sardinian restaurant in Sydney Australia. Hope you enjoy it.
2 quarts water
8 oz pecorino rinds or hard Pecorino Romano cheese) or more if you like a stronger flavor (You can also use Parmigiano if you prefer its nuttier flavor)
sea salt to taste
¾ C fregola
lightly sauted zucchini rounds
Bring rinds and water to boil and lower to simmer for 1 ½ hours. Strain the rinds/cheese from the soup and season to taste with salt. Bring broth to a boil and add the fregola. Cook until al dente, correct seasoning and serve. If you like, you can add the "optional ingredients just before serving, drizzled with some basil oil.