Fregula Stufada

Preparation:

Preparation: Boil the semolina in the meat broth until it becomes soft (about 20 minutes). In the meantime, fry abundantly chopped onion and parsley. Drain the fregola from the cooking broth and arrange it in a pan greased with lard, alternating layers of semolina with the sautéed meat sprinkled with pecorino. Place the pan in the oven and cook for another 20 minutes.