Make the lemon curd.
Then, add in the fregola sarda—you can sub in orzo or Israeli couscous if you can't find the fregola—along with the thinly sliced garlic, fennel seeds, and crushed red pepper.Let everything cook until it's "nice and fragrant.".
Pour in the broth next, bringing the mixture to a boil over medium-high.When it's boiling, turn the heat down to medium-low and cook until the fregola is "just al dente," about 14 to 16 minutes.(If you're using couscous or orzo, cook for eight to 10 minutes instead.).
While the broth cooks, you'll want to prep all.And luckily, Justin has a helpful trick for removing the stems from the parsley.
Grab a perforated or slotted spoon, insert the sprig into one of the holes, and pull it through.
This will separate the leaves from the stem and save you a ton of time.And Digiorno, well, I dropped a molten hot one upside down on my foot in my early twenties and had to call in sick to my newspaper job because the burns were so bad.”.
Many people are attached to a specific brand of frozen.snacks, with senior commerce editor Danielle St. Pierre detailing, “I definitely put down my fair share of Totino's growing up watching ‘Nick at Nite.’”.
A Nostalgic Flavor Is Making a Resurgence — Here’s Why You’ll See Creamsicle Everywhere This Summer.But do these beloved.