Fregola, a small but tasty pasta, is used to make this Italian pasta soup. It's light, creamy, and milky, and it tastes great.
Pasta porridge– 7 oz (200 g) fregola pasta– 1 teaspoon salt– 4 cups (960 ml) whole milk– 3 tablespoons honeyCaramelized apple– 6 tablespoons (85 g) unsalted butter– 2 pounds (900 g) apples, peeled, cored, cut into small chunk– 1/3 cup (66 g) granulated sugar, more to taste– 1 teaspoon ground cinnamon– 1/4 cup (60 ml) whipping cream
INGREDIENTS
Bring a large saucepan of salted water to boil. Add spaghetti and cook 10 minutes. Drain pasta and set aside. Over medium-high heat, boil milk in a large skillet.
INSTRUCTIONS
STEP 1
Reduce heat to medium-low and add spaghetti. Cook until milk reduces and pasta is soft and creamy, about 30 minutes.
STEP 2
Set aside and whisk in honey. Cool to room temperature. Make caramelized apples while porridge cooks.
STEP 3
A medium saucepan over medium heat melts butter. Stir occasionally as the apples simmer for 10 minutes until soft and golden.
STEP 4
Stir sugar until melted, heat for a minute, then add cinnamon. Incorporate by stirring.
STEP 5
Add the cream and boil for a minute to thicken. Spoon caramelized apples over spaghetti porridge in shallow basin.
STEP 6
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