Koiaimi ca sciu fai fregula. (Marry me as I know how to make fregola.)
Fregola is, in essence, Sardinian cuscussù, although actual cuscussù is also found in Sardinia. Made in essentially the same manner, but rubbed in a wide ceramic or wooden bowl (the name stems from the Latin fricare, ‘to rub’) to create larger, more regular spheres about 4–5mm across. These are lightly toasted to aid drying, so if you buy a packet you’ll notice a few that have been toasted brown, and taste a certain nuttiness like the crust of a good loaf. Saffron, along with bottarga, is the flavour of Sardinia – as with malloreddus it sometimes makes its way into the dough of the pasta as well as the sauce. Due to the large size and fierce drying over fire, fregola is cooked by boiling (often in a stew, sauce or broth) unlike its sister, cuscussù, which is steamed.