(Italian pasta) Fregola porridge with caramelized apples

fregola porridge with caramelized apples

Make this for breakfast or serve as a dessert. Whatever the occasion, this fregola porridge will steal your heart.


  • 200g (7 oz or 1 cup 2 TBSPs) fregola
  • 1 teaspoon salt
  • 1 liter (1 quart) whole milk
  • 3 tablespoons honey
  • 90g (3/4 stick) unsalted butter
  • 80g (1/3 cup) granulated sugar
  • 1 teaspoon ground cinnamon
  • 950g (2 pounds) apples (about 6 medium); peeled, cored, cut into small chunks
  • 60ml (1/4 cup) whipping cream


  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 10 minutes.
  2. Drain the pasta and set it aside.
  3. In a skillet, bring milk to a boil over medium-high heat. Reduce heat and add the pasta and salt.
  4. Cook for about 30 minutes, until the milk reduces a bit and the pasta becomes very soft and creamy.
  5. Set aside, add the honey and stir until incorporated. Let cool to room temperature.
  6. When the fregola porridge is cool, make the caramelized apples.
  7. Melt butter in a medium saucepan set over medium heat. Add the sugar and stir until it melts, keep cooking for about a minute, then add the cinnamon. Stir until incorporated.
  8. Add the apples and cook for about 10 minutes, stirring occasionally, until the apples are tender and brown.
  9. Pour in the cream and simmer until the sauce thickens, about a minute.
  10. Serve immediately together with the porridge. Place some fregola into serving bowls, top with a few tablespoons of the apples and an additional sprinkle of cinnamon.


You can find fregola in any well stocked store. If not there, Amazon offers some options as well. But Israeli couscous is pretty similar and you can use that instead of fregola.

I prefer to use whole milk in this dish because it gives better flavor, but part skimmed is fine too.

Store the fregola porridge in the fridge, covered, until serving time. Eat in the same day.
The caramelized apples can be prepared 3 hours ahead. Keep them covered and let stand at room temperature. Reheat (over medium heat) before serving.

Fregola porridge adapted from Pasta by Antonio Carluccio. Caramelized apples adapted from Bon Appétit.