Italian Sardinian Fregola with Red Prawns, Bisque, Burrata and Lemon Story of the Dish Fregola is one of Sardinia’s most distinctive pasta traditions, toasted into tiny granules that absorb broth while retaining a pleasantly firm texture. In this restaurant-style version, the fregola is cooked risotto-style so the bisque and starch build a glossy sauce around each grain, while red prawns, burrata and lemon create a balance of sweetness, salinity, richness and freshness. Frego

Fregola ai Frutti di Mare e Bottarga - Sardinian Fregola with Seafood and Bottarga Story of the Dish Region: Sardinia, Italy Servings: 4 Prep Time: 35 minutes Cook Time: 30 minutes Few dishes represent the soul of Sardinian coastal cuisine better than Fregola ai Frutti di Mare. Fregola (or Fregula Sarda) is one of Italy's oldest pasta shapes, believed to date back more than a thousand years. Made from durum wheat semolina, the tiny irregular pasta pearls are rolled by hand an

Reimagined Italian Stuffed Tomato with Fregola, Bottarga and Clams Story of the Dish Stuffed tomatoes are among the most familiar dishes in Italian home cooking, but this version moves the concept toward the Sardinian coast. Instead of rice, the tomato is filled with fregola, the toasted semolina pasta of Sardinia, cooked risotto-style in a light clam broth and folded with chopped clams, extra-virgin olive oil, parsley, lemon zest, and a restrained amount of bottarga. The tom