Fregola all'Aragosta (Italian Sardinian Lobster Fregola) Fregola all'Aragosta is what the north west coast of Sardinia cooks when the lobster season opens. Toasted semolina pearls go into a pan with a stock drawn from the lobster heads and shells, and they take that stock up a ladle at a time, the way rice takes up broth, until they have released enough starch to bind the pan themselves. The meat returns at the very end. Nothing thickens the dish but the fregola, and nothing

Pomodoro Ripieno di Fregola, Bottarga e Arselle (Reimagined Italian Stuffed Tomato with Fregola, Bottarga and Clams) Stuffed tomatoes are one of the most domestic things in Italian cooking, and almost everywhere on the peninsula they are filled with rice. This version moves the idea to the Sardinian coast and changes the grain. The tomato is filled with fregola, the toasted semolina pearls of the Campidano, cooked in the broth the clams gave up as they opened, folded with the

Fregola ai Frutti di Mare (Italian Sardinian Seafood Fregola) Fregola ai Frutti di Mare explains what fregola is for. The toasted semolina spheres are a vehicle built to drink liquid, and shellfish give the best liquid on the Sardinian coast. Clams, mussels, prawns and a little squid are opened separately, their juices collected and clarified, and the fregola cooks directly in that liquor the way a risotto cooks in stock. There is no bottarga here, and the absence is delibera