Fregola Sarda Risottata con Gambero Rosso, Bisque, Burrata e Limone
- Jul 31
- 3 min read
Story of the Dish
Fregola is one of Sardinia's oldest pastas, dating back hundreds of years. Made from coarse durum wheat semolina, each tiny sphere is rolled by hand and lightly toasted before drying, giving it a unique nutty flavor and the ability to absorb sauces while maintaining a pleasantly firm bite.
Along the southern coast of Sardinia—particularly around Cagliari, Villasimius, Carloforte, and Sant'Antioco—fregola is traditionally paired with shellfish and seafood. In this modern interpretation, the toasted pasta is slowly cooked like a risotto in an intensely flavored red shrimp bisque. Sweet Sicilian red prawns are barely warmed at the end to preserve their delicate texture, while creamy burrata adds richness and Amalfi lemon brings freshness.
The dish is deeply Sardinian in spirit while reflecting the elegance of contemporary Italian fine dining.
Ingredients
Serves 4
Pasta
1 lb (450 g) Sardinian fregola
Sea salt
Red Shrimp
16 large Sicilian red shrimp (Gambero Rosso)
3 tbsp extra virgin olive oil
Bisque
Shrimp heads and shells
1 shallot, diced
1 small carrot, diced
1 celery stalk, diced
2 tbsp tomato paste
½ cup brandy
¾ cup Vermentino di Sardegna
4 cups fish stock
2 sprigs thyme
1 bay leaf
Finish
1 large burrata
Zest of 1 Amalfi lemon
Fresh basil leaves
Chives, finely sliced
Extra virgin olive oil
White pepper
Preparation
Prepare the Shrimp
Remove the heads and shells, reserving everything for the bisque.
Using a small knife, remove the intestinal vein.
Keep the shrimp refrigerated until needed.
Prepare the Bisque
Heat olive oil in a heavy saucepan.
Roast the shrimp shells over medium-high heat until fragrant.
Add the shallot, carrot, celery, and cook until lightly caramelized.
Stir in the tomato paste and cook for another 2 minutes.
Deglaze with the brandy.
Add the Vermentino and reduce by half.
Pour in the fish stock together with the thyme and bay leaf.
Simmer gently for 35–40 minutes.
Strain through a fine chinois and reduce until rich, silky, and intensely flavored.
Cook the Fregola
Heat a wide sauté pan.
Toast the fregola dry for about 2 minutes, stirring continuously.
Begin adding the hot bisque one ladle at a time, exactly as you would prepare risotto.
Continue stirring frequently for 14–16 minutes, adding more bisque whenever necessary.
The fregola should become creamy while remaining pleasantly al dente.
Finish the Dish
During the final minute of cooking, add the red shrimp.
They should cook for only 45–60 seconds, remaining soft and juicy.
Remove the pan from the heat.
Fold in a drizzle of premium Sardinian extra virgin olive oil.
Taste and adjust seasoning.
Place the fregola into warm shallow bowls.
Tear the burrata gently by hand and place it over the center so it slowly melts into the hot fregola.
Finish with lemon zest, basil leaves, chives, white pepper, and another drizzle of olive oil.
Serve immediately.
Wine Pairing
The ideal companion is:
Vermentino di Gallura DOCG Superiore
Also excellent:
Vermentino di Sardegna DOC
Franciacorta Satèn
Etna Bianco DOC
Chef Tips
Toasting the fregola before cooking intensifies its natural hazelnut aroma.
Never overcook the red shrimp; they should remain almost translucent inside.
Add the burrata only at the table so its creamy center blends naturally into the fregola.
The bisque should be reduced until glossy, as it provides nearly all of the dish's flavor.
Cook the fregola exactly like risotto, adding liquid gradually. This creates its signature creamy consistency without adding cream.
Finish with freshly grated Amalfi lemon zest just before serving to preserve its aromatic oils.
Chef Gianluca
Comments