Main courses
A refined Sardinian first course in which toasted fregola is cooked in the manner of a risotto, then finished with butter, aged cheese, and fresh black truffle for a result that is aromatic, satin-textured, and deeply elegant.
Recipe video
Set the stock over very low heat and keep it just below a simmer; it must remain hot throughout cooking so the fregola cooks evenly and without thermal shock. Finely mince the shallot. Grate both cheeses and combine them in one bowl. Dice the butter and keep it cold. Clean the truffle gently with a soft brush or barely damp cloth; never soak it. Shave about two thirds for finishing and grate or mince the remainder very finely for the final mantecatura. Warm four shallow plates.
Place a wide, heavy saucepan over low heat. Add the olive oil and about 15 g / 0.5 oz of the butter. When the butter foams lightly, add the minced shallot and cook gently for 3 to 4 minutes until translucent, soft, and sweet-smelling. It must not take on color.
Add the fregola directly to the pan and raise the heat slightly to medium-low. Stir continuously for 2 minutes so every grain is coated in fat and lightly toasted. You are looking for a warm, nutty aroma and a slightly deeper golden tone.
Pour in the white wine only after the fregola is fully toasted. Stir immediately and allow the alcohol to evaporate completely. The pan should become nearly dry before stock is added. This usually takes 1 to 2 minutes.
Begin adding the hot stock one ladle at a time, stirring frequently but not aggressively. Add the next ladle only when the previous one has been mostly absorbed. Maintain a gentle simmer. Continue this way for about 12 to 14 minutes, depending on the fregola size and brand. The grains should become tender yet slightly resistant at the core.
In a small bowl, combine the finely grated black truffle with 20 g / 0.7 oz of the cold butter. This creates a quick truffle butter that will perfume the dish more evenly than adding all the truffle at the end. Keep it at room temperature only briefly.
When the fregola is just shy of perfect doneness, add a final small ladle of stock and stir. The texture should be slightly looser than the final result you want, because the mantecatura will tighten it. Remove the pan from the heat completely. Wait 10 seconds so the violent heat drops.
Add the remaining butter, the truffle butter, and the grated cheeses. Stir energetically until the mixture becomes creamy, glossy, and unified. Adjust with a spoonful of hot stock if needed to reach a soft, flowing consistency. Season carefully with fine sea salt and a restrained touch of white pepper.
Spoon the fregola into the center of each warm shallow plate and gently tap the base so it settles naturally. Arrange the shaved black truffle over the surface while the dish is still hot enough to release its aroma, but no longer aggressively steaming. Finish with a few micro herbs only for freshness and line.
Present at once. This dish is at its highest expression in the first minute after plating, when the truffle opens and the fregola still moves softly on the plate.
