Michele Girault

Fregola, the beloved Sardinian pasta, is small, hand-rolled, and toasted to a nutty perfection, soaking up flavours like no other. For this dish, I use a clay baking dish, spreading fregola across the bottom. I add diced sweet onions, fresh minced garlic, followed by a pinch of sea salt and freshly cracked black pepper. A rich, homemade stock—vegetable or chicken—pours over, infusing every grain. I place a block of briny feta on top and bake until the fregola absorbs the liquid, the tomatoes turn sweet with a crisp, caramelized edge, and the feta melts into salty richness. The result is a harmonious mix of textures and flavours, perfect for sharing with crusty pane carasau or ciabatta.
For dessert, I serve fresh strawberries, macerated with a touch of raw cane sugar, a grind of black pepper, and a drizzle of aged Modena balsamic vinegar, creating a vibrant, tangy-sweet finish that complements the meal beautifully.
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