Ciro Trattoria Gourmet’s Sardinian fregola

Chef Ciro Ascione has mastered the art of pasta like no other. Few cooks truly know the techniques that transform a “simple” pasta dish into high-flying Transalpine gastronomic poetry. Ciro is one of those who manage to seduce us with languorous pennoni, salsiccia GRTA, cime di rapa, pecorino romano or with bewitching rigatoni cacio e pepe, guanciale and artichokes. But let’s also be tempted by Fregola Sarde, a small pasta made by mixing durum wheat semolina and water, and worked risotto-style. Ciro Ascione combines them with saffron from Iran, wonderful translucent Gambero Rosso and sea urchin coral. The dish marvels as much at its originality as at its blend of marine tastes and textures.