Fregola Sarda with Le Gruyère AOP and pesto

10' 25'

Fregola Sarda, the pearl among the pasta varieties and a must in every larder. To this day, this pasta has been produced in Sardinia by hand according to traditional methods. The pasta dough also consists of (durum wheat) semolina, but no egg is used in the dough. It is rolled into peppercorn-sized little balls in clay bowls and not dried like other pasta types, but rather roasted in the oven. This is where the typically fine roasted aromas of Fregola Sarda arise. The name Fregola is derived from the word ‘Ferculum‘, which also means crumbs in Latin.

The little roasted balls are ideally suited as normal pasta dishes with fish and meat, or else as ‘pasta risotto‘ as in this recipe here. You simply replace the risotto rice with Fregola Sarda and cook it 1:1 as if you were preparing the meal with rice. This gives the dish a nice creamy consistency, while a freshly made Le Gruyère AOP pesto adds a spicy herbal note. Bellissimo e Buon Appetito!

Stéphanie Zosso

Ingredients for



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Fregola Sarda

  • 200 g
    fregola sarda
  • 60 g
  • 50 g
  • 5 g
  • 50 ml
    white wine
  • 1 pinch
    of pepper
  • 1 pinch
    of salt
  • 500 g
    chicken, chopped into small pieces
  • 1 sheets
    of laurel
  • 100 g
    Le Gruyère – aged minimum 11 months


  • 70 g
    of fresh basil
  • 30 g
    of parsley
  • 40 g
    pine nuts
  • 170 ml
    olive oil
  • 1 pinch
    of pepper
  • 1 pinch
    of salt
  • 60 g
    Le Gruyère – aged minimum 11 months


Fregola Sarda

  1. Warm up the chicken or vegetable stock. Finely chop the onion and garlic and sauté in the butter until translucent
  2. Add the Fregola Sarda, sauté together and season, deglaze with the white wine and reduce completely.
  3. Add the bay leaf, then gradually add the stock while stirring continuously, as with a risotto.
  4. Cook until ‘al dente‘ and finally mix in the butter and grated Le Gruyère AOP Réserve.


  1. Roast the pine nuts until golden brown.
  2. Wash and pluck the basil and parsley.
  3. Put all ingredients except the olive oil into a mortar or blender.
  4. During the mortaring or blending, pour in the olive oil slowly and finally season again and add more of the Gruyère AOP Réserve according to taste.

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