Sardegna – Fregola sarda con funghi porcini, carpaccio di tartufo bianchetto, gambero rosa e burro al tartufo

We clean our shrimp, keep the heads in a bowl and with the flesh make a tartare that we are going to season with lime, evo oil and pink pepper; cover and set aside. Let’s brown in a pan the shallot with evo oil, add the shrimp heads and let them release their juices (let’s deprive the heads of the eyes to prevent our bisque from taking an ugly color); let’s deglaze with white wine (let’s save some for the fregola), add salt, a little water and let it cook for at least 90 minutes;
In a saucepan, we bring 500 ml of water to a boil with our dried porcini mushrooms and a tablespoon of coarse salt.
4)In a saucepan we sauté with evo oil and chopped shallot, add the fregola and deglaze with the wine; let’s cook it slowly over low heat, adding every now and then a ladle of the water with the porcini mushrooms.It will be cooked in about 20 minutes.
When the bisque is ready, let’s blend it with an immersion blender, strain it through a colander and put it back in the fire to reduce it a few more minutes;
Let’s turn off the fregola, cream it with butter and pour it into a flat plate, top it with some porcini mushrooms, some bisque drops, our pink shrimp tartare and truffle carpaccio.