• 3 cups cooked Fregola Sarda
• 1 red onion, finely diced
• 1 Tbsp. garlic, minced
• 1/2 cup celery, chopped
• 1 tsp. fresh rosemary, minced
• 2 tsp. fresh thyme, minced
• 3 Tbsp. butter
• 1/4 cup porcini mushrooms, rinse well and hydrated
• 2 Tbsp. black truffle oil
• Sea Salt to taste

Saute the garlic,onion and celery until translucent.  Add porcini, truffle oil, herbs and butter.  Toss with the Fregola Sarda and use as a side dish or as a stuffing for quail, Cornish hens and chicken.