- 1 pound of Fregola
- 4 ears of corn
- 2 cups of freshly chopped green onions
- 1/4 cup of grated reggiano parmesan
- extra virgin olive oil
- a tad of truffle oil
Meantime, shave the corn off the cobs, and chop the green onions.
Add all 3 ingredients to a large pan with enough olive oil to coat the bottom of the pan, and a dash of truffle oil. Unfortunately, this is all done by "eye" so i can't say how much to use.
Add the parmesan stirring frequently. After about 10-15 minutes, add salt and pepper to taste and stir until the aroma tells you "finito! Time to eat". This dish can be served either hot or cold.