Fregola with Wild Mushrooms | Sonoma-Cutrer Vineyards

Ingredients

• 5 tbs Extra virgin olive oil
• 6 oz Pancetta cut into 1/4 in
• 4 large Garlic cloves, peeled and thinly sliced
• 1 Medium Lemon, zested and juiced
• 2 tbs Butter
• Salt and Freshly ground pepper
• 3/4 lb Dried Fregola
• 1 C Seeded and diced ripe tomato
• 1/2 C Pitted and slivered oil cured olives
• 1/3 C Freshly chopped parsley
• 1/2 C Freshly grated pecorino or Parmesan cheese
• Optional Smoked tomato broth
• 2 lb Ripe large tomatoes
• 4 Whole Garlic cloves
• 1/2 tsp Minced chippotle in abodo or pinch of cayenne
• Chicken or vegetable stock
• 1-2 tbs White truffle butter or drops of truffle oil, optional
• Balsamic Vinegar