Start by preparing all your ingredients. Cook your fregola according to the package instructions. I usually boil it in salted water until it's al dente. While the pasta is cooking, get your vegetables and herbs prepped. Cut the endives into ribbons, crush the garlic, and chop the olives and hazelnuts.

Place your three large eggs in a pot and cover them with water. Bring to a boil and once boiling, let them simmer for 9-12 minutes for hard-boiled. Once done, take them out and place them in cold water to stop the cooking process.

Once the fregola is done cooking, drain it and put it in a large bowl. While it’s still warm, drizzle it with 1/4 cup of extra virgin olive oil for flavor and to keep it from clumping. Throw in the endive ribbons, garlic, calamatas, capers, and hazelnuts. Give it a good stir to mix everything and let the warmth bring out the flavors.

Now it's time for the star flavors. Zest the lemon and squeeze in the juice. Toss in the torn basil leaves along with a sprinkle of dried currants for a hint of sweetness.

Peel your hard-boiled eggs and chop them up. Fold them gently into the fregola mixture and season everything with fine sea salt to taste. You want to enhance those flavors, not overpower them.

This dish can be served warm or chilled, making it so versatile. The flavors meld together beautifully if you let it rest for a bit after prepping. Perfect for a picnic or as a side at dinner.