Giovanni Pilu’s Pecorino, Pumpkin & Chestnut broth

METHOD

1. Fill a large pot with 1 litre of cold water and add the grated cheeses. Place on the stove on a small burner over a very low heat and cook for 1.5 – 2 hours stirring frequently until the cheese forms into a stretchy ball. Strain broth into a clean saucepan and set aside. Discard the cheese.
2. Pre-heat oven to 160ºC.
3. Bring a large saucepan of water to the boil, add fine cooking salt. Add the fregola and cook for 7 minutes until al dente. Drain well, stir through 1 tablespoon of extra virgin olive oil and set aside to cool.
4. Cut a slit into the side of each chestnut. Place on a small baking dish and roast for approx. 30 minutes or until the skin starts to crack and peel. Remove from the oven, wrap chestnuts in a clean cloth and set aside for 10 minutes. Peel chestnuts and finely slice.
5. Place pumpkin on a baking tray, drizzle with 2 tablespoons of olive oil and sea salt, toss to coat pumpkin with oil. Roast for approx. 15 minutes until lightly golden.
6. Bring the broth back to simmer. Divide fregola into four serving bowls. Distribute pumpkin pieces, chestnut and pepita seeds evenly in each bowl. Sprinkle with thyme leaves. Add hot broth and serve.