Chestnut, Pumpkin, and Farro

Ingredients

• 4 ounces farro soaked in cold water for 90 minutes or so
• 2 pounds whole chestnuts
• 6 tablespoons olive oil
• 1 red onion peeled and chopped
• 3 stalks celery, chopped
• 4 ounces pancetta, diced
• 5-6 cloves of garlic, peeled
• 2-4 dried red chiles
• 1 quart chicken stock.
• Salt and pepper to taste.

Directions

1. Put the farro in water to soak. Peel the pumpkin or squash, coat it with salt and olive oil, and roast it in a 400f oven for an hour, until the flesh is tender and starting to take on color.
2. As the farro is soaking, score an X into each chestnut. Drop them into boiling water for about five minutes, then drain them and remove the shells and skins.
3. Once the farro has finished soaking, drain it. Put it in a pot, cover it with water, bring it to a boil, then lower the heat and cook for 20 minutes, until the grains are tender but still have a little bite.
4. Heat 2-3 tablespoons of olive oil in a large pan. Add the pancetta and cook it gently for a bit, then stir in the onions, chilies, garlic, and celery. Continue cooking over gentle heat until the garlic is just beginning to color.
5. Stir in the chestnuts and cook them for five minutes, then add the pumpkin. Pour in the stock, bring everything to a simmer, and stir in the cooked farro. Taste for salt and pepper, then serve with a little good olive oil drizzled over the top.