Fregola with Pumpkin, Mussel Salad, Green Sauce and Leeks

Method

1. In a pan, toast the fregola with a drizzle of olive oil until golden.
2. Add chopped shallot and cook briefly.
3. Deglaze with white wine and let evaporate completely.
4. Gradually add hot broth, stirring frequently as for risotto.
5. When the fregola is three-quarters cooked, add diced pumpkin.
6. In a separate pan, heat some oil, add parsley and cleaned mussels; cover and cook until they open.
7. Prepare the green sauce: blend cucumber, capers, garlic, parsley, olive oil, salt and pepper until smooth.
8. Add some of the mussel cooking water to the fregola.
9. Stir in an egg yolk.
10. Finish with a knob of cold butter and grated Parmesan, stirring to create a creamy texture.
11. In another pan, toast thinly sliced leeks until slightly charred.
12. Remove mussels from their shells, reserving a few whole for garnish.
13. To plate, place the fregola on a plate, top with the mussels and charred leeks, drizzle with green sauce, and season with freshly ground pepper and a drizzle of extra virgin olive oil.