Roasted pumpkin seeds

Steps

1. Once the pumpkin top is cut off, scrape the inside with a large thin-edged spoon or an ice cream scoop, tracing along the walls, and drop the seeds and stringy pulp into a large bowl.
2. To separate the seeds from the pulp, fill the bowl with cold water and work the mass between your fingers, pulling the clumps apart: the seeds will detach and float to the surface, while most of the stringy pulp and flesh sink to the bottom. Skim off the floating seeds with a slotted spoon or your hands.
3. Pinch off and discard any remaining pulp clinging to the seeds. Transfer them to a colander and rinse under cold running water, rubbing them between your hands until they are no longer slippery to the touch. Discard the pulp, or save it for a vegetable stock.
4. Bring the water and coarse salt to a boil, drop in the seeds, and simmer for 10 minutes: this seasons them all the way through and ensures the shells roast evenly. Drain well.
5. Spread the seeds on a clean kitchen towel, pat dry with a second towel, then let them air-dry for 10 to 15 minutes: they must be dry to the touch before going into the oven. Meanwhile, preheat the oven to 160 °C (325 °F).
6. Toss the seeds with the olive oil and fine salt in a bowl to coat them thoroughly, then spread them in a single layer on a parchment-lined baking sheet without overlapping.
7. Roast for 25 to 35 minutes, stirring every 10 minutes, until golden, dry, and lightly crackling. To test doneness, let a seed cool for one minute: it should snap crisply when bitten.
8. Let them cool on the baking sheet, where they will finish crisping up as they cool down. Serve whole, shells included, as an appetizer or a crunchy snack.