Method

• 1.
  For the pisarei, place breadcrumbs, semolina and 1 tsp salt flakes in a food processor and whiz until combined. With the motor running, slowly add 240ml warm water until dough comes together. Transfer dough to a floured surface and knead for 2 minutes or until smooth and elastic. Cover with plastic wrap and chill for 30 minutes. Divide dough into 6 equal pieces and roll each into a thin sausage. Pinch 1.5cm pieces of dough from each sausage. Press and roll each piece on a floured surface, using your thumb to make an indent. Place on a tray lined with baking paper dusted with semolina. Set aside.
• 2.
  Meanwhile, heat 2 tbs oil in a large saucepan over medium-high heat. Add sausage meat and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add onion, garlic and rosemary leaves, and cook, stirring occasionally, for 5 minutes or until onion is softened. Add wine, bring to a simmer and cook for 3 minutes or until reduced by half. Add chickpeas, tomatoes and stock and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 30 minutes or until thickened slightly. Stir through vinegar.
• 3.
  Meanwhile, to make the crispy rosemary, heat remaining 1/3 cup (80ml) oil in a small frypan over high heat. Add extra rosemary sprigs and cook for 20 seconds to crisp. Transfer to paper towel to drain.
• 4.
  Bring a large saucepan of salted water to a boil. Add the pisarei and cook for 3-4 minutes or until they float. Drain, transfer to sausage mixture and stir to combine. Drizzle with extra oil and scatter with crispy rosemary and pecorino to serve.