Method
Add the rice, water and rice starch into a small pot, bring to the boil and cook for 30 minutes or until the rice is fully overcooked and mushy. Then remove rice from the pot and spread to a 2-3mm thickness onto an oven tray with greaseproof paper. Dry in the oven for 1-1 ½ hours, until dry.
Fry 4-6cm pieces in hot oil at 170C for 1-2 minutes on each side, till puffed and crunchy. Remove from oil and place onto a paper towel.
Whisk the ricotta till smooth and creamy, add a little extra virgin olive oil and seasoning.
To serve, place some whipped ricotta onto the rice cracker, push in a rolled anchovy with caper and lay a slice of guanciale and grated bottarga. Heat honey in a little pan or microwave and drizzle on top.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Add the rice, water and rice starch into a small pot, bring to the boil and cook for 30 minutes or until the rice is fully overcooked and mushy. Then remove rice from the pot and spread to a 2-3mm thickness onto an oven tray with greaseproof paper. Dry in the oven for 1-1 ½ hours, until dry.
Fry 4-6cm pieces in hot oil at 170C for 1-2 minutes on each side, till puffed and crunchy. Remove from oil and place onto a paper towel.
Whisk the ricotta till smooth and creamy, add a little extra virgin olive oil and seasoning.
To serve, place some whipped ricotta onto the rice cracker, push in a rolled anchovy with caper and lay a slice of guanciale and grated bottarga. Heat honey in a little pan or microwave and drizzle on top.
