Squid Ink Rice Crisps with Whipped Ricotta

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.