Rigatoni, lettuce with liquorice and grated oil butter

Carlo Cracco

INGREDIENTS

12 rigatoni
8 lettuce leaves (heart)
50 g of cocoa
50 g of extra virgin olive oil
4 g of liquorice powder
4 g of icing sugar
1 g of fine salt
10 g of micro cress
4 g of Maldon salt

 

METHOD

Cook the rigatoni in plenty of salted water for 10 minutes. Melt the cocoa butter and add the extra virgin olive oil; pour into a square mould and leave to set in the fridge for 2 hours.

Take the oil butter out of the mould and grate it onto a serving plate. Add the cooked rigatoni and season with a little salt. Dress the lettuce leaves with icing sugar, liquorice powder and fine salt. Place the lettuce leaves on the grated oil.
End with the micro cress.