Alessandro Roscioli
Different textures of arctic snowgrouseby Hans Välimäki
Dall'Italia Quando l'arancino è gourmet: la proposta di 5 chef (più ulteriori 5)
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
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.
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