Rice with Sichuan pepper, ginger and anchovies

Carlo Cracco

For 4 people

280 g of Carnaroli rice
40 g of Venere rice
80 g of grated Parmigiano Reggiano
Sichuan pepper
2 Sichuan flowers
3 g of agar
4 anchovy fillets in oil
3 ginger roots
8 g of chopped onion
white wine
80 g of butter
extra virgin olive oil

Peel the ginger roots and grate them finely; dry them at 8°C for 3 hours, then grind them into powder.

Dissolve the agar in 200 ml of water. Tear the anchovy fillets into pieces and cover them with the water and agar mixture, using a syringe. Leave to set in the fridge.

Cook the Venere rice in salted water. Cook the Carnaroli rice Parmesan-style, with the onion, white wine and slightly salted water; 3 minutes before the end of the cooking time, add the Venere rice cooked separately. Mix with butter and Parmigiano Reggiano, adding a little powdered ginger and a small pinch of Sichuan pepper.

Distribute the rice on flat plates, lay over the pieces of anchovy in jelly, the Sichuan flower pistils and a little powdered ginger. Finish with a drizzle of extra virgin olive oil.