Squid ink rice crisps with whipped buffalo ricotta

Serves 4



Squid Ink chips

100g Arborio rice

400g water

½ tablespoon of rice starch flour or corn flour

2 teaspoon of squid ink

500ml sunflower oil

150ml Pukara Estate Premium EVOO


500g buffalo ricotta

100g thinly sliced guanciale

20 each, anchovy fillets with capers (Delicious brand)

40g honey, hot


Add rice, water and rice starch into a small pot, bring to the boil and cook for 30min or till rice is fully overcooked and mushy.

Remove rice from pot and spread to a 2-3mm thickness onto an oven tray with grease proof paper

Dry in the oven for 1-1.30hr till dry

Fry 4-6cm pieces in hot oil at 170c for a 1-2 minute on each side, until puffed and crunchy

Remove from oil and place onto paper towel

Whisk the ricotta until smooth and creamy, add a little EVOO and season

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.