Ingredients

Squid Ink Chips

100g Arborio rice

400g Water

½ tbsp Rice starch flour or corn flour

2 tsp Squid ink

500ml Sunflower oil

150ml Pukara Estate Premium Extra Virgin Olive Oil

Other Ingredients

500g Buffalo ricotta

100g Thinly sliced guanciale

20 Anchovy fillets with capers (Delicius brand)

40g Hot honey

Method

Squid Ink Chips
Add rice, water, and rice starch to a small pot. Bring to a boil and cook for 30 minutes, or until the rice is fully overcooked and mushy.
Remove the rice from the pot and spread it to a 2-3mm thickness onto an oven tray lined with greaseproof paper.
Dry in the oven at a low temperature for 1 to 1.5 hours until fully dehydrated.
Break into 4-6cm pieces and fry in hot oil at 170°C for 1-2 minutes on each side, until puffed and crunchy.
Remove from oil and place on a paper towel to drain.

Whipped Buffalo Ricotta
Whisk the ricotta until smooth and creamy, adding a little extra virgin olive oil and seasoning to taste.

Assembly
Place a dollop of whipped ricotta onto each rice crisp.
Push in a rolled anchovy with caper, then lay a slice of guanciale on top.
Grate bottarga over the crisps if desired.
Heat the honey in a small pan or microwave and drizzle on top before serving.