Squid ink rice crisps with whipped buffalo ricotta

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.