26/06/2025
New dish I'm messing with. This will be stuffed with a semi frozen pea and ricotta mousse that will turn semi-liquid when the rice ball (arancini) is fried, so it turns into a liquid sauce when cut open. The base is a tomato salsa fresco made with basil, garlic, and nasturtium- it's sort of like a Gazpacho. The rice is heavily laced with Pecorino Romano around the stuffing. The garnish is fresh pea tendrils. It's finished with evoo. The arancini is hot, the salsa is cold.
It's like crispy Pecorino and sweet peas in your face. It really works.
I'd best label it a contorno, perhaps a cheese course.
