RIGATONI, LETTUCE WITH LIQUORICE AND GRATED OIL

 

INGREDIENTS:

 

12 rigatoni

8 lettuce leaves (centre)

50 gr. cocoa

50 ml. extra virgin oil

4 gr. powdered liquorice

4 gr. powdered sugar

1 gr. table salt

10 gr. watercress ( micro)

4 gr. salt flakes

 

PREPARATION:

 

Cook the rigatoni in plenty of salted water for 10 min. Melt the cocoa butter and add the extra virgin oil. Strain and pour into a square mould. Leave to set in the refrigerator for 2 h.

Turn out the block of oil and butter, and grate onto a serving dish.

 

TO SERVE:

 

Place the cooked rigatoni on the same dish as the grated oil and top with salt flakes. Season the lettuce leaves with powdered sugar, powdered liquorice and table salt. Arrange the lettuce leaves on top of the grated oil. Decorate with watercress.