Harrysotto

by Matteo Metullio & Davide de Pra
Harry's Piccolo, Italy
 

500g San Marzano tomato
500g Datterino tomatoes
8 Cantabrian anchovy fillets
50g capers
250g basil leaves
200g Carnaroli rice
300ml vegetable broth
80g butter
65g Parmigiano Reggiano, 18 months
200ml white wine
4g plankton
Sparkling water, to taste
20ml extra virgin olive oil
20ml sunflower oil
Basil sprouts (garnish)
 

1 — TOMATO WATER
Blend the tomatoes well, hang them in a tamina where the water can pass and drain overnight at +2° / +4°.
 

2 — CAPER POWDER
Desalt, dry and exsiccate the capers until they are completely free of water. Blend with a spice grinder until you get a fine powder.
 

3 — BASIL SAUCE
Quickly blanch the basil and cool in water and ice. Put in a container suitable for blending, together with 20ml of extra virgin olive oil and 20ml of sunflower oil, and salt. Blend until obtaining a smooth and creamy paste. Ideally use a Pacojet™.

4 — ANCHOVY SAUCE
Dry the anchovies well from their conservation oil, then blend them by adding the sparkling water a little at a time until a smooth and creamy sauce is obtained.
 

5 — RISOTTO
Dry toast the rice, deglaze with white wine, let it evaporate well and finish cooking with tomato water and broth in equal parts. Stir in the rice with cold butter, extra virgin olive oil, plankton rehydrated with a little water, parmesan.

SERVING INSTRUCTIONS
Complete the dish by sprinkling first with the caper powder then with the basil sauce, then the anchovy sauce and finally with some basil sprouts.