Rice noodle cannoli

Method

• 1

  Infuse the bergamot zest in extra virgin olive oil at 60°C for about 4 hours, then strain and set aside the bergamot zest.

• 2

  Pour 200 g of extra virgin olive oil in a steel bowl to make the pearls and put it in the freezer.

• 3

  Prepare the brine by dissolving the salt in the water. Add some fresh thyme and pour it in the whipping siphon.

• 4

  Mince the meat with a knife and place it in the siphon. Close tightly and fill it with a gas vial, then leave to marinate for about 1 hour.

• 5

  Divide the bergamot oil into two parts. Bring 40 g of oil to 70° C, add the agar-agar, and allow it to cool. Then use a syringe to drip some drops of it into the cold oil you stored in the freezer and swirl to form the pearls.

• 6

  Mix the maltodextrin with the remaining bergamot oil using a whisk or food processor to make an aromatic crumble.

• 7

  Heat the fresh cream in a bain-marie, add the grated cheese and melt it to make a smooth and even fondue.

• 8

  Use a steel cylinder to form the cannoli out of the rice noodles after cooking them. Deep fry the cannoli in hot FRIENN oil at 170°C/ 338°F until they are golden brown.

• 9

  Empty the syphon and season the meat tartare with extra virgin olive oil and black pepper. Stuff the cannoli with the meat tartare.

Impiattamento

Arrange the beetroot sprouts in the shape of a nest, then lay the stuffed cannoli on it with the bergamot oil pearls, the crumble and the edible flower petals on top. Garnish with some fondue drops and some marinated meat tartare on the cheese fondue.