Ingredients for 4 people:
16 anchovies, cleaned and with the tail left on
16 cherry tomatoes
200 g red rice
Fresh coriander
100 g pecorino cheese
15 g agar-agar
Method
Cook the rice in 1.5 litres of slightly salted water until the water has been completely absorbed.
Blend with an immersion mixer until a thin creamy consistency has been obtained.
Pour a thin layer of the cream onto an baking tray lined with oven paper, using a spatula. Cook it in the oven at 120 °C for 2 hours.
Cut 8 cherry tomatoes in half and sprinkle them with icing sugar. Season with thyme, extra virgin olive oil, salt and pepper.
Place them on an baking tray lined with oven paper, and bake for 2 hours at 120 °C. In this way, you will obtain tomato confit. Melt the pecorino cheese over a bain-marie with little milk to help dissolve the agar-agar. Bring to the boil for 2 minutes and put it aside. Do the same with the cherry tomatoes, previously blended raw with salt, pepper and extra virgin olive oil. Using small semi-spherical moulds, create the shape of a bullseye, by first placing the tomato into them and then the pecorino cheese.
Cook the anchovies with salt, pepper and extra virgin olive oil in the oven and prepare the plate.