Total Black | Tomino del Boscaiolo with black charcoal chips
Tomino del Boscaiolo
100
g Breadcrumbs
100
g Flour
5 g Squid ink
2
eggs
200
g Cooking cream
200
g Venere rice
100 g Vegetable charcoal
La preparazione della ricetta
1
Overcook the Venere rice, blend it, and spread it thinly on parchment paper
2
Dry it at 60 degrees for 12 hours
3
Break into wafers
4
Bring the cooking cream to a boil and add the squid ink
5
Dredge the mini tomino in the flour, egg, and breadcrumbs mixed with the vegetable charcoal
6
Fry in seed oil at 165 degrees until crunchy
7
Spread the sauce on the plate, place the tomino, and add the Venere rice wafers
