Soak the rice and buckwheat in water for about 2 days, then blend everything and let it ferment for about 4 days, until the pH reaches 4 – 4.5 acidity. At this point, mix the resulting paste with the milk, cook in the Bimby for 4 minutes at 80°C, and let it cool. Burn the onion in the oven for 2 hours at 180°C, then let it cool and blend in a food processor to obtain a very fine powder. Cook the Scrigni® in plenty of salted boiling water, drain them, plate them, and sprinkle with the onion powder. Assemble the dish with the Scrigni®, add the fermented milk, and finish with the caviar and spring wildflowers.
Andrea De Carli, Elisa Zanelli, Marco Cozza
Recipe from Volume III “Young Talents” for Divine Creations
Curated by Elsa Mazzolini – La Madia Editore
