Rice, Capers, Pine Kernels and Olives.

Chef: Paolo Lopriore
Country: Italy
City: Strada di Certosa, 82
Address: 53100 Siena
(+39) 0577288180

Paolo has infinite talent that materializes itself in minimalist constructions with lively contrasts provocatively expressed in astonishing balance. Pure, immaculate and on many occasions contrapuntal flavors, expressed with incredible sensitivity, with regard to both flavor and color, with dishes that are as exquisite as they are beautiful, and very personal. Compositions that are destined for an experienced gourmet clientele who are crazy about experimenting with new things. And it has everything – everything that can be offered by a privileged human being whose job it is to distil good taste, training, work capacity, modesty, daring, fantasy… and art. It must be repeated, in case there was any doubt: Paolo Lopriore is a GENIUS, a GENIUS who always, absolutely always, intends to give us new and unprecedented sensations.
To prove the previous statement, like the suckling pig – from Paolo Parisi, obviously! –, with its rose and tender meat and its gelatinous skin, deliciously served with black cabbage juice and leaves as unique accompaniment. Glorious simplicity.

The Recipe


320 g Carnaroli rice
210 g cocoa butter
70 g Taggiasche olives
70 g pine kernels
36 medium capers covered with salt
White wine
30 g rice flour
In a big saucepan, melt the cocoa butter (bain marie). Toast the pine kernels in the oven at 180° C for around 30 minutes and whip them together with 140 g cocoa butter. Strain finely, spread a thin layer on a greaseproof paper and keep in the fridge.
Gather the rest of cocoa butter with the previously pitted olives, seal the whole mixture into a vacuum bag and cook for 30 minutes at high temperature (+/- 100° C).
Sieve, spread the dough on a greaseproof paper and keep in the fridge.
Brown the rice in a copper saucepan with a knob of butter, add the white wine, slightly salt and keep on cooking for 16 minutes adding boiling water, progressively.
Apart, dissolve the rice flour with the water until obtaining a texture that is different from the frying dough.
Add to the rice.
Divide the rice into 4 individual plates, season with capers and cover with a butter curl of pine kernels and butter curl of olives.