Credits: Roberto Pastrovicchio

Method

Tomato water

Blend the tomatoes well and put them in a bag where the water can drain off. Drain overnight at fridge temperature.

Caper powder

Rinse, dry and fry the caper berries in hot oil. Finely chop until they become a sort of powder.

Basil sauce

Quickly blanch the basil and cool in ice water. Place in a suitable container and blend together with 20 g of evoo, 20 g of sunflower oil, and salt and pepper to taste. Blend until smooth and creamy.

Risotto

Dry toast the rice, de-glaze with white wine, allow 70% to evaporate and finish cooking with broth and tomato water in equal parts. At the very end, stir in a pat of butter, oil, plankton, the parmesan cheese, salt and pepper. Top with the other preparations and add the anchovy fillets cut into squares.