How to Cook Risoni? Simone Caponnetto's Recipe with Cuttlefish Liver. | Chef Recipes | Reporter Gour

Ingredients

• 350 g of risoni pasta
• 500 ml of white fish broth
• 150 ml of clam juice
• 4 cuttlefish liver
• 5 caper leaves
• 200 g of finely chopped red onion
• Zest of 1 lemon
• Zest of 1 orange
• Juice of 1 orange
• 5 anchovy fillets in oil
• 15 g of julienned ginger
• 4 bay leaves
• 35 g of rosemary
• 250 ml of white wine
• 200 g of pasta leftover from the cuttlefish liver sauce
• 100 g of Normandy butter
• 100 g of Tuscan tamari soy sauce
• Zest of orange and lemon, to taste
• 20 g of fermented black lemon powder
• 4 sacs of cuttlefish ink
• 500 g of red cherry tomatoes
• 500 g of yellow cherry tomatoes
• 50 g of powdered sugar
• 25 g of Maldon salt
• 2 vanilla pods