Focaccia Genovese

Pillowy olive oil flatbread dimpled by hand and sprinkled with coarse sea salt and fresh rosemary.

Ingredients

• 400g sea bass fillets
• 300g ciabatta bread
• 2 tbsp sliced shallots
• a pinch of cracked black pepper
• 3 tbsp unsalted butter
• 1 cup eggplant, sliced
• a handful of fresh rosemary, chopped
• extra-virgin olive oil, to taste
• 400ml whole milk
• a pinch of grated nutmeg

Instructions

1. 1

   Prepare the arborio rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the guanciale, zucchini, sliced shallots, and grated nutmeg, mixing well so everything is evenly seasoned.

3. 3

   Heat extra-virgin olive oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the arborio rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the guanciale mixture until cooked through and lightly charred at the edges, about 25 mins.

6. 6

   Assemble by layering the arborio rice with the filling, a spoonful of balsamic vinegar, and a scattering of rosemary.

7. 7

   Add a final touch of mascarpone for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra balsamic vinegar on the side for dipping or drizzling.

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