- 4 piattella of smoked scamorza
- Dried fig ice cream (as required)
- Pralined almonds (as required)
- Salted caramel (as required)
Lightly cook the piattella on the hot-plate on both sides until it is soft. Serve on a warmed plate with a spoon of ice cream. Drizzle the salted caramel on top with a sprinkle of pralined almonds.
A provocative dish which relies on the contrast between temperature and consistency.