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Daniele Usai's sublime ray cheek recipe pairs these delicious morsels with simple puréed peas, bay-infused tapioca and slices of black garlic to finish.
Soak the tapioca for approximately 1 hour, then wash well to remove some of the starch. Cook in salted water with the bay leaves for 5 minutes, then drain and cool
40g of tapioca
2 bay leaves
2
Soak ¼ of the peas in ice water, then cook in salted boiling water for 20 seconds. Drain and immediately return to a bowl of iced water to cool. Set the peas aside – these will later be used for garnish
75g of fresh peas, peeled
3
Dunk the remaining peas in iced water, then cook them in salted water until cooked through. Cool in iced water. Drain the peas and add to a blender, adding a little cold water, extra virgin olive oil, salt and pepper until you obtain a smooth and silky cream. Pass through a sieve if necessary
225g of fresh peas, peeled
4
Preheat the oven to 120°C/gas mark 1/2
5
Heat a drizzle of extra virgin olive oil in a pan and add the ray cheeks, cooking until browned on both sides. Season with salt and pepper and place in the oven for 2 minutes to finish cooking. Meanwhile, gently warm the pea cream
extra virgin olive oil
400g of ray cheeks, or wings
flaky sea salt
Sarawak black pepper
6
Pour the warm pea cream onto a plate and place the ray cheeks on top. Spoon the tapioca between the cheeks, add a few of the blanched peas and garnish with some slices of black garlic. Add a drizzle of extra virgin olive oil and some sprigs of shiso cress and serve
Daniele Usai has turned the sleepy seaside town of Ostia into a destination for gourmands worldwide thanks to his relaxed, simple approach to cooking local ingredients.