Arroz con Albóndigas

Final presentation ingredients:

• 190g | 3 meatballs in tomato sauce
• 60g | 1⁄2 cup marinated chickpeas
• 1 soft cooked peeled egg (7 min)
• 100g | 3/4 c cooked black rice
• 3g fresh escalivada mix herb
• | 1 tbsp mita crema crumbles
• 30g sliced Persian cucumber
• 3g lemon juice
• 5g extra virgin olive oil
• 2g kosher salt
• less 1g cracked black pepper

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1. Dress the sliced Persian cucumbers in a small stainless steel bowl with the lemon juice, extra virgin olive oil, kosher salt.
2. Set the 3 meatballs into your bowl, with tomato sauce on top.
3. Add the steamed rice, opposite the meatballs.
4. Add the marinated chickpeas.
5. Next, add the dressed cucumbers. Drizzle the remaining seasoned lemon & olive oil over the rice/chickpeas/meatballs.
6. Cut the soft-boiled egg in half, along it's axis. Set each half in the bowl, one near the rice, one near the meatballs.
7. Sprinkle the miti crema over the meatballs, chickpeas, & rice.
8. Garnish the top of the bowl with the Escalivada herb mix.
9. At the pass, drizzle with olive oil & top with cracked black pepper.
10. Season the yolk side of the egg with Maldon salt.

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• Make sure the egg is jammy inside when serving.
• Do not ever save cooked rice. Do not ever re-heat cooked rice. Steam prior to & during service as needed. Hold warm for 3 hours or less.

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