Chicchi

In September, during Judy Witt's fabulous cooking class, we made Chicchi - an amazing warm, truffled salad. It was the thing I most wanted to come home and cook for my husband because the truffle flavour was so amazing and just so sexy.

It has also been the hardest thing to shop for in ages! The firm I found that sell the black rice we used are "in a period of transition" and, while happy to take my money, have been unable to provide me with the goods or a refund. Then I couldn't find the sliced truffles.

So it took until last week to get the bits (or an approximation - I've used Camargue red rice instead of venere nero black rice) in order to make it. At the cooking class we made it as a starter (gluten free and vegan - always useful to have a few recipes like that) but my mum said that when she made it, she put seared scallops on top, and I thought that was a good idea!

Huge success! The nutty rice with the earthy, creamy chickpeas and the little sweet acid hits of cherry tomato, overlaid with the indescribable aroma of truffles and then topped off with salty sweet scallops. Sensory overload. I've even been told I can make it again.