Roman Pepper Eggs on Crispy Rice

Instructions

1. Cook the rice: In a medium saucepan, combine the rinsed rice, 560 ml water, and 7 g of the fine sea salt. Bring to a boil, then reduce to low, cover, and cook until the water is absorbed and the rice is tender, 12 minutes. Remove from heat, keep covered 10 minutes to steam, then spread the rice onto a large tray to steam-dry for 15 minutes. Set a wide dinner plate nearby and warm it under hot tap water, then dry, for flipping later.
2. Mise en place: While the rice cools, prep the vegetables (zucchini halved and sliced, tomatoes halved, garlic sliced). Finely grate 35 g Pecorino and shave the remaining 30 g. Measure out the black pepper (reserve 5 g coarsely ground for the eggs; the other 5 g can be medium grind). Crack the eggs into a jug if you like for easier pouring. Place a 28 cm nonstick skillet and a second large skillet on the stove.
3. Season and bind the rice: Transfer the cooled rice to a bowl and gently toss with the cornstarch, the finely grated Pecorino, and 2 g of the black pepper. Do not mash; keep the grains distinct.
4. Start the crispy rice: Heat 25 ml of the olive oil with the butter in the 28 cm nonstick skillet over medium-high heat until the butter foams. Add the rice mixture and press firmly into an even 1 to 1.5 cm-thick layer using a spatula. Cook, undisturbed, rotating the pan occasionally, until the underside is deep golden and the edges are crackling and pulling away from the pan, 8 to 10 minutes.
5. Sear the vegetables while the rice browns: In the second skillet, heat 15 ml olive oil over medium-high until shimmering. Add the zucchini in a single layer (work in two batches if needed), season each batch with 1.5 g of the remaining fine sea salt and 1 g of the remaining black pepper, and cook without moving until well browned on the first side, 3 to 4 minutes. Flip and cook until just tender with charred spots, 2 to 3 minutes more. Transfer to a warm bowl.
6. Blister the tomatoes: In the same vegetable skillet, add the tomatoes cut side down and cook over medium-high until blistered, 2 minutes. Add the sliced garlic and cook, stirring, 30 seconds until fragrant. Splash in the red wine vinegar and simmer 30 seconds to lightly glaze. Season the tomatoes with 2 g of the remaining salt and 1 g pepper, return the zucchini to the pan, toss to coat, then turn off the heat to let flavors settle for 2 minutes.
7. Flip the rice: Slide a spatula around the rice to loosen. Place the warm dinner plate over the skillet, invert the rice cake onto the plate, then add 10 ml olive oil to the skillet and slide the rice back in. Cook the second side until crisp and golden, 6 to 8 minutes. Slide onto a board or platter and rest 3 minutes so the crust firms.
8. Pan-sear the eggs with pepper: Wipe out the 28 cm nonstick skillet used for the rice and reuse it: add the remaining 20 ml olive oil and the reserved 5 g coarsely ground black pepper. Warm over medium heat until the pepper is fragrant and the oil shimmers, 30 to 45 seconds. Crack in the 8 eggs, season evenly with the last 2 g fine sea salt, and cook until the whites are set at the edges and lacy and the centers are just set, 3 to 4 minutes. Tilt the pan to spoon hot pepper oil over any translucent whites. Remove from heat, cover for 30 seconds to finish with gentle carry-over heat, keeping yolks runny.
9. Assemble and serve: Spoon the zucchini-tomato mixture over the center of the crispy rice, leaving a rim of crust exposed. Arrange the peppery eggs on top. Shower with the shaved Pecorino and torn basil. Serve immediately while the rice is still audibly crisp.