Whipped Dolcelatte, Caramelised Fig, Candied Pecan & Anchovy

To make the whipped Galbani Dolcelatte, place Dolcelatte and cream in a food processor until smooth and aerated then place in a piping bag in the fridge.

To make the candied pecans, blanch pecans in boiling water for 30 seconds and refresh in cold water.

Dust in icing sugar and deep fry at 160°C until glassy but not burnt. Place on a lined tray and allow to cool.

Slice fig into wedges, sprinkle with caster sugar and blowtorch until caramelised.

Assemble cicchetti with whipped Dolcelatte, followed by figs, broken candied pecans, anchovy and chopped chives.