Giulia Porro

  Ingredients 250g riso venere 300g gamberi 300g zucchine 1 limone (succo e scorza) Sale, Olio evo 1 spicchio di aglio Metodo Cuocere il riso venere. Grattugiare le zucchine. In una padella scaldare dell’olio con lo spicchio di aglio sbucciato  Aggiungere le zucchine grattugiate e far stufare per circa 10 minuti a fuoco basso. Rimuovere l'aglio. Insaporite i gamberi crudi con scorza e succo di limone e far saltare in padella o bollire fino a quando avranno cambiato colore. Mescolare riso, gamberi e zucchine e servire.

Recipe inspiration from Salt Fat  Acid  Heat Ingredients (could half the dose to make a normal sized focaccia) 600ml lukewarm water ½ tsp dry yeast 15g honey 800g all-purpose flour 18g of salt  50 grams evoo  Salt flakes for topping Brine: 80g of lukewarm water + 5g of salt Method I n a bowl, stir together water, yeast, and honey to dissolve.  In another bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula  until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap.  Leave out at room temperature to rise for 12 to 14 hours. Pour 3 tbsp of oil evenly onto a 46 by 33 cm baking tray. Pour the dough onto the baking tray.  Pour an additional 2tbsp of olive oil over the dough.  Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward.   Repeat the stretching twice over the course of 30 minutes to ensure the dough remains stretched. Dimple the dough w

Recipe inspiration from  C hiara Passion Ingredients  400g of panettone (or pandoro) 40g of Philadelphia (cream cheese) 50g of milk 1 tbsp of rum 25g of icing sugar Chocolate (molten) Method In a bowl roughly chop up the panettone, then add the milk, sugar and Philadelphia. Mix together until smooth, then leave in the fridge for about half an hour. After 30 minutes, form the truffle balls with your hands. Melt the chocolate and drizzle on top.

Recipe inspiration from Recipe Tin Eats Ingredients  1.8kg salmon side (skin on, bones removed) Honey / Butter glaze 150g butter 1/2 cup honey 3 cloves garlic Dill sauce 1 1/2 cups full fat sour cream 1/2 cup dill (chopped finely) 1/2 eschalot (chopped finely) 1 1/2 tbsp lemon zest 1 tsp salt Method In a bowl mix all the ingredients for the dill sauce until smooth.  Cook the salmon. Pre-heat the oven to 180 degrees C (fan forced).  Place a sheet of foil on a baking tray and top with baking paper. Place salmon on the baking paper and fold up all the foil sides. Prepare the glaze - place ingredients in a saucepan and heat until it starts foaming. Pour over the salmon. Sprinkle the salmon with salt and pepper.  Cover the salmon with a piece of baking paper and top with a piece of foil.  Bake for 15 -20 minutes, then remove the top layers of baking paper and foil.  Switch the oven to grill and grill for 10 minutes. Cool for at least 15 minutes before eating. Dollop over the fill sauce and