Recipes
Culurgiones
Duck, Porcini & Tarragon Oil
- Place Semolina Rimacinata and Plain Flour on a flat surface, create a hole in the center, add the eggs, and begin kneading.
- Gradually add water and continue kneading until you achieve a smooth and homogeneous dough.
LISTEN THE RECIPE ON SBS ITALIANO FOOD!
White Chocolate & Figs Semifreddo
- Chop dried figs very small, then add to the cream and refrigerate overnight to infuse flavours into the cream.
Strain figs from cream and set aside.
- Soak the figs in Rhum for 10 minutes.
- Using a whisk, mix sugar and egg yolks in a bowl until creamy.
Risotto Saffron, Porcini Mushrooms & White truffle
- Chop the shallot, then sauté in a casserole with olive oil and a tbs of butter.
- Add the Carnaroli rice and toast it for few minutes on a medium fire.
- Deglaze the rice with the white wine.
- Start adding the chicken stock fully covering the rice.
Culurgiones
smoked potato, goat cheese fondue & dill oil
- Place Sebago potatoes in a tray on a bed of rock salt. Bake at 200oC for 45 minutes.
- Place the potato dough in a wide container covered with plastic wrap and smoke it using applewood for about 1 hour. Smoking is crucial for the final result; the flavor should be medium/intense.
Passion Fruit Soufflè
- Whisk cornflour, passion fruit puree and caster sugar in a saucepan on a medium heat and slowly bring to boil.
- Reduce the heat to low and cook, whisking continuously for 5 minutes (or until thick).
- Pour into a large bowl and cover with cling wrap.
