Steps

1. Combine 160g Rice and 50g Sun-dried Tomatoes in a pot. Add 157g Water and a pinch of Salt, then cook.
   🕒 01:54
2. Separately, sauté 12 Cherry Tomatoes. Cook until their stems burst and they are warmed through, then remove from heat. The key here is not to overcook; stop while they are still slightly red.
   🕒 05:08
3. To the cooked rice, add 15g Butter and 10g EV Olive Oil. Mash in the Sun-dried Tomatoes and mix to create tomato butter rice. Serve with the sautéed Cherry Tomatoes.
   🕒 06:12
4. Make cross-shaped incisions on 80g Sea Bream Fillet and season with Salt (to taste).
   🕒 02:29
5. In a frying pan, combine 40g Premium Tomato Juice, 50g Water, and 15g EV Olive Oil. Add the Sea Bream, 16 Sun-dried Tomatoes, and 3 Clams, then simmer.
   🕒 02:49
6. Plate the dish and sprinkle with Parsley (to taste).
   🕒 03:16
7. Tear 1 Mozzarella Cheese into bite-sized pieces. The key here is to tear the cheese while stretching it, which brings out a beautiful texture and sweetness.
   🕒 03:34
8. Arrange the torn Mozzarella Cheese on a plate and add 16 Premium Tomatoes. Drizzle with Salt (to taste), 30g Premium Tomato Juice, and EV Olive Oil (to taste). If the tomatoes lack acidity or sweetness, add a squeeze of lemon.
   🕒 04:08
9. Season with Black Pepper (to taste) and garnish with Basil (to taste) before serving.
   🕒 04:52
10. Fry 35g Pancetta until crispy.
    🕒 08:27
11. Add 16 Premium Tomatoes to the fried Pancetta and simmer with a little water. To prevent the egg mixture from solidifying when added, it's better to have a bit of liquid in the pan.
    🕒 08:56
12. Add 120g Spaghettini, cooked al dente, to the pan and coat well with the tomato and pancetta sauce.
    🕒 10:01
13. Remove from heat, add the egg mixture made with 2 Egg Yolks, 25g Heavy Cream, 15g Parmesan Cheese, and Salt (to taste). Mix quickly to emulsify. Season with Black Pepper (to taste) and serve.
    🕒 10:15
14. Freeze 55g First Harvest Tomato Juice, then stir to create a sorbet or granita texture.
    🕒 11:50
15. In a chilled glass, add 50g Premium Tomato Juice and the granita-style First Harvest Tomato Juice.
    🕒 14:10
16. Add Vodka (to taste), and serve with 2 First Harvest Tomatoes cut in half vertically and seasoned with Salt (to taste).
    🕒 14:31