Sony RX1, 35mm f2 Carl Zeiss
ISO160, f/18, 1/125, raw
Second day of “Metamorfoodist”.
“Transformations” Menu, second recipe.
The Chef Lorenzo Mazzoni says:
Nice’s Zucchini Carpaccio marinated with Chardonnay and parsley, with Batonette of battered Roman Zucchini fries (“Carpaccio di Zucchine Nizzarde marinate con Chardonnay e Prezzemolo, con Batonette di Zucchine Romanesche fritte in Pastella”).
Nice’s zucchini is the gorgeous zucchini. Rounded and graceful, it gives, if finely sliced, a number of hosts which seems to be born to play in symmetric games of garniture. Let’s add that it tastes wonderfully and the deal is done. When lightly marinated with Chardonnay and crumbled parsley, the hosts of Nice’s zucchini are a perfect base to sustain the robustness of battered (flour and water) Roman zucchini fries.