Sony RX1, 35mm f2 Carl Zeiss
ISO100, f/18, 1/125, raw
Eighth day of “Metamorfoodist”.
“Colors” Menu, pink recipe.
The Chef Lorenzo Mazzoni says:
Pink Prawn with Colonnata Lard served with Ray Sashimi and San Marzano flavored Salt (“Scampo Rosa al Lardo di Colonnata con Sashimi di Razza e Sale al San Marzano”).
Majesty and perfection are only Nature’s signature. As such, a royal prawn doesn’t need any presentation, and when it comes to cooking it it’s the same: none or very little. Not more than three or four seconds in boiling water and a light harness of Colonnata lard, and the meal is ready. A few slices of ray’s wings sashimi will make the perfect companion to the prawn. You may adorn everything with salt mixed with desiccated skins of San Marzano tomatoes.