Sony RX1, 35mm f2 Carl Zeiss
ISO100, f/18, 1/125, raw
Ninth day of “Metamorfoodist”.
“Colors” Menu, red recipe.
The Chef Lorenzo Mazzoni says:
Red Pepper Mikado with Tomatoes Concassé and Choricero Pepper, dressed with Raspberry Vinegar Glaze (“Mikado di Peperone Rosso con Concassé di Pomodori e Peperoncino Choricero alla Glassa di Aceto di Lampone”).
A crudité with different tactile sensations… The crunchiness of red pepper sticks are lulled buy the porosity of tomatoes concassé, which get boiled for fifteen seconds and skinned. A single Choricero Pepper, not too aggressive by nature, hides at the center of the dish to shake everything up. The glaze made out of raspberries vinegar bonds the different tastes and gives a touch of fluorescence easy to the eye.