Sony RX1, 35mm f2 Carl Zeiss
ISO100, f/18, 1/125, raw
Tenth day of “Metamorfoodist”.
“Colors” Menu, yellow recipe.
The Chef Lorenzo Mazzoni says:
Egg Yolk Fettuccine with Lemon and Saffron Sauce (“Fettuccine al Tuorlo d’Uovo con Salsa al Limone e Zafferano”).
The solar explosion of the traditional egg fettuccine is already a pledge of tastefulness, but the delicate saffron sauce emulsified with a few drops of organic lemon can balance it without overpowering it. Whitened lemon zests and saffron powder complete the presentation of this dish.