245/365 – “Metamorfoodist” nr.3, a photo by Luca Rossini on Flickr.
Sony RX1, 35mm f2 Carl Zeiss
ISO160, f/18, 1/125, raw
Third day of “Metamorfoodist”.
“Transformations” Menu, third recipe.
The Chef Lorenzo Mazzoni says:
Gragnano Spaghetti with Mussels, Roman Pecorino Cheese, Minced Parsley, Toasted Bread Crumbs and Sea Powder (“Spaghetti di Gragnano con Cozze, Pecorino Romano DOP, Trito di Prezzemolo, Pangrattato Tostato e Polvere di Mare”).
This is a variation of the classical Mussel and Pecorino Cheese (“Cozze and Pecorino”) with the addition of minced parsley, toasted bread crumbs and the “sea powder”. The latter is obtained by drying a few mussels in the oven, at low temperature and for six hours.