24 Oct

Sony RX1, 35mm f2 Carl Zeiss
ISO100, f/18, 1/125, raw

Eleventh day of “Metamorfoodist”.

“Colors” Menu, green recipe.
The Chef Lorenzo Mazzoni says:
Spaghetti with Zucchini Pesto and Lime served with Maltagliati of Arugola and Parsley (“Spaghetti al Pesto di Zucchine e Lime con Maltagliati di Rucola e Prezzemolo”).
Zucchini, once “trifolate” (cooked in oil, garlic and parsley), “sfumate” (simmered with white wine until reduced) and finally whipped, show their “greenest” side, standing even above a touch of parmesan “Reggiano” which gives a sharper taste to the whole. Minced “maltagliati” of parsley and arugola completes the dish with a “tone on tone” effect.

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