08 Nov

Sony RX1, 35mm f2 Carl Zeiss
ISO80, f/10, 1/125, raw

Twenty-Sixth day of “Metamorfoodist”.

“Equilibria” Menu, fifth recipe.
The Chef Lorenzo Mazzoni says:
Puffed Gragnano Rigatone with Carbonara Cream (“Rigatone di Gragnano Soffiato alla Crema di Carbonara”).
Molecular cuisine scares who doesn’t know it and, as common, fear generates spite. However I feel that there shouldn’t be any limits if not in taste when it comes to “food transformations”. Hence I’m here presenting a finger-food interpretation of the classic Carbonara. Gragnano rigatoni, when overcooked and then puffed with double heat shock, becomes light and crunchy. The Carbonara comes by spraying the rigatoni with whipped egg yolk, adding a few sticks of crunchy sticks of cheek lard, and serving everything on a soft cream of Roman pecorino cheese and black pepper.

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