A RECIPE FROM CHEF MICHELE LAZZARINI
Fine dining, in tune with nature. Watch the recipe to prepare a dish that combines tradition with research to reduce waste.
He did so with a recipe, born from the idea of reusing fish scraps in the kitchen.
Trout fat and Rhubarb Cold Spaghetti
Seasonal wild herbs
Boil spaghetti for about seventeen minutes.
Let them cool over a bowl with ice and water.
Extract the juice from currants and rhubarb by placing them over a steaming pot.
Make a sauce by adding trout fat.
Smoke trout eggs with spruce.
Garnish with smoked trout eggs and seasonal herbs.