CIRCULAR COOKING: 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.
Michele Lazzarini, Chef of Contrada Bricconi showed us how circularity is an essential part of his food philosophy.
He did so with a recipe, born from the idea of reusing fish scraps in the kitchen.
Trout fat and Rhubarb Cold Spaghetti
INGREDIENTS
Spaghetti
Trout fat
Trout eggs
Rhubarb
Currant
Leek oil
Seasonal wild herbs
DIRECTIONS
01.
Boil spaghetti for about seventeen minutes.
02.
Let them cool over a bowl with ice and water.
03.
Extract the juice from currants and rhubarb by placing them over a steaming pot.
04.
Make a sauce by adding trout fat.
05.
Smoke trout eggs with spruce.
06.
Garnish with smoked trout eggs and seasonal herbs.
NICE TO MEET YOU, MICHELE LAZZARINI
Chef at Contrada Bricconi, a slow food project in fine with nature
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