8Exif II* @ z ( 1 0 2 i Day Two-Hundred and Forty Three, "Metamofoodist" theme, first shot.
In short, with the chef Lorenzo Mazzoni I'll be working on food photography for a month. We'll present a series of "menus" (sets of recipes which follow a common philosophy), and we're starting with one about "Metamorphosis". The fact is, metamorphosis is somehow the main concept behind this work (and that's for the title, "Metamorfoodist"…). If you'd like to know more, please refer to my Blog :-)
And here's what the Chef says about this very first recipe:
Tartare of Salmon's Fillet with Ginger, EVO oil, Apple Cider Vinegar and Pink Pepper in Celery Sauce and Light Broth of Salmon. (Tartare di Filetto di Salmone allo Zenzero, Olio EVO, Aceto di Mele e Pepe Rosa in Salsa di Sedano e Brodetto di Salmone.)
The salmon's tartare is minced with the knife to avoid that the heat of a mixer could ruin its aroma. It then gets immersed in an EVO oil emulsion, with a few drops of apple cider vinegar and a bit of pink pepper, and put in the fridge, where takes place the maceration. Head and remnants are overcooked with herbs, whipped, and finally sifted. This light broth, mixed with a mash tun of celery, is used as the base of the tartare.
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