the menuR·04 · of 08
the reading
Two green sauces from opposite ends of the Atlas, plated in the same bowl without being blended. Pesto is raw, fat-bound and loud; namul is blanched, acid-bound and quiet. The plate lets you taste the difference in method.
ingredients
- ◆200 g pasta
- ◆2 cups fresh basil leaves
- ◆¼ cup grated Parmesan cheese
- ◆¼ cup pine nuts
- ◆2 cloves garlic
- ◆⅓ cup extra-virgin olive oil
- ◆½ tsp salt
- ◆¼ tsp black pepper
- ◆1 lemon
- ◆2 cups spinach with stem
also called for in the method: salted butter
directions
- 01Prepare pesto — blend basil leaves, garlic, toasted pine nuts, parmesan slowly, incorporating olive oil, taste, season with salt
- 02Prepare namul — blanch spinach with stem, shock in ice water, squeeze out excess water, squeeze lemon, grate lemon zest, season with salt
- 03boil pasta — 12 minutes for al dente (linguine or fusilli)
- 04Assemble pasta — pasta in large metal bowl, pesto incorporating slowly, using residual pasta heat, ½ cup of salted pasta water
- 051 T salted butter cube in pasta to emulsify
- 06serve namul on top of pasta
folio · process plates
03 platesShot in the kitchen, as it went.
