Sooner or later it had to happen, I keep repeating in my mind.
It was clear that the evolution of Taste of Runway would also lead to this. I did not have a chance. As soon as I put on my warm coat by N° 21, I looked at myself in the mirror (to get the last glance before leaving home) and I thought I looked like that spinach I had for lunch. For a moment, I thought that I could cook myself, and that I could become a recipe, too. I thought back to all those times when my friends asked me “When are you going to cook us?” I had a moment of reflection and then I said to myself: “You brought your dream in the world, you transformed an Armani outfit into a tempura onion, a look by Alberta Ferretti into zucchini pesto, a Dolce & Gabbana outfit into a pear in red wine, so be brave and challenge yourself. At worst, you will manage to get a smile out of your readers” Well, dear fashion tasters, I have the pleasure to introduce to you a new project, a son of Taste of Runway, which I have named “Taste of People” (#tasteofpeople), that is recipes inspired by my friends’ outfits. None of you are safe, I will pick you up from your homes and I will cook you! Word of fashion taster.
|Recipe. FOR 4 PEOPLE
500g (17.5 oz) spinach + 2 free-range eggs + 2 potatoes + 4 midsize loaves of stale bread (or 2 large) + 6 tablespoons of white flour + 500ml (17 fl oz) milk + salt + pepper + butter, sage and grated Parmesan cheese to serve.
Cook the spinach in water. Drain well and chop with the help of a knife (or mezzaluna knife). Peel and boil the potatoes. When they are cooked, mash well with a fork. Coarsely break the bread and place in a large bowl. Add the milk to make it soften. Then add the chopped spinach, mashed potatoes, eggs, flour, salt and pepper to the bread. Mix everything well with a spoon, until you get a smooth mixture. Add bread if the mixture is too wet. Take a little dough at a time and start shaping the “strangolapreti” pasta in the way you prefer: shaping small balls, similar to dumplings. Cook them in plenty of salted water. They are ready when they float to the surface. Then sauté them for 1 minute in a pan with melted butter and crisp sage. Sprinkle with plenty of grated Parmesan cheese and serve.
I have also interviewed myself. Just like Gigi Marzullo: ask yourself a question and give yourself an answer.
Who are you? How old are you and what do you do?
Anna Marconi, professional fashion taster, I created Taste of Runway in November 2011.
What is your favourite dish?
Pizza. The homemade one that is so good.
What is your favourite look?
I love black and white. I’m comfortable with blacks skinny pants and a white t-shirt.
What are you wearing today?
A coat by N°21, acne studios shoes, Gallo socks.
And what are you wearing under that?
What did you do to your hair?
Nothing, my hair is like this. I have fought with my hair for years, but now I surrender.
Your favourite perfume?
Right now, “Black Orchid” by Tom Ford.
What are your favourite accessories?
A small black leather “And other stories” bag that I cannot do without. My black Moleskine notebook with my Bic pen.
My Stan smith.
My Chanel lipstick and foundation cream.
My Taste of Runway t-shirt.
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