Minari Pasta

20240216, #breakfastdiary 976, -2°C/clear House of Innovation and Move to Zero, made by the agency A&P and praised worldwide for so perfectly distilling a brand's essence — isn't most of their creativity, and the success it led to, really down to the client (Nike) that trusted them enough to hand over the reins? Boil pasta in salted water. If cooking it ahead of time, toss it with a little olive oil and set it aside. Rinse 1/2 bunch of minari (water dropwort) under running water and divide it into thirds from stem to leaf: 1️⃣ the lower stems, 2️⃣ the upper stems, and 3️⃣ the leaves. Finely mince the lower stems, and cut the upper stems and leaves into 1cm pieces. Slice the garlic thin. Heat olive oil in a pan and sauté 1️⃣ the finely minced minari stems, then add the garlic and a little chopped pepperoncino. Add a ladle of pasta water and a bit of chicken stock. (Stock brands vary, so adjust the amount to taste,) Add the pasta and let it cook in the sauce; once the liquid reduces, add 2️⃣ the upper stems and sauté briefly. Add olive oil, turn off the heat, and emulsify (mantecare), plate the pasta with 3️⃣ the leaves, and top with grated Grana Padano cheese, ah, go on, try it