Colicchio Less Meat
I think protein, especially protein that's raised humanely without antibiotics and hormones, I think it's gonna get to the point where it's a luxury ingredient. And so I think we're just gonna eat less. There's something I do with zucchini that, it sounds kinda, zucchini, what's the big deal? Zucchini fresh outta the garden. It actually tastes like something. And what I like to do is dice it. Most of the outside, really nice dice and there's a technique that I use and there's really no name for it, where you take just barely enough water to cover the vegetable. So, in a sauce pot, if you have the zucchini this deep, water just about that deep. Deep, just to cover it. Separately you bring it to a boil, pour the water over the top of the zucchini and let it simmer. And then add a little bit of lemon thyme, a good amount of salt and pepper, and at the very, very end after simmering, finish it with olive oil. Finish it with some nicoise olives, and the flavor is just amazing. And it's just the essence of zucchini. And so taking something like that and. Maybe braising a piece of black sea bass in that liquid with the zucchini. That's what I'm talking about. So its really, you've got this essence of vegetable.