SIMPLICITY
SIMPLICITY
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
Simplicity is non-excess. In Swedish, the word “lagom” describes something that is neither too much, nor too little, but enough. Nevertheless, although the concept describes something uncomplicated, there is, hidden in it, an unspoken complexity.
To exist, simplicity cannot lose itself in the unnecessary.
Once all the surplus is removed, there is only the essential, that in its wholeness it can shine. To create something simple, one needs special attention. Simplicity does not try to be what it is not. It is natural and genuine in its existence, it is the expression of essence.
FELIPE is a fine art and commercial photographer based in London, UK. A naturally curious person with an avid imagination, he is drawn to the stillness and depth of nature taking a lot of inspiration from its landscapes, textures, patterns and shapes and using them as a way to convey and express his internal world.
BIA is a cook based in Stockholm, Sweden. She enjoys slow cooking and the social aspect of food. For her food is meant to be appreciated as a shared experience. With her wide range of interests, spanning from martial arts to music; from travelling to writing poetry and beyond, she always finds inspiration for her recipes in the most unusual places.
ANNA is a creative director based in Stockholm, Sweden. Her socio-political awareness and interest in arts made her realise that images can change the world. With her avid curiosity, research skills and passion for visual arts, she always brings a fresh perspective to the projects she collaborates on.
MUSHROOM CONSOMMÉ AND TORTELLINI FILLED WITH PORK, PAK CHOI AND GINGER
Serves 2 people
Consommé is a clear, transparent broth that is full of flavour. This is achieved by using quality ingredients and a clarification mixture that will filter the liquid and enhance the flavour. Inspired by the Italian dish Tortellini in Brodo, Bia decided to create her own version with some Asian influences.
This recipe is part of our project Shadow.
INGREDIENTS
1. CONSOMMÉ
300 g button mushroom
200 g portobello mushroom
200 g shiitake mushroom
1 onion
Salt
Olive oil
2 garlic cloves
2 egg whites
500 ml water
2. TORTELLINI
200 g all-purpose flour
2 eggs
½ tsp salt
3. FILLING
300 g pork mince
1 pak choi
20 g grated ginger
1 onion
1 garlic clove
Salt
Black pepper
Olive oil
METHOD
1. Peel and finely chop the onion and the garlic cloves. Set them aside separately.
- With a paper towel, wipe any dirt off the mushrooms and cut them into small pieces.
- Set aside 100 g of the button mushroom.
- In a stockpot over medium heat, sauté the onion with a drizzle of olive oil until soft.
- Add the garlic to the pot and cook for 1 min.
- In the same pot, sauté the rest of the mushrooms with another drizzle of olive oil and a pinch of salt.
- In a blender, blend the egg whites with the mushrooms that were set aside. Add the mixture to the pot.
- Add 500 ml of cold water to the pot. Stir for 10 minutes. Use a lid to cover half of the pot and let it simmer over low heat for 50 more minutes. A thick layer will form on the surface from the coagulation of the egg whites, filtering the liquid.
- Get a sieve and cover it with a damp kitchen towel and place it over a bowl.
- With a ladle, carefully push the layer to the side and transfer all the liquid from the pot to the sieve, without breaking the layer.
- If there is some grease left in the broth, use a paper towel to absorb it so the broth is clear and clean.
2. Into a bowl add the flour. Make a well in the centre and add the eggs and salt.
- With a fork, mix the eggs, incorporating the flour until a dough is formed.
- Knead the dough until smooth. Add up to 4 tsp water if needed.
- Wrap the dough in cling film and let it rest for 1 h in room temperature.
- Dust some flour on a clean surface and roll out the dough until thin - it should be thin enough so you can see your hands through it.
- Cut the dough into 5 cm squares and add ½ tsp of filling per square. Brush the edges with water. Bring together the opposite edges, forming a triangle. Connect the two base edges around your index finger and press.
- Cook in salted boiling water for 1 min.
3. Finely chop the onion and the garlic. Set aside separately.
- Over medium heat, drizzle a frying pan with olive oil and sauté the onion until soft. Add the garlic and cook for 1 min.
- Add the pork mince and let it brown on all sides.
- Add the grated ginger, chopped pak choi, salt and black pepper to your taste. Let it cook for a few minutes.
- Let it cool and fill the tortellini.