Olafur Eliasson and Ai Weiwei's Moon
Books we are reading at the moment
Grey Sheep: A-B-A-B-A: from here to hear
Your inner we, on the occasion of the European Parliament Election
How do we make Europe felt?
How do we give it a body, presence, relevance?
Answers to these questions require identification with and commitment to a vision that transcends national borders; they require trust in one another, also in the other that we don’t know. How do we generate such states of being and doing?
TYT [Take Your Time], Vol. 5: The Kitchen
Lemon Pasta
By Christina Kim
Serves 6 | 60
2 | 20 cloves garlic, peeled
4 | 35 lemons, juice and finely grated zest
sea salt
50 g | 500 g pickled green peppers, chopped
freshly ground pepper
200 ml | 1.5 litres olive oil
200 g | 1.5 kg parmesan, freshly grated
600 g | 6 kg spaghetti, or fusilli for the large quantity
2 handfuls | 8 bunches fresh basil or coriander, finely chopped
In mortar and pestle, pound together the garlic, lemon zest, and sea salt. Add the pickled peppers and a dash of their juice and continue to pound. Season with freshly ground pepper. Transfer to a large bowl, add the lemon juice and a generous amount of olive oil, and mix. Stir in the parmesan and let rest.
Cook the spaghetti in a generous amount of boiling salted water, then drain and add to the lemon sauce. Add the fresh basil or coriander, mix well, and serve with extra parmesan.
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