Wednesday, November 2, 2011

Helvetica Neue Ultra Light

Ultra Light as a fine sliced champignons carpaccio

If Helvetica Neue Ultra Light would be a flavor, we would discover it in a light dish with the ingredients cut into the strips - a recipe would be simple but gourmet.

This time the taste of the 
champignons carpaccio with rucola suggested us that it is nothing else but Helvetica Neue Ultra-Light! And that's how it was decided. 

This hair thickness font as well as all the Helvetica Neue family was created in 1983 adjusting the old Helvetica with some new alphabet heights, widths and thicknesses. The leader of a this study was Wolfgang Schimpf together with his assistant Reinhard Haus, project manager René Kerfante and design consultant - Erik Spiekermann.

hard granular cheese (such as Parmigiano Reggiano or similar)
wine vinegar or lemon juice
olive oil

Equal parts of rucola, lettuce and champignons, meanwhile cheese makes the dish less dietetic, so unless you aren't Winnie-the-Pooh, consider how much of it you can afford.

Chop champignons into super thin slices so that you can see the sunshine through it. The same rule applies to the cheese.
Rip salad leafs in a bite-sized shreds, add rucola, and place champignons on the top of pile. Sprinkle everything with wine vinegar and olive oil, add some salt. Mix it with your hands to evenly distribute the seasonings, and add the cheese.


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