Monday, July 2, 2012
Being a default photo stylist for the last 15 years has been a great advantage when it comes to lazy time ‘cooking.’ I am proud to say that I can take almost any ingredient, cut it, garnish it and plop it on a pretty plate and make it look like I’ve spent a lot more time than I did preparing it. Yes. I aim to impress.
Sometimes this slight of hand is just that, and the food tastes exactly as it would have if I had left well enough alone.
Other times though, the whole styling process results in an entirely new dish that surprises even me.
A couple of weekends ago I had planned a very simple lunch of mozzarella and bread out in Todi. But even though it was just Domenico and me, I couldn’t bring myself to just dump the mozzarella on a plate and call it a meal.
Once sliced and laid the mozzarella out on a Deruta platter (us stylists always have lots of decorative platters laying around) I couldn’t leave well enough alone. Thin strips of anchovies from Cetara, a drizzle of fruity olive oil and finally a big handful of my beloved chives.
Not only food magazine worthy photo time, but incredibly good too.
It turns out there is a way to make mozzarella taste even better.
Posted by Elizabeth Minchilli at 5:48 AM