You may have noticed that I’ve stopped posting weekly homemade sweets.I kind of feel like that series has run its course, and it’s time to for something different. As the temperature has started to drop I’ve been turning more to savoury comfort foods – bread, rice and pasta.
There are many problems with trying to photograph your dinner – we’re both tired from work or errands; the natural light is gone; hot food doesn’t stay hot for long and I’m normally so hungry that I want to eat as soon as I finish cooking! All this is to say, please excuse the sub-par photos in this post. I’m still feeling my way through the best way to photograph food in the evening once the sun has gone down and I don’t think I quite hit the mark with this one, but you’ll have to trust me when I say that it tastes better than it looks.
Normally I just stick to spaghetti, but since Barilla were kind enough to send me a hamper of pastas and sauces to experiment with it was a nice excuse to try this pretty orecchiette pasta.
I wanted to make a white sauce, and ended up making an altered version of this recipe of orecchiette pasta with mushrooms, spinach and pecorino. You know a recipe is good when it requires butter and olive oil and cream and white wine. Don’t worry, I don’t eat like this all the time, and the added baby spinach made me feel more virtuous. The ‘little ears’ made the perfect vessel for the (very rich) mushroom sauce, all going down nicely with the rest of that bottle of white wine.
If anyone has any evening food photography tips for me, please let me know!
The pasta used in this post was given to me by Barilla, along with a selection of items from their range. All opinions, photographs and that lovely sauce are from me.