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Happy Wednesday everyone! I’ve got a smashing lunch recipe for you today. This dish has been a staple of mine for more than 20 years and I’m still not tired of it. It’s very simple, very quick and very delicious. You just saute a little minced onion in butter, then add radicchio, a bit of cream and some chicken bouillon and serve over rice. The cooking gets rid of almost all the bitterness that makes radicchio
inedible unpleasant when it’s raw and turns it into a quite delicious vegetable. Hope you give it a try. :)
Before I go I wanna give you a quick heads-up that I’ll publish a post about the business of stock photography on Friday. Many of you are asking me about that so I’ve put something together. See you then! :)
- 1 small head of radicchio
- 1 tablespoon unsalted butter
- 4 tablespoons minced onion
- ¾ cup heavy cream
- ½ cube (meant to make 1 cup of broth) chicken bouillon
- 1 cup cooked rice
- Take the radicchio apart into individual leaves and remove and discard the white parts, keeping only the purple parts of the leaves.
- Melt the butter in a skillet.
- Saute the onion until translucent.
- Add the radicchio leaves and saute until they are starting to wilt (about 2 minutes).
- Add the cream and bring to a boil.
- Add the chicken broth and dissolve in the cream.
- Take off the heat and serve over rice.
Food Photography and Styling: I started my thought process for this photo by trying to pick a color that would work well with the deep purple of the radicchio leaves and the only one that appealed to me was black (which is not actually a color) so I used a black foam board as the backdrop (and kept it out of the light to keep it black). I lit the photo with my strobe (I directed it through a doorframe like I did here) and kept the styling and propping very simple to reflect the simplicity of this dish.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 64. One Hensel Integra Pro Plus 500 Monolight.