Ecco Domani’s Spring Fling

EccoDomani_Spring_02 Last fall we had the pleasure of shooting the new packaging and in-store displays for the contemporary Italian Wine Ecco Domani at our studio here in New York. Just because it was a photoshoot and not an actual event taking place – in this case, a book-club party with a group of girlfriends at home – doesn’t mean the food shouldn’t be a great pairing for the wine!

My friend Molly who is an amazing food stylist (remember this series we did together?) created a few spring-time inspired grilled flat bread recipes for our shoot that were DELICIOUS with the crisp Pinot Grigio wine (after we wrapped, we enjoyed some ourselves!). I love Molly’s recipes, they are so fresh and seasonal. This past December she created two special wine cocktail drink recipes for our Ann Street Studio Holiday Party with Ecco Domani’s Pinot Grigio and Merlot. It’s very important to the global wine brand “to produce wines that are fruit forward and food friendly” so the pairings had to work in real life just as in our book club photoshoot.

I’ve really been enjoying the relationship with Ecco Domani this past year, a brand that also thinks about tomorrow not only in their wine but in the world around us. They do a lot in the fashion industry with the Ecco Domani Fashion Fund to help young emerging designers create their collections and present them to the world.  So many of the past EDFF winners have gone on to shape the fashion industry and be a driving force in our culture such as Alexander Wang, Prabal Gurung, and Rodarte to name a few!

It’s been an amazing experience finding a balance between being creative and getting the shot the client needs for their messaging and display / box dimensions. And of course, it is always a joy and pleasure to get to work with your friends, the people you have a creative conversation with so seamlessly that it makes work feel like play. For this shoot we collaborated with food stylist Molly Shuster, stylist Erin Framel, and hair and makeup artist Ana Sicat. So perhaps you’ll be inspired to have some friends over on a Saturday afternoon, talk about what you’re reading, have some wine and try out Molly’s recipe, sounds like a perfect way to spend an afternoon to me….

PS-This light, floral, citrus-y and crisp top selling wine is also very easy to find in your local wine shop or Italian restaurant, and now when you see the advertising and packaging you know who shot it! Xx

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Molly’s Recipe for Grilled Pizza

Grilled Pizza Dough (makes 2 crusts)

• 1 16-oz ball pizza dough

• flour, for dusting

• olive oil, for brushing

Heat a clean, oiled grill over medium-high heat.

Cut the dough in half. Place one half on a lightly floured surface and keep the remaining dough covered. Using your hands, stretch the dough into a rustic shape, oval or rectangular, until the dough is about 1/4” thick. Cover with a clean kitchen towel and repeat with the second ball of dough. Let rest for 10 minutes.

Stretch each base again so that you have a thin dough about 1/8” thick. Brush with olive oil, then transfer oil-side down to the grill. Brush top with oil and grill until the crust is golden and has nice grill marks, about 3 minutes. Flip the crusts and grill until cooked through, about another 2-3 minutes.

*If not using immediately, when ready to serve, place the crusts on a baking sheet and briefly reheat in a 350º oven.

Fresh Ricotta and Tomatoes (makes enough for 1 crust)

• 1 1/4 cup fresh ricotta, best quality you can find

• 1 pint heirloom cherry tomatoes, halved

• handful fresh basil leaves, torn if large

• fruity olive oil, for drizzling

• flakey sea salt and fresh black pepper

 Spread ricotta over the crust. Top with the halved cherry tomatoes and basil leaves. Drizzle with olive oil and sprinkle with salt and pepper. Serve immediately.

Grilled Summer Vegetables

makes enough topping for 2 crusts

• 1 red onion, sliced 1/4” thick

• 1/2 small zucchini, cut into 1/4” thick rounds

• 1/2 small yellow squash, cut into 1/4” thick rounds

• 1/2 red bell pepper, seeded and sliced

• 1/2 yellow bell pepper, seeded and sliced

• handful fresh oregano, leaves picked

• olive oil

• flakey sea salt and fresh black pepper

Heat a clean, oiled grill over medium-high heat.

Toss vegetables with a glug or two of olive oil. Add the oregano (save a few leaves for garnish) and season with salt and pepper. Toss to coat.

Working in batches, if necessary, grill vegetables they are tender and have nice grill marks on both sides, about 6 minutes total.

Top the pizza bases with the grilled vegetables. Sprinkle with remaining oregano and a bit of flakey sea salt.

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