Your breakfast

in WORLD OF XPILAR3 years ago

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In Russian it is simply called a sandwich. You can call it a complex sandwich, because in addition to bread and butter, there are several other ingredients. It is called Bruschetta in Italian.
Today everything you see on this plate was my breakfast. It's very easy to prepare if you have all the ingredients. They accidentally ended up in my refrigerator. So, let's start this complex preparation ...

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We collect ingredients in one place (this is to photograph)

  • Prosciutto - in Russian this is ordinary bread. In this case, it was not quite ordinary, but I do not know how it was baked. I got it ready-made.
  • Stracciatella is an invention of Italian cheese makers. In fact, this is a cheese made from the more famous mozzarella. If this is the correct cheese, then it must be made from buffalo milk. But I'm not very sure about that.
  • Salsa - in familiar terms, this is a sauce using tomato and something else.
  • Prosciutto is an Italian ham. If you do not find Italian, use any other. The main thing is to tune it very finely.
  • Basil - Apparently, any greens from the refrigerator will do. But the combination of the taste and smell of basil with this Bruschetta is simply magnificent. It's good that I got it.

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So, we put cheese on bread (I will speak without special terminology, so that I do not get confused at all and not confuse you). Another good thing about this cheese is that it clogs all the nostrils in the bread. Otherwise, the sauce can leak through and stain everything it can. By the way, about bread. You can use any bread as long as you fry it a little over the fire.

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As you may have guessed, we apply our sauce on top. I think that the sauce can also be different, but then the final taste will also be different. Who knows, maybe even for the better, but I'm not sure. Try it and share your impressions.

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All we have to do is put the ham on top and garnish with herbs.
All, ... bon appetit.

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It remains only to add about the photos themselves. I made the first two with the help of my new toy - the Helios-40-2 lens. This is his debut. The dark background is the result of processing in Lightroom.
The rest were filmed by Helios-44-2.

Purely for a sample, I show a photo without any processing, taken with the help of Helios-40-2

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photo clickable



CameraSony A7М2
LensHelios-44-2; Helios-44-2
LocationRussia
Post productionin LR

Manual processing in Lightroom


Unless otherwise specified, the text and photos are mine


From Russia with Love


мухомор


bambuka

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 3 years ago 

A great story, I could not stop reading. Ingredients are gorgeous ... But the best of them is ham... Probably, I should fry pork - I have slices in the fridge. With vinegar and chili. Helios didn't disappoint. Let's see what it will show outdoors.

 3 years ago 

Думаю, жареное будет тяжеловато. Ветчина даёт лёгкость восприятия. Добавлять можно что угодно, для остроты и перцем посыпать. Просто хотелось попробовать классику итальянскую))
Это друзья притащили из какого-то типа ресторана. Ингредиенты по баночкам. Ага, типа "сделай сам" ))

Гелиоса я уже полюбил. Тяжёлый собака, как кирпич в сумку положил. Но радует)

 3 years ago 

Ветчина - это вещь) Просто у меня пошли судорожные мысли "а что у меня есть?" (проснулся аппетит к мясному после прочтения) и я нащупал куски свинины. )

Тяжесть - это тяжко, но если объектив - хорош и в тему, то не замечаешь)

 3 years ago 

Точно в тему, вот с рук в магазине стрелял на открытой диафрагме с исо800

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Неплохо выделяет из фона даже практически в плоскости

 3 years ago 

Как будто сверху и снизу блёр наложили на помидоры, смотрится здорово.

 3 years ago 

Да, интересно получилось. На открытой диафрагме зона резкости весьма узкая, но при этом детали с нормальным разрешением/резкостью.
В Лайтруме сделал лишь базовую коррекцию
Вот оригинал, просто в джипег перевёл

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Одним словом, любо это стекло)) Потаскаю его побольше с собой

 3 years ago 

Необычно. И эстетично. Крутая вещь )

 3 years ago 

%)

pretty good looking sandwitch on the sweet plate :) I like that

 3 years ago 

Thanks so much:)

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