Focaccia La Fortezza Instagram Live Cooking Lesson

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Ciao Everyone!  We had a big demand to do a La Fortezza Virtual cooking lesson on focaccia, so we are answering your wishes! Join Chef Philip and me on my IG Live Wednesday at 5 pm EST. Below is the recipe we will be preparing.

We will be making the authentic Liguria-style focaccia. We will tell you all about the focaccia that you will find all up and down the Italian Riviera, and we’ll show you how to make it yourself. I hope to see you on the ‘gram!

Focaccia
Serves 4

You will need:
– 4 cups double zero flour (super fine flour) flour for kneading if needed.
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 1 tablespoon coarse salt + 1 teaspoon for finishing

To prepare:

Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl allow to bloom for 5 minutes. Place flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.

On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough you may need to oil your fingers a bit to do this.

Let rest for 1 hour, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.

Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.

Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil immediately and cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.

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Comfort Food:: Meatless Lasagna

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I am sure you are, like me, relying heavily on meals that make you feel good from the inside out. Food is comforting, especially in these uncertain times. One of those meals for me is my meatless lasagna. It’s the quintessential comfort food.

This recipe makes a large portion of lasagna, so plan to serve it again for lunches and dinners, or divide it into two baking dishes and leave one for a neighbor on their porch. We could all use a little surprise these days. Enjoy!

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Meatless Lasagna
Serves 12-14

You will need:
– 1 package lasagna noodles (you will need 12 noodles)
– 3 tablespoons olive oil
– 2 cloves of garlic finely minced
– 2 cups mushrooms cut into thin slices
– 6 cups Spinach
– 1 16.oz ricotta ( low fat is fine)
– 2 cups shredded Mozzarella cheese (reserve 1 cup for the topping)
– 1 egg
– 1 teaspoon dried oregano
– 1 1/2 cups grated Parmesan cheese (reserve ½ cup for the topping)
– 1 16 oz jar prepared marinara sauce (or your own sauce recipe)

To prepare noodles:

Preheat Oven 400 degrees F

Prepare noodles according to manufacturer’s instructions.

Note: once the noodles are cooked, I like to rinse them in cool water and then leave them in the water until I am ready to layer the pan, this makes them not stick together.

To prepare filling:

Combine the ricotta, 2 cups of mozzarella cheese, and the 1 cup Parmesan cheese, oregano and egg in a bowl and combine until smooth. Set aside.

In a saute pan, add oil, garlic and mushrooms. Saute until browned, then toss in the spinach and saute the spinach and mushrooms until all the moisture in the pan has evaporated. You want the mixture as dry as possible.

To layer:

Separate the noodles in the water some of them may have stuck together, then drain in a colander. I like to line up my fillings and the noodles.

In a lasagna pan (9”x13)” lay in the layer of noodles, 3 to 4 is perfect. Then add the sauce about (1/2 cup), the spinach mushroom filling, and then dollops of the ricotta filling (about 3 tablespoon dollops), finishing off the layer with a sprinkle of shredded Mozzarella ( about 1/2 cup). Repeat this process 3 times, each time starting with the noodle layer. The top layer should be the noodles, sauce and the 1 cup of Mozzarella and ½ cup of Parmesan make sure to cover the entire top layer.

Bake in the oven for 40 minutes at 400 degrees F. Let it set up for 15-20 minutes before serving.

xx Annette

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Multipurpose leftovers:: Sweet Potato Pancakes

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The truth about me is that I HATE throwing out food. For me, it is a sin beyond measure. Therefore, I am always trying to re-purpose leftovers, especially in a time of limiting runs to the grocery store. Today I am posting sweet potato pancakes. I love sweet potatoes and always make too many. Baked sweet potatoes are naturally sweet and make the perfect base for pancakes. They are comforting and filling and even nutritious.

Sweet Potato Pancakes (gluten-free)
makes 12 pancakes

You will need:
– 1 large baked sweet potato, peeled and mashed
– 1 cup gluten-free flour
– 1 teaspoon baking powder
– 2 tablespoons honey * optional
– 1 teaspoon vanilla
– 1 teaspoon cinnamon
– 2 eggs
– 1 cup of almond milk
– 2 tablespoons butter for cooking

To prepare:

In a bowl, mash sweet potato, add flour, baking powder, milk, vanilla, cinnamon, honey, eggs. With a whisk combine the ingredients, until you have a smooth batter. *note you may need to add a little more almond milk. In a non-stick frying pan, on medium heat, place butter in the pan, with a spoon put 2-3 pancakes into the pan, flip when the bottom of the pancake is brown, about 3 minutes, 2 minutes on the flip side. Serve warm with maple syrup or honey.

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My Pantry Staples

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It. has. been. a crazy week. Well for me, it’s been a crazy few weeks. As most of you know by now from following me on Instagram, Frank and I went to Italy only to return a few days later. We immediately went into self-quarantine and have been at home ever since.

While it’s not entirely what we had in mind, it has given me time to work on recipe testing for the new La Fortezza cookbook. It’s also inspired me to think creatively about meal planning.

A few years ago, I posted my pantry staples, and I cannot think of a better time to repost that post than right now. Use this guide to order your groceries to be delivered. I even include a few recipe ideas at the bottom!

Over the next few weeks, I’ll be bringing you more Easter ideas along with a few faithful recipes to get us all through this difficult time. We’re all in this together.

Annette’s Pantry Must-haves

– Tomatoes, crushed and sundried
– Organic Marinara Sauce
– Pimientos
– Olives
– Beans, white, black and pinto
– Artichokes
– Capers
– Dijon mustard
– Salsa
– Pasta
– Soba noodles
– Rice
– Couscous
– Polenta
– Broth, veggie and chicken
– Flavored oils, garlic, sesame and lemon
– Balsamic vinegar
– Soy Sauce
– Salts, truffle and garlic
– Dried spices, parsley, basil, curry powder
– Honey, flavored with truffles
– Jam, raspberry, fig, apricot, lemon curds
– Nuts, walnuts and almonds
– Crackers
– Popcorn, microwavable
– Tortilla chipa
– Flour
– Sugar
– Baking powder
– Corn starch
– Vanilla
– Spices such as cinnamon
– Chocolate chips
– Graham crackers

Fridge and Freezer:
– Eggs
– Parm cheese
– Soft cheese
– Fresh garlic
– Onion
– Lettuce
– White wine
– Veggies
– Chicken
– Ground beef, turkey or buffalo
– Salmon
– Tuna

Quick Appetizers
– Olives
– Popcorn with truffle flavored salt
– Baked artichoke spread, artichoke, parm cheese, garlic salt, Dijon mustard, olive oil serve w/crackers
– White and black bean salad, with pimento, stir in salsa
– Salsa and chips
– Parm cheese with honey and crackers or jam and crackers
– Salmon with capers with dried parsley, and lemon oil and crackers
– Artichoke and egg, frittata
– Soft cheese with salsa ( pineapple or mango) and crackers

Quick Dinners
*I serve all of these with a salad with balsamic, olive oil and salt and pepper*

– Pasta with lemon-flavored olive oil, and crushed nuts, with dried basil
– Pasta, sun-dried tomato and chopped olives, and parm
– 3 Bean soup with balsamic vinegar reduction.
– Couscous with tomato and artichoke and pimento, almonds, with dried basil, with a pinch of cinnamon, served with baked basil, garlic salt and mustard rubbed chicken.
– Chicken with rice, sliced almonds, dried basil and chicken stock.
– Chicken and tortilla chips with salsa and rice, chicken broth
– Curry Chicken and rice soup
– Soba noodles and sesame sauce, frozen edamame
– Baked Polenta, with marinara sauce, parm cheese
– Chili, with turkey, beans, tomatoes, garlic, and chicken stock. serve with tortilla chips and salsa

xx Annette

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Vegetable Chermoula Soup

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I love making soup, especially during winter (and yes, it’s winter. Spring doesn’t start until March 19!). This vegetable chermoula soup is very hearty. The white beans and faro make it completely satisfying while the chermoula takes it over the edge in flavor. I put chermoula, a garlicky, herby sauce, on everything. It’s divine.

This recipe was taken from my cookbook, Picture Perfect Parties. I know when people think of parties, they tend to think of really decadent food, but there are actually many healthy recipes in my book. People want to leave full and satisfied, and belly-warming soup is a great way to achieve just that.

Vegetable Chermoula Soup
Serves 8

You will need:

– 2 garlic cloves minced
– 1/2 medium onion
– 1 cup diced carrot
– 1/2 cup diced celery
– 1/4 cup olive oil
– 1 cup diced zucchini
– 1 cup diced sweet potato
– 1/2 cup red peppers *optional
– 2 cups chopped kale
– 8 cups vegetable stock + water as needed
– 1 can white beans or 1 cup soaked overnight, then rinsed
– 1 cup farro
– 2 tablespoons chopped rosemary
– 2 tablespoons chopped parsley
– salt and pepper

To prepare:

In a large stockpot, saute garlic, onion, carrots and celery in olive oil, over medium heat until tender.
Add the vegetables and saute for 2 minutes. Next add stock, beans and water if needed, salt and pepper and chopped herbs. Simmer for 3 hours and add faro for the last 30 minutes.

Charmoula
You will need:

– 1 cup fresh Italian parsley
– 1 cup fresh cilantro
– 2 inch piece of ginger
– 3 cloves of garlic
– Juice of 1 lemon
– 1 cup of oil
– salt and pepper
– 2 teaspoons coriander seeds

To prepare:

In the bowl of a food processor fitted with a steel blade, add all ingredients and pulse until it forms a loose smooth sauce, about 1 minute.

 

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