Preserving Italy Workshop with Domenica Marchetti

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Ciao Guys! I am thrilled to write about our first Fall Workshop here.

I have admired Domenica Marchetti from afar for a long time. She’s one of those awesome Instagram connections that has been so fantastic. When we met in real life last year, of course we found that we had tons of people in common in the media industry. If you don’t follow her on Instagram, you should; she’s amazing.

She has many books to her credit, but when we met, we cooked up the idea of teaching folks how to preserve. Her book, Preserving Italy, is filled with amazing recipes, and I was excited to have her here at La Fortezza this fall to preserve right from the garden. With tons of tomatoes in the kitchen garden, along with all of the strawberries, figs and herbs, we could pick and choose.

We had a lovely group that was so enthusiastic and hard working. They cooked and canned and picked over 30 pounds of tomatoes for sauce.  It was so satisfying. We now have lots of tomato sauce to use over the winter, and I am thrilled. Domenica is a fantastic instructor, and I can honestly say I learned so much. We are definitely having her back next year. Thank you Domenica for such a beautiful and inspiring, yummy, hands on experience!

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The Harvest 2018

Chardonay Grapes

I know some of you know that we have a vineyard here in the Lunigiana. It came with the house. The funny story is that when we bought the house, the vineyard was never mentioned. It was only mentioned when the sellers accepted our offer, and we were toasting with their (now our) wine. Imagine how happy and surprised we were. As we always say, “only in Italy!” It’s actually a longer story, one that I am including in my next book Italy is my Boyfriend, which I am in the middle of writing right now.

Every year (it’s been 3), I look forward to the harvest. I excitedly wait for our vintner’s entire family to arrive. Even the dog joins in.

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One of the Vinter Brothers

For me, fall is thee best time of year in Italy! It’s the harvest, and it’s just so amazing to watch everything ripen. You literally see the seasons change here in farm country.

Fingers crossed this year’s harvest will make for a delicious vintage. Cin Cin from the vineyard…

xx Annette

 

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Summer Zucchini Pasta

Zucchini Pasta

Since we are still in the thick of summer, summer veggies like squash and zucchini are still abundant, and you can easily find them at your local grocery store or farmer’s markets. I love zucchini because it’s so versatile. Zucchini can become bread, soup, or antipasto. When I want something light and satisfying yet seasonal, it’s a no brainer. I turn to zucchini and pasta.

Add a bit of garlic, good Parmesan cheese, and some truffle oil, and you’re left with a fantastic weeknight meal that screams summer. Feel free to toss in other summer vegetables too. Tomatoes from your garden would be divine!

Summer Zucchini Pasta
Serves 4

You will need:
– Salt and freshly ground black pepper
– 3/4 pound whole-wheat dried spaghetti
– 3/4 pound zucchini sliced into coins
– 1/4 cup olive oil
– 2 tablespoons minced garlic (btw I always use a micro plainer to grate the fresh garlic into the oil)
– 1/4 cup Parmesan cheese
– 3 tablespoons truffle oil

To Prepare:

Cut the zucchini into thin coins then put oil and grate fresh garlic into a skillet. Heat oil and garlic and add zucchini, saute on high heat until the zucchini is evenly browned. In the meantime, boil the pasta on high, until al dente. Drain and add the pasta with to the zucchini, and toss with cheese. Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper.

Serve hot with a nice tomato salad.

Note: I like adding truffle salt if you have it.

xx Annette

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Easy Appetizer:: Salami Puffs

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The summer issue of Atlanta Magazine’s HOME had so many fantastic appetizers for throwing your own backyard Italian apperitivo party. We sipped on spritzes and noshed on nibbles like olives. Today, I’m sharing another fabulous recipe from the party: salami puffs.

This easy appetizer pulls together in no time. While I’m not necessarily a football gal, I know many of you are getting ready for tailgating. This would be the perfect addition. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Herby Marinated Olives

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It comes as no surprise that olives are abundant in Italy. In fact, we have olive trees on our property at La Fortezza which we’ll ultimately use to bottle our own olive oil. To say my husband, Frank, is excited about harvesting olives on our property is an understatement.

Until we can gather our own olive harvest, we’ll be noshing on these herby marinated olives instead. This recipe, from the summer issue of Atlanta Magazine’s Home is the perfect addition to a charcuterie platter, or stand great on their own. Trust me, though, once you have one, you’ll dig in for more!

Herby Marinated Olives

You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves

To prepare:

In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.

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