Go Green with Arugula Ice Cream

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Does it sound too good to be true? It’s not! Today I am sharing a recipe by our workshop chef, Chef Philip Meeker. It’s one of his specialties, arugula ice cream. This dessert is the perfect way to get in some greens while giving in ever so slightly to your sweet tooth.

Arugula Ice Cream or in Italian, Gelato di Rucola

Chef Philip says, “This time of year there’s a lot of fresh arugula at the market. Buying it from the farmer is a totally different experience than getting it at the store. The nutty and peppery flavors that you get from farm-fresh arugula are as striking as any herb which to me is a great indication that it would go well in a gelato just like rosemary or basil would. But what to pair the gelato with depends on whether you use cane sugar or glucose to make it. If you use glucose, the sweetness will be so minimal that you can use it in salad, like a carpaccio di fragole (a.k.a thinly sliced strawberries) with balsamic, fresh arugula and olive oil. And don’t worry: while glucose may sound fancy and hard to get, the light corn syrup you use for pecan pie is mostly glucose.”

Arugula Ice Cream

You will need:
– 1 ¼ cups heavy cream
– ¾ cups whole milk
– 1 ½  cups sugar (or glucose or light corn syrup)
– ¼ cup cornstarch
– 3 cups puréed arugula (about 3-4 bunches of field arugula)
– pinch of salt plus salt for boiling arugula
Note: There is no acid in this recipe because it will destroy the green color

Blanching and Puréeing Arugula:

Prepare a bowl of heavily iced water. This will be used to immediately cool down the arugula after it cooks. Bring a saucepan full of water to a boil. Salt the water lightly. Throw in the arugula and let it cook for three to five seconds. Remove it from the boiling water and immediately plunge it into the ice water. As soon as the arugula becomes ice cold, about 20 seconds, put it into a blender. Don’t worry too much about water that stays with the arugula as it goes into the blender. This will help the arugula blend into a smooth purée. Add a couple of ice cubes to the blender before starting to ensure the arugula won’t heat while blending which will allow the beautiful green colors to be , preserved. As you blend the arugula to a purée, add water and ice to the blender as needed to ensure the arugula has enough liquid to blend. Store the arugula purée in the fridge until you are ready to add it to the ice cream mix. Keeping it cool will ensure that its color will stay green and that the flavor won’t weaken.

Making Ice Cream Base:

To make the base of the ice cream, heat ½ cup of the whole milk plus the heavy cream in a small saucepan on high heat along with 1 cup of the sugar. Stir occasionally to make sure that it doesn’t stick to the bottom. In a bowl, mix together the remaining sugar and cornstarch with a whisk (mixing these two ingredients together ahead of time helps avoid lumps). Mix in the remaining milk.

When the dairy-sugar mix in the saucepan comes to a boil, mix a little of it in with the cornstarch mix. Then pour the entire contents of the bowl into the pot. Put it back over high heat. Mix it slowly while it comes to a boil. When the contents of the pot boil, mix it rapidly, carefully scraping the bottom to avoid scorching. The mixture needs to boil for 1-2 minutes until it lacks a starch taste.

Afterward, pour the mix into a sealed container, and store in the fridge to cool down.

Once cool, whisk the arugula into the dairy mix along with the salt. Spin in an ice cream maker to make ice cream.

*Tip: Make sure the arugula mix has enough salt in it to make it have maximum sweetness but not enough to make it taste salty instead of sweet. You do this by adding salt to the mix, little by little, tasting as you go. It will bring out the nutty, peppery flavor of the arugula.

*Suggestion: Create new flavor profiles by using other herb purées, such as parsley, mint, or tarragon. If a herb seems like it might lack flavor, steep the herb in the dairy mix after the dairy mix comes off the heat. Remove the steeped herb before it starts to turn color to something dead looking. I generally do a five-minute infusion.

Grazie mille, Chef Philip!

xx

Photo credit: Philip Meeker

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Fresh Artichoke Salad

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This recipe for fresh artichoke salad is zesty and delicious. I also love how surprising the ingredients are. It makes an excellent side for Juice January, and more details about the salad and its origins can be found in my book, Cocktail Italiano! Tip: make sure that the artichokes are very fresh and tender.

Roberto’s Fresh Artichoke Salad
Serves 8

You will need:
– 2 pounds (about 20) tender baby artichokes Note: you may substitute the interior soft leaves and heart of larger artichokes, but do not use the tough outer leaves
– 2 lemons, halved
– 4 tablespoons extra-virgin olive oil
– 1 to 1 ½ teaspoons salt
– 2 ounces Parmesan

To prepare:

Trim away any tough outer leaves of the artichokes to expose their tender pale green interior. Using a knife with a serrated blade, cut off the spiky top 1/3 of the artichokes. (Note: baby artichokes will not have the spikes.) Use a vegetable peeler to remove the tough outer layers around the base and stem.

Using a mandolin, slice the artichokes paper-thin and transfer to a medium bowl.

Squeeze the lemon halves over the artichokes, and toss with the oil. Sprinkle with salt, and use a potato peeler to shave the Parmesan over the salad. Serve in small bowls.

 

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Introducing for Preorder:: Italy is My Boyfriend

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In life there are definitely a few pinch me moments. This is one of those moments for me. I have finally told my story in the pages of my new book, Italy is My Boyfriend. Now I am able to share the story of how we came to own several properties in Italy, how my love affair grew and how it all came about. It includes the ups and downs of living in Italy and is truly a pure love story of life and love. Life (and love for that matter) is not always what you think it will be, but that is what makes it fun right?

I’m proud to say my latest book is now available for pre-order here.

I am over the moon to share this tale with you. Stay tuned for book signing updates as the official release date is May 26, 2020.

Thank you to all the have supported me over the years in Italy and in the US; I could not have done it without all of you reading about my journey right here on the blog.

xx Annette

 

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Our First Ever La Fortezza Antiques and Merchants of Italy Shopping Retreat

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Ciao Tutti! We had amazing whirlwind of a week with our first ever La Fortezza Antiques and Merchants of Italy Shopping Retreat. My co-leader Lisa Burnett of Inner Pieces Inc. could not have been a better partner in crime. We hosted 7 lovely ladies and toured them all over the Italian countryside, to shop and meet local artisans and vendors that I love. It was an insiders shopping tour that was both exciting and informative.

Every day there were new destinations and some surprises. We could not have asked for a more fun group of ladies. Even though they did not know each other before, I think some solid bonds were formed. We danced, drank, made pasta and enjoyed the beautiful fall weather on the terrace.

Of course, there was a pizza party where a few of our attendees tried their hand at making pizza in the pizza oven. We loved sharing information about how and why we choose certain props, discussed searching for antiques and loved shopping at my super secret locations. Lisa spent a couple of extra days, so we checked out some of her Italian vendors and hope to expand the shopping experience next year.

We will be conducting this retreat again in 2020 because it had such an overwhelming response when we posted it. Since we still have 50 people on the waitlist from last year, we have decided to do this retreat for 2 consecutive weeks in 2020. If you are interested in joining us and want first dibs sign up for the newsletter. We will be sending a private mailing to our list before the workshop goes public.

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grazie Lisa you’re simply the best! x

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We only have 6 spots available in each retreat, so this shopping retreat very limited. We have decided to vary the schedule in case some of you want to join us for both weeks. We have so much to show you. I cannot express how wonderful it is to meet like-minded shoppers, who share the love of beautiful things. As a prop stylist, I have to say sharing my resources with our groups gives me great joy. Thank you again to my most talented and lovely friend, Lisa. x Let’s shop ’til we drop in 2020.

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Summer Delicacy:: Fried Squash Blossoms

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This time of year squash blossoms are everywhere in our La Fortezza veggie garden. For the past few weeks, we’ve been picking these delicate flowers and whipping up batches of fried squash blossoms.

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The recipe for fried squash blossoms is from my book,  Picture Perfect Parties (Rizzoli). It’s one of my favorite summer staples. You will adore this recipe. The exquisite flavors and crisp texture will make you swoon. You will be planting squash in your garden every year just to yield this cheese-filled treat. Trust me.

Ricotta Stuffed Fried Squash Blossoms
Serves 6-8

You will need:

– 12 to 16 large zucchini squash blossoms
– About 4 cups vegetable oil for frying
– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– 1/2 cup plus 2 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– Salt and pepper to taste

For the filling:

– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– ½ teaspoon salt

For the batter:

Note* you can make the batter a couple hours before and set aside.

– 1/2 cup plus 1 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– 1 teaspoon salt
– 1 teaspoon pepper

To prepare:

Filling the blossoms:

Dry the squash blossoms with a paper towel, do not wash them under the tap, wash them in a bowl of water.

Carefully make a small opening in the top of each blossom. Using a piping bag or plastic bag with a hole cut into the bottom, pipe the filling into the opening filling about half way up the flower. Close end and gently twist flower closed.

Store the stuffed blossoms in the fridge until you are ready to fry.

Frying the squash blossoms:

Heat oil. Test heat by dropping a few drops of the batter, if it crisps up you are ready to go. Dip stuffed blossoms into the batter with a small tongs then drop them carefully into the oil.

Fry the blossoms until crisp and place on a paper towel to drain.  Serve immediately.

 

Photo Credit: Deborah Whitlaw Llewelleyn & moi

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