4th of July Cocktail:: American Shakerato

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Today I’ve got a fun summer cocktail for you just in time for July 4th, the Americano Shakerato. Shakerato simply means “shaken.” Shaken vigorously. The agitation of drinks forms a desired foam, and this technique is used in many classic drinks to add a little foam. Almost anything can be a shakerato!

Give it a try, or any other recipes from Cocktail Italiano, and let me know what you think!

American Shakerato
serves 1

You will need:

1.5 ounces sweet vermouth
1.5 ounces campari
– 1 orange peel

To prepare:

Chill a martini glass with ice, then discard the ice.

Place the vermouth and Campari into a cocktail shaker filled with ice, shake, and strain into the chilled martini glass. Garnish with an orange peel.

xx Annette

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The Negroni Sbagliato

I am always asked what my favorite cocktail is, and without hesitation, I say the classic Negroni or the Negroni Sbagliato from Bar Basso, they make it best.

I am a Campari girl and always will be. Since we cannot get to Italy anytime soon, do yourself a favor and make one of these cocktails at home. Sit on the terrace or patio or porch, listen to some Italian hits on spotify and create your own apero-o-clock at home.

Negroni Sbagliato – Bar Basso
serves 1

You will need:
– 1 ounce sweet vermouth
– 1 ounce Campari
– 1 ounce lightly sparkling wine
– Orange slice

To prepare:

Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

Photo credit: Moi

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AJS Team in Quarantine: Kate Blohm

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Hi there, I’m Kate Blohm, the on-staff photographer of La Fortezza. Quarantine has been a mixture of emotions, as I’m sure it has with everyone. I hope that you and yours are staying well and that after reading, you may be inspired to lean into the small joys in this new pace of living. 

When everything started happening, I was already in North Carolina for my niece’s birthday. The numbers in Atlanta started to grow, my jobs were being canceled and then my roommate was diagnosed with the virus (she has thankfully since recovered).

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I ended up staying with my family for a few weeks and at first, I felt really overwhelmed trying to figure out what I could do, how I could help and contribute as much as possible. I realized that I had to transition my thinking to be smaller, actionable items and focus on this day and what I can do next to help others and take care of myself. 

Each night I cooked dinner for my parents (who both work essential jobs), and each day I watched my niece Elliott for my brother and sister-in-law (who also work essential jobs). It was quite the opposite of my life here in Atlanta, so I tried to savor the slowness with that freshly turned two-year-old. We went for walks, baked cookies, danced daily and had pool parties. It was a nice change of pace, and it was very fulfilling for me to be able to spend that kind of time with my family. 

Since returning to Atlanta, I’ve been working a lot with my friends at Georgia Organics, a non-profit that connects Georgia’s organic farmers to Georgia consumers. Originally we were working on a video project for the G.O. Farmer Champion Campaign, a campaign designed to encourage and celebrate chefs and restaurants who focus their sourcing on buying local. There was an award ceremony planned for May, the video was 90% shot, caterer sourced, flowers budgeted for, the whole shebang, but like many things these days, it’s been canceled until further notice.

However, the work is still moving forward, and we’re transitioning the story to also cover G.O.’s responses to the outbreak, like Food Fight GA, “This new initiative is providing restaurant workers with weekly grocery boxes including ingredients sourced from Georgia farms and freshly baked bread from Root Baking Co.” It’s been really grounding to watch this movement unfold and see how the Atlanta food community is rallying together to support each other in this time of crisis.

At home, I’ve been able to do a lot of the things that I’ve been “too busy” to do. Over the years, I’ve saved recipe videos (mostly Bon Appetit) or bookmarked cookbook pages with the intention to cook it someday. “Someday” always feels like it’s coming but for some things, it never does. I’ve tried to utilize this time to be full of all of the “somedays”.

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For me, it’s things like roasting a whole chicken and not letting any of it go to waste or writing letters on those beautiful postcards that I got in Greece and mailing them out or finally scheduling time to complete Marie Forleo’s B-School. Having to find joy in daily (at-home) life is the new norm, for who knows how long…so I encourage you to reach out to people you care about, do some things that you’ve always wanted to do “someday”, eat nourishing food and support local as much as you can. I promise, it’ll help you feel better. 

Photos by Kate Blohm

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Spaghetti and Meatballs with Mutti

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As most of you already know, I am super picky when it comes to ingredients. That’s why I work with Mutti, the best tomatoes in the world. Besides perfection in a can, I know exactly where these tomatoes come from. I drive past the tomato fields regularly outside Modena, not far from Parma.

Last Sunday while still in quarantine, I made my husband’s favorite meal: spaghetti and meatballs. It’s the perfect Sunday supper. Mutti is available at World Market,  and are the perfect pantry addition. They are truly the most delicious tomatoes in a can you’ll find anywhere. So delicious you can eat them right out of the can; they taste so fresh. Trust me, try them from the can and let me know if you do! Here’s my recipe for spaghetti and meatballs. Let me know what you think! If you have not yet tried Mutti, I highly suggest you do.

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Spaghetti and Meatballs
Serves 4-6

For the sauce, you will need:
– 1 small onion chopped
– 3 tablespoons olive oil
– 1 14 oz can Mutti chopped tomatoes
– 1 28 oz, can Mutti chopped tomatoes
– 3 cloves minced garlic
– 3 tablespoons dried oregano 1/2 teaspoon salt

To prepare:

In a saucepan, add oil and onions cook until onions are translucent. Add tomatoes and garlic oregano, salt and stir. Simmer on low for at least 3 hours.* Note you will be adding the meatballs into the sauce.

For the meatballs, you will need:
– 1½ pound ground beef
– 3 garlic cloves, minced
– ¼ red onion, diced fine
– 1/2 cup grated Parmesan cheese
– 3 tablespoons bread crumbs
– 1 egg
– ½ teaspoon salt
– 1 teaspoon chopped fresh rosemary
– 1 cup olive oil for frying

* One box of spaghetti

To prepare meatballs:

In a large bowl combine, beef, 3 cloves of garlic, onion, Parmesan cheese, breadcrumbs, egg, and 1 teaspoon salt and rosemary. Mix ingredients by hand until completely combined. Form 2-3″ balls place on a cookie sheet and into the freezer for 1 hour. While meatballs are in the freezer put together the tomato sauce. Pull the meatballs out of the freezer Fry the meatballs. Place oil into a large frying pan, heat over medium heat, place meatballs into the hot oil, make sure to fry in batches, and they will need room to roll and fry evenly. Fry until golden, remove with a slotted spoon, drain on paper towel. Add the meatballs to the sauce, simmer for at least 3 hours. Serve with spaghetti, follow cooking instructions on the pasta box. Serve in bowls with grated Parmesan cheese.

To redeem a coupon from Mutti please click here!

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xx Annette

Thanks to Mutti for sponsoring this post!

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Winter Staple: Chicken Noodle Soup

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While spring is just around the corner, we are still receiving our fair share of cold, blustery and rainy days in Atlanta. I mean, I have seriously never seen so much rain! This chicken noodle soup recipe is the perfect exclamation point for a chilly winter day. It’s bound to warm you up from the inside out.

This recipe is an oldie but a goodie. In fact, it’s from my first book, Picture Perfect Parties. Can you believe that I’m actually in Italy as we speak working on my third cookbook and my fourth book overall? Life is a dream.

Chicken Noodle Soup
Serves  8
 You will need:

– 3 tablespoons olive oil
– 1 clove garlic minced
– 1 small yellow onion chopped
– 1 cup celery chopped
– 2 cups peeled carrots cut into coins
– 1 cup chopped parsley
– 1 teaspoon salt
– 1 teaspoon pepper
– 6 cups chicken stock
– 2 cups of water
– 1 3-4 lb roasted chicken (speed up this recipe and use a rotisserie chicken!)
– 2 cups egg noodles

To prepare:

In a large stockpot, place olive oil, garlic, onion, celery, carrots, parsley and salt and pepper. Sauté on medium heat until translucent. Add stock, water, and entire chicken.

Simmer over low heat for 3 hours. Once the broth is golden, remove the pot from heat, and with a slotted spoon pull the chicken out of the soup. Pull all the meat off with a fork and tongs (careful not to burn yourself on the hot meat) place all the meat into the soup, add more stock if needed. Simmer for another 10 minutes with noodles.

Serve warm

*This can be made a couple of days ahead and store in an airtight container in the refrigerator.

Photograph from Picture Perfect Parties Rizzoli NY

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