AJS Team in Quarantine:: Laura Giannatempo

Laura Giannatempo Photo

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Hello, Everyone,
My name is Laura Giannatempo, and I’m Annette’s travel concierge. When you take one of her future workshops, you can ask me for advice about where to go, what to do and where to eat if you want to extend your trip in Italy.

Right now, I’m not traveling, of course. I’m based in Brooklyn, and the hardest part of this quarantine for me has been not being able to return to Italy. I usually travel there several times a year to scout the best hotels, eateries, artisans and small, local businesses that are hard to find on your own.

Since I can’t travel, what do I do? I “dream travel.” I go over old photos of trips I’ve loved on my phone or in photo albums—yes, photo albums. I took some of my earliest trips before digital photography and smartphones, so the memories are captured in good, old-fashioned prints. Reliving these past travels not only brings up great memories, but it also gets my juices flowing for planning future trips for when we’re able to travel again.

Also, I cook. A lot. Short of being there, there’s nothing that channels a country or a region better than to cook something special from there. As you might have guessed, I cook a lot of Italian food. But I also like to dabble in other Mediterranean flavors and South-East Asian-inspired dishes.

I’ve been cooking a lot of Ligurian food, lately. I’m originally from Piedmont, but Liguria is my second home. My aunt and uncle live in Genova, and I used to spend entire summers in a small town not far from Cinque Terre when I was young. I always loved the food: the incredibly fresh seafood, fished just the night before; the creative use of vegetables and herbs, even wild ones; and the ability to create amazing flavors with very few, simple but great-quality ingredients.

One of my go-to Ligurian foods is farinata. With only 5 ingredients, if you count water, salt and pepper, fainata is one of the most versatile and satisfying snacks—and a true Italian street food. It’s hard to believe that mixing and baking chickpea flour and extra-virgin olive oil can turn into something so delicious. if you don’t believe me, you can try it yourself! Here’s the recipe. Buon appetito!

Farinata (Chickpea Flatbread)
Serves 4 to 6

You will need:
– 2 cups chickpea flour
– 3 cups water
– 1 Tbs. plus 1/2 tsp. salt
– 1/2 cup extra-virgin olive oil
– Freshly ground black pepper

To prepare:
Place the chickpea flour in a large bowl and slowly add the water, whisking constantly to prevent clumps from forming. You’ll end up with a fairly liquid batter.

Add the salt, stir, and let the batter rest, covered with plastic wrap for at least 4 hours at room temperature.

Preheat the oven at 425F, With a large slotted spoon, remove any foam that might have formed on the surface of the batter and stir well.

Pour the olive oil in a 17×13-inch rimmed baking sheet (preferably nonstick) and pour in the batter. Spread it with the back of a wooden spoon to cover the pan and to incorporate the oil. The batter should form only a thin layer, about 1/4-inch thick.

Bake for 35 to 40 minutes, or until the farinata turns a nice golden yellow. Let it rest for a few minutes and sprinkle on some pepper. Use a pizza cutter to cut it in slices. Serve warm and enjoy!

Photo (shot on film): credited to Michael Piazza

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NOW AVAILABLE: Italy is My Boyfriend

Copy of Confetti Annette (1) 71eEt76QB3L I am thrilled to announce my memoir, Italy is My Boyfriend, is finally here! I am so excited to share my adventures in Italy with you.

To celebrate, I am hosting a giveaway on my Instagram page. The winner will receive all three of my books, signed. Head over to my Instagram feed to enter!

Frances Mayes, the author of Under the Tuscan Sun, will be joining me on my Instagram Live, Thursday May 28th at noon. We will be discussing her latest book, Always Italy, as well as my book, Italy is My Boyfriend. I cannot wait to chat all things Italy with Frances! Grab your lunch and join us on Thursday.

Additionally, plan to join me and editor in chief of Atlanta Magazine, Betsy Riley for a virtual talk in partnership with the Atlanta History Center on June 18, 2020 at 7 PM. Find more information here. 

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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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Fresh Pasta Recipe:: Pasta Puttanesca

La_Fortezza_Kate_Blohm_2019-363 Over the past few weeks, our workshop chef, Philip Meeker and I have been hosting cooking demonstrations on Instagram LIVE. In fact, we had another one last week!

Each lesson utilizes our quick and easy handmade pasta recipe found here. It serves as a great base for any pasta recipe, including pasta puttanesca.

Famously named for Italy’s “ladies of the night” who quickly made it between clients, this fast, easy and delicious pasta puttanesca recipe is an ideal weeknight meal and is perfect for the warmer spring weather that is upon us. It’s from the archives, and trust me, you’ll love it. It calls for lots of jars, including jarred marinara. What’s not to love about that?!

You will need:
– 1 pound fresh spaghetti or linguini
– 2 teaspoons anchovy paste (don’t skip this!)
– 1/2 teaspoon hot red-pepper flakes
– 1 tablespoon chopped garlic
– 1/3 cup extra-virgin olive oil
– 1 jar Marinara sauce
– 1 cup jarred olive tempande
– 2 tablespoons drained capers
– 2 tablespoons dried basil
– Optional 2 tablespoons lemon oil

To prepare:

Cook spaghetti in a pasta pot of boiling water until barely al dente.

While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.

Add jar of marinara to garlic oil along with olive tempande and capers and simmer, stirring occasionally, until pasta is ready.

Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil and lemon oil.

*Note: for a touch of protein you can stir in canned tuna to the pasta.

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Workshop updates + a peek at my next project

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Ciao Everyone,
As many of us are in our homes sheltering, we are slowly seeing things improve all over the world. In Italy, hopeful signs appear every passing day as things are very slowly starting to open, and people are starting to adjust to the new normal.

Today, I am sharing a few updates of my own. Below, you’ll learn the latest with our workshop schedule, more about my book launch and a few happy news items I am delighted to share with you.

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Workshop Update:
I have been in communication with all of our instructors and my friends overseas. They are hopeful that come fall, we will be able to meet again. I am optimistic that we will be able to return to Italy early September and conduct workshops with small groups on our compound in the Italian countryside. We will see and make decisions as we go. As always, I’ll update you here and on Instagram.

Join me:
In the meantime, as you know, I am conducting La Fortezza cooking classes every couple of weeks with our La Fortezza workshop chef, Chef Philip. Most recently, we have been making handmade pasta and focaccia! You can find the homemade pasta recipe here. Check my Instagram for announcements, and always right here on the blog for recipes we have prepared as well as instructions and shopping lists.

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New Book:
As always, there are some very wonderful things happening in our La Fortezza world. Italy is My Boyfriend, my memoir, will be released this month May 26th. I am hoping that you have already ordered your copy and will be enjoying the tale of how we came to renovate and own a 12th-century fortress in the Italian countryside. Trust me, it is quite an adventure. ORDER your copy here.

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Book Launch
As with my past books, I will be doing a book launch for this exciting title. The launch will happen on June 18th at the Atlanta History Center with Betsy Riley, editor and chief of Atlanta Magazine. She will be interviewing me—live or virtually—it is yet to be determined.

Next project:
I am working on my next book, a La Fortezza Cookbook. I feel blessed to work on this project while at home waiting for all of this to pass.

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Big News:
La Fortezza is featured in the May Issue of Elle Décor magazine. It is an issue devoted to Italy giving you a complete virtual vacation. It is on newsstands now. Check out the online feature here.

I am also excited to say that we were featured in Quin in partnership with Lacanche. See the beautiful photos and full spread here.

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Finally, I recently collaborated with Frontgate for an Italian Riviera photoshoot featuring their Italian-inspired summer collection. See the spread and read my interview here.

Again, please stay safe and stay well. We hope to welcome you to Italy in the future.
It will be okay.

xx Annette

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