Tag Archives: Behind the Scenes

Spaghetti Carbonara

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Full disclosure: this is not my favorite pasta dish, however, it is quick easy, and most people LOVE it.

You most likely have many of the ingredients for spaghetti carbonara on hand, and I believe that it can be a recipe open to interpretation. It basically involves pasta, cured pork, hard cheese like parmesan or pecorino, black pepper, and eggs. To me, it’s similar, in some ways, to the Roman pasta dish pasta cacio e uova.

Supposedly this dish first burst on the scene in 1950, which I believe, because it smacks of the 20th century. It is absent from my favorite Italian cookbook, Ada Boni’s 1930 La Cucina Romana (her regional cookbook is available on Amazon in English, the Romana is in Italian) one of the best cookbooks of all time. I don’t make it often, but it appeared on the internet recently as “Carbonara Day” on instagram which I found rather humorous. Even funnier was that I actually made it. Talk about being influenced! I am embarrassed to say I was.

So here’s my recipe, I am sure you’ll love it. It’s comforting and creamy, like bowl of mac and cheese tossed with a little crispy bacon. It actually reminds me of breakfast: bacon, eggs and cheese with spaghetti. No wonder people love it.

Spaghetti Carbonara
Serves 4

You will need:
– 1 lb.  dried Spaghetti
– 8 ounces Speck, proscuttio, or bacon. Basically, a cured pork product cut into bite size pieces
– 3 large eggs scrambled
– 1 cup grated parmesan cheese, pecorino, or any hard cheese
– 1/2 teaspoon salt
– 1/2 teaspoon freshly ground pepper

To prepare:

Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

Salt boiling water generously; add a tablespoon of salt to the water. Once boiling, add pasta and cook until al dente, according to package instructions.

Meanwhile, in a large bowl, whisk together eggs and parmesan. Set aside.

Using a spider, remove pasta from the water and place it into the bowl, leaving some water clinging to it. Working quickly, add hot pasta to the egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkle with additional Parmesan cheese.

 

 

 

 

 

 

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The UPside of Lock DOWN

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Last time this year…one of our first zoom aperitivi

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Always with a cocktail , Barbara at her mountain house in Northern Italy, Oma in Iowa and me in Georgia

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Barbara with a cap on , she was henna-ing her hair, I told her she looked like a tellatubbie…

Ciao everyone! By now you all know that I am here in Italy. Spring has sprung, and I await summer with bated breath. As I reflect on 1 year ago when we were locked in the house, frightened and had no idea what was about to come, I can’t help but think about all the good things that came from this apocalyptic event. I always look at the bright side, even if there appears to be zero. But spending loads of time with my husband and pets, the ability to test new recipes for my new book, La Fortezza Cookbook, write recipes and do research, made the lock down bearable.

And the one thing that was a lifesaver and a constant (it kept me sane) was the Zoom Aperitivo every Saturday at 8:30 pm CET, in Italy and 2:30 ET  in the US. with dear girlfriends Barbara and Oma. I can’t even remember how it actually started, most likely a split-second idea that blossomed into a weekly event, an event I truly looked forward to, and one that kept me going through the endless lockdown weeks on the calendar.

At first, we invited many friends and girlfriends to join, but our weekly Aperitivo eventually came down to just us, the core 3, the original gang, the best friends. One in Italy, Barbara, one in the US, Oma, and me either in the US or Italy. We have been religiously meeting every Saturday with few exceptions for 1 year. One year of sharing, complaining, laughing, worrying, giving advice. One year of loads of cocktails and glasses of wine.

We watched the seasons change together, and Presidents come and go. We talked about the world, the pandemic, politics, our children, our husbands, our work or lack of work. Occasionally one of the family members would stop by say to hi, or just walk through and wave as we zoomed our troubles away. It was less lonely, and gave us all a reason to show up for each other.

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Sometimes things were just stressful, Oma with one of her signature expressions…

I love these ladies, more than I did before the Zoom Aperitivi, and believe me, I loved them a lot before the pandemic. But showing up for each other at a time of uncertainty and making each other laugh really took the edge off an uncertain time. It is a reason to celebrate our 1 year anniversary. We made it. I am sure as the summer approaches and things get better, this ritual will have had its run, but I sure hope not. Maybe we can switch to once a month, but right now it’s still going strong. I still look forward to the conversations, words of wisdom, and emotional support these Aperitivi provide…

The UPside to the lock DOWN was this Zoom Aperitivo, and I will never ever forget what a gift it was and is…

Happy Anniversary, Tanti Auguri on our 1 year milestone. I love you ladies and I always will.

Cin CIn. x

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Quiche: An Easy to Make Spring Recipe

Homemade Quiche 1

I thought this homemade spinach ricotta quiche would be a fabulous recipe for today’s blog post, with Easter and Passover being right around the corner. Not only is this recipe something that you can easily bake ahead, but it’s also a beautiful presentation filled with vibrant colors for spring. Prepare it completely and then bake it at your destination, or pop it in the oven just before you’re ready to serve it.

if you don’t have time for making your own crust (which I highly recommend, but I know life happens), a frozen crust works just fine. Just check out the crust directions before you get started. I will say, nothing is better than homemade quiche crust, though. So if you have a chance, give it a try.

The beauty of this recipe is it works great for either a quiche OR a frittata. Simply leave off the crust for a frittata (and for Passover), or add the crust for a quiche. The result is delicious either way!

Spinach Ricotta Quiche
Serves 8

Preheat the oven to 375 degrees F.

Note: If you’re using store-bought crust, skip the directions for Pate Brisee. 

For Pate Brisee:

You will need:
– 2 cups all purpose flour
– 1 stick butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water

To prepare:

Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.

The dough should be a soft consistency.

Place dough in the fridge to rest.

For the Filling:

You will need:
– 6 eggs
– 1 cup fresh ricotta cheese
– 4 cups of fresh spinach
– 1/4 sliced red onion
– 2 tablespoons of olive oil
– 1 teaspoon salt
– 1 cup of cubed speck ham
– 1 cup cubed buffalo mozzerella
– 1 Pate Brisee (recipe below)

To prepare:

Whisk eggs in a large bowl, add ricotta cheese, mozzarella cheese, and salt, set aside.

In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.

In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.

Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.

Roll out the Pate Brisee into a disk, and fit into a 9-inch quiche pan, add the filling. You may also blind bake the crust if you wish; it’s definitely an option.

Bake for 45-50 minutes in a 375 degree F oven.

Serve warm or at room temperature.

xx Annette

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Meet our new Guest Liaison- Jenna Galowich

IMG_3314 I would like to introduce our newest Annette Joseph Style team member. Jenna Galowich.

Full disclosure: I have been looking to fill this position for a few years. But I took my time to find someone that was the perfect fit. Imagine my delight when Jenna reached out. She told me her family was from Fivizzano. “What luck!” I thought. Then we met over zoom for several interviews, I knew she was just right. She’s enthusiastic and well-traveled, her background includes the hospitality business, as well as marketing. Please join me in welcoming her. I really look forward to working with her and seeing what her talents bring to enrich our guest experience here at La Fortezza. For those of you signed up for fall workshops and experiences, you are in for a treat,

Benvenuta Jenna!

A little about Jenna in her own words, take it away Jenna:

Buongiorno a tutti! It’s Jenna here – the newest member of the Annette Joseph Style Workshops & Retreats dream team. I am so thrilled to be working with our guests as the guest liaison, ensuring that everyone has the best experience possible during workshops, as well as working behind the scenes as we prepare every year for new workshop experiences and offerings.

A little bit about me: although I am a Chicagoan by birth, I am incredibly fortunate to also call Los Angeles and Paris home as well. An interesting fact about me the location of La Fortezza, in Fivizzano, Italy is in my blood – it is my ancestral hometown, as my Italian side of the family has their roots there and called it home for centuries! I recently earned my bachelor’s degree in marketing from The American University of Paris, which was one of the greatest and most transformative experiences of my life. Prior to Paris, I briefly lived in Rome, where I fell even more in love with Italy, Italian culture, Italian food, and the Italian people more than I already was.

When I’m not working at La Fortezza, I love traveling and hanging out at the dog park in front of the Louvre with Charlie my rescue pup, learning new languages, meeting new people from all walks of life, going to the authentic family-owned restaurants and spending time in the mountains hiking. There is nothing that I enjoy more than working with people, and I am so excited to meet and work with our guests at La Fortezza this fall.

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Garden Update

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loading these baby olive trees to be added to our grove

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Ciao Everyone! If you’re following me on instagram, you most likely saw me at the local garden center yesterday. My groundskeeper/gardener Gianluca accompanied me. We had a great time. I thought I’d share an overall garden update, along with a few more updates about the grounds.

One of the things I will be working on this season is adding 50 olive trees to the grove. We currently have about 150 trees on the grounds. We had to plant an olive grove on the property. Oddly our property had a few olive trees, but the terraces had no more than 10, so Frank decided we needed a proper olive grove. We had a fully functioning vineyard, but not an olive grove which in these parts is pretty rare since we are surrounded by abundant groves. I asked Gianluca what he thought had happened to our olive groves, and the only thing he could come up with is the maybe the property was planted with grain-like wheat. I guess we will never know, but right now our olive grove is expanding.

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The pool project is a big one this year. I met with the company working on the pool hardscape. Tiles will go on the deck in April once the chances of freezing are reduced. Our timeline is to finish by the end of May. I bought two large olive trees, one large pomegranate tree, a huge agave, and some fucshia azaleas. We will plant lavender and rosemary, succulents and cactus as well around the pool plus loads of soft green grassy areas. We will also have a fire pit on the lower portion of the pool deck.

Right now the pergola is going up at the end of the pool. It will provide loads of shade for relaxing, dining and reading. It’s pretty exciting around here. I love designing the garden. There will be loads of additions this year to the landscape, but the most beautiful part of our garden is the view. I never get tired of it.

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Our incredible view

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Gianluca with our new addition

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I am excited for our workshop attendees to come and enjoy the pool addition this year. I can’t believe I am saying this, but we are almost full. Folks are signing up every week. I guess everyone is excited and optimistic. I am too. Working outside always gives me a boost and puts me in my happy place.

For more updates from La Fortezza…definitely follow me on instagram if you aren’t already.

xx Annette

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