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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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Oysters with Lemon Mignonette

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Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m reviving a recipe from the archives for you today.

This past weekend, my husband and I took a quick road trip to Apalachicola, Florida. Once upon a time, Apalachicola Bay produced 90% of the state’s oysters and 10% of the oysters served across the country. Oyster farming in the area is currently on pause, but we were able to have an abundance of oysters from nearby waters several times throughout the weekend. They were fantastic.

I’ve never tried to shuck oysters on my own, but after this weekend and after digging up this recipe, I think I might have to give it a try. This recipe is from the archives of Atlanta Magazine’s Home.

 

It calls for fresh oysters from your local fish market and includes a fantastic recipe for a lemon mignonette, the tangy, vinegar alternative to cocktail sauce.

Oysters with Prosecco & Preserved Lemon Mignonette
24 oysters, 8 guests (3 per guest)

You will need:

– 2 cups coarse sea salt
– oysters, 2-3 per person*
– 1 tablespoon preserved lemon, finely minced
– 1 tablespoon shallots, finely minced
– 1 tablespoon champagne wine vinegar
– pinch of sugar
– Chervil leaves for garnish, optional
– salt

*Oysters available at your best local fish market; these are from Atlanta’s Star Provisions.

To prepare:

To make the mignonette, remove the pulp from the preserved lemons and rinse well to remove any excess salt. Mince the lemon finely, but leave enough texture for color. Mince the shallot and add to a bowl with the lemon. Add the vinegar, prosecco, sugar, and salt. Whisk until blended and refrigerate for at least 30 minutes before serving, so flavors can integrate.

To serve:

Mound 1/4 cup of sea salt on each salad plate. Carefully open the oysters, checking for any pieces of shell fragments. Arrange the oysters with the bottom shell intact on top of the salt. Top each oyster with the mignonette. Garnish with a small leaf of chervil.

Note* You can easily make your own preserved lemons, but they take time to mature before using. Bella Cucina makes preserved lemons which are available at select southeast Whole Foods stores. You can also substitute preserved lemons with chopped lemon zest if preserved lemons are not available in your area.

xx, Annette

Recipe: Alisa Barry

Photo credit: John McDonald

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5 Reasons to Watch “Stanly Tucci: Searching for Italy”

Final Portrait Photocall In Rome

Hi everyone! It’s Nicole, Annette’s web manager and friend, and I am here to share something shocking:

I hated traveling to Italy.

It’s blasphemy around here, I know. And before you worry about my job security, Annette is fully aware of my feelings, too. In fact, I think it’s one of the reasons she keeps me around: so she can one day try to change my mind. And to be honest, after nearly seven years of working together, she’s finally wearing me down. Well, Annette along with Stanly Tucci.

The first and only time I found myself on the streets of Italy was June of 2009. My best friend and I were teachers at the time, and we made the very responsible decision to use our first tax refund check of our adult lives to purchase a Greek cruise bookended by a few days in Milan, Florence and Venice. School ended, we hopped on a plane for what was going to be the trip of our twenty-something lifetime, and we landed in Milan.

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From the top of the Duomo in Milan, taken by me in 2009!

The streets were bursting with people, the duomo casting a shadow over everyone below. Cars, bicycles and Vespas zoomed left and right. The sun pressed down on us. I was sweaty. I was tired. I was not impressed. This was basically New York City…but in Italy. I cried to my now-husband that I was already ready to come home. It had been 3 hours.

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Me, left, and my BFF Lindsay, right in Florence.

Florence captured my attention only slightly better, thanks to various art museums and markets. Venice…well, I found it to be about as pleasant as Annette does. Other than the Italian food, of which we have plenty in America, I decided Italy was not AT ALL for me.

I confessed this during my interview with Annette in 2014. She vowed to change my mind, and I have to say, it’s working. Before the pandemic, I had, rather hesitantly, started doing my research to visit Annette at La Fortezza. But to be honest, I wasn’t too disappointed when it paused my travel plans.

Last weekend, after watching more than my share of Netflix, Hulu, Amazon Prime, and even Disney+, I decided to give a new CNN show a try: Stanly Tucci’s Searching for Italy, released one episode at a time, old school style. Within one episode, I was happily hooked, and already singing Italy’s praises to Annette, ready to book a ticket. Truly. That’s how good it is. Besides completely converting me, an Italian naysayer to an Italian wanderluster, here are 5 other reasons to watch the show:

Stanly’s voice is soothing. I watch The Barefoot Contessa nearly every weekend right when I get up because I find Ina Garten’s voice such a pleasant sound to wake up to. Stanly Tucci’s voice is no different. It ebbs and flows in such a way that you barely notice that he curses every time he takes a bite of pasta. It must be good.

The Italian pride is palpable. After reading, Italy is My Boyfriend, I think I came to understand the great pride within Italians. But seeing it on screen takes it to an entirely new level. There are restauranteurs who have carried on their family recipes for hundreds of years. There are butchers protecting the name and preparation of prosciutto, so phonies cannot trick the public. There are families who still gather around a table every single Sunday for supper, serving the main course as their ancestors did, no matter how antiquated it might seem.

There is a depth to every region. I think this is what has struck me as the most interesting aspect of the show. We might be familiar with the bright colors and stunning seas of the Amalfi Coast, but what we don’t realize is how poverty-stricken it is. Or how Napoli’s infamous pizza was born out of a pandemic. There’s more to Italy than Milan, Florence, Venice, Rome and Pisa. This show takes us there.

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He’s the Rick Steves of 2021. I have to say the most enjoyable moments of my 2009 trip were when my BFF and I busted out our trusty Rick Steves’ book when exploring. We found the most amazing pizza down the scariest alleyway in Venice, and rested our heads only in Steves’ recommended lodgings. Even though Stanly isn’t a food writer on a budget, he is bringing viewers to some obscure places, and for that, I love the show even more.

We meet Stanly’s wife. Did you know Stanly Tucci is married to Emily Blount’s sister? It’s true! Emily and Stanly met while filming The Devil Wears Prada. He was later invited to Emily’s wedding. There, Emily introduced Stanly to her sister, Felicity. Stanly and Felicity were married two years later. Felicity is the woman behind the camera for all of Stanly’s cocktail posts on Instagram. Now, we see her in front of the camera on the show.

Will you watch? I hope so! Let me know what you think.

xo, Nicole

 

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My Tortellini Recipe

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Ciao everyone! I hope you were able to join Tina Prestia and me on Friday for our IG Live cooking class. We chatted all things pasta and specifically, tortellini. You can watch the class/interview itself here. Below, you’ll find one of my favorite recipes for tortellini. It’s a staple in my house and is not as hard as it seems to make. Give it a try! Enjoy.

xx Annette

Greens and Ricotta Stuffed Tortellini with Walnut Pesto
Serves 4

Pasta: For Tortelli Pasta, use the Basic Pasta recipe. Find it here.

For the filling, you will need:

– 3 cups baby kale
– 2 cups  baby arugula
– 1 cup baby spinach
– 1 1/2 cups ricotta
– 8 tablespoons freshly grated parmesan
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1 eggs

To prepare the filling:

Fill a 4-quart pot 3/4 full with water. Add 1 tablespoon salt. Bring water to a boil. Fill a bowl 3/4 full with ice water. Add the kale, arugula, and spinach to the boiling water blanch them quickly about  30 seconds to 1 minute. Pull the greens from the pot and plunge into the ice water.

Drain the greens in a sieve and then squeeze the liquid out of them by pressing into the sieve over the sink to remove excess liquid. In a food processor place chilled greens, ricotta, parmesan, pepper, one teaspoon salt, and nutmeg. Blend until a smooth, about 30 seconds. Add 1 egg, and blend. Place the mixture into the fridge until ready to fill the Tortellini.

For the walnut pesto, you will need:

– 1 cup shelled walnuts, reserve 2 tablespoons chopped walnuts for garnish
– 1 clove of garlic
– 2 tablespoons freshly grated parmesan, + ¼ cup for topping
– 1/2 cup extra virgin olive oil
– 1/4 teaspoon of salt

To prepare the walnut sauce:

Preheat the oven to 350° degrees F. Put the whole walnuts on a sheet tray, and put on the middle rack in the oven to lightly roast them to golden brown, about 3-5 minutes watch them so they don’t burn. When the walnuts cool, chop the walnuts *set aside 2 tablespoons of chopped walnuts. Combine walnuts and garlic in a food processor, and pulse about 30 seconds. Add  parmesan, olive oil, and salt, and blend for 30 seconds to a minute, until combined, it should be a loose consistency.

To prepare tortellini: 

Use the directions of the pasta recipe, you should have 4 sheets. Using a  2  “ round cutter to cut the pasta cut our rounds.

Place the filling into a pastry bag. Using the pastry bag place a 1 inch dollop of filling into each circle of dough. When all the rounds are filled. With a finger dip into a bowl of water and then brush water around the filling fold in half press gently to seal, then take the 2 points and pull them to connect press together to form the shape of a tortellini.

Cooking tortellini:

Fill a 7 to 8-quart pot 3/4 full with water and add 3 tablespoons salt. Bring to a low boil over high heat, and then reduce to medium-low retaining the gentle boil. Drop tortellini in the water to cook for 4 to 6 minutes. Remove the tortellini using a slotted. Place them in a 4 quart mixing bowl, toss with the Walnut Sauce. Serve immediately.

To serve:

Spoon the Tortelli onto four bowls, top with grated parmesan.

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Doing Italy’s Thea Duncan, If you’re thinking of moving to Italy, You will want to know her.

Doing Italy

I met Thea Duncan through my friend Georgette, Girl in Florence.

People are always asking me about moving to Italy. I found the person that can help with all the questions you have. Moving to Italy is a very personal experience, and it is not one size fits all by any means. Although there are some basics that one needs to know before embarking on this life-changing endeavor, Thea can help you.

I thought she would be a really cool person to introduce you to. Of course, you can always ask me questions, and I will do my best to answer them. But two heads are better than one, am I right?

I think you will enjoy this interview. Thanks, Thea. xx

A little background on Thea:

Thea Duncan is the Founder of Doing Italy, a company that helps people gain the knowledge they need to move to Italy with ease while avoiding many of the pitfalls that negatively affect most ex-pats when moving abroad.

Trinidad and Tobago-born and Miami-raised, Duncan spent much of her life traveling the globe before Italy captured her heart. She studied for her master’s degree at Milan’s Bocconi University in the early 2000s, later holding roles with some of Italy’s most storied fashion and design houses – including Gucci and Luxottica.

Doing Italy, which began as Duncan’s effort to reconnect with travelers and curate her Milan, now offers individuals the opportunity to get an even more authentic understanding of Italian culture by helping them move abroad. The company offers one on one sessions and group coaching where students dive into just about everything a foreigner should know about moving to Italy. This includes insights into the Italian job market, to why, if an Italian home announcement says an apartment is unfurnished, it most likely means you literally need to bring your own kitchen sink.

I had some questions for Thea:

Q: How long have you lived in Italy?

A: I’m originally from Trinidad and Tobago. My family and I moved to the United States, Miami to be precise, when I was about 6 years old. Miami has a huge Latin American influence, and I’m so grateful that my parents had the hindsight to enroll me into a bilingual school that intensively taught Spanish (and French and German – but I took Spanish). This gave me a very multicultural and intercultural outlook on life from a young age. In fact, in fifth grade, we took a class trip to Spain. To me, that seemed absolutely normal, but I realize now that it’s not most people’s reality. 

Many years later, I met a young Italian man in college, a study abroad student. We started dating, and when his semester was up, he convinced me to come back with him to Italy. It was 2002. 

I ended up doing a semester abroad in Spain, which I absolutely loved, and a semester in Italy, in L’Aquila, a university town in the Abruzzo region of Italy. 

While I had an incredibly memorable time in Spain, Italy stole my heart, and I was committed to figuring out how I could get to experience more of it.

 Q: You are married to an Italian; how did you meet?

A: My husband and I met about a decade after my first trip to Italy. By this point in time, I had returned to Milan to pursue my master’s degree, and then I had returned to the States shortly thereafter. 

 As my husband, Diego, explains it, he saw my photo on a mutual friend’s Facebook page and was convinced that I looked like the Black woman that lived in his building. Evidently, to him, it made more sense to reach out to me on Facebook than to say hi “in real life” to the woman that lived in his building. 

Diego proceeded to Facebook stalk me for months (not in a scary way) until I eventually agreed to meet him in person. During that time, I was working for a company that frequently brought me to Milan, so I agreed to meet him on a work trip. 

The rest is history.

But I think it’s worth noting that I did meet this woman that lived in his building. We look nothing alike. 

 Q: How long did it take you to learn Italian?

A: Only about 8 months. I started studying Italian during my semester in Spain (in a class that was taught in Gallego! lol). Then I moved to L’Aquila, in the Abruzzo region of Italy. Almost no one spoke English, so I was forced to learn and practice. It’s what I call a very intensive Italian school, and I really recommend doing something similar if anyone is really serious about learning the language. 

Q: When did you start your business Doing Italy?

A: You know how people say that when one door closes another one opens…or that when something horrible happens in your life, a lot of times it’s God’s way of point your life in a new direction? Well, that’s exactly what starting my business was for me. 

A few years ago, I had an injury a stupid freak accident that resulted in me being on bed rest for months and in pain for way too long taking high doses of pain killers.

After watching every single episode of Scandal, and just about everything else that I wanted to see (and things I probably didn’t want to see) on Netflix, I decided it was time for me to retake control of my life. 

I decided to spend my time at home learning, so I read more and decided to focus the hours I did spend online on things I found intellectually stimulating. 

One day, I happened upon a woman that was creating these absolutely incredible tours in Latin America. Experiences that were light years away from the cookie-cutter superficial way of doing tourism. I thought, OMG, I have to do something similar in Italy. From my previous years working in travel and tourism, I knew all about those big bus tours where people ate at tourist traps right in front of the Colosseum that sell frozen pizzas to unsuspecting tourists. 

My business was born out of a desire to help more tourists see the real Italy – to travel slowly through this country that I love so much.

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Q: How has Covid changed your business in the last year?

A: Then Covid happened, and obviously, travel and tourism was out of the picture. I spent the first few months of the pandemic, when we really didn’t know what was happening, praying, meditating, and cooking. Then one day, I thought, “I wonder if people want help moving to Italy”. And so I decided to test that hypothesis. I created a program and sold it to my audience. I am so blessed and happy to say that they loved it! Helping people with Master Classes on How to Move to Italy has been amazing.

And oddly enough the whole process felt so incredibly easy. Yes, there were so many things I had to learn and do along the way. I spent quite a few nights up until 2 or 3 AM, and a few times until 6 AM. Plus, I worked just about every single weekend to get it done…

But somehow it still felt easy. Like all of my experience in Italy collided for this perfect moment. For example, I’ve held several very different jobs in Italy – from being a private English teacher to working in the corporate communications department of Gucci. And since I’ve lived in so many different places in Italy – from the small university town outside of Rome, to Pescara the seaside town in Abruzzo, to the internationally acclaimed city of Florence, to the bustling city of Milan — I feel like God has uniquely positioned me to help people navigate the ups and downs of moving abroad and more specifically to moving to Italy. 

I realized that over the years, since when I first visited in 2002, I had gained so much experience on what to do, and perhaps equally important, what not to do. 

 Q: What does your business do?

A: I created an online course that helps people move to Italy. It’s the sum of everything I and lots of expat friends wished we had known when we first moved to Italy. And while my knowledge of ins and outs of moving to Italy is extensive. I don’t know everything, so I have incredible (if I do say so myself) guest speakers (immigration lawyers. tax accountants, and real estate professionals) come on, who also share their experience and know-how. 

Most recently, my team and I have also started offering one on one Move to Italy Coaching and Consulting. We have two programs, one for individuals/families that want to move – for example for people that want to retire in Italy. The other is for people who want to start a business in Italy – either as a freelancer or even a product-based business. 

I was very fortunate that I married a very capable project manager (by profession and mental configuration). We also have a very capable network of friends and professional acquaintances. Trustworthy people that we have been able to lean on and ask for assistance over the years. Not everyone has that. 

We have expat friends that made horrible decisions when it came to setting up their partita iva (their freelance business structure). Or another friend who was going through the hassle of redoing her permesso di soggiorno (permit of stay) every year because she didn’t know that since she’s married to an Italian the procedure for her was a bit different. 

Plus, from doing the course I realized that some people have all their ducks in a row, but they just need someone to metaphorically hold their hand and say, don’t worry it will be okay. This feels like a big leap but lots of people before you, and after you will do it. And you can do it too. 

So the one and one consulting brings together these two aspects professionals they can trust to help them with the bureaucratic difficulties of moving abroad, plus they get more personalized access to me. I kind of see myself as your knowledgeable friend on the ground who you can call and send WhatsApp with questions. The friend that will listen to your problems and help you find solutions. 

 Q: Any future plans or events you’d like to share?

A: I have so many thoughts, ideas, and plans in the works, but for now, you guys are going to have to follow me on my social channels. I’m “Doing Italy” just about everywhere but I especially like hanging out on Instagram these days. That way you can see all the things that my team and I have cooking up. 

Doing Italy: Guidebook Part I

 

 

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