Summer Dessert:: Pavlova

Pavlovas can seem intimidating, but I promise this recipe is foolproof. It’s a yummy summer dessert, and since it bakes at a really low temperature, it doesn’t make your kitchen too hot. Feel free to mix-up the fruit in the recipe, too. You can sub the kiwis for strawberries or even peaches. Let me know if you give it a try!

Kiwi Pavlovas 
serves 8-10

For the Meringues:
makes 36 meringues

You will need: 
– ¼ cup cornstarch
– 1 tablespoon white vinegar
– 1 tablespoon vanilla extract
– 2 ½ cups sugar
– 8 egg whites room temperature

To prepare:
Preheat the oven to  225 degrees F

In the bowl of a standing mixer (with a whisk attachment), place sugar and egg whites on low speed until combined, raise speed to high, beat until soft peaks form. In a separate bowl mix cornstarch, vinegar, and vanilla. Add the cornstarch mixture to the mixer and beat until glossy.

With a pastry bag fitted with a round tip, pipe meringue on to a parchment lined cookie sheet. Pipe 3 inch round swirls. Bake for 45 minutes on 225 degrees F. Let cool.

For the Kiwi Sauce:

You will need:
– 4 kiwis, peeled and cubed
– 1/2 cup of sugar
– 1/2 cup of water

To prepare:
Place all of the ingredients in a small sauce pan and cook on medium heat for 20 minutes. With a handheld blender combine sauce until smooth. Strain the sauce through a fine sieve in to a small bowl and press with a spoon. Place sauce into the the fridge for an hour until chilled.

For the Pavlova Garnish:

You will need:
– 4 kiwis cut into 1/2 inch cubes
– 16 small mint leaves for garnish
– 4 cups of whip cream

To assemble Kiwi Pavlovas:

Place 1/4 cup of whip cream on a plate, add 2 Meringues, top with 4 tablespoons of kiwi, drizzle with sauce, garnish with mint leaves. Serve immediately.

Enjoy!

xx Annette

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Finished… Finito…All Done, the last photoshoot for La Fortezza Cookbook

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The Dapper David Loftus, photographer and fashion plate sipping the Rosé named for him.

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Chef Leo, garnishing the local dish, in an authentic Lunigiana cast iron cooking vessel, called a testa.

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Me at my new bar, that was a delivery saga let’s just say I was happy it arrived and was in one piece.

Ciao everyone!  I can’t believe I am saying this, but I am done with La Fortezza Cookbook. The manuscript? Check,. The recipe testing? Check. Edits? Check. Photo-shoots per season? Check.

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La Fortezza, capture by David, his POV is perfection.   92DA59CE-8F04-440C-BA52-740073A6C28D_1_201_a

As you can imagine, shooting a seasonal cookbook in Italy has been a challenge. We had to cancel the very first shoot for the winter Chapter in February 2020. We were finally able to shoot the summer chapter August 2020, and with lots of restrictions and hurdles, we managed to shoot summer with me and my local chef Leo, then in October. I brought our workshop chef from the US which was no small feat. He, unfortunately, was going through some personal issues which did affect the quality of his work and the food which was another challenge on top of the other challenges was a lot for me to process. We soldiered on in March, hiring a new food stylist from England, the incredible Rosie Scott. All the while David Loftus, my photographer, was truly brilliant and consistent and created the most beautiful images. Rosie, our stylist from London, joined the team in March, along with our local chef Leo. We tackled the re-shoots from October’s shoot, as well as the new images for winter (yes, winter at the end of March. We lucked out with some unseasonably cold weather). Rosie and Leo knocked it out of the park. We had the crew back from London last week to shoot the final chapter, spring. With London lockdowns, endless covid 19 tests, daily temperature checks, travel restrictions, and tons of paperwork, we made it happen. My friend and superstar producer Barbara Pederzini was one of the reasons the shoot went so smoothly. She was my rock, to say the least.

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Daily temperature checks, Rosie and Charlie doing their temperature checks.

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With endless playlists, espressos, market runs, sunshine, heat, rain, and cold days, we had a great time. There were many many challenges, but I am beyond pleased with the recipes, and the images are outrageously gorgeous. This book, as we referred to it, will be “the most beautiful book in the world”. I am delighted that all of our local slow food purveyors’ stories are included, and the rich history of this little-known region of Italy, The Lunigiana, will be the star. I am proud and so excited to share it with all of you. Endless thank yous to David, Rosie, Leo, Barbara and of course, Charlie, Rosie’s lovely and helpful husband, who saved my ass driving to see the Shepherdess in Zeri…that’s another story for another time… dream team does not begin to describe this crew. Fin…xx

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Chic Pigs in a Blanket:: Meet Salami Puffs

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Salami puffs are such a quick and fun appetizer for an evening aperitivo. This easy appetizer pulls together in no time. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Summer Bites:: Olive Oil Poached Shrimp

As you start to develop menus for dinners and appetizers for hot summer evenings, be sure to remember this quick olive oil poached shrimp recipe. It’s inspired by Italy’s tradition of aperitivo, and it is a yummy summer delicacy. This recipe basically tastes like summer. Give it a try and let me know what you think!

Olive Oil Poached Shrimp

You will need:
– 3 cups olive oil
– 3 large fresh rosemary sprigs
– 18 uncooked large shrimp, peeled and deveined
– 4 Lemon wedges

To prepare:

Add 3 cups olive oil into a heavy large saucepan, and add rosemary sprigs. Attach a deep-fry thermometer to the side of the saucepan and heat oil over medium heat until the thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in the center, adjusting heat to maintain a temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Serve at room temperature, garnish with lemon wedges.

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My Seasonal Vegetable Grain Bowl

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Ciao everyone! As you know, I am in Italy. Every Tuesday, we have a lovely little outdoor market in our village. I try to go every week and load up on what’s seasonal in the veggie department. I try to eat at least one veggie grain bowl per week, sometimes two.

One thing I always have in the fridge are my pickled red onions from my book Picture Perfect Parties *(recipe included below). They add a nice tangy flavor to any salad or grain bowl. The grain I used here is Farro. It’s grown locally, and I use it in soups and all sorts of dishes. It will also be featured in my upcoming cookbook La Fortezza Cookbook, Rizzoli NY, releases Spring 2022. The cookbook is about the Lunigiana, the region we live in. It’s a really delicious grain.

These grain bowls, like the one pictured above, are a great way to incorporate seasonal vegetables into your diet. Try this bowl and let me know how you like it in the comments below. No need to stick to the vegetables I used in my bowl. Be creative and try your own versions.

Seasonal Vegetable Grain Bowl
Makes 2 bowls

You will need:

– 1/2 avocado sliced
– 1/4 cup Pickled Onions
– 2 cups Kale, I use Cavalo Nero *I bake this and it adds a lovely crunch to the bowl.
– 2 cups sweet potato peeled
– 2 cups Cauliflower
– 1 cup Arugula
-1 teaspoon Maldon Salt
– 2 tablespoons Balsamico
– 3 tablespoons olive oil
– 2 hard boiled eggs
– 1 cup Farro
– 1 1/2 cups Water

To prepare:

Preheat oven to 350 degrees F

Cut the cauliflower and the peeled sweet potato into bite size pieces, sprinkle with oil and salt, place into the oven for 45 minutes, until fork tender. Cut the Kale into bite size pieces and add to the baking sheet of sweet potatoes and cauliflower 30 minutes into baking time. The Kale will become crisp. Remove and cool. While the vegetables are baking. In a small sauce pan place water and Farro. Let simmer stirring a few times to prevent sticking, cook until all the water is absorbed about 30 minutes, set aside to cool.

To Assemble:

In a large bowl, add Farro, then Arugula, kale, sweet potatoes, then cauliflower into quadrants of the bowl. Add avacado slices, then pickled onion, and 1 egg sliced in half, then drizzle with olive oil, balsamic vinegar and sprinkle with Maldon salt. To eat toss everything together in the bowl and enjoy!

Pickled Red Onions

You will need:

– 1 large red onion sliced thin
– 1 cup red wine vinegar
– 2 tablespoons salt
– 1 teaspoon celery seed or peppercorns
– 3 tablespoons sugar
– ½ cup water

To prepare:

In a sauce pan put all the ingredients, and bring to a boil allow about 1 minute to cook. Turn off heat and let steep until cool. Put into a mason jar and place in the refrigerator for 2 days before using. Can be stored for up to 2 weeks.

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