Annecy France, a tableau of color

Annecy is in the southeastern part of France. It lies on northern tip of Lake Annecy in the Haute-Savoie surrounded by mountains where goats and cows quietly graze in alpine pastures. Farms along the route produce and offer chèvre for sale and beautiful chateaus can be seen behind tall majestic trees.

During the 1400 hundreds, it was in the possession of the Genevois and the Princes of Savoy and later under Sicilian, Sardinian, Spanish, Austrian and finally French rule. You can clearly see the influence of these countries in the cuisine. The production of salami can be found in shops and farm stands throughout the region. Some stuffed with hazelnuts or rolled in crushed peppercorns and herbs. Large ones, small links, soft and hard varieties are produced by small farms in the area.

The old village (Annecy-le-Vieux)  rambles along the Canal du Thieu where passages along the streets are lined with colorful houses and flowers. It is a strange beauty in a way, as many of the houses look as if they will crumble into the canal at any time. Paint clings onto the buildings, but losing its battle. This tableau of colorful buildings precariously leaning in all directions is simply charming. The arcades are lined with shops with traditional crafts, antiques, dried flowers, and chocolates. The small restaurants that are tucked into these houses serve foie gras de carnard, fondue Savoyarde, salade du chèvre chaud or poisson du lac. You think, should I chance walking up the narrow stairs; the scent of the Savoie specialties lures you up to small restaurants with views of the canal and cafés below.

There is a farmers market on Saturdays with vendor stands throughout the old city. Along the street crowded with people waiting to make their purchases, you can find local specialties such as kraut and saucisson cooked in large copper pots, fromage melted on large crusty pieces of bread, freshly made local breads, pastries as well as fresh fish, fruits and vegetables. There are many antique shops and once a month there is an antique market along the arcades (check the web page for exact dates).

Locals fill the large park located at the lakeside on the weekends. Children enjoying the carousel and beg to go on again and again. There are ball games and people just taking in the sun or enjoy the day with friends and family outdoors. Artists painting the unique village create memories for tourists of Anncey for many years to come.

Brasseries line the narrow passages along the canal and the specialty of plateau fruits de mer is our favorite. My husband and I actually enjoy going to Anncey on a grey day and even light rain. Sitting in a brasserie with a large plateau du fruits de mer and a bottle of local white wine is one of our favorite ways to spend a rainy day.

Anncey is a romantic resort town. If you are visiting France or the French region of Switzerland, take a side trip to Anncey.  It is about 1 hour from Geneva and 5 1/2 hours from Paris.

Check the Anncey tourist web site for more history, cultural events and markets (www.annecy.org).

The recipe below is from France Monthly (www.francemonthly.com). Tartiflette is a typical "Savoie" dish.

La Tartiflette

Servings: 6

Preparation time: 50 minutes

Ingredients

2 1/2 lbs of potatoes

1 medium onion (larger or smaller according to your taste)

1/2 lb Canadian bacon

1 Reblochon cheese (or 1 lb of Swiss Gruyere)

3/4 cup white

2 Tablespoons oil

Salt and Pepper

Directions:
The recipe recommends that you use a cheese from the region, called "Reblochon", and a white "Savoie" wine. This latter is very difficult to find in the United States and we therefore advise you to use a bottle of white Burgundy (Chablis, Saint Veran, Macon Village) or of Muscadet (from the Loire region).

If you cannot find the Reblochon, or prefer a milder cheese, Swiss Gruyere can be used. To accompany this dish we recommend a green leaf salad.

Peel potatoes and boil or steam for 20 minutes.

Peel onion and cut into thin slices.

Heat large frying pan with the oil and sauté the onion slices.

Cut bacon into small cubes and add to pan.

Cook on medium heat until onion slices are soft (10 minutes).

Stir as needed. Add potatoes that have been diced and pour white wine over it. Salt and pepper to taste. Cook over medium heat for 10 minutes, stirring occasionally.

Cut the Reblochon in two halves across its thickness. If you are using Gruyere, slice in thin strips. Put half of the potato preparation in a round ovenproof dish. Place half of the Reblochon (or Gruyere) cheese side down, on top. Cover with remaining potatoes and finish with the second half of the Reblochon (or Gruyere).

Place in 350º F oven for 20 minute.

Italian Easter Rice and Ricotta Pie

Ricotta is typically made from the whey of mozzarella, provolone, and other cheeses in Italy. Made from sheep’s, goat, buffalo and cows milk whey it is a sweeter, dryer cheese then the version made in the US, which is made of cow’s milk. It resembles cottage cheese but is lighter and sweeter and is naturally low in fat. Used in many dishes in Italy such as cassata, biscotti, pizza, and pasta i.e. lasagna and ravioli. Ricotta is the favored cheese in Easter dishes in Italy. Calzone, Pizza Rustico, cassata, torta di riso, cannoli are made in Italian households for Easter. 

Torta di Ricotta e riso is an Easter specialty in my family. Some might call this a calzone or pizzagaina, but this torta has no meat. If you are a vegetarian this torta is the original recipe and requires no adjustments as it contains only rice and ricotta.  I have added a little lemon zest to the original recipe. This happened by mistake one Easter as I had in my mind another of our Easter recipes and mistakenly add the zest. I really like it and kept it in my torta recipe. You can use orange zest also, which goes very well with Ricotta. We also make a pizza rustico, ravioli and a torta de formaggio or Italian Ricotta cheesecake.  Keep tune for the ricotta cheesecake recipe!

Recipe Summary

Prep Time: 1 hour

Cook Time: 30-40 minutes @ 350º F

Yield: 4 loaves. 8-2” slices per loaf

Dough

7 cups flour
2 eggs (allow them to come to room temperature)
1 tablespoon baking powder
3 tablespoons shortening
1 teaspoon salt
1/2 cup warm to mix as needed


Filling
2 lbs. whole milk ricotta
1/2 lb. cooked long grain rice
4 eggs
1 tablespoon salt
1/4 teaspoon lemon zest (optional)


Egg Wash
1 egg yolk
1 tablespoon water


Dough in a food processor
Make the dough by mixing the eggs, and flour, baking powder, shortening and salt in a food processor using the dough utensil. Add the water slowly and allow the dough to form a ball. Remove it to a board and knead it for 15 minutes until it becomes smooth. Cover it with plastic wrap or with a clean kitchen towel.


By Hand
Put the flour on a board and make a well in the middle. Add shortening and salt and baking powder. Put the eggs in the middle and using a folk, begin to bring into the well the flour until you have all the mixture and flour blended into ball. If you need to add water, do so but only a little at a time. Knead and set-aside covered with a cloth or plastic wrap. 

                                        

Mixture 

Cook the rice for about 20 minutes until done and allow it to cool. While the rice is cooking prepare the ricotta mixture. Mix the ricotta, eggs, and lemon zest (zest is optional) and salt. Combine the rice when after it has cooled with the ricotta mixture.

Preparation

Roll the dough out in to a 12”x 8” oblong shape. Place the filling in the middle and fold the dough over the filling in an envelope shape. Crimp the edges by folding the dough over one section at a time starting at one end.  Brush with an egg wash (egg yolk and 1 tablespoon of water beaten together) and bake until golden brown. Cool before cutting the torta.