Murder in Italy

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Murder in Italy Page 14

by Dianne Harman


  She smiled at him. “It’s okay.”

  A couple of playdates later, he’d plucked up the courage to ask her on a date.

  So here she was, in front of the mirror, fixing her hair, getting ready to go out with him. Diego was going to go with them over to Francisco’s house, and the boys would stay at home, while Sofia and Giorgio would meander down the road to the local bar. Giorgio’s wife had left the family a few years ago, and he was very much a single man.

  Sofia smiled at herself in the mirror. She just knew it was going to be a beautiful night.

  *****

  Kat and Blaine were in bed, lights on, sitting up. Kat had been editing her latest manuscript, ready to write draft two, while Blaine was reading a book. He made it a principle never to bring work to bed.

  Kat’s phone beeped. “It’s Deborah. She’s sent me a WhatsApp message.” She took the phone and showed Blaine the pictures. There was one of Primo, one of a couple Kat vaguely recognized in front of Deborah’s house, and a lovely one of Luigi and Deborah on the veranda of their castle-like home with the panoramic view shown behind them.

  “I’ve rented my home and vineyard to Gregory and Tara Ralph. Do you remember them? They were both veterinarians in a nearby town and came from Italy to do lectures for students at Lindsay University. They’re retiring now. They always wanted to try their hand at winemaking, and they decided this was their chance. I’ve moved into Luigi’s castle, and we’re very happy here. Can’t wait to see you soon.”

  Kat replied, then looked at Blaine.

  “I can’t wait to see them either. But… now that we’ve gotten a taste of somewhat exotic travel, where do you think we should go next?”

  “London,” Blaine said. “There are so many historic things to see.”

  “Yes. Great idea,” said Kat. “I want to go to Paris, too. And Rome. What about Greece? Portugal?”

  Blaine laughed. “You’ll be doing a round-the-world cruise next.”

  “That’s a great idea,” Kat said. “I’ll look them up right now on my phone.”

  “Oh no you don’t,” Blaine said with a laugh. “You’ll have to remortgage your house first.”

  Kat laughed along, then lay down and snuggled into Blaine. “I can’t wait to explore the world with you.”

  He stroked her hair. “I can’t think of anyone else I’d rather do it with.”

  RECIPES

  PANCETTA WRAPPED ASPARAGUS

  Ingredients:

  1 lb. asparagus stalks, bottoms trimmed

  4 slices pancetta (It’s okay to substitute thinly sliced bacon.)

  2 tbsp. butter, melted

  ¼ tsp. garlic powder

  1 tsp. brown sugar

  ¼ tsp. freshly ground pepper

  Directions:

  Preheat oven to 400 degrees. Divide the asparagus into four bundles. Tightly wrap one slice of pancetta around each bundle. In a small bowl, combine the butter, garlic powder, brown sugar, and pepper.

  Arrange the asparagus bundles on a baking sheet and drizzle the butter mixture over the top. Bake for 25-30 minutes or until the pancetta is crisp. Enjoy!

  ARINCINI (ITALIAN RICE BALLS)

  Ingredients:

  1 tbsp. olive oil

  1 small onion, finely chopped

  1 clove garlic, finely crushed

  1 cup Arborio rice (Make sure you use Arborio and not another variety.)

  ½ cup dry white wine

  2 ½ cups boiling chicken stock

  ½ cup frozen green peas

  2 oz. finely chopped ham

  Salt and freshly ground pepper to taste

  ½ cup finely grated Parmesan cheese

  1 egg, beaten

  1 egg

  1 tbsp. milk

  4 oz. mozzarella cheese, cut into ¾” cubes

  ½ cup all-purpose flour

  1 cup dry bread crumbs

  1 quart vegetable oil for deep fat frying

  Directions:

  Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often until onion is soft. Pour in the rice and cook, stirring, for 2 minutes, then stir in the wine and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.

  When the chicken stock has all been added and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat and stir in the Parmesan cheese. Transfer the risotto to a bowl and allow to cool slightly.

  Stir the beaten egg into the risotto. In a small bowl, whisk the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.

  Heat oil for frying in a deep saucepan to 350 degrees. Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in low oven while the rest are frying. Enjoy!

  INSALATA CAPRESE

  Ingredients:

  4 large ripe tomatoes, sliced ¼” thick

  1 lb. fresh mozzarella cheese, sliced ¼” thick

  1/3 cup fresh basil leaves

  3 tbsp. extra virgin olive oil

  Fine sea salt to taste

  Freshly ground black pepper to taste

  ½ cup pitted black olives

  Directions:

  On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Scatter with the olives and then drizzle with olive oil. Season with salt and pepper.

  TAGLIATELLE AL RAGÙ ALLA BOLOGNESE

  Ingredients:

  1 pkg. fresh or dry tagliatelle

  ¼ lb. pancetta

  ½ lb. stewing beef, cubed

  ½ lb. pork shoulder, cubed

  2 medium onions, peeled

  2 medium carrots, peeled

  2 celery stalks

  ½ cup butter + ¼ cup butter

  4 tbsp. olive oil

  5 cups (2 cans) canned chopped Italian tomatoes, drained

  1 cup dry white wine

  Salt and freshly ground pepper to taste

  Freshly grated nutmeg to taste

  1 ½ cups warm beef broth

  1 ½ cups heavy cream

  Grated Parmesan cheese to taste

  Directions:

  Place the pancetta, beef, and pork in the freezer. When semi-frozen, cut them into narrow strips then freeze the strips. This makes them easier to cut. When frozen, mince with a knife. Set aside.

  Finely chop the onions, carrots, and celery stalks. Heat ½ cup butter and oil in a heavy based pot over medium heat. When the butter is melted add the chopped vegetables and the meats. Sauté for 10 minutes.

  Press drained tomatoes through a sieve into a bowl. Add the wine into the meat and vegetable mixture. Let it rest for 5 minutes. Add the tomatoes and simmer for 20 minutes. Season to taste with salt, pepper, and nutmeg, then add the beef broth. Cover the pot and simmer for 45 minutes, stirring occasionally with a wooden spoon. Add the cream, mix well, lower the heat and reduce uncovered for 25 minutes.

  When ready to serve, bring a large pot of water to a boil. Add salt to taste. When water boils, cook the tagliatelle according to package instructions.

  Place ¼ cup butter in a large, warmed serving bowl and put it over the pot of boiling water to melt the butter. When ready, drain the pasta and transfer the pasta to the bowl. Mix well with the butter then pour the sauce over it. Mix and serve immediately with grated Parmesan on the side. Enjoy!

  ORANGE BREAD LOAF

  Ingredients:

  2 oranges, scrubbed

  1 stick unsalted butter + 2 tsp. for loaf pan, softened

  1 ¾ cups all-purpose flour

  1 ½ tsp. baking powder

  ½ tsp. Kosher salt

  1 ½ cups sugar

  2 eggs + 1 egg yolk

  1 cu
p ricotta cheese

  Directions:

  Preheat oven to 350 degrees. Grate 2 tbsp. orange zest. Juice the oranges. Butter a 9” x 5” x 3” loaf pan. Whisk together flour, baking powder, and salt. Drop butter into the bowl of a stand mixer. On medium-high, beat until fluffy, stopping to scrape sides. Add 1 cup sugar and beat until fluffy. Add the eggs, egg yolk, and ricotta cheese and beat until fluffy. Add flour and beat on low to combine.

  Scrape batter into prepared pan and smooth the top. Bake until cake is golden brown and a toothpick comes out crumb-flecked, approximately 55-60 minutes. Let cool for 10 minutes.

  While cake cooks, make the glaze. Pour ½ cup sugar into a saucepan and add ¾ cup orange juice. Simmer until sugar dissolves and syrup thickens, about 3 minutes. Remove cake from pan and set on a rack over a baking sheet. Brush glaze over warm loaf. When cake is cool, slice and serve. Enjoy!

  *****

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  ABOUT DIANNE

  I live in Huntington Beach, California, with my husband, Tom, a former California State Senator, and my boxer dog, Kelly. My passions are cooking, reading, and dogs, so whenever I have a little free time, I am either in the kitchen, playing with Kelly in the back yard, or curled up with the latest book I'm reading.

  Her other books are available below:

  Amazon: Blue Coyote Motel

  Amazon: Coyote in Provence

  Amazon: Cornered Coyote

  Amazon: Coyote Series

  Amazon: Kelly’s Koffee Shop

  Amazon: Murder at Jade Cove

  Amazon: White Cloud Retreat

  Amazon: Marriage and Murder

  Amazon: Murder in Cottage #6

  Amazon: Murder in the Pearl District

  Amazon: Murder and Brandy Boy

  Amazon: Murder in Calico Gold

  Amazon: The Death Card

  Amazon: Murder at The Cooking School

  Amazon: Murder & The Monkey Band

  Amazon: Murder at The Bed & Breakfast

  Amazon: Murder at The Secret Cave

  Amazon: Murder in Cuba

  Amazon: The Blue Butterfly

  Amazon: Trouble at the Kennel

  Amazon: Murdered by Words

  Amazon: Murdered by Country Music

  Amazon: Murder at the Big T Lodge

  Amazon: Murdered in Argentina

  Amazon: Murder on the East Coast

  Amazon: Murder at the Clinic

  Amazon: Murder at the Polo Club

  Amazon: Alexis

  Amazon: Trouble at the Animal Shelter

  Amazon: Murder in Calistoga

  Amazon: Murder on Bainbridge Island

  Amazon: Murder & The Movie Star

  Amazon: Murder in Whistler

  Amazon: Murdered by Plastic Surgery

  Amazon: Murder in Seattle

  Amazon: Murder after Midnight

  Amazon: Murder in San Francisco

  Amazon: Murder at Le Bijou Bistro

  Amazon: Murder at the Courthouse

  Amazon: Murder at the Gallery

  Amazon: Murder at the Waterfront

  Amazon: Murder at the Gearhart

  Amazon: Murdered by Superstition

  Amazon: Red Zero 1

  Amazon: Red Zero 2

  Amazon: Red Zero 3

  Amazon: The Professor’s Predicament

  Amazon: Murder in Italy

  Please feel free to follow me on these social media sites:

  Website: http://www.DianneHarman.com

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  Email: [email protected]

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