Lucy’s recipes as featured in the MAY 2000 Bon Appètit the Soul of Tuscany edition
Recipes include: Farfalle with Gorgonzola Sauce, Roasted Tomatoes with Anchovies, Garlic & Parsley, Lucia’s Breakfast Cake, Spumante-Vodka Cocktail with Lemon Sorbet
Farfalle with Gorgonzola Sauce: 4 first-course servings
1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
1 cup whipping cream
8 ounces farfalle (bow-tie) pasta
1/3 cup walnuts, toasted, chopped
3 tablespoons chopped Italian parsley
Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to a boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
Cook pasta in a pot of salted boiling water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.
Roasted Tomatoes with Anchovies, Garlic and Parsley: Makes about 3 cups and is best served over pasta
1 1/2 pounds large plum tomatoes, each cut lengthwise into 6 wedges
10 anchovy fillets, chopped
1/4 cup chopped Italian parsley
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
1/2 cup olive oil
Preheat oven to 400 degrees. Arrange tomatoes, rounded side down, in single layer in 13X9X2-inch glass baking dish. Sprinkle with anchovies, parsley, garlic and dried red pepper, then salt and pepper. Drizzle with oil. Bake tomatoes uncovered until tender; wrinkled and starting to brown at edges, about 40 minutes.
Lucia’s Breakfast Cake: makes 6-8 servings
3 cups all purpose flour
1 1/4 cups sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
6 large egg yolks
1 teaspoon vanilla extract
1 large egg, beaten to blend (for glaze)
Preheat oven to 350 degrees F. Butter bottom of 9-inch diameter springform pan. Blend flour, sugar and salt in processor 5 seconds. Add butter and process, using on/off turns, until mixture resembles coarse meal. Add yolks and vanilla and blend until dough holds together. Press dough onto bottom of prepared pan. Use tines of fork to decorate edge. Brush with glaze. Bake cake until golden and tester inserted into center comes out clean, about 55 minutes. Serve warm or at room temperature.
Spumante-Vodka Cocktail with Lemon Sorbet: Makes 6 servings.
*Lucy likes to serve this as a refreshing dessert or a great brunch drink.
1 pint (2 cups) frozen lemon sorbet
1 1/2 cups spumante or Champagne
6 tablespoons vodka
6 tablespoons whipping cream
Spoon frozen sorbet into blender. Add spumante, vodka and whipping cream. Blend until smooth, about 1 minute. Divide among 6 Champagne flutes or wineglasses and serve.