Orange Coast Magazine: I Love Lucy’s Tuscany

magazine cover

As featured in Orange Coast Magazine June 2004 edition

Recipes include Lemon cello and Villa Lucia’s Torrone

Lemon cello: traditionally served after a meal or before bed time.

*Important note: the lemons must be untreated, meaning they do not have wax or any other substances on them.


10-12 lemons

1 bottle of pure alcohol

1 bottle of water

1 pound of sugar


Peel the lemons, trying not to get too much of the white layer into your peels, then add the other ingredients and cover. Let it rest for five to six days. Occasionally stir; maybe once a day. At the end of five days, test for flavor. If it’s OK, strain and bottle. Additional sugar or lemons may be added to desired taste. I prefer less sugar. In the United States, since you cannot get pure alcohol, some of our attendees have used vodka with good results. Optional: I have added a bunch of basil leaves (40 to 50), which seems to enhance the finished product without changing the taste, and gives it more transparency. Soak together for the five days.

Villa Lucia’s Torrone


2 pounds of almonds, toasted and chopped

9 ounces of honey

1 pound, 2 ounces of sugar

1 egg white


Stir the egg white and honey in a pan that will hold all the ingredients. Be sure to use a low flame so as not to cook the egg. Add the sugar and stir constantly over a medium flame for about five minutes to incorporate the sugar. Add the almonds and stir constantly for about five minutes to coat all the nuts. Wet a work surface, marble, or chopping board, put the sticky, hot torrone on it, roll flat, and then cut into squares. Optional: While the torrone is still hot, you may sprinkle the top with chopped pistachios, colored sugar, or another colorful topping.

Bon Appètit Article: Too Busy To Cook?


       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.