Summer By The Sea

Part Three Minestra

Chapter Ten

Chapter Eleven

Chapter Twelve

Chapter Thirteen

Chapter Fourteen

Chapter Fifteen

Chapter Sixteen

Chapter Seventeen

Chapter Eighteen

Chapter Nineteen

Chapter Twenty

Chapter Twenty-One

Part Four Pasta

Chapter Twenty-Two

Chapter Twenty-Three

Chapter Twenty-Four

Chapter Twenty-Five

Chapter Twenty-Six

Chapter Twenty-Seven

Chapter Twenty-Eight

Chapter Twenty-Nine

Chapter Thirty

Part Five Entrata

Chapter Thirty-One

Chapter Thirty-Two

Chapter Thirty-Three

Chapter Thirty-Four

Chapter Thirty-Five

Chapter Thirty-Six

Chapter Thirty-Seven

Chapter Thirty-Eight

Chapter Thirty-Nine

Chapter Forty

Chapter Forty-One

Chapter Forty-Two

Part Six Dolci

Chapter Forty-Three

ACKNOWLEDGMENTS

As always, I’d like to acknowledge my ever-patient critique group: Rose Marie, Anjali, Kate, Lois, P.J., Susan, Krysteen and Sheila, for their talent, wisdom and courage to sample a number of culinary experiments. I’m deeply grateful to my agent, friend and champion Meg Ruley, and to Martha Keenan and Dianne Moggy of MIRA Books. Molto grazie to Mike Sharpe of Four Swallows Restaurant on Bainbridge Island, Washington, for patiently answering my many questions. And finally, a very special thank-you to my Uncle Tommy, who has no idea why I’m thanking him: you’ve never heard the sound of my voice, but you’ve always had my love, admiration and respect.

PART ONE

Antipasto

Antipasto: The Italian word for a snack served before a meal. These are dishes to pique the appetite, not quench it. Antipasto literally means “before the meal.” Mamma used to say it was the anti-noise course because my brothers, Robert and Sal, would be so busy stuffing their faces that they’d forget to complain about being hungry.

Caponata

This has an excellent flavor and makes a very nice presentation on a perfect leaf of lettuce, not that Robert and Sal ever gave a hoot about presentation. And it’s even quite low in calories, not that guys care about that, either. Serve this as a traditional antipasto with a good crusty Italian bread and a glass of chilled Pinot Grigio.

Peel and dice an eggplant, toss with salt, put in a colander and drain for at least a half hour. Then heat up a heavy skillet and add ? cup olive oil, a small onion, chopped, and a stick of celery, also chopped. Add the eggplant and sautе. Finally, add three chopped tomatoes, three minced anchovies, a pinch of sugar, ? cup wine vinegar and a spoonful of capers (the best ones come from Pantelleria Island). If your family likes olives, add some of those, too, along with a pinch of red pepper flakes. Simmer for ten minutes. Cool, then store overnight in a glass container. For a smoother spreading consistency, you can whirl the mixture in the food processor, but don’t overdo it. Things that are too smooth lose their character.

One

Rosa Capoletti knew that tonight was the night. Jason Aspoll was going to pop the question. The setting was perfect—a starlit summer evening, an elegant seaside restaurant, the sounds of crystal and silver gently clinking over quiet murmurs of conversation. At Jason’s request, the Friday night trio was playing “Lovetown,” and a few dreamy couples swayed to the nostalgic melody.

Candlelight flickered over their half-empty champagne flutes, illuminating Jason’s endearingly nervous face. He was sweating a little, and his eyes darted with barely suppressed trepidation. Rosa could tell he wanted to get this right.

She knew he was wondering, Should I reach across the table? Go down on one knee, or is that too hokey?