Stella Mia (39 page)

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Authors: Rosanna Chiofalo

BOOK: Stella Mia
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A
UTHOR'S
N
OTES
In Chapter 14 (“Furia dell' Etna”) I mention that Mount Etna was erupting. I exercised creative license here since Mount Etna did not have any eruptions in 1969.
 
In Chapter 17 (“Panarea and Filicudi”) I mention that there is no electricity in Filicudi. This was true in 1969, when the story took place. However, electricity did come to the island in 1986.
R
ECIPES FOR
S
TELLA
M
IA
Tetu
(Clove-Scented Chocolate Cookies)
1 cup blanched whole almonds
4 cups unbleached all-purpose flour
8 tablespoons (1 stick) unsalted butter, softened
2 ounces unsweetened chocolate
1 cup milk
1½ cups sugar
1 teaspoon ground cloves
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla
1 egg, beaten lightly to blend
 
GLAZE
2 cups sugar
1½ cups water
12 ounces unsweetened chocolate, roughly chopped
2 cups powdered sugar, sifted
Preheat the oven to 375 degrees.
Spread the almonds on a baking sheet and toast in the oven for 15 to 20 minutes, or until well browned. Let cool. Grind the almonds to a coarse powder in a food processor or in a coffee grinder in small batches. Transfer to a large bowl, stir in the flour, and set aside.
In a medium saucepan over low heat, melt the butter, chocolate, and milk, whisking until the butter is melted. Whisk in the sugar, remove from the heat, and let cool to lukewarm.
Whisk the cloves, baking soda, salt, vanilla, and egg into the butter mixture. With a wooden spoon, stir the liquid ingredients into the flour-almond mixture just until combined. Chill the dough, covered, for 1 hour, or until easy to handle.
Preheat the oven again to 375 degrees.
Grease two baking sheets.
Pinch off a tablespoonful of the dough at a time, roll between the palms of your hands into a smooth ball, and arrange balls 2 inches apart on the greased baking sheets.
Bake the cookies for 15 minutes, or until puffy but still slightly soft in the center. Allow the cookies to cool for 10 minutes before removing them from the pan.
Meanwhile, make the glaze: In a medium saucepan, bring the sugar and water to a boil, whisking constantly. Boil for 3 minutes, then remove from the heat and whisk in the chocolate until melted. Whisk in the powdered sugar until smooth.
While the cookies are still warm, immerse them, a few at a time, in the warm glaze, then place them on a cooling rack over a baking sheet to catch the drips. It's important that both the cookies and the glaze be warm so that some of the glaze soaks into the cookies. Cool on the rack.
 
Makes about 3 dozen.
Granita di Caffè
(Coffee Granita)
¾ cup finely ground Italian espresso
4 cups water
2 tablespoons sugar, or to taste
Whipped cream (optional)
In an espresso maker or drip coffeepot, make coffee according to the manufacturer's directions, using the espresso and water. Add the sugar if desired, and stir until dissolved. Let cool slightly, then cover and chill until cold.
Pour the coffee into a chilled 12- by 9- by 2-inch metal pan or 8-inch square glass baking dish. Freeze for 30 minutes, or until ice crystals begin to form around the edges.
Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2½ hours.
Serve in large goblets, with whipped cream if desired.
 
Makes 1½ quarts.
Arancini di Riso
(Sicilian Rice Balls)
2 cups Italian Arborio or American Carolina rice
1 cup meat sauce
1 cup grated Pecorino Romano cheese
1 (10-ounce) package frozen peas, thawed
2 eggs
1 pound ricotta
1 cup flour
2 cups dried bread crumbs
3 cups canola or vegetable oil for deep-frying
Boil the rice until tender and drain. When the rice is still hot, but cool enough to handle, add the sauce, Pecorino Romano cheese, peas, and eggs. Mix well and let cool. Take a handful of rice mixture, make a depression in the middle, and fill with 1 tablespoon of ricotta. Cover the ricotta with more rice, and shape into a ball. As you shape the
arancini,
place them on a tray.
When you have finished making all of the
arancini,
make a paste out of the flour plus 1 cup of water, and using your hands coat each one with the flour paste. When all have been coated, roll each one in bread crumbs. Refrigerate for at least 1 hour or overnight.
When ready to serve the
arancini
, deep-fry them in the oil until golden, drain on paper towels, and serve hot or at room temperature.
 
Makes about 16.
Pasta alla Norma
(Pasta with Eggplant)
2 eggplants
Kosher salt
½ to 1 cup canola or vegetable oil
1 pound uncooked spaghetti or macaroni
2 cups marinara sauce
8 ounces ricotta salata, shredded, or Greek feta cheese, crumbled
Cut the eggplants lengthwise into ½-inch slices. Layer them in a colander, sprinkling salt in between the layers. Top the stack of slices with a weight and let them drain off the dark bitter juices for at least 30 minutes. When ready to fry them, rinse off the salt, dry on paper towels, and fry in the hot oil.
Cook the pasta according to the package directions. Drain, place in a bowl, and add the sauce and the cheese, reserving some of each for the topping. Arrange the fried eggplant all around the serving platter, allowing the slices to hang over the edge. Spoon the pasta into the serving platter, fold the eggplant slices over the pasta, top with the reserved sauce, and serve hot or at room temperature.
 
Serves 6 to 8.
Frittata con Patate e Cipolle
(Omelet with Potatoes and Onions)
6 tablespoons extra-virgin olive oil
2 potatoes, peeled and cubed
2 onions, sliced
6 eggs
Salt and black pepper to taste
Heat 2 tablespoons of the olive oil in a medium frying pan, and fry the cubed potatoes until they are golden brown. Place in a bowl, and set aside. Add another 2 tablespoons of olive oil to the same pan, and cook the onions until browned and fragrant. Add to the potatoes. Heat the last 2 tablespoons of olive oil in the frying pan.
Meanwhile, in another bowl, beat the eggs with the salt and pepper; stir in the potatoes and the onions. Pour the mixture in the heated pan, and, running a fork along the bottom of the frittata, pierce it, allowing the egg to run to the bottom. When the top is just dry, turn the frittata onto a plate, and slip it back into the frying pan to cook the other side.
 
Serves 4.
The recipe for
Tetu
was adapted from
Sweet Sicily: The Story of an Island and Her Pastries
, by Victoria Granof (HarperCollins). The recipe for
granita di caffè
was adapted from
La Dolce Vita
, by Michele Scicolone (William Morrow and Company). All the other recipes were adapted from
Sicilian Feasts
, by Giovanna Bellia La Marca (Hippocrene Books). For more recipes, special reading group features, and blog posts, please visit RosannaChiofalo.com.
Please turn the page for a very special
Q&A with the author!
 
What was your inspiration for
Stella Mia
?
 
I often have more than one inspiration for writing my novels. For
Stella Mia
, I knew I wanted to set most of the book in Sicily. I also wanted to capture some of the mysticism that pervades Sicily. I thought it would be interesting to have a character who sang Sicilian folk songs and who also read people's fortunes. So that was one inspiration. My other inspiration was my father's grapevine. I had told my editor about the grapevine my father had planted when he and my mother bought my childhood home in Astoria, Queens, New York. In my family, we were all very proud of the grapevine my father had planted in our small concrete backyard. Some people thought the grapevine would never grow, but it did, and it made our tiny city backyard look so beautiful. The year that my father had cancer, the grapevine inexplicably didn't grow as lush as it had the previous years. And after my father died, the grapevine all but died as well. Of course, my family and I couldn't help seeing the irony, especially since my father had planted the grapevine and loved it so much. About fifteen or so years later, sometime after my mother had sold the house, I was visiting our old next-door neighbor and was talking to her in her yard, which faced the yard of my childhood home. I was surprised to see that my father's grapevine was growing again. My mother had tried to replant the grapevine with an offshoot of a grapevine she had received from a friend. But we never got to see if the grapevine would take hold and grow to be the lush vine my father's had been, since my mother had sold the house. Needless to say, I was very moved when I saw the grapevine had grown back and was on its way to looking as beautiful as the one my father had planted. In high school, I had written a college application essay that centered on my father's grapevine, and I always knew that someday I wanted to work it into a novel. When my editor heard the story of my father's grapevine, he, too, felt I should try and work it into my next novel.
 
Does the song “Stella Mia” hold any personal connection for you?
 
I made up the words for the song “Stella Mia,” but I got the idea for Sarina's singing the song to Julia when she was a baby because a few years ago I learned that my father used to sing to me a lot when I was a baby as he was rocking me to sleep. My father died when I was sixteen, and I had never heard before that he sang to me when I was a baby. My brother told me my father was always singing, and later I did remember him singing a song or two, but I had no idea he sang to me as well when I was a baby. So when I knew I wanted to write about a woman whose mother had left her, the idea came to me that Julia's mother, Sarina, sang her the same song, “Stella Mia,” over and over. And the song is one of the few things Julia has to remember her mother by. Songs and music can be very powerful since we often attach a memory, milestone, or other significant life event to them. Every time we hear the song, inevitably the memories associated with that song come to mind. For Julia, the song “Stella Mia” still connects her to the mother who left her. For Sarina, the song at first reminds her of her little sister, Carlotta, whom she used to sing the song to. But later, when Carlo calls Sarina his
“stella mia,”
the song and phrase then remind her of the love she shared with Carlo. In
Stella Mia
, I do mention a song that is tied to a milestone in my life. The song that Julia mentions she and her father danced to at her wedding, Vittorio Merlo's “Piccolo Fiore,” was the same song I danced to at my wedding with my older brother Anthony.
 
This book is different from your previous two novels in that most of it is set in Italy and only a small portion is set in Astoria, New York. Why did you choose to make Italy the main setting in
Stella Mia
?
 
I learned from many of my readers that the scenes that took place in Italy in both
Bella Fortuna
and
Carissima
really resonated with them. And as an author, I especially enjoyed writing those scenes that were set in Italy, so I decided to make the main setting for
Stella Mia
Italy and just set a small portion of the book in Astoria, New York. I like to challenge myself as a writer and shake things up a bit from book to book.
 
Domestic abuse figures prominently in Sarina's story. Why did you decide to touch on this subject?
 
I was fortunate enough to have parents who didn't hit me as a form of punishment when I was a child; however, I knew other kids who were repeatedly physically abused. I also remember the mother of an ex-boyfriend of mine recounting the horrible physical abuse she had suffered as a child at her father's hands. With my friends whose parents had abused them, I saw the effect the abuse had on their lives as they got older. It eroded their self-esteem, and many times caused them to treat others poorly, whether it was through verbal or physical abuse. In Sarina's case, I believe her father's vicious abuse of her ultimately played a role in why she chose not to return to Julia. She never trusted fully that she could be a good mother and avoid becoming the monster her father was. Likewise, she was never fully confident in Carlo's love for her and was easily made insecure when Gemma came into the picture. It was almost as if she didn't believe she deserved to have someone love her the way Carlo did because her father had never loved her.
 
In
Stella Mia
, you made us understand the character of Paulie Parlatone better as well as made him more likeable than when he appeared in your previous two novels. What were your motives for doing so?
 
Though Paulie could be quite an annoying character with his nosiness and crude habits, as we saw in
Bella Fortuna
and
Carissima
, he was also an unforgettable character for those same traits that made him so irksome. I've always believed there is more than meets the eye with most people. We often forget that people have histories and that the events that have happened in their lives make them who they are today. I wanted readers to understand better why Paulie is the way he is, particularly where his need to know everyone's business is concerned. In
Stella Mia,
when we see that he has been lonely since Sarina left him and Julia, we can understand why he might try to distract himself from his problems and loneliness by focusing instead on his neighbors' affairs. I also thought it would be fun for readers to encounter him again in
Stella Mia,
and to learn more about him, especially from the perspective of someone who loves him—his daughter, Julia.
 
In all of your novels, you depict different relationships and their dynamics. In
Bella Fortuna
, we saw the dynamics between Valentina and her mother and sisters. In
Carissima
, we saw the dynamics of sisters, both when they're close and when they're estranged. And in
Stella Mia
, we have the dynamics between a daughter and her mother who abandoned her. Why are familial bonds a strong recurring theme in your writing?
 
I think some of the most fascinating relationships are familial ones. I'm close to my family, and I do enjoy writing about families and their interactions with one another, whether they are good or bad. Families are quite complex, and the way we act with some of our family members might not necessarily be the same way we would behave in some of our other relationships. I love the multifaceted complexity of the bonds that hold family members together and when something happens that tests those bonds or breaks them.
 
Have you ever had a tarot card reading, and do you believe they can give one a glimpse into what the future holds in store for them?
 
When I was a teenager, my friends and I used to get regular tarot card readings from a fortune-teller. My brother had bought a deck of tarot cards, and my sister and I used to practice giving each other readings. I haven't had a reading since my twenties when a coworker and friend gave me one. Though I was very intrigued by tarot cards when I was younger, I don't believe in them now. I also didn't like how for a while you carried in your mind the reading you received and were waiting to see if what transpired in your life matched the reading. I don't believe we are intended to know the roadmap in our future, and we shouldn't be living our lives trying to figure out what is in store for us. But I still do love the mysticism and allure that tarot cards hold, even though I've given up on using them to tell me my future or to help throw some light on whatever obstacles I might be facing currently in my life.
 
Can you give readers a tarot card reading for the future and let us know what subject you might be writing about in your next book?
 
I haven't completely formulated the idea for my fourth book, but I do know it will be completely set in Italy, and pastries will figure prominently in the novel. Sorry to be mysterious, but that's all I can predict for the future right now!

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