by B R Snow
The Case of
Italian Indigestion
A Josie and Chef Claire Sojourn
The Thousand Islands Doggy Inn Mysteries
B.R. Snow
This book is a work of fiction. Names, characters, places, and events are either used fictitiously or are the product of the author’s imagination. All rights reserved, including the right to reproduce this book, or portions thereof, in any form. No part of this text may be reproduced, transmitted, downloaded, decompiled, or stored in or introduced into any information storage and retrieval system, in any form by any means, whether electronic or mechanical without the express written consent of the author. The scanning, uploading, and distribution of this book via the Internet or any other means without the permission of the publisher are illegal and punishable by law.
Copyright © 2018 B.R. Snow
ISBN: 978-1-942691-53-2
Website: www.brsnow.net
Twitter: @BernSnow
Facebook: facebook.com/bernsnow
Cover Design: Reggie Cullen
Other Books by B.R. Snow
The Thousand Islands Doggy Inn Mysteries
The Case of the Abandoned Aussie
The Case of the Brokenhearted Bulldog
The Case of the Caged Cockers
The Case of the Dapper Dandie Dinmont
The Case of the Eccentric Elkhound
The Case of the Faithful Frenchie
The Case of the Graceful Goldens
The Case of the Hurricane Hounds
The Case of the Itinerant Ibizan
The Case of the Jaded Jack Russell
The Case of the Klutz King Charles
The Case of the Lovable Labs
The Case of the Mellow Maltese
The Case of the Natty Newfie
The Case of the Overdue Otterhound
The Case of the Prescient Poodle
The Case of the Quizzical Queens Beagle
The Case of the Reliable Russian Spaniels
The Case of the Salubrious Soft Coated Wheaten
The Whiskey Run Chronicles
Episode 1 – The Dry Season Approaches
Episode 2 – Friends and Enemies
Episode 3 – Let the Games Begin
Episode 4 – Enter the Revenuer
Episode 5 – A Changing Landscape
Episode 6 – Entrepreneurial Spirits
Episode 7 – All Hands On Deck
The Whiskey Run Chronicles – The Complete Volume 1
The Whiskey Run Chronicles – The Complete Volume 2
The Damaged Posse
American Midnight
Larrikin Gene
Sneaker World
Summerman
The Duplicates
Other Books
Divorce Hotel
Either Ore
To Jeff and Sharon
Musings While I Wander
Italy in October – 1
After several weeks of futile protest on my part, I got tired of being nagged by my best friends, Josie and Suzy, and finally agreed to create a food and travel blog. Josie and I have decided to take a couple of trips each year to study the cuisines of different countries and cultures. As a chef, it’s important for me to keep learning to improve my historical understanding of food as well as stay on top of new trends. And what better way to do that than by traveling and immersing myself in local cultures and the daily lives of others who either cook for a living or just for their family.
As I said, Josie and Suzy thought it would be a great idea for me to share some of our travel experiences as well as interesting recipes people might like to try out at home. So, this is the first entry of Musings While I Wander. I like the title and am looking forward to sharing some thoughts and recipes with you. And the first several posts will deal with our trip to Italy.
Italy was the perfect choice for our first trip. As a chef, I’m familiar with the cuisine, and we offer several Italian dishes at our restaurant in Clay Bay. But Italy offers so many regional variations, I felt my skills and repertoire could be improved by doing a deep-dive into some of the subtle, yet distinct, variations from around the country. And the number of excellent wines produced here will undoubtedly expand our drinking expertise. I’m joking, of course. But after the two bottles of a 2005 Turriga we polished off last night at dinner, I’m already beginning to have my doubts.
We landed in Rome two days ago and spent most of our time seeing the sights. We toured the Vatican where we saw the Sistine Chapel and St. Peter’s Square, explored the Forum and the Colosseum, visited the Trevi Fountain and a few other museums and galleries. It was a lot to cover in two days, but we made it through and spent whatever time was left eating and drinking.
Suzy would love this place, but she’s home taking care of the Doggy Inn she and Josie run and taking care of our dogs. I already miss Al and Dente, my Golden Retrievers, and I know Josie is also missing Captain, her Newfie. But they’re in good hands. In addition to all the dogs, Suzy is also responsible for taking care of herself because she is pregnant. At least she better be. If she’s not, Josie and I are going to kick her butt. (And I know you’re reading this Suzy, so you better pay attention to that last comment.)
Last night, we caught a flight from Rome to Milan, and this morning we’re driving to Lake Garda. We’ll be spending a week at a beautiful villa named La Bella Vita. That translates into The Good Life which is the perfect name for a place where we’ll spend each day learning how to prepare various Italian specialties then spend the evening eating what we make.
I’ll be doing the driving today, and Josie has agreed to navigate. It should be a leisurely, two-hour scenic drive. But last night we discussed the possibility of getting off the highway and taking a few back roads to get a better feel for the Northern Italy countryside. It could add an hour or two to our trip, but we have tons of time. And we travel well together, no small consideration when you’re on the road and in constant contact with your traveling companion.
So, it’s off to school for us.
I’ll give you another update after we get settled in. But before I go, I’d like to share a delicious recipe with you that will definitely impress your family and dinner guests. We had it for lunch yesterday, and it was, as Suzy would have undoubtedly confirmed, a total knee-buckler.
It’s called Cacio e Pepe, and it’s simple, delicious, cheap to make, and doesn’t take a lot of time to prepare. The name translates into ‘cheese and pepper,’ so if you aren’t a fan of copious amounts of these two ingredients, you probably won’t enjoy the dish. But if you are, think of the best macaroni and cheese you’ve ever eaten and double the memory. That’s how good this dish is when it’s perfectly prepared.
Cacio e Pepe
Serves 4. (Less if you’ve invited Josie to dinner.)
Ingredients
1 pound thick spaghetti
1 tablespoon salt
2 tablespoons freshly ground black pepper
1½ cups freshly grated Pecorino Romano cheese (a)
1 cup pasta water (approximate)
Splash of olive oil, if desired (b)
(a) Parmesan is an acceptable substitute, but if you decide to go that route, you won’t technically be serving the traditional version. But it’s still going to bring tears to your eyes, so knock yourself out.
(b) I haven’t found consensus on the inclusion of olive oil. Some folks say it’s an essential ingredient. Others argue it’s not included in the traditional recipe. My suggestion is to do what you want, and if anybody asks about it or gives you a hard time, tell them it’s an old family recipe that has been around for generations, and your great grandma was never wrong when it came to food.
Instructions
Bring a large pot of water to a boil. Add the salt. (Use a little less water than usual. This will create starchier water, something you need for the sauce to develop.) Cook your pasta until it’s al dente. (The pasta will cook a little more when you’re making the sauce, so don’t overcook your pasta.)
Drain pasta and put it into a large bowl. (Reserve a cup or so of the hot pasta water.)
Working fast, add in 1¼ cups Pecorino Romano cheese immediately, reserving the remaining ¼ cup. Add in ½ cup of the pasta water and pepper. (If you’re using the splash of olive oil, add it here.)
Toss with tongs to allow the heat from the pasta and water to melt the cheese. Add remaining water in small amounts until the pasta is coated with a thick, creamy sauce. Again, no dawdling here. Work fast and stay focused.
Serve hot sprinkled with remaining cheese and pepper to taste.
The WOW Factor
To dazzle your family and friends, try the simple addition of making a serving bowl out of cheese you can eat. Talk about cleaning your plate. (You’ll need more Pecorino Romano than is mentioned in the above recipe so keep it in mind when shopping if you decide to add this step.) Also, if you decide to add this step, do the following before you start preparing the meal, or while you’re waiting for your pasta water to boil.
Spread 1/2 cup of Pecorino Romano in a thin layer on the bottom of a non-stick saucepan and cook on low to medium heat for three minutes, or until it becomes pliable. Keep a close eye on it the entire time.
Remove the cheese sheet from the pan with a spatula.
Place the cheese sheet on top of an inverted ramekin or small bowl and, if necessary, use your hands to fit the sheet to the shape of the object. (Be careful, it might be a bit hot in spots.)
Let it cool, then flip it over. Viola, you’ve made a cheese bowl.
Repeat the process for the number of people eating.
When the pasta is ready to serve, use tongs to fold the pasta into the Pecorino Romano bowls. Serve immediately and enjoy!
Okay, that’s it for now. I need to hit the road. Josie is standing in the doorway tapping her watch and patting her stomach.
A road trip through beautiful countryside with one of my best friends.
I can’t wait. It should be a fun, relaxing way to start the day.
Chapter One
Chef Claire white-knuckled the steering wheel of the rental car as the Ferrari approached from behind and ended up inches behind the back bumper. The driver leaned hard on the horn, and she could hear the muffled string of expletives coming out of his mouth.
“Aren’t you glad you can’t speak Italian?” Josie said as she glanced over her shoulder at the car directly behind them.
“Actually, I think he’s screaming at me in English,” Chef Claire said, keeping a close eye on the Ferrari in the rear-view mirror. “What do you want me to do?” she yelled into the mirror.
The driver, finally out of patience, dropped back several feet then hammered the accelerator. The Ferrari screamed past them, barely, then disappeared from sight.
“The guy has got a death wish,” Chef Claire said.
“Probably only for slowpoke tourists,” Josie deadpanned.
“You want to drive?”
“Don’t yell at me.”
Chef Claire focused her glare on the winding stretch of road opening up in front of the car. She glanced over at Josie who was gripping the sides of her seat with both hands. Chef Claire slowed as she maneuvered the car through a series of S-bends then exhaled when the road straightened. But before she could completely relax, the road narrowed. Chef Claire shook her head in disbelief.
“I’ve seen wider bike paths. Are we still on the right road?” Chef Claire said.
“It’s hard to tell,” Josie said, studying the map in her lap. “I think so.”
“It looks like we might be on somebody’s driveway.”
“The road’s just narrow,” Josie said. “Truck.”
“What?” Chef Claire said, glancing over.
“Truck. Big truck.”
Chef Claire glanced out the windshield, shook her head as she slowed and moved as far as she could to the side of the road. The truck rumbled by without giving them a second look. Chef Claire accelerated slowly but was soon dealing with another winding section of road. Josie felt the glare she was receiving but didn’t make eye contact.
“Don’t look at me. You’re the one who wanted to get off the highway and take the scenic route.”
“Only because you said you could read a map,” Chef Claire said. “Why don’t you use your phone?”
“I can’t get any reception,” Josie said, glancing out the window. “But it is a beautiful drive.”
“I’ll take your word for it.”
“Don’t be a grump,” Josie said. “We should be able to get a look at Lake Garda soon.”
“I need to get out of this car.”
“It won’t be long,” Josie said, again studying the map. Then she frowned. “Uh-oh.”
“What?”
“It’s nothing. Oh, look. There’s the lake.”
“Where?” Chef Claire said, glancing out the driver-side window. “All I see are rocks and trees.”
“Right over there,” Josie said, pointing out her window. “It’s beautiful.”
Chef Claire took her eyes off the road long enough to sneak a peek. Then she glared at Josie.
“What’s the matter?” Josie said, avoiding eye contact.
“The lake’s on our right, Josie.”
“Yeah, I see it,” she said, deflecting. “Gorgeous, huh?”
“That means we’re heading north on the western side of the lake. How the heck did that happen?” Chef Claire said, looking for a place to pull over. Unable to find a spot to do it safely, she kept driving. She checked the rear-view mirror then glanced at the map still sitting on Josie’s lap. “Geez, Josie. You’ve got the map upside down.”
“Oh, you noticed,” Josie said with a shrug. “I don’t know how I managed that.”
“Probably because you were more focused on your sandwich,” Chef Claire, finally spotting a place to turn the car around.
“And you weren’t?” Josie said, raising an eyebrow.
“Yeah, when we were eating at the restaurant.”
Josie shrugged it off.
“Great sandwich, huh?”
“Yeah, it was good,” Chef Claire said, nodding as she entered another winding stretch. “I still can’t believe you managed to eat two of them.”
“I wanted one for the road. And driving around in circles always makes me hungry.”
“Don’t start,” Chef Claire said.
The sandwich in question was a fresh ciabatta roll slathered with a young, spreadable Gorgonzola produced locally along with salami and thick tomato slices sitting on a bed of arugula.
“I’ve never eaten soft Gorgonzola before,” Josie said, then shrugged.
“Add it to the list of things you’ve never had before,” Chef Claire said, accelerating as the road straightened.
“I can’t believe the food here,” Josie said, tightening her grip on her seat. “The Italians are amazing.”
“Yeah, they certainly are. And so much of it is regionally-based,” Chef Claire said. “I can’t wait for cooking school to start.”
“Slow down, Leadfoot,” Josie said. “Or we might not make it to class.”
“Just read the map,” Chef Claire said.
They continued heading south on the western side of the lake, and after passing the towns of Moniga and Padenghe, they reached Desenzano del Garda at the southern end. Chef Claire parked, and they got out to stretch and read the directions they’d been given to La Bella Vita, the villa they would be staying at for the week.
“It says we take the road right behind us and head south for two miles,” Josie said. “Sounds easy.”
“Let me see those,” Chef Claire said, reaching for the directions.
“O ye, of littl
e faith.”
They took another look around at the deep-blue water of the lake, chopped white from a cool, brisk breeze.
“It’s so beautiful,” Josie said.
“Yeah, it’s right up there with the view from home,” Chef Claire said, nodding. Then she stared out at the water. “Do you think she’s okay?”
“I do,” Josie said, following Chef Claire’s stare. “If she weren’t, we wouldn’t be here.”
“No, we wouldn’t. Let’s call her after we get checked in.”
“Absolutely,” Josie said, nodding. “Okay, let’s go do some cooking.”
Chapter 2
Chef Claire came to a stop in front of La Bella Vita, a massive structure sitting amid spacious, landscaped grounds. They climbed out of the car and stretched as they looked around the hillsides surrounding the villa. Countless rows of fruitless, trellised vines dominated the view.
“It looks like they’ve finished the grape harvest,” Chef Claire said.
“It’s beautiful,” Josie said, then glanced at a man and a woman who were grinning and waving as they approached. “I take it they’re waving at you.”
“They are,” Chef Claire said, waving back.
“Chef Claire,” a man in his fifties said as he brought her in close for a long embrace. “It’s so good to see you.”
“Hi, Marco,” she said, returning his hug. “It’s been way too long.” She let go to embrace the woman. “How are you, Rosa?”
“Wonderful,” she said, grimacing briefly from the hug. “You look fantastic.”
“Thanks. You guys haven’t aged a bit. I take it living here agrees with you.”
“Haven’t aged? You graduated years ago,” Marco said, laughing. “There’s no need to keep sucking up.”
“Old habits die hard,” Chef Claire said with a big grin. “Marco and Rosa Columbo, I’d like you to meet my directionally-challenged friend Josie.”
They exchanged handshakes and pleasantries.
