Okay, so yeah . . . it took me much longer to write the second Spia book… much, much longer! Other books just kept getting in the way, but now it’s written and it’s fabulous, darling! I’m so very happy with how it turned out, and I can’t wait to share it with you.
That said, I should warn you that reading The Spia Family Branches Out will cause you to crave Italian food. I didn’t mean to . . . it just came out that way.
And just to tempt you even more, how about some Champaign balsamic soaked berries with mascarpone? Doesn’t that sound yummy? Well, it is, believe me!
You’ll need a pint of mixed berries: strawberries, blackberries, blueberries and maybe a few raspberries. That right there sounds way too good (berries are even better tasting and better for you when they’re organic).
2 Tbs. Champaign Balsamic
1 Tbs. honey
1 Tbs. fresh lemon juice
1 pint mixed berries
¼ cup mascarpone cheese (can substitute ricotta cheese)
½ to 1 Tbs. sugar (depending on your sweet tooth)
1 Tbs. vanilla
Wisk together vinegar, honey and lemon juice in a medium bowl. Add mixed berries, and toss to coat well. Cover and refrigerate from 1-3 hours to allow the flavors to meld. Toss occasionally.
Wisk together mascarpone, sugar and vanilla in a small bowel. Refrigerate until ready to serve.
Layer mixed berries and mascarpone in a parfait glass. Serve well chilled. Enjoy!
Easy! Let me know if you make this… Love to hear from you.
Okay… going off to write now. Oh wait. It’s too late to write. Time for a glass of Prosecco and a nice arugula salad with shaved parmesan, cherry tomatoes, a few candied pecans all drenched in Sevillano extra virgin olive oil (from the Olive Press) and a dark Champaign balsamic.