Behind the Scenes: Italian Boss, Housekeeper Mistress

I was asked to write this story as part of an Italian Summer anthology. Right away I knew I wanted to write a story set in the gorgeous Italian lakes region, and I also had three characters for my story: Leandro, my brooding, bitter hero; Zoe, my fun-loving American heroine, and a crumbling, decrepit villa that begged to be restored to its former glory!

Settings are always a crucial part of my story, and I have a fascination with ruined houses. It might stem from when I was young, and there was an abandoned house in our neighbourhood. On a block of well-kept colonials, this sad and sagging house always called out to me—so much so that my friend and I once went inside (the door was open) and found boxes of old spelling books from the 1940s, the property of ‘John’. There were also childishly written letters from John to Maryanne, and as I held the bits of ageing paper in my hands, I wondered just who these people were and how their house came to be so lonely…

Zoe has a similar moment in this story, when she realizes Leandro’s house has an important history—a neglected one. And so as she and Leandro learn to love each other, the house around them is restored to its former glory and healing beauty. It’s a happily ever after for all three!

The villa in my story is based on one like this, which actually belongs to George Clooney

I was excited to set my story on gorgeous Lake Como

Here is a recipe from the Italian Lakes region:

Crespelle with Berries and Cognac
4 Servings

INGREDIENTS:

For crespelle

• 2 cups all purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 cups milk
• 2 large eggs
• 1 tablespoon butter, melted
• 1/2 teaspoon vanilla extract
• Melted butter or vegetable oil to coat crêpe pan, as needed

For berry sauce

• 1/2 cup (4 ounces) unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup freshly squeezed orange juice
• 3 cups mixed berries
• 1/2 cup cognac

DIRECTIONS:

1. To make crepes: In a large mixing bowl, add the flour, sugar, salt, milk, eggs, butter and vanilla extract. Whisk batter well to remove any lumps, and then let the batter rest for at least 1 hour to ensure tender crêpes.

2. In a small, flat, round crêpe pan, heat the pan over medium heat and grease lightly with butter or oil to prevent sticking or, in the case of nonstick pans, to add flavor.

3. With a ladle or small measuring cup, quickly pour a small amount of batter into the pan. Immediately tilt and swirl the pan to spread the batter in a thin, even layer that just covers the bottom of the pan. Cook for a few minutes, and then check the doneness of a crepe by carefully lifting one edge and looking underneath it for a golden color with specks of light brown. With a spatula, loosen the edge of the crêpe from the pan, turn, and cook on the other side until golden. Set aside crepes on individual dessert plates.

4. To make berry sauce: Melt butter in a sauté pan large enough to hold all of the ingredients. Add sugar and cook until it begins to caramelize. Add orange juice and reduce by half. Add berries and heat through.

5. To assemble: Once berries are hot, add the cognac, and ignite. Spoon over crepes and serve immediately.