Scarpetta favors a very simple salad of arugula or Boston lettuce, or whatever mixture of greens you wish. She might add tomatoes and shaved carrots and diced celery, but nothing more. Her dressing is a hearty red wine vinegar mixed with olive oil, pressed garlic, fresh ground pepper, and oregano. For the more robust appetites, she might add crumbled feta cheese. Do not toss the salad with the dressing until you are ready to call your guests to the table.
Now we are ready to create our pizza. When the dough has doubled in size, knead it some more, using your knuckles to press it out to the edges. Swipe olive oil on the pizza stone and center the dough on it, being careful not to make contact with the stone or set it on the wrong surface, as it is extremely hot. Spread a generous layer of sauce over the crust, followed by at least an inch of the meatlvegetable/cheese mixture. Squeeze the balls of mozzarella, removing as much fluid as possible. Pinch off pieces and place them over the top of the pie. Cover cookie sheets with aluminum foil and place on the second rack of the oven, as the pizza will drip no matter what. Place the stone on the top shelf, baking your pizza at the highest setting. Cook until the cheese is browning. Remove from the oven and allow to rest a moment as you serve the salad and pour a nice red burgundy. If white or red makes no difference, a Puligny-Montrachet is crisp and cleansing. You will have to eat Scarpetta’s holiday pizza with a knife and fork.
On this night after Christmas, it was quiet all through the house as Scarpetta’s guests sat around her table and began to eat and drink. After several lusty moments, Marino spoke first.
“Anybody don’t want their oysters, you can hand ‘em over here,” he said.
“And how are we supposed to extract them from everything else?” Lucy wanted to know
“Pick ‘em out. Assuming your fingers are clean.”
“That’s gross.”
“Who’s in charge of music?” Scarpetta asked.
The three of them looked at each other as they ate, then Marino scooted back his chair. He got up and went to the CD player, red-checked napkin tucked into the front of his shirt. He put on Patsy Cline.
Chapter 3
The New Year began with a chasing out of the old and a reckoning of what was to come. For Lucy, this meant brunch on January 2. It was raw and barely snowing in Richmond. She had followed her Aunt Kay’s advice and had invited friends to drop by. Scarpetta was still visiting her mother in Miami, and therefore was not present either to supervise or indulge in her niece’s culinary talents.
“Who wants eggs?” Lucy asked her visitors, all from various federal law enforcement agencies.
“What kind?”
“Chicken eggs,” said Lucy.
“Very funny.
“Scrambled,” Lucy told the truth.
“Okay.”
“I thought you were making Bloody Marys,” said an FBI agent whose fourth transfer had brought her to the Washington Field Office in our nation’s capital, where it was not possible to catch up with crime.
“What about bacon?” Lucy asked.
She was in her aunt’s kitchen, with all of its stainless steel appliances and overhead copper racks of Calphalon pots and pans. Lucy was busy snatching eggs, bacon, milk, English muffins, and jars of V-8 juice out of the refrigerator. A fire was lit in the great room, and snow was scattered, small, crazed, and cold beneath a thick gray sky. It wasn’t likely Lucy and her friends were going anywhere this day. Lucy was a bold and physical get-outof-my-way kind of cook. Her recipes had never been written down and tended to change as she did.
LUCY’S BLOODY MARYS
Start by getting out a large glass pitcher. Fill with as much V-8 juice as the crowd demands. Juice whole lemons and limes (this morning she used two of each and included the pulp), and add several tablespoons of the freshest horseradish you can find. Dash Worcestershire, hot pepper sauce, and fresh ground pepper to taste. Get out the salt if you want. But don’t forget vodka. In a perfect world, Skyy, Ketel One, or Belvedere are Lucy’s preferences. But Stolichnaya or Absolut are good, and frankly, with all this seasoning, you can use just about anything. Keep vodka and glasses in the freezer.