Scarpetta includes the following on her shopping list: green peppers, onions, fresh herbs such as oregano and basil, fresh mushrooms, artichoke hearts, lean ground beef, pepperoni, smoked oysters, Italian sausage, crushed tomatoes (Progresso if you don’t have fresh or canned homegrown), olive oil, fresh garlic, and the cheeses already listed. It is very important to remember that both the mozzarella and the vegetables will produce a lot of water when cooked. Therefore, we must take care of this problem in advance. Begin the night before by wrapping the balls of mozzarella in cheesecloth (or towels) and storing them in the refrigerator. Some of the liquid will be absorbed.
Chop and lightly cook the vegetables. Drain them in a colander, pressing out all liquid. (The broth can be saved for soup or stew.) Put vegetables in a large bowl and allow to cool. Mix in grated Parmesan and fontina cheeses. Now it’s time to start the sauce. It’s really very simple. Mix crushed tomatoes with herbs and plenty of pressed garlic and a few drips of olive oil. Allow to simmer. Begin working on dessert.
Scarpetta’s Childhood Key Lime Pie
Without fresh limes, don’t bother. Scarpetta is a hanging judge on this matter. The key lime tree in the backyard of her childhood home in Miami once bore an abundance of her favorite citrus fruit, and when days were hard and unyielding, Scarpetta would absent herself from the house to be soothed in the sunlight of the yard, where the solitary tree, not much taller than her father, leaned against the chainlink fence.
She would fill her pockets with key limes and gather them in her skirt. Scarpetta made key limeade and pies, and everybody felt just a little bit better. She carried key limes to her neighbors when she was hurting, lonely, and sad. Her family had just the one tree, and Scarpetta thought of it as hers. It began to die when she was in her late teens, and she consulted a number of greenhouses, horticulturists, the Department of Agriculture, and even a plant pathologist at Cornell, where she spent her undergraduate years. There was a citrus canker, she was told. It was wiping out thousands of key lime trees in south Florida.
She doused her tree with micronutrient spray and cleaned out the dead wood. She made certain the roots weren’t being damaged by the lawn mower or the trunk wasn’t being rotted by standing water. Her tree continued its decline, lesions in the stems, leaves turning yellow and drifting to the grass. Scarpetta’s tree died long before she gave up on it. She would not let her mother cut it down.
These days, not surprisingly, key limes are very difficult to find, thus making the dessert all the more rare and wonderful. Scarpetta gets her limes from Florida Keys Key Lime Products by making generous donations to the Marine Resource Development Foundation, in hopes that science might yet save the precious fruit. She usually orders half a bushel a month and freezes the juice, which is why she happened to have some on hand the day after Christmas when she entertained Marino and Lucy. Scarpetta thawed half a cup, which also included a hint of grated rind.
Her crust is a very basic mixture of two cups of all-purpose flour kneaded with two-thirds of a cup of softened butter. Sprinkle a little water and spread the dough paper-thin in a pie pan. Bake until a light golden brown.
Mix the key lime juice with one can of Eagle Brand condensed milk (it works as well as anything made from scratch). Add a touch of salt and two barely beaten egg yolks. Stir until thickened. Pour the filling into the pie shell and lick the spoon and swipe the sides of the bowl with your finger when no one is looking. Don’t waste a molecule of it. Whip up a quick meringue using the two leftover egg whites and two tablespoons of sugar. Beat until stiff but not dry and spread in thick peaks over the pie. Bake for maybe fifteen minutes until lightly brown. Return your attention to the main course.
By now your sauce should be getting very thick and rich. Continue to simmer and stir, and at least forty-five minutes before you’re ready to assemble what everyone is impatiently awaiting, place a pizza stone in a very hot oven. Begin the crust by mixing one teaspoon of salt, a shake of sugar, and one teaspoon of active dried yeast with maybe a fourth of a cup of warm (but not hot) water. When frothy, add several cups of the high-gluten flour and a tablespoon of olive oil. Mix and knead on a floured surface for a good ten minutes. Place in a greased bowl and cover with a towel. Let this rise in a warm place.