By Melony Carey
Literature has the ability to take us to far-away, magical places that incite the imagination, an important part of reading for both adults and children.
As fall approaches and the light shifts, one romantic and mysterious locale that comes to mind is Venice, Italy, a city where literary characters often go to unravel mysteries about their own lives. From Shakespeare’s “The Merchant of Venice” and “Othello” to Daphne Du Maurier’s short story “Don’t Look Now,” Venice has held a centuries-long fascination for readers.
For young readers, “The Thief Lord,” an international best-seller by German author Cornelia Funke, is just such a mix of magic, mystery and intrigue set in Venice.
Reminiscent of Dickens’ “Oliver Twist,” the novel follows the exploits of German runaways Prosper and Bo who find solace in the city after their mother’s death. Taken in by a band of street urchins, the boys are pursued by a private detective hired by their aunt and uncle, who want to adopt only 5-year-old Bo, leaving 12-year-old Prosper on his own.
Amidst the wonders of the city they learn that people and things are not always as they appear. Funke is also the author of the creative and popular “Inkworld” trilogy and is often called “the German J.K. Rowling.”
For romance lovers, “The Glassblower of Murano” by Marina Fiorato was recently released in paperback. English artist Leonora Manin returns to the city of her birth following the break up of her marriage. She intends to find work as a glassblower in the tradition of her ancestor, famed Murano glassmaker, Corradino Manin. Switching back and forth between 17th Century Venice and modern day, Leonora solves a family mystery and falls in love again in the happiest of endings. It’s a pleasant, easy read for the last days of summer.
Michael Dibden’s Inspector Aurelio Zen has entertained mystery lovers for more than 20 years. In “Dead Lagoon,” Zen returns to his native Venice to investigate the disappearance of a wealthy American resident, but he soon finds that, in the hazy light and shifting waters of the city’s canals, things are not what they seem.
As he is drawn deeper into the mysteries surrounding skeletal remains found on an island in the north lagoon, Zen is also forced to confront a series of disturbing revelations about his own life. “End Games” was Dibden’s last novel, published posthumously in 2007.
If you are looking for novels about Venice, Florence or London, visit the beautiful Web site www.fictionalcities.co.uk. Here are some Italian-style recipes to try for a late summer meal.
YELLOW SQUASH ALFREDO
I borrowed this recipe from Derryl Venters, Muskogee Public School assistant superintendent of curriculum and instruction, a creative cook who devised it to persuade her family to eat more vegetables. Very delicious.
2 to 3 large yellow squash, sliced thin
1/2 cup chopped red onion
1 clove garlic, minced
3 tablespoons olive oil
2 ounces vermicelli or thin spaghetti, broken
1/2 jar alfredo sauce or to taste
Sauté the squash in olive oil over medium heat in large skillet until browned and tender.
Add onion and garlic and cook until onion is transparent, about 3 minutes; set aside.
Meanwhile, cook spaghetti according to instructions.
Drain and combine with squash.
Add alfredo sauce and stir.
Return to heat and cook until bubbly.
CHICKEN SALAD WITH PESTO MAYO
2 cups cooked, shredded chicken
1 medium sized ripe tomato, chopped
1/3 cup chopped red onion
1 stalk celery, sliced thin
1/3 cup olive oil mayo or regular
2 tablespoons prepared pesto
Salt and pepper to taste
Radicchio or arugula
In a medium bowl combine chicken, tomato, onion and celery.
In small bowl combine mayonnaise and pesto.
Gently toss pesto mayonnaise with chicken mixture.
Serve over radicchio or arugula or serve on Italian bread.
Makes a great sandwich.
HEARTY LASAGNA SOUP
1 pound ground beef
1/4 teaspoon garlic powder
2 cans Swanson® Beef Broth with Onion
1 can diced tomatoes
1/4 teaspoon Italian seasoning
1 1/2 cups uncooked mafalda or spiral pasta
Grated parmesan cheese
In a large skillet cook beef and garlic until browned; drain.
Add broth, tomatoes, Italian seasoning and bring to a boil.
Stir in pasta and cook over medium heat for 10 minutes or until pasta is tender.
Stir in 1/4 cup cheese.
Yield: Four delicious servings.
ESPRESSO CRINKLES
1 cup flour, scant
1 1/2 cups powdered sugar, divided
1/4 cup unsweetened cocoa
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 1/4 teaspoons canola oil
1 1/2 ounces unsweetened chocolate, chopped
1 teaspoon instant espresso granules
3/4 cup packed brown sugar
3 tablespoons light corn syrup
1 1/2 teaspoons vanilla extract
2 large egg whites
Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; blend with a whisk.
Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly.
Add espresso granules to pan; stir until blended.
Remove from heat.
Pour chocolate mixture into a large bowl; cool five minutes.
Stir in brown sugar, syrup, and vanilla.
Add egg whites, stirring with a whisk.
Add flour mixture to egg mixture, stirring gently just until combined.
Cover; chill at least two hours or overnight.
Preheat oven to 350°.
Roll dough into 1-inch balls.
Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on two baking sheets lined with parchment paper.
Bake at 350° for 10 minutes or until tops are cracked and almost set.
Cool cookies on pan two minutes or until set; remove from pan.
Cool cookies on a wire rack.
— Source: Cooking Light, December 2008.
