“Pass me the pepper,” said Bartolomeo, releasing my wrist. “If you please, signorina. And a block of the good Parmesan, and a grater.”
“Yes, maestro,” I said with just a bit of a sniff, so he’d see the concession I was making, and I fetched both. Bartolomeo tossed the crisp golden discs with pepper and just a little fine-grated cheese, and popped one into his mouth. He chewed. I waited. “Well?”
“Needs more salt,” he decided. Another sprinkle, another taste, as I shifted from foot to foot. My mouth was watering again, and Bartolomeo’s cheeks creased in a smile as he proffered a fried golden coin of tuber. “Here.”
Taste exploded in my mouth — the crunch of salt flakes and faint burn of fresh pepper, the crisp fried skin on the outside giving way to something mealy, mild…and quite wonderful.
Kate Quinn, The Lion and the Rose (Chapter 4)
It’s time again for more Food from Fiction! I pleased to introduce you to Kate Quinn’s newest novel, The Lion and the Rose, sequel to The Serpent and the Pearl. Here’s the Fresh Cheese and Onion Tourte I featured from the first book a few months back.
I’ve selected a couple of snacks from the second story. Quick and easy to prepare, these Fried Tubers (Potato Chips) and Candied Walnuts will keep you happy on the couch, whether you’re curled up with a good book, or a vegging out in front of the tube.