STRAPAZZATO
THE UNRAVELING OF JULIA reference : “Strapazzato, or scrambed, eggs and toased rustic bread with sunflower seeds. – Chapter 25
INGREDIENTS
- 6 fresh eggs
- 4 tbsp milk
- Butter, to taste (for greasing the pan)
- Salt and pepper, to taste
INSTRUCTIONS
1. Crack the eggs into a bowl. Check for freshness by ensuring the eggs have no unusual smell or appearance.
2. Beat the eggs vigorously using a whisk or fork until smooth and slightly frothy.
3. Add the milk, salt, and pepper. Continue whisking until the mixture is well-combined with visible small bubbles.
4. Heat a nonstick frying pan over medium-low heat.
5. Add a small amount of butter to lightly coat the surface. Allow it to melt and spread evenly.
6. Pour the egg mixture into the pan. Immediately begin stirring with a wooden spoon or heatproof spatula.
7. Stir continuously to prevent the formation of a solid layer on the bottom, ensuring a creamy texture.
8. Cook for 3–4 minutes, stirring gently and constantly, until the eggs are set but still soft and creamy.
9. Once the eggs are cooked but still moist, remove them from the heat. Overcooking will make them dry.
10. Adjust with additional pepper if desired.
11. Serve immediately
Source: https://cookingitalians.com/creamy-italian-scrambled-eggs-uova-strapazzate/
Rustic Bread with Sunflower Seeds
INGREDIENTS
- ⅔ cup warm milk
- 1 tablespoon honey
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ tablespoon active dry yeast
- 1 tablespoon plus 1 teaspoon canola or vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ⅓ cup sunflower seeds
FOR GARNISH
2 tablespoons melted butter
Sunflower seeds for sprinkling on top
INSTRUCTIONS
1. Combine honey, milk, sugar, salt, yeast, oil and egg in the bowl of a stand mixer. Add in flour and sunflower seeds and mix just until dough starts to pull away from the sides of the bowl.
2. Pour dough into a lightly greased bowl, cover and let rise about 2 hours, or until doubled in size.
3. Shape risen dough into an oval (batard shape) and place in a lightly greased 8 x 4-inch loaf pan. Cover and let rise until doubled, about 30-40 minutes.
4. Preheat oven to 375°F.
5. Brush the top of the loaf with melted butter and sprinkle sunflower seeds on top. Bake loaf for about 35 to 40 minutes. Allow to cool completely on cooling rack before slicing or serving.
Source: https://creative-culinary.com/sunflower-seed-bread-honey-recipe/
Recipes featured in THE UNRAVELING OF JULIA by Lisa Scottoline
One awful night, Julia Pritzker witnesses the murder of her beloved husband during a mugging on a Philadelphia street. Later, while grieving him, she’s suddenly fearful that her fate is written in the stars, not held in her own hands.
Her luck seems to change when stunning news arrives from Italy, informing her that she’s inherited a fortune, a Tuscan villa, and a vineyard. But she’s mystified by her Italian benefactor, a total stranger named Emilia Rossi. She flies to Tuscany for answers.
There, Julia learns that Rossi suffered from delusions of grandeur, believing herself to be a descendant of Caterina Sforza, a powerful Renaissance duchess. Julia doubts that is true, but she can’t deny the uncanny resemblance between her, Caterina, and Rossi. She starts to unearth eerie parallels between them—and disturbing secrets.
Before long, Julia suspects she’s being followed and experiences disorienting delusions of her own. Even meeting a romantic Florentine doesn’t quiet her unease. Then events turn deadly, and Julia finds herself in a harrowing struggle for sanity and survival.