Just a year ago I was in Italy experiencing new places, sights, tastes, adventures and getting to know new friends. I sang in cathedrals so incredibly beautiful and old that I was overwhelmed emotionally and cried. I saw artwork so intricate that I found it hard to believe a human could create something so spectacular. There has not been one day since I haven’t recalled a fond memory of my time spent there.

Let’s talk about the food. The street vendors all offered terrific wares. You could get a huge piece of pizza at a café off a little side street by Rome’s Spanish Steps for $2. Some of the toppings were very out of the ordinary. My traveling pal Lynne remembers a topping of salad. Not something I would like, but when in Rome. ...

The gelato shops were everywhere and never have I tasted such flavorful, creamy, decadent, cold sweetness in my life. Counter clerks piled a sweet wafer cone high with scoops of gelato with flavors I would never think of: meringue, mango-coconut, chocolate cherry brandy and dozens of others. Coffee bars were as plentiful as espresso stands in Homer and served the best cappuccino you will ever taste from a small stoneware cup.

My time there was focused on singing and touring, but I have planned a return trip to experience more of the tastes of Italy. Until then, I can dream and make Italian recipes in my Alaska kitchen from the different regions of this special place.

EGGPLANT PARMESAN

Beautiful deep purple eggplant is in the markets now, inspiring me to make this favorite to remember my dear friend Nancy, who just loved it.

Ingredients:

2 medium eggplant (about 2G pounds), cut into H-inch-thick round slices

Kosher salt, as needed, plus 1 tablespoon

5 cups fresh breadcrumbs

1 tablespoon dried oregano

1 tablespoon dried thyme

Freshly ground black pepper

Vegetable oil for frying

All-purpose flour for dredging

6 large eggs, beaten

2 tablespoons whole milk

Olive oil, as needed

7 cups Quick Marinara Sauce, recipe follows

O cup grated Parmesan, divided

1 pound fresh mozzarella, thinly sliced

Directions: Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

In a large bowl, whisk together the 1H teaspoons salt, breadcrumbs, oregano and thyme, and season with pepper.

Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant.

In a large straight-sided skillet, pour the oil to a depth of H inch. Heat the oil over medium heat until it registers 400 degrees Fahrenheit on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)

Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.

Preheat the oven to 400 degrees F. Lightly brush a 15x10x2-inch-baking dish with olive oil. Cover the bottom of the baking dish with one-third of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another one-third of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.

QUICK MARINARA SAUCE

Yield: about 3 1/2 cups

Ingredients:

3 tablespoons extra-virgin olive oil

H medium onion, diced (about N cup)

5 cloves garlic, chopped

7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped

2 sprigs of fresh thyme

2 sprigs of fresh basil

1 tablespoon kosher salt

Freshly ground black pepper

Directions: Heat the oil in a medium saucepan over medium-high heat. Sauté the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to three days, or freeze for up to two months.

LEMON AND AMARETTI SEMIFREDDO

WITH RASPBERRY SAUCE

I made this for a dinner party this week and it was a huge success and so pretty. Use some of those raspberries you picked last summer and put in the freezer. Although the name means “half-frozen,” a semifreddo is made by freezing a mousse-like custard in a mold. The result is an airy confection, which may explain the impression that it is only semifreddo.

Ingredients:

2 10-ounce packages frozen raspberries in syrup, thawed or some of your own sweetened with sugar to your liking

4 large egg whites

1 cup powdered sugar, divided

2 cups chilled heavy whipping cream

1 teaspoon finely grated lemon peel

J teaspoon ground cinnamon

1 cup coarsely crushed amaretti cookies (Italian macaroons; about 3 ounces), divided

Directions: Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made two days ahead. Keep chilled.)

Line 7- to 8-cup loaf pan or other mold with two layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add G cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining I cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in two additions. Fold in I cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least four hours. (Can be made two days ahead. Keep frozen.)

Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining G cup amaretti. Serve semifreddo with raspberry sauce.

Makes 8 to 10 servings.

Until next time, stay warm, dream of Italy and have fun in the kitchen!