The Good Left Undone

by Adriana Trigiani

Recipes Here are a few of my favorite recipes from the novel with a cocktail courtesy of Veranda magazine (who chose The Good Left Undone as their book club selection in spring 2022). Fichi su un bastone (Figs Stuffed with Prosciutto and Cheese) ½ cup goat cheese ¼ cup toasted pine nuts 12–18 fresh figs 12–18 slices of prosciutto 1 tbsp. honey 2 tbsp. balsamic vinegar Whip goat cheese and toasted pine nuts. Cut a fresh fig in half without separating the two parts. Stuff with goat cheese mixture. Cut prosciutto ribbon-style. Roll the stuffed fig in the prosciutto until the fig is covered. Grill on high heat in a cast-iron skillet. Drizzle honey and balsamic vinegar on figs as you grill. Turn until brown. Remove with wooden skewer. Serve. Gelato a la Antica (Antica’s Ice Cream—Glasgow Style) 6 medium egg yolks 1 cup granulated sugar 2 cups whole milk 2 tbsp. vanilla extract 1 ½ cups heavy cream Dark chocolate Graham crackers In a mixer, whip egg yolks and sugar until you have a smooth, fluffy base. Pour milk into a saucepan and heat until the edges bubble without boiling it. Pour eggs and sugar into another saucepan. Slowly add the heated milk and stir. Add vanilla extract and stir. Reduce heat and add heavy cream. Mix until blended. Pour the combined mixture into containers. Cover with wax paper. Freeze for 6 hours. Every 30 minutes, whip the frozen mixture with a hand blender. To serve Shave curls of dark chocolate on scoops of gelato. Crush 3–4 graham crackers to a fine d...