Author tells tales of love, loss and good food

If my mother did not impart to me an understanding of how to play games when it comes to love, she at least sent me into the world with a clear knowledge of how to make a simple tomato sauce. The foods I had seen her prepare countless times were those I made for Kit in the early days of our relationship. Penne with tomato sauce and basil was a typical first course for a Melucci weeknight supper; my mother would always hide a few slices of fried eggplant at the bottom of each bowl as a tasty surprise. The pasta would be followed by breaded veal or chicken cutlets sautéed in olive oil and butter, accompanied by lemon wedges; there was always a salad of romaine lettuce garnished with slices of red onion and chunks of orange. This was the first meal I made on my own. I shared it with Kit.

Fried eggplant Giulia Melucci Makes 2 servings INGREDIENTS • 1 eggplant (preferably the small Italian kind, if you can find them) • 2 tablespoons olive oil • Salt Recipe continues below ↓ advertisement DIRECTIONS Slice the eggplant into rounds about 1/4 inch thick. Heat the olive oil in a skillet, add as many slices of eggplant as will fit comfortably in the pan, and cook until lightly browned on both sides. You may need to add more olive oil if the pan gets dry, since eggplant absorbs a lot of oil. Remove slices to a plate lined with two paper towels. Sprinkle with salt. MANAGE YOUR RECIPES

Breaded Cutlets Giulia Melucci Makes 2 servings INGREDIENTS • 2 eggs, lightly beaten, seasoned with 1/4 teaspoon salt • 3/4 cup bread crumbs, seasoned with 1/4 teaspoon salt • Freshly ground pepper, and 1 tablespoon chopped parsley • 1 pound thin veal cutlets (or chicken) • 2 tablespoons olive oil • 1 tablespoon butter • 1 lemon DIRECTIONS Put the eggs in a wide-rimmed bowl and spread the seasoned bread crumbs on a plate. Coat the meat in the eggs and then the bread crumbs. In a skillet, heat the oil and butter at medium-high and fry the cutlets until they are cooked through and browned on both sides (about 4 minutes on each side, depending on thickness). You’ll probably need to do this in two batches; refresh the fat in the pan if necessary. Remove the cutlets to a plate lined with two paper towels until ready to serve. Present them with lemon slices to squeeze on top. MANAGE YOUR RECIPES

Romaine salad with oranges and red onion Giulia Melucci Makes 4 servings INGREDIENTS • 1 head romaine lettuce • 1/2 small red onion, thinly sliced and cut into 1-inch strips • 2 navel oranges • 1 tablespoon olive oil • Splash of red wine vinegar • Salt and freshly ground pepper to taste DIRECTIONS Wash and dry a head of romaine lettuce and cut the leaves crosswise into 1-inch pieces. Put them in a bowl with room enough for tossing and add the onion. Remove the stem ends of the oranges, then take off the skins with a paring knife. Cut into slices 1/4 inch thick and then cut the slices into quarters, removing any seeds and startlingly obvious white pith. Dress and toss the salad with olive oil, red wine vinegar, a little salt, and freshly ground pepper. MANAGE YOUR RECIPES

We ate sitting on the floor, our dishes perched on a square ottoman that came from my family’s house. We were saving up for a table, but, priorities ever in place, we dropped $3 on a bottle of Concha y Toro, purchased at our local liquor store, where the clerk and his merchandise stood behind bulletproof glass and you pointed out what you wanted. The Concha y Toro was positioned front and center, and good thing — you wouldn’t want to be forced to do too many elaborate hand gestures to obtain a $3 bottle of wine. It tasted good enough to our undeveloped palates, a fine pairing for that uncomplicated food.

Excerpted from "I Loved, I Lost, I Made Spaghetti," by Giulia Melucci. Copyright (c) 2009. Reprinted with permission from Grand Central Publishing.

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