A day spent looking for’ funghi’ (mushrooms) for a dish of hot polenta on a cold winter day…..a fun day to look for mushrooms because I encountered so many friends and family in town while searching for the perfect mushroom..The 30^th of the year and everyone wishing “tanti auguri” (good wishes) and sharing their plans for a ‘capodanno’ (New Year’s Eve). Most spending a night at home with friends and family..others going to free concert in the Coliseum in the center of Rome..to a night in the discoteca and a grand ‘cenone’ (Dinner) in many different locations. But no one had definite plans yet. After all it is only the 30th and procrastination seems to be ‘de rigeur’ here when it comes to making final decisions.

 But my splendid day was ended with a cup of hot chocolate at a ‘chocolateria’ with friends..discussing plans..my mind was distracted by the thick, so chocolatey taste of this hot chocolate made with 90% cocoa..all chocolate..nothing else..as my mind wandered in and out of consciousness from the splendid taste to the plans..I seemed to lose track of the conversation…how can you concentrate on anything else?

One thing is for sure, tomorrow, December 31^st, Lentil soup will be the first course, 12 grapes will be eaten  and a bottle of Braccheto will pop open at the stroke of Midnight….that seems to be all you can count on in this little town where plans are always made at the last minute…but that’s okay..I like to be surprised!

Here’s a recipe for a quick appetizer for your New Year’s Eve party..I will fill you in on my menu as soon as it is figured out..that may be 10 minutes before the stroke of midnight..

This recipe makes a colorful dish and is an easy one as well. Here is a quick way to make use of leftover bread, or quickly put together a meal with things commonly found in the household pantry. An economical recipe that doesn’t taste economical. This recipe is for 4 people. The peppers can be used as a main course or as a side dish, or served with a salad. Serve with a dry white wine for a special added touch. You can even serve these stuffed peppers as an appetizer. These are great as leftovers too, so don’t hesitate to take these for lunch to work the next day, Place in a covered container and eat cold with a slice of bread or crakers or alone.

 Stuffed Peppers

 (excerpted/copyright 2010 The Basic Art of Italian Cooking: Holidays & Special Occasions-2^nd edition)

*2 red peppers

*2 yellow peppers

*1 tsp capers,drained

*10 ounces of day old crusty Italian bread -cut into cubes

*1-16 ounce can tuna packed in olive oil

*1 cup milk

*4 garlic cloves

*salt

Wash and dry the peppers, cut off the tops and leave the stems on, set aside. Place bread cubes and milk in separate bowl,then add in tuna, capers and a pinch of salt. Mix together. Divide the mixture amongst all 4 peppers and stuff each one. Place a whole garlic clove on top of stuffing and then top with top of pepper that was cut off. Place in a baking pan and drizzle olive oil on top of peppers. Bake in oven preheated to to 450 degrees for 30 minutes.

Today will be another day in the US, but for most children in Italy it marks the last day of the Christmas Holidays. The day the good witch known as ‘La Befana’(taken from the word Epiphania or Epiphany) leaves caramelle (candies) and toys in their stockings if they were good,if they were bad they can be sure to receive a stocking full of ‘carbone’ or coal.

Although, in the US the Christmas trees have been put away and decorations are just a memory, in Italy they still linger ,Christmas music is sitll playing ,stores still offer  Christmas wrapping and plenty of Holiday treats still abound in mnay homes.. at least for one more day ..today, January 6th, the Epiphany.

But for me here it is a day trying to decide which celebration to go to..for instance in Venice there is always the La Befana Regatta..The men dress up in La befana costumes-complete with red lipstick and wigs- and compete in their small boats. after the race, they hand out little candies to the crowds of people and hot wine and sweets are served ,there is usually a concert by a local choir..

Then in Rome, Piazza Navona concludes it’s final day of the Christmas market.  Both ‘La Befana’ and Santa Claus are walking around and available for photo taking. Stockings filled with candies and  toys can be purchased as well as nativity scenes, la befana dolls, flying  la befana’s  (on a broomstick),candies, roasted nuts and more..

In the small towns nearby the piazzas all have their own little celebrations…

I have already attended many a La Befana Regatta in Venice and Christmas market in Piazza Navona in Rome.. I think this year I will opt for something quieter since both of those events have grown into ‘touristy’ attractions. 

I am opting to do a dinner .. since we have many  recipes we have been working on at The Basic Art of Italian Cooking Kitchen here in Abruzzo.Here are some recipes you can try also and no matter what age you are you can still have your own La Befana Celebration at home with some of these recipes for dinner, a Prosecco to accompany dinner or even a sparkiling red wine that is festive -Bracchetto D’Acqui.

Here is more info on La Befana Celebrations

http://marialiberati.com/blog2/

http://www.associatedcontent.com/article/17784/la_befana_italys_good_witch_rules_italian.html

Some Special Recipes we have been working on at The Basic Art of Italian Cooking kitchen:

Mille Feuilles & Sapori

*3 cups Grana Padano cheese

*1 ounce dried porcini mushrooms

*2 cups fresh or frozen peas

*2 potatoes (cut into small cubes)

*2 tsps Sempre Sapori spice blend (Tuscan picnic flavor)

*1 scallion minced

*1/2 cup vegetable or chicken stock

*1 clove garlic

*extra virgin olive oil

Place dried mushrooms in a small bowl and pour 1 cup of water on top. Let sit for 30 minutes.In center of non-stick, hot pan, melt a tablespoon of grated grana padano cheese over low heat. As cheese melts it becomes a wafer. Before it browns, transfer to flat plate and allow to cool. Repeaat and make 16 wafers. Place 1 tablespoon of extra virgin olive oil in saute pan, warm and place in chopped scallion and cubed potatoes. Saute till till golden. Add in broth and fresh or frozen peas. When mixture begins to boil, remove from heat. Place in food processor. Transfer t omixing bowl and fold in Sapori spice blend.

Place 1 tblsp of extra virgin olive oil in saute pan and warm, place in whole garlic clove and drained mushrooms. Add a pinch of salt. Saute for 5 minutes abd remnove from heat.

Prepare dish by alternating layers of cheese wafers with mushrooms and puree. Top with puree. Decorate plate with sprig of fresh rosemary.

Walnut, Pomegranate ,Gruyere salad

*4 handfuls mixed salad greens (arugula, romaine,baby spinach)

*1 lb gruyere cheese

*2 hard boiled eggs

*3 tblsps extra virgin oilve oil

*4 tblsps shelled walnuts

*2 tsps Sempre Sapori spice blend (Tuscan Picnic flavor)

*2 tblsps pomegranate seeds

Wash, dry salad greeens. Slice cheese int overy thin,transparent slices. Boil eggs for 8 minutes, peel and chop. Fold cheese, eggs, walnuts,pomegranate seeds into salad in a large bowl.

In small bowl whisk together lemon juice, 3 tblsps extra virgin olive oil, Sapori. Pour over salad, toss and serve.

Buona La befana!
Stay tuned for our video blogs and recipes from my upcoming visits to parts of Umbria Italy..Borgo Fontanile and La Veranda farm  resorts there as well as some sights from some medieval cities there!

For more great recipes get your copy of the bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com\

Mangia Bene, Vivi Bene

Maria

Umbria jazz festival is in town (Orvieto). This year the festival is highlighting gospel music and the music of Duke Ellington..but one never knows who will show up. One year-Sting-who  lives in Umbria- showed up unannounced. You can check out the festival here. at www.umbriajazz.com

If you want to join the culinary tour and cooking classes I will be hosting during the summer version of Umbria jazz, just email Sue at info@marialiberati.com It will be a program of wine and olive oil tasting as well as cooking classes and visits to some special places and a stay in a beautiful Umbrian farmhouse resort..

Nothing goes better with great food and wine than great music, so the festival really fits in well with the culinary programs we are doing here (in Orvieto). Great cooking and tasting during the day and then the jazz festival music at night really makes for a complete  Umbrian experience.

Besides cooking and great recipes and tasting we got to make a stop at the famous Champagneria in Orvieto…  and since it is the Holidays.. sparkling wine pairings-so popular this time of the year. The appetizers we made for this sparkiling wine pairing will be posted here in the next few days.

But remember that sparkling wines can be used for any occasion not just for Holidays. They make any dinner or luncheon a special one. For some suggestions start off a meal with Prosecco di Conegliano e Valdobbiadene…  A great way to welcome your guests and to start the event.

To follow that with your appetizers of  ,quiche, salami and parmigiana-reggiano cheese try a Pinot noir which is a versatile spumanti. This can also be served with fish, vegetables, white meats, shellfish.

For the dessert course try a a  Moscato d’Asti which is perfect served with panettone or most cakes and pastries that contain fruit. Brachetto d’Acqui (which has become one of my favorites) can also be served with your dessert  course. This is a very versatile spumanti as well and I have received many emails asking where to purchase this. It is light with just tinge of sweetness.

And if you are serving some type of dessert that needs to be eaten with a spoon-like a creme bruleee or flan or pudding-go back to a Prosecco for dessert this makes a great accompaniment.

For more recipes get your copy of the best selling book The Basic Art of Italian Cooking at http://www.marialiberati.com

Mangia Bene, Vivi Bene

Maria