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.

I wine, I saw I conquered.. I think that any trip to Italy could best be described in these words.   Each day has its own special wine and I attempt to pair every day’s lunch with a new wine. I am partial to light white wines like Trebbiano D’Abruzzo and Fallenghina and the favorite of the ancient Romans- Est!Est!Est! However, I have a new favorite white wine- Pecorino. It is an heirloom wine produced from an heirloom grape. Pecorino is also the name of a cheese that comes from the same region in Abruzzo.The name Pecorino refers to sheep. The milk of the sheep is used to produce the Pecorino cheese here and flocks of sheep dot the landscape here. However, wine from the Pecorino grape was produced in the past and then phased out.  But the art of producing Pecorino has been revived. The Pecorino grape is found in Abruzzo and Le Marche regions of Italy.

Pecorino is produced in small quantities. I have not been able to find it in the US yet.  White wine is my favorite ingredient to add to risotto and Pecorino makes and excellent risotto.  And is a great wine to pair with risotto.  Pecorino has a slight  citrus flavor and goes especially well with seafood-risotto, seafood and pecorino together   in a recipe make an indescribably delicious delight!

Today for ‘pranzo’, lunch was a sublime  ‘risotto a la pescatore’ -(risotto with seafood). Pecorino made a great ingredient. See recipe below, but here are some websites to check out for info on Abruzzo and Pecorino

http://wikitravel.org/en/Abruzzo

saveur.com/wine/wine-reviews/farnese-terre-di-chieti-abruzzo-italy-pecorino

http://www.agriturismo.abruzzo.it/Z_Sito_ING/Home2.htm

 And if you are interested in wines and wine tastings, see the interview I recently did in

  A Wine Storyhttp://blogcritics.org/archives/2008/01/09/003128.phphttp://www.AWinestory.comThursday’s ‘Risotto a la Pescatore’Risotto A La Pescatore

copyright, The Basic Art of Italian Cooking 2007,2008, Maria Liberati4 tblsps. 

(2-3 servings) 

2 tablespoons of olive oil
1/2 lb of cleaned squid rings
1/2 lb of cleaned shelled shrimp
5 mussels, scrubbed and cleaned
1/2  onion, finely chopped
1 cup of Pecorino wine (if not available use a dry white wine)

2-3 cups vegetable broth  

Place oil and  onion in a saute pan, heat just until  onion begins to  become golden.
Add white wine and reduce by half.
Add  1/2 cup vegetable broth and squid, cook for 5 minutes or until liquid almost dissipates. Stir in rice, place shrimp and mussels . Add broth to cover and stir unti liquid evaporates. Add in liquid, constantly stirring and repeat until cooked -about 18 minutes  Serve with Pecorino wine or another dry white wine. If you can find a bottle of Pecorino, it will be  worth the effort.Ciao for now!! 

 More recipes like this can be found in the best selling book The Basic Art of Italian Cooking by Maria Liberati. Order at http://www.marialiberati.com  and receive free shipping and $5 off retail price..