On this New Year’s Day, we at the eCool Compound send our warmest wishes to friends and readers both near and far. We’re grateful for your continued support of this blog. We started Eternally Cool when 2007 was already one-third of the way over. Nonetheless, some 250,000 independent visitors made their way to this site over the course of the year.
And so we’re celebrating success on this day! If you’ll keep reading, we’ll keep blogging in 2008 because nothing pleases us more than sharing the wonders of the Eternal City with the rest of the world.
Some 60,000 people took part in a giant New Year’s kiss in Piazza San Marco in Venice last night! Those taking part in the grand smack-a-roo gathered in the piazza from about 10pm onward in an event called Love 2008. The goal was to “to begin the New Year with a gesture of love, peace, brotherhood, and passion,” according to the website.
The Eternal City is just arising from a long winter’s nap. An exciting New Year’s Eve saw both citizens and visitors thronging the streets as they took in free concerts and fireworks extravaganzas or dined on multi-course meals throughout the city.
No matter how one spent the evening, it’s safe to bet that most Romans ate lentils after midnight – or are doing so on New Year’s day. Their round shape – like coins – brings prosperity in the coming year.
If you’ve not yet had your lentils, it’s time to get busy cooking! Here’s a simple recipe for lentils of the type many Italians indulge in on Capodanno:
1/2 pound of lentils
2 springs of rosemary
2 peeled garlic cloves
1/3 cup extra-virgin olive oil
1 cup vegetable broth (+ extra if needed)
salt & pepper
1 tablespoon tomato paste
Soak the lentils for 1 hour in cold water to cover. Drain; place in a 2-quart pot and coer with coolwater, then add 1 sprig of rosemary together with 1 clove of garlic. Bring to a gentile boil and simmer for 15 minutes. Drain, discarding the rosemary and garlic. Mince the remaining garlic. Heat the olive oil in the same pot; add the remaining rosemary and garlic; cool until aromatic, about 1 minute over low heat. Add the lentils, broth, salt, pepper, and tomato paste. Stir well.
Cook until the lentils are tender and most of the liquid has been absorbed, about 20 minutes, add a little more broth if needed. Adjust the seasoning and serve hot.
Serves 6
Recipe via the Italian Language site on About.com
