Scottos’ stuffed peppers, country chicken

Preheat oven to 350°F.

In large skillet, heat ¼ cup olive oil over high heat. Brown sausage and beef then add onion, garlic, zucchini and fresh herbs. Continue to sauté for 5 to 6 minutes. Remove from heat and place in a large bowl.

In the same bowl, blend in 3 cups cooked rice, beaten egg, bread crumbs, mozzarella and Parmigiano Reggiano; mix well.

Fill each pepper with meat rice mixture, dividing equally and mounding slightly over the top of the pepper then sprinkle with remaining olive oil. Add ½ cup dry white wine to baking dish and bake peppers uncovered until tops are browned and pepper is soft to the touch. Sprinkle each pepper with reserved mozzarella and Parmigiano Reggiano. Continue to cook until cheese is melted. Transfer to a platter and serve.

In a large skillet, heat ½ cup olive oil over medium high heat and sauté prosciutto quickly until crisp. Add garlic, mushrooms, peppers and onions, and sauté until soft, approximately 10 minutes; remove from pan and set aside.

In same skillet, heat additional ½ cup olive oil, add potatoes and cook until golden brown, remove from skillet and set aside with the mushrooms, peppers, and onions.

Add chicken and sausage to skillet and sauté over high heat until brown on all sides. Discard excess oil, deglaze with white wine, add the rosemary, vegetables and potatoes. Simmer over low heat for about 10 minutes or until the chicken is done. Place on a platter, garnish with fresh parsley and serve immediately.

Combine in small stainless sauce pan, red wine, port wine, sugar, vanilla, cinnamon, lemon and orange zests. Heat over high heat stirring until sugar dissolves. Reduce heat to medium low simmer, add berries and cook for approximately 7 minutes or until berries are tender. Remove cinnamon stick. Puree half of soup in processor or blender then combine puree into remaining whole berries and wine.

Transfer to medium size bowl. Place vanilla gelato either in bowls or wine glasses and top with warm berry soup. Garnish with fresh basil or fresh mint and serve.