PICKLED MUSHROOM AND CHICKPEA SALAD

Steps:

• Pour the wine and vinegar into a flameproof casserole. Add the garlic, bay leaves, and peppercorns. Season with salt and bring to a boil over high heat. Lower the heat and simmer for about 10 minutes. Lower the mushrooms into the liquid, raise the heat, return the liquid to a boil, and cook for 2 minutes. Remove the mushrooms from the liquid using a slotted spoon and let them dry on a clean towel. Drain the cooking liquid and reserve the solids. When dry, transfer the mushrooms to a glass jar. Add the reserved bay leaves, peppercorns, and garlic. Fill the jar with olive oil until the mushrooms are completely covered, then seal the jar and store it in the refrigerator. The mushrooms will be ready to serve after they have been infused for 24 hours but will gain more flavor over a few days. Drain the chickpeas. Transfer them to a pot and cover by twice their volume with cold water. Generously salt the water and add the rosemary and garlic. Bring to a boil over high heat, then lower the heat and simmer for about 1 hour, until cooked through but still firm. Remove from the heat and allow the chickpeas to cool in the cooking liquid, then drain them. Pick out and discard the garlic and rosemary sprig. Assembly: Transfer the drained chickpeas to a bowl. Remove the mushrooms from the oil and add them to the bowl along with the cherry tomatoes. Toss with 2 teaspoons of the oil from the jar, season with salt and pepper, and toss thoroughly but gently. VINO This light dish calls for the smoothest of all Piemontese wines, a Dolcetto. Either a young or an aged one will work well here.