Summer. The sunset walking in the evening cold sand. The salted hair, skin that changes his color 🙂
July. What a wonderful month. Summer music on the beach, moonlight events, Italian’s aperitif. As I said a few posts ago, July is time for anniversaries. In one of our thirteen we have been in a place that say on the sea does not makes the idea. In the sea, maybe. It wasn’t a fashionable place, there wasn’t elegant tablecloths or glasses, like those of which your first bite goes down while you are praying they have a mastercard Pos 🙂 🙂 . “Da Pasquale” you just sit and eat!
The July sea was about to blink. A sparkling wine accompanied the course. Tired waves dragged to the shore, inviting you to follow them.
Pasquale is not a Chef. He doesn’t like to be more than a cook. We need a thousand cooks like him. He is shy and allergic to compliments. If you compliment him, he become red as his insuperable Pepata di Cozze (red pepper mussels). Among the numbers of dishes we ate, there were one that I really loved: Gnocchi Verde Mare.
I’m not here to tell you rubbish. My Gnocchi are not like his. Of course not! But pretty well imitated.
When I feel the need of the original one, I know where I can find them.
The theme of this round of Cucina Conversations is fish. I love seafood dishes, the simple ones that smell of reef and seabed, which leave in your mouth the lightness of a summer day. In Gnocchi Verde mare you can find the sea, the land and the summer. A single dish, if you like. My fellow blogger recipes are:
La Dani Gourmet – Impepata di Cozze (Neapolitan style)
Italian Kiwi – Calamari e Zuppa di Patate
The Heirloom Chronicles – Calamari Ripieni al Sugo
Pancakes and Biscotti – Pasta con Pesce Spada e Melanzane
Gnocchi Verde Mare
500 g gnocchi
100 g home made fresh Pesto sauce
10 zucchini flowers
200 g mussels
200 g clams
200 g peeled shrimps
2 garlic cloves
1 parsley bunch
Salt and Pepper
If you want a home made potato gnocchi you can check my fellow blogger’s recipe at La Dani Gourmet.
Pesto sauce is very simple to realize. I often use a blender to speed up the process. You just need some fresh basil leaves washed and dried; 4 – 5 tablespoons olive oil, 20 g pine nuts, 20 g almonds, Parmesan flakes and if you like a half garlic clove. Grind them together to the desired consistency.
Heat a large saucepan with some olive oil and a garlic clove, add the seafood and cover with a lid, let the shells open. Then remove the shells but leave some for decorating your dish. Keep their cooking water.
In the same wok, heat the olive oil with the garlic clove, add zucchini cut into cubes and zucchini flowers.
Heat a large pan with salted water until boil. Cook Gnocchi until they float on the surface. Remove and place them in the sauce pan with zucchini and flowers. Now add your peeled raw shrimps, mussels, clams and 3 tablespoon of Pesto sauce diluted with the seafood cooking water. Add some chopped parsley. Taste and if you like add more Pesto or mussels and clams cooking water.
They smell of Earth and Sea. Absolutely one of my best seafood dishes. And they make me feel happy when my boys prepare them for me.
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