My cuisine is above all based on local, and, most importantly, seasonal ingredients.
I love cooking dishes of my own tradition, I was born and bred in a little city of the Romagna and I live from many years in Bologna. And some very popular recipes taken from Italian cuisine. But my every-day food routine is simple dishes made with few and fresh ingredients. Nothing else. When I can chose every day among many different vegetables, in season and full of taste, I think I have all I need.
In this dish, I pair classic potato gnocchetti with three springtime veggies: zucchini, peas and red spring scallions that you can find at most any market.
Blog Articles about Bologna and Emilia-Romagna region
Speaking of Bologna and its market, do you know that Bologna is the new Italian food capital? If you’re interested to know why, I leave a couple of articles about it.
The first one is by Coral Sisk, an article on Vogue website, where the author writes about Italian culinary destinations: Step Aside Florence and Rome. Head to Bologna for the Ultimate Italian Foodie Tour.
David Rosengarten, contributor of Forbes, introduce you to the Italian region where Bologna is capital: Italy’s Greatest Gastronomic Treasure, Emilia-Romagna
Food Market
In Bologna downtown there are some different food markets. They are mercati di quartiere, that is little food market where you can find local people. I love Mercato delle Erbe located in the historical center of Bologna. On the stalls find mainly fresh vegetables and fruits, but also meat products, fish, cheeses, bread. It’s a place with an authentic Bolognese soul.
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Gnocchi with zucchini, peas and red scallions
serves 2
Ingredients
270 g potato gnocchi
150 g fresh peas
100 g zucchini
3-4 red red scallions (cipollotto)
extra virgin olive oil, salt and black pepper
grated Parmigiano cheese, to taste
Directions
Shell the peas and cook in unsalted boiling water for about 5 minutes. Drain and set aside.
Wash the zucchini and slice into thin rounds.
Clean and chop the scallions, and cook sweetly in a large skillet with olive oil, a pinch of salt and fresh ground black pepper (more than a pinch). Cook over low heat for about 10 minutes, and add zucchini. Cook for another 10 minutes over medium heat, stirring often but gently. Add peas and cook for another 2 minutes. Remove from the heat and add a little salt if needed.
Cook the gnocchetti in a pot of boiling, salted water. The gnocchi will rise to the surface when ready, but it never hurts to taste to make sure; they should be soft, but intact.
Add the gnocchi to the saucepan with the veggies with a ladle of cooking water and a sprinkling of grated Parmigiano cheese. Stir well and serve.
