I wanted something crunchy, but I did not want something fried, so I started thinking: potatoes. And then playing with the idea of oven baked potatoes, I decided to add something bright and Mediterranean and added in some tomatoes. Here is what I did.
Growing up in the North, I didn’t eat much fish growing up and I am not great at cooking it. It is not that you cannot find good fish in North Italy, is just that we learn to cook from our mothers, who learned from their mothers, who didn’t had fish available if they did not close to the seaside. Plus my mom doesn’t like fish and I am not a big fan of fish either.
Anyway, while I am not a big fan of fish in general I somehow like blue fish more than other fish, because it has a bolder, more meaty flavor. The other day I finally found some frozen sardines and very happily bought them. The plan was to cook the sardines in the oven with potatoes and tomatoes.
Now in Italy sardines are usually cleaned when you buy them prepackaged, so the first thing I had to figure out is how to clean them. Thankfully I found this great video and followed it carefully, with pretty good results.
BF keeps telling me how much he likes potato and turnips gratins you often get as sided in restaurants so I decided to put a quiche together inspired to those sides.
Today I decided to cook something quick but I wanted it to have celery in it. Also I quite early decided that orange and celery should make a pretty good combo and then I added potatoes and chicken to make for a more substantial dinner. Turned out pretty great!
So today it is World on a Plate and we are doing Dumplings! Yeah I know we did dumplings last month, but some of us didn’t make it and the theme was so good, we decided to do a repeat. And so this time I am making gnocchi. Not quite the original ones that are made with just regular old potatoes and that you can find here, but a rather popular version made with buttercup squash.
In the usual versions of this variation of gnocchi, regular potatoes are used, but I figured sweet potatoes could only enhance the squash flavor, so I went with those.
For dressing, a popular choice is just butter and cheese with maybe a bit of sage or rosemary. Or you can always go to our friend: pancetta (or bacon). But this time I decided to go for a more unusual broccoli rabe sauce, which is perfect for vegans and meat eater alike.
I should not boast, but I got pretty rave comments from my guests! So go on and try making some yourselves and let me know what you think!
Oh and don’t forget to check out other dumplings from around the world at the bottom of this post! I for one cannot wait to see what dumplings are there in Korea, India, Malaysia, Macedonia, Sweden, USA!