What I love about living in the countryside is that we appear to somehow be living in an entirely different universe, and, although we seem to be far removed from everything and everyone, we’re really only just 10 minutes away from the busy streets of Pescara city. I’ve always loved living in this area of San Silvestro; my ancestors also lived here, and it is where my great grandfather would forage and source the ingredients he used to make his renowned Aurum liqueur. In fact, just the other day, we discovered an entire treasure trove outside our gates. Acacia trees and elderflowers, wild fennel, mallow, and plenty of wild rocket! We carefully picked the rocket leaves while making sure no one could see us – as noted by my mother, “You don’t want anyone else knowing what treasures we have here!” Of course, the rocket could mean only one thing – pesto! I decided to make a fresh batch of gnocchi (with the help of my little sous-chef sister Athina), and we enjoyed a wonderful outdoor meal (one of the first of the season), followed by my favourite strawberry cake. Ahhh… sweet, spontaneous life!

GNOCCHETTI WITH ROCKET PESTO

Makes approx. 7 portions

Ingredients:

(For the gnocchi)

700 g medium-sized potatoes (with skin)
Approx. 250/300 g flour
Salt
Pepper
Freshly grated nutmeg

(For the rocket pesto)

80 g fresh rocket
100 ml extra virgin olive oil
Half a clove of garlic
120 g parmesan
40 g pine nuts
Salt
Pepper
Roasted pine nuts

Fill a casserole with cold water, add the potatoes, and a handful of coarse sea salt. Let the potatoes cook until they become tender (carry out a knife test to be sure, taking care to poke them as little as possible) for approximately 30-40 minutes depending on their size. Then, using a ricer, mash the cooked potatoes while they are still hot (the potato skins will remain inside the ricer). Season the mashed potatoes well with extra salt, pepper, and nutmeg, then gradually sift in the flour (a little at a time) and begin kneading the dough. It is important that you use as little flour as possible. The end product should be a dough that is soft and not too sticky, but not too dry either. After rolling out the dough into long thin ‘rolls,’ I simply cut out the gnocchi with the help of a knife. Bear in mind that gnocchi will expand in water, so it is best that they are made rather small. Place the gnocchi on a tray, and cover using a cloth that has been dusted with flour.

I like using a mortar when I make the pesto. First, start pounding the salt and garlic, ensuring that the garlic is well mashed, after which you can begin incorporating the rocket, alternating occasionally with the pine nuts, parmesan, and olive oil. Alternatively, you can also blend everything together in a mixer, but be sure you do not overheat the pesto – this way it will remain as bright as possible. Once completed, keep the pesto refrigerated. Then, boil a pot of water with a handful of salt, and add a tablespoon of olive oil. When the water is boiling, delicately add the gnocchi while discarding excess flour and wait until they begin floating on the surface (this should at most take 2-3 minutes).

If you like, you can emulsify the pesto by adding some cooking water before using it to season the gnocchi. Sprinkle a generous amount of parmesan, add an extra drizzle of olive oil, and a handful of roasted pine nuts. Enjoy! x

STRAWBERRY CAKE

Serves 6

100 g butter
150 g sugar
200 g flour
3 eggs (separated)
1 tsp of baking powder
Zest from one lemon
50 ml of milk
Approx. 15 strawberries

Using the bowl of a standing mixer, beat the butter and sugar together until smooth and creamy, then, one at a time, add the egg yolks until well incorporated. Use a spatula to help scrape the sides of the bowl and ensure that the mixture is well emulsified. Then, add milk, while alternating with the sifted flour and baking powder. Proceed to add the lemon zest before carefully incorporating the egg whites (whipped) into the batter. Pour the batter into a buttered and floured mould, and level it with the help of a spatula before placing the halved strawberries on top (pushing them down slightly into the batter). Personally, I like placing the strawberries in a clockwise motif. Bake in a preheated oven at 170 °C for about 30 minutes.

The Foragers