Looking at pictures I took in Stockholm in the Autumn season, it just comes to my mind the strong desire of being there again. Indeed, temperatures have been very nice recently. Any way, while we wait for a vaccine and the right therapies, which should cross humanity over the dreadful pandemia and finally guarantee safer health conditions for everybody in the world, let’s try to live one day at a time, in the good effort of being in contact with nature as much as possible.
Shall we take a walk? Enjoy the video ❤
“The poetry of the earth is never dead.”
― John Keats
Time for some relax and for enjoying long walks into nature. Wishing a good weekend to everybody!
During this Spring season, let’s keep on enjoying good genuine tastes in our dishes. Today, for lunch, I prepared a light soup with sparrows bouillon and home made semolina gnocchi.
Starting from the bouillon, I chopped eight (n.8) fresh green sparrows and started frying them gently in a sauce pan with a couple of soup spoons of extra virgin olive oil, small cubes of bacon, sliced onion and an idea of garlic. Five minutes later, I added some water (about half level of the sauce pan), three or four cherry tomatoes, a sprinkle of black pepper and little sea salt, covered the sauce pan with a lid and kept the bouillon cooking and boiling slowly for 30 or 40 minutes.
As for the home made semolina gnocchi, in a large pan, I poured 250 ml of milk (ingredients are for one person), let it boiling and then, slowly, I added 75 gr of semolina flour, a sprinkle of salt, and kept mixing and stirring in order to have a smooth velvet mixture with no clots, which, after (more or less) 20 minutes got well thick.
Far from the stove, I poured the semolina mixture in a small greasy bawl and, as soon as it was a little bit cooler, I started making and shaping small balls (gnocchi) on the wet palm of my hands. After that, I dipped gently the small gnocchi in the boiling bouillon made with sparrows only for three/four minutes and then, served them very warm in a bowl. I hope you will enjoy making this light and genuine dish and wish everybody bon appétit and a good weekend!