Ingredients

• 2 lbs. potatoes
• 1 1/3 cups flour
• 1 egg
• 1 Tbsp. white truffle oil
• 1 tsp. salt
• 2 1/4 cups mushrooms
• 1 3/4 cups sun-dried tomatoes
• 1 small white truffle (sliced thinly for topping)
• Parma ham or Jamon bellota (for topping)
• 3 1/4 cups cream mixed with some Gorgonzola or Roquefort and Parmesan cheese
• Juice of 1 1/2 lemon

Cooking Directions

1. Peel the potatoes then boil for about 20 minutes until just done, not too soft.
2. Mash potatoes then add egg, truffle oil and salt.
3. Mix everything and add the flour gradually and make a soft dough.
4. Divide it into three portions.
5. Roll out into long tubes about 1 1/2 cm. thick and cut into small pieces about an 2 cm. long (*Alternatively, you can place the mixture in a pastry bag with a large tip and squeeze out the 2 cm. long gnocchi).
6. Fill a large pot 3/4 full with water. Add lots of salt and bring to a boil.
7. Prepare a large bowl filled with ice and some water.
8. When the water starts to boil, add the gnocchi gently and once they float up to the surface, scoop them out with a slotted spoon and place them immediately into the iced water. Once all the gnocchi are done, drain them and transfer them on a kitchen towel to dry. (*The gnocchi can be prepared up to this point and left in the fridge to be cooked later on).
9. Right before serving, a large frying pan with olive oil and brown the gnocchi.
10. Add the sliced mushrooms and the sun-dried tomatoes. Season with freshly-ground black pepper, lemon juice and drizzle with some more truffle oil.
11. When the gnocchi are light browned, they are done.
12. Meanwhile, slice the Gorgonzola into small chunks, mix in the cream and the some grated Parmesan. Allow it to simmer lightly then take it off the heat.
13. Place the gnocchi with the sun-dried tomatoes and mushrooms. Add the sauce around it and slice some truffles. Top the gnocchi with some sliced truffles and a few slices of ham.
14. Serve with some more grated Parmesan.

Many Italian seafood recipes have endured the passage of time as steadfastly as the region’s fishing villages. And of course, VBT travelers are happy to put their taste buds to work during our Tuscan Coast and Tuscany by the Sea Bicycling Vacations. The beauty of any authentic Italian recipe is its freshness and its versatility; you can always adjust ingredients based on what’s available at market on any given day. This issue’s Frutti di Mare recipe, courtesy of VBT Associate Francesca is the perfect example: the traditional recipe calls for shellfish, but she tells us it’s equally mouth-watering with a mixture of sliced, dense fish like swordfish, scallops, and calamari. Bon apetito!

Ingredients

• 1 lb thin spaghetti – angel hair works well
• 2 tbsp olive oil
• 3 cloves finely chopped garlic
• 1 small yellow onion – thinly sliced
• 3/4 cup white wine
• 1 tsp capers
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• 1 can crushed tomatoes (15 oz)
• 10 medium to large shrimp – deveined and peeled
• 12 small littleneck clams or whatever is available and fresh
• 20 mussels
• 1/4 cup sliced black olives
• 1/3 chopped fresh basil leaves
• Salt and pepper to taste

Cooking Directions

1. 1. While you are prepping the ingredients, bring a pot of water to boil for the pasta.
2. 2. Select a large skillet with a cover. Heat the skillet over medium heat and add the olive oil, onions, and garlic. Cook for 2 minutes, being careful not to burn them.
3. 3. Increase the heat and add wine, capers, oregano, and red pepper flakes. Let the sauce reduce for about 2 minutes. Add the crushed tomatoes and bring to a boil.
4. Let this reduce and thicken, about 5 minutes.
5. 4. Add ½ tsp of salt and pasta to the boiling water.
6. 5. Add the clams and mussels to the skillet. Cover and heat until the shells open, about 4-5 minutes. Discard any that do not open.
7. 6. Add the shrimp and cook for 3 minutes more.
8. 7. Mix in the black olives and fresh basil. Season with salt and pepper to taste.
9. 8. Portion out the pasta in a bowl and top with the Frutti di Mare. Enjoy with bread.