The portobello mushrooms were marinated in some miso paste, balsamic vinegar, olive oil, black pepper and garlic paste. No need for extra salt due to the miso paste. Roast at 400°F for about a half hour.

The green beans and gigantes were dressed with a robust vinaigrette. The lime is a nice surprise (if you like limes).

Lime Vinaigrette

juice and zest of 1 lime
3 T rice wine vinegar
3 T extra virgin olive oil
2 tsp grainy mustard
1/2 tsp dried oregano
1/2 tsp dried dill
clove garlic, microplaned
sea salt
black pepper

Slice the roasted portobello on the bias. Fan it out on top of the bean salad, some tender leaves, parsley and toasted pistachios. Drizzle some of the lime vinaigrette on everything.

Pisarei are tiny breadcrumb and flour gnocchi which are a specialty of Piacenza, in the northwest corner of Emilia-Romagna. Lengthwise end-to-end they are a little smaller than a dime.

I first made them while working in a village outside of Bergamo. I don’t know how many hours were spent rolling out these time-consuming little nuggets. After awhile you start using both thumbs — either that or it will take forever.

Here’s my recipe. I don’t think eggs are normally used, but it works for me. In Piacenza, pisarei are served with beans in tomato sauce or in broth.

Pisarei

50 g fine breadcrumbs
100 g all-purpose flour
1 large egg
1/4 cup water
pinch salt

about 4 servings

Place the breadcrumbs and flour on a counter. Make a well in the centre and add the egg, water and salt. Gradually draw the dry ingredients into the centre and thoroughly combine. Knead the dough for 5 to 10 minutes. Let the dough rest for 1/2 an hour. Roll out dough to about 1/4 to 1/2 inch. Cut thin strips and roll them into thin cylinders. Cut the cylinders into small pieces and roll each little morsel with your thumb to form small gnocchi.

Boil in salted water for a few minutes.