Rome Cooking Classes: seasonal Italian recipes

Tuesday, 18 March 2025

Early Italian Springtime recipe - Paccheri carciofi e piselli (Artichoke and fresh Pea Pasta)

Paccheri carciofi e piselli

Chef Guido has chosen to share his family recipe for Paccheri Carciofi e Piselli (artichoke and fresh pea pasta). ‘Paccheri Carciofi e Piselli’ are is a simple dish, that is delicious and fast to prepare that has a delicate ‘springtime flavour’. Paccheri is a traditional Neapolitan pasta which looks like a giant macaroni (a very large tube shape) and has been a favourite in his family for years. Its the perfect way to enjoy the new fresh peas and the last of the small, delicate artichokes before they finish their season.

Ingredients (serves 6): 3 artichokes, 1 medium onion, 5 tbsp extra virgin olive oil, 300g (10.5 oz) peas (fresh or defrosted), 500g (17.6 oz) of ‘paccheri’ pasta (alternatively: rigatoni), half a glass of white wine, 50g of pecorino romano cheese, a pinch of salt, 1 lemon, fresh mint to taste.

Method: Prepare the artichokes by disposing of all the tough leaves and by shaving the bottom part (the ‘heart’) with a small paring knife. Cut the artichokes into thin slices and put these into a bowl with water and lemon juice. In a large pan, shallow fry 1 diced onion until translucent. Drain artichokes and add them to the onion and olive oil in the pan. Fry artichokes until soft, then pour in the wine and let reduce. In the meantime, add rock sea salt to 3.8 litres (1 gallon) of water in a pot. Leave to boil. Add ‘paccheri’ pasta to the boiling water. Add fresh peas to the artichokes in the frypan. Salt to taste. Add 4 tbsp of boiling pasta water into the artichoke and peas sauce. Drain your ‘aldente’ pasta and add it into the fry-pan together with the artichokes and peas. Add the pecorino sauce and mix all ingredients well. Serve with a few mint leaves (optional).

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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Sunday, 27 October 2024

Melanzane e Ceci (Egglant and Chickpeas) Recipe

Eggplants are still in season. As the weather changes and the days become cooler, this a perfect recipe for this time of year.

By this time of year, you are probably looking for a new recipe that includes eggplants, so I want to share my family recipe for Melanzane e Ceci (Egglant and Chickpeas). Melanzane e Ceci is a traditional recipe from the southern Tuscan countryside and can be served hot or cold. It’s usually considered ‘contorno’ (side vegetable dish), however it can be also served in small portions as an antipasto or as a light main course if topped with diced pecorino cheese and combined with simple olive oil and garlic bruschetta on the side.

Chef Guido's Melanzane e Ceci Recipe

Ingredients (serves 6):

400g (14.1 oz) of boiled and drained chickpeas, 2 eggplants, 6 ‘Piccadilly’ tomatoes or 10 cherry tomatoes, 5 tbsp olive oil, 1 clove of garlic, fresh basil, oregano, black pepper and salt to taste.

Method: cut eggplants (aubergines) into small dices and shallow fry them in olive oil with 1 bruised clove of garlic, while adding salt to your taste. Dice tomatoes the same size as the eggplants and put them into a bowl. Add a swirl of olive oil and salt to your taste and mix well. Discard the garlic. Once the eggplants are soft, add tomatoes and chickpeas. Check for salt and add black pepper. Add fresh basil and oregano at the end.

Guido's Tip: This delicious Tuscan side vegetable dish can be completed by topping with shaved or diced pecorino cheese.