Cookery holidays recipe : Orecchiette con broccoletti
Orecchiette translates as ' little ears ' and is the perfect shape for the broccoli sauce . A signature dish from Puglia in Italy's south , you will see regional versions of the dish throughout Italy .
8 oz Dried Orecchiette pasta
For the sauce:
10 oz of broccoli florets, rinsed & chopped
¼ cup of extra virgin olive oil, + more for drizzling
¼ cup of grated preferably seasoned pecorino cheese.
Crushed red chilli flakes, to taste
1 clove of garlic
Sea salt to taste
Prep time 30 Mins
Bring a large pot of water to a boil. When the water is boiled, add salt and cook the broccoli until tender. 3 / 5 minutes.
Remove the broccoli with a slotted spoon, and run under cold water. Squeeze as much water as possible out of the broccoli and chop roughly. Then set aside.
Bring the water back to a boil, then add the orecchiette and cook until it is al dente - about 12 minutes or according to package instructions.
Heat 2 tablespoons of the olive oil in a large pan. Peel and crush the garlic clove, sauté until golden, then remove it from the pan and discard.
When the pasta is cooked, drain and add it to the pan, along with the remaining olive oil and the chopped broccoli . Toss over medium heat until combined, about 2 minutes. Remove the pan from the heat, sprinkle on the grated cheese and crushed red chilli flakes, and toss to combine. Finish with a drizzle of olive oil, and serve immediately.
Cookery Holidays recipe | Ravioli di Zucca
To prepare the ravioli:
Preheat an oven to 200˚C. gas mark 6
Cut the squash into large slices, remove the seeds and pulp and bake until it is soft, about 30 minutes. Remove the squash from the oven and let it cool. Once it is cool, scrape the flesh of the squash off the rind and wrap it in a kitchen towel, place it in a colander and let it drain for 10 minutes.
Combine the amaretti cookies, Parmigiano Reggiano, and lemon zest. Add the drained squash and a pinch of salt, and stir until the filling is smooth and fully combined.
Roll out the egg pasta dough to form a thin sheet. On this, arrange small amounts of the filling, about the size of an egg yolk, then fold the sheet over and cut rectangles out of it around the mounds of filling. Be certain to seal the edges of the pasta.
Cook the ravioli in about 6 quarts of well-salted boiling water (think: as salty as the sea) for 2-4 minutes, or until the pasta is al dente.
To make the sauce:
Heat the butter in a medium-sized sauce pan, lay the sage leaves in the pan, and heat until the butter is sizzling gently. Toast the leaves for about a minute.
Add 1 cup of boiling water to the butter and sage. Stirring, allow it to simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat, and return it to a simmer.
Remove the ravioli from the water, and place them directly into the pan with the melted butter and sage. Adding hot water to loosen the sauce if necessary, toss until a homogeneous sauce is formed. Cook the pasta for a minute until it is thoroughly coated with sauce, remove the sage leaves, add the grated cheese and serve in warmed bowls.
Cookery holiday recipe | Arancini
Southern Italian street food at its best , small risotto balls stuffed with mozzarella and peas, covered in breadcrumbs, and deep fried. Paradiso !
Makes 20 Arancini
2 cups of Carnaroli or Arborio rice
I small yellow onion, finely diced
10 cups lightly salted water
6 tablespoons unsalted butter, cubed
Zest of 1 lemon
¾ cup freshly-grated Parmigiano Reggiano
2 oz fresh mozzarella, cut into 20 ½-inch dice
Handfull of peas
1 cup of flour
1 medium egg, beaten
¼ cup of breadcrumbs, passed through a sieve
1 cup of extra virgin olive oil, + more if needed
Salt, to taste
Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with grease proof paper.
Place a saucepan over medium heat, and add a drizzle of the extra virgin olive oil. Add the diced onions to the pan and cook until they become tender. When the onions are translucent, add the rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously and gently until the water is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process until you have added all the water and the risotto is cooked through.
When the risotto is al dente, stir in the cubed butter, lemon zest, and grated Parmigiano Reggiano until all ingredients are thoroughly incorporated. Season with salt, to taste.
Remove the pan from the heat and spread the risotto on the baking sheet lined with the grease proof paper to allow it to cool. Once it has cooled, roll portions of the risotto in your hands to form balls of about 4 oz, and stuff each one with a piece of mozzarella and a pea or two, sealing any holes.
Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat one risotto ball first with the flour, then with the egg, and finally with the breadcrumbs, then place it back on the baking sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated thoroughly.
In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking. Cook the Arancini in the oil until they become golden brown all over. Remove each rice ball to a plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano Reggiano.
Why not check out our other Cookery holidays recipes
This recipe is an example of what to expect with Taste Trails Rome fine cookery holidays. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .