Guido’s recipes for you to try
Linguine al pesto
Although Pesto sauce comes from Genova, it has become a classic in Rome and Central Italy. This recipe is from my grandmother who was born in Genova. And, yes, you can use a blender.
Serves 4:
250 g of spaghetti ( De Cecco brand is best), 1 large bunch of fresh basil leaves, 1/3 of a clove of garlic, handful of pinenuts, 30 g of Grana Padano cheese, 30 g of Pecorino Romano cheese, extra virgin olive oil, pinch of salt.
Put basil leaves, pinenuts, Grana Padano and Pecorino cheese , 1/3 of a clove of garlic and a pinch of salt in the blender with a little extra virgin olive oil. Blend until smooth (or chunky, if preferred), then add more olive oil. Cook the linguine aldente, put it back in the pot after draining, mix in a bit of butter first and pour in the pesto sauce. Stir all together. Pronto in tavola!
Spaghetti alla Carbonara
Serves 4:
250 g of spaghetti ( De Cecco brand is best), 100 g of diced pancetta (unsmoked, cured bacon), 2 eggs (very fresh), salt & pepper, chopped parsley, half an onion, extra virgin olive oil.
Rome’s most famous recipe is named after Carbonari, a secret society formed in the 19th century with the intention of overthrowing the Pope.
While Spaghetti is boiling in salty water, fry some finely chopped onion and some diced pancetta in olive oil until lightly coloured. Beat 2 eggs as you would for an omelette. Once you drained the spaghetti and place it back into the pot, pour in the olive oil with onion and pancetta as well as the eggs. Stir quickly until the eggs form a smooth sauce. They will cook from the pot’s heat. Finish with some chopped parsley and serve.
Carciofi alla romana (Roman style artichokes)
Serves 4:
4 artichokes, extra virgin olive oil, fresh mint, garlic, salt & pepper.
Prepare the artichokes by disposing of all the tough leaves and by peeling the bottom part and quickly rub half a lemon on them, which will prevent them from darkening. Stuff the artichokes with mint leaves, a little chopped garlic, salt and pepper. Put them upside down (stalk up) into a pot just large enough to contain them, pour a quarter of a glass of olive oil and half a glass of water on them. Cover the pot and let cook until tender (the amount of time really depends on the type of artichokes).
Saltimbocca alla romana with an orange twist (as pictured)
1 slice of veal per person, 1 slice of prosciutto di Parma per person, Fresh sage leaves, bay leaves, 1 clove of garlic, orange juice (half a small glass), half a small onion, extra virgin olive oil.
This is our own version of this Roman classic main dish. Pierce the sage leaf, prosciutto and veal with a toothpick so they stick together. Let the garlic roast in extra virgin olive oil until golden and then throw it away. Quickly fry the meat at medium to high heat. Add no salt, as prosciutto will release its own.
For the orange sauce: fry the finely chopped onion with oil and whole bay leaves. Take bay leaves out and then add the orange juice. Let the juice evaporate for a few minutes. Pour the sauce at the bottom of the plate and place the meat in the middle.
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“The most important factor in Italian cooking is balance. All ingredients, including herbs and spices, make their contribution. The final result is very similar to the one of a fine-tuned orchestra playing in perfect harmony during a concert. For example, garlic is used carefully so its strong flavour enriches, rather than taking over, the dish you are preparing. Onions are chopped so finely that they disappear in your sauce: you can taste them, but they don’t necessarily stand out.”
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Guido Santi
Italian cooking holidays
