After years in professional restaurant kitchens, Chef Claudia Proietti opened her family home in Zagarolo to share time-honored Italian cooking traditions with travelers. To give you a taste of the dishes from her class, we’ve collected three of her recipes crafted using fresh herbs, seasonal produce, and hand-rolled pasta.
Learn more about Claudia, her garden on the outskirts of Rome, and her unique class in the video below:
Filled Zucchini Flowers (Fiori di Zucca Ripieni)
A classic Roman appetizer using tender blossoms harvested straight from the garden.
Ingredients:
- Fresh zucchini flowers
- Mozarella cheese (sliced)
- Anchovy fillets
- Frying batter (flour and water mix)
- Peanut oil for frying
Instructions:
- Gently wash and dry the zucchini flowers, carefully removing the yellow inner pistil.
- Stuff each blossom with a piece of mozzarella and one anchovy fillet.
- Dip the stuffed flowers lightly into the batter.
- Fry in hot peanut oil until golden and crisp, then drain on paper towels and serve warm.
Traditional Aubergine Parmigiana (Parmigiana di Melanzane)
Hearty, baked eggplant layered with homemade tomato sauce, mozzarella, and fresh basil. This recipe serves four people.
Ingredients:
- 1 kg of aubergines (eggplant)
- 250g tomato puree & 100g fresh tomatoes
- 200g mozzarella, diced
- 100g Parmesan cheese, freshly grated
- Fresh basil leaves
- Peanut oil (for frying) or olive oil (for grilling)
Instructions:
- Prepare the Eggplant: Slice the aubergines thinly. Fry them in hot peanut oil until golden and drain on absorbent paper (or grill them on a preheated cast iron grate).
- Layer the Dish: In a baking pan, lay down a layer of fried (or grilled) aubergines. Top with diced mozzarella, grated Parmesan, fresh tomatoes, basil, and a spoonful of tomato puree. Repeat layers until all ingredients are used.
- Bake: Bake at 200°C (390°F) for around 40 minutes, until bubbling and golden on top.
Handmade Spinach & Ricotta Ravioli (Ravioli Ricotta e Spinaci)
Fresh egg pasta rolled by hand, filled with creamy ricotta and garden greens.
Pasta Dough Ingredients:
- 100g “00” flour (or 60g “00” flour + 40g whole wheat flour”
- 1 whole egg
- Pinch of salt
Filling & Sauce Ingredients:
- 500g spinach or swiss chard
- 250g fresh ricotta cheese
- 1 egg
- Grated Parmesan cheese and a pinch of nutmeg
- Butter, fresh sage leaves, and extra Parmesan for serving
Instructions:
- Make the Dough: Create a mound with the flour on a cutting board, make a well in the center, and add the egg and salt. Knead until smooth and elastic. Cover with a cloth and rest for 10 minutes before rolling into a thin sheet using a rolling pin.
- Prepare the Filling: Boil the greens in salted water, squeeze out all excess water, and chop finely. In a bowl, mix the greens with ricotta, 1 egg, grated Parmesan, and a pinch of nutmeg.
- Assemble the Ravioli: Cut the pasta sheet into 10cm wide strips. Place small spoons of filling along the strip, fold the dough over widthwise, seal the edges firmly, and cut into individual ravioli.
- Cook and Serve: Boil in salted water for a few minutes. Drain and toss with melted butter, fresh sage, and grated Parmesan.
Planning a Trip to Italy?
Experience Cladia’s home-grown hospitality in person. Step into her Roman countryside garden, forage for fresh ingredients, and roll pasta by hand on your next vacation
Looking for other destination classes across Italy?
