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Meet Giuseppe

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Giuseppe Di Silvestro, born in Pescara (Italy), took his first culinary steps in small kitchens within his home country since year 1995.

After a two years experience working along Jeremy Lee at Blueprint Cafe in London, he led various teams in London, Abu Dhabi, Melbourne, Canton, Marseille before landing finally in China in 2022.

Giuseppe's cooking style features bright colours and crisp textures. also, he has a soft spot for hand-made fresh pastas.

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" Paccheri with pecorino cheese cream and sauteed broadbeans " (serves 4)

400g paccheri

40g fresh peeled broadbeans

100g grated parmigiano reggiano cheese

200g gratedp ecorino cheese (mild)

1 clove garlic chopped

200ml whole milk

100ml white dry wine

30g diced red onion

5g chilli

4 tbs EVO oil

2 tbs rock salt

salt

ground black pepper

FOR THE CREAM

Place into a mixing glass the two cheese, the garlic and the milk. Blitz the ingredients with a stick blender pouring slowly half of the EVO. Mix untill the cream will be silky with no lumps. Season with cracked black pepper and salt. Set aside.

FOR THE PASTA

Bring to boil a medium pot of water adding the rock salt. Put the paccheri pasta in and stir occasionally.
Sautee' into a large pan the rest of the EVO oil, the onion and the chilli.
Add the broadbeans and deglaze with the wine untill evaporated. Season to your taste.
Drain the pasta extremely "al dente" saving a couple of cups of boiling water.
Toss the pasta with the sauteed' broadbeans sauce adding some coking water little by little until the pasta is cooked.
Away from the heat add the pecorino cream and stir gently untill the pasta looks creamy.
Serve with a generous twist of cracked pepper and a drizzle of good EVO oil.