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maltatoday, WEDNESDAY, 13 MAY 2015 14 Food Spring peas in delicious recipes from Gourmet Today TV Make the most of the abundance of fresh peas with these great spring time recipes from Gourmet Today TV. Sean Gravina gives a traditional ricotta and pea pie his own twist, mixing ricotta with feta cheese and adding lemon zest. Michael Diacono makes a Maltese-style pizza using Maltese bread dough you can easily buy from the baker. Don't miss Gourmet Today TV, aired every Friday on TVM at 18:40. Sean Gravina Ingredients Shortcrust pastry • 250g flour • 150g butter, cut into small pieces and slightly softened • 1 tsp salt • Pinch of sugar • 1 egg • 1 tbsp milk Filling • Olive oil • 1 large onion • 200g peas • 150g celery, thinly sliced • 50g spring onions, chopped • 50g rocket • Handful parsley • Handful mint • Handful dill • 120g ricotta cheese • 60g feta crumbled • 1 lemon, zest only • 2 eggs • Salt • Pinch sugar Method Start by making the shortcrust pastry 1. by heaping the flour on a work surface and make a well. Put in the butter, salt, sugar and egg. Using your fingertips, mix and cream 2. these ingredients together. Little by little, draw in the flour, working the dough delicately until it has a grainy texture. Knead the dough until smooth, roll 3. it into a ball, wrap in clingfilm and place in the fridge until ready to use (at least 30 mins). Preheat the oven to 200°C. 4. To make the filling, pour 2 5. tablespoons of olive oil in a large, deep frying pan. Add the onion and saute for 8 mins over medium heat without browning. Add the celery and continue cooking 6. for 4 mins, stirring occasionally. Add the spring onions, peas, rocket, 7. herbs and cook for 2 mins more. Remove from the heat and transfer to a colander to cool. Once the mixture is cool, squeeze 8. out as much water as you can and transfer to a mixing bowl. Add the three cheeses, lemon zest, eggs, salt, pepper and sugar and mix well. Roll out the rested pastry and line the 9. pie dish. Fill with the mix and fold the excess 10. pastry over the edge of the filling, trimming the pastry as necessary to create a 2cm overhang. Cover the pie with a layer of pastry 11. and seal the edges, eggwash and bake in the oven for approx. 40 mins until it turns golden brown. Remove from the oven and allow the 12. pie to rest for 10 mins before serving. This recipe first appeared on Gourmet Today TV, aired on TVM on 8 May, 2015. Ingredients • Olive oil • ½ onion, chopped • 2 cloves garlic • 1 red pepper, more or less to taste • 4 artichoke hearts, peeled • 2 handfuls broad beans, peeled • Salt and pepper • ¼ lemon, juice only • 500g Maltese bread dough • Handful parsley, chopped • Handful mint, chopped • 2 tbsp black olives • 2 fillet anchovies (optional) • Handful rocket • Grana Padano, shavings Method 1. Heat the oil and allow the onion, garlic and red pepper to soften. 2. Blanch the peas in salted boiling water for one minute and immerse immediately in cold water so that the peas keep their bright green colour. 3. Add the artichoke hearts, broad beans and peas. 4. Season with salt and pepper and add the lemon juice. 5. Add enough water to cover the vegetables and allow to simmer for 20 mins. 6. Add the fresh herbs, olives and anchovies, if using, towards the end of cooking. 7. Allow the mixture to cool a little. 8. Grease the baking tray with olive oil. 9. Pull the dough into a round base. 10. Put the pea, bean and artichoke mixture onto the dough and drizzle some olive oil 11. Bake in a hot oven for 20-30 mins until the bread dough is golden. 12. Remove from the oven and add rocket leaves to the top. 13. Add Grana shavings, a little olive oil and serve. This recipe first appeared on Gourmet Today TV, aired on 8 May, 2015. Ricotta, feta and pea pie Maltese pizza with peas and artichoke