Lemon and Olive Oil Ciambella

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Quite simply, my personal idea of comfort food. I suppose you can trace this back to when I was a child and mum would invariably turn to this treat for a Sunday afternoon tea. There was nothing more soothing then hearing those familiar kitchen sounds from my bedroom, where I’d be pretending to do my homework. By the third egg shell being cracked, I’d turn up in the kitchen offering to lend a hand, which in my world meant lick the bowl (and all the utensils). And so these days I make this cake for my two boys. The ritual is the same, I slave, they lick, but once the cake is out of the oven, we can all rejoice!

INGREDIENTS, serves 10/12

2 whole eggs, 2 egg yolks

1 cup of caster sugar

finely grated zest of 1 lemon

seeds from 1 vanilla bean or 1 teaspoon of vanilla paste (or extract)

1/2 cup of olive oil (go extra-virgin if you like a bit of extra flavour, like I do)

1/2 cup of buttermilk

1-2/3 cup of self raising flour

HOW TO

1. Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin

2. Beat the eggs with sugar until pale and fluffy

3. Add lemon zest, vanilla and oil and whisk well

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4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter

5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure it’s bakes to perfection. If it comes out clean, happy times! Otherwise give it another 5 minutes in the oven

6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter

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Linguine risottate con Vongole e Zucchine (Linguine with clams and zucchini cooked risotto style)

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Well, that’s some title! Don’t be alarmed by the lengthy description though, this lip-smackingly luscious bowl of perfectly al dente linguine will be yours in no time at all. Your sauce with be ready by the time the water has … Continue reading

Chicken, Sausage and Pumpkin Bake (Pollo al forno con salsiccia e zucca)

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Italian home-cooking can be explained in a simple equation: a few fresh ingredients + a bit of love = happy diners! This is always the case at my house, where we celebrate the abundance of the exquisite produce we get … Continue reading

Cocoa Swirled Meringues (Meringhe variegate)

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I often find myself planning recipes that only require the use of yolks so that I can have some egg whites to play with. As I type this I will concede that this may sound odd to many, but I cannot renounce who I am, a food nerd, really! How many times have you separated eggs, promising yourselves you will give the unused whites a new, worthy life, only to find them weeks later in the back of your fridge, a scary, ectoplasmic entity begging you to be put out of its misery! Here is my favourite thing to do with the protein-packed goodness: whip it, whip it and then whip it a bit more! With sugar, that is, and a little dusting of cocoa powder to turn them into a delectable treat to accompany your coffee or afternoon tea.

INGREDIENTS, makes 12

100 g (just over 1/3 cup) egg whites, at room temperature

pinch of salt flakes

75 g icing sugar (1/3 cup), sifted (icing sugar is the same as confectioner sugar or powdered sugar)

75 g (1/3 cup + 1 tablespoon) caster sugar

1/4 teaspoon lemon juice or cream of tartar

1/2 teaspoon of vanilla paste or the seeds of half vanilla bean

1 tablespoon cocoa powder

HOW TO

1. Preheat your oven to 100°C (212 F). Line a large baking tray with baking paper.

2. In a large, clean, dry bowl, whisk the egg whites with the salt until frothy and very soft peaks start to form. I always do this do with hand-held electric beaters on low speed as it gets the job done in 90 seconds, with no sore wrist. But feel free to do it by hand if you missed a day at the gym and need to burn off some calories. Gradually increase the speed of your beaters (or your biceps) to medium and start adding the icing sugar then, slowly, the caster sugar. Keep beating for 1–2 minutes (or 5–6 minutes by hand) or until the egg whites are shiny, smooth and stiff.

3. Add the lemon juice or cream of tartar and gently fold it in with a metal spoon, taking care not to beat the air out of the meringue mixture. These few drops of acid will neutralise the eggy flavour that meringue can sometimes have, and will also keep them stable and preserve their crisp whiteness.

4. Add the vanilla and mix gently. Swirl the cocoa in.

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5. Dollop teaspoons (or tablespoons, if you like them larger) of the mixture onto the baking tray, about 2 cm apart to allow for spreading. You can use a piping bag if you prefer, but I love a more whimsical, free-form meringue.

6. Gently place the tray in the oven and bake for 11/2–2 hours. If they start to colour, turn the heat down to 80°C (175 F). You know the meringues are cooked through when the base is touch-dry.

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Cool at room temperature and enjoy as they are with coffee, gelato or, as my dad favours, a big dollop of sweetened whipped cream. The man is known for his sweet tooth …

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9781921383373

 

Related recipes

Home-Made Marshmallows (http://www.theclevercarrot.com/2013/12/homemade-fluffy-marshmallows-corn-syrup-free/)

Raspberry cake with meringues (http://dinnerinvenice.com/2013/05/02/raspberry-cake-with-whipped-cream-and-pink-meringues-2/)

Sicilian Amaretti (http://sundayatthegiacomettis.blogspot.com/2011/11/sicilian-amaretti-cookies-almond.html)

 

Mascarpone Scones with Strawberries

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When I was a little girl, in Milan, I would always look forward to the first signs of spring. I’d eagerly pick garden daisies for my mum, who would accommodate them in a glass half full of water and sit them on the kitchen counter, to better capture the April light. Dad was always the first to be up on Saturday morning to take a trip to the local fruit and vegetable market. He’d invariably come home with trays of seasonal goods, but everybody eyes and hands reached quickly for those ruby red jewels, bursting with the promise of spring in each and every bite. My brother, my sister and I were allowed to gulp down a few strawberries on the spot, those with a few bruises and oozing crimson juice. The rest were reserved for later, to be paired with dollops of mascarpone cheese and mum’s home-made biscotti.

Although these days I may serve them with fluffy, crumbly scones, my childhood memory has remained untouched and still ever-so vivid.

INGREDIENTS

320g (2-1/2 cups) self-raising flour, plus extra for dusting

pinch of salt

150 gr (just over 1/2 cup) mascarpone cheese, plus extra for serving

1/2 teaspoon of vanilla extract or paste2 tbsp of sugar + an extra pinch for glazing

75 ml (1/3 cup) of cold milk + a few tablespoons for glazing

1 egg lightly beaten, for glazing

HOW TO

1. Preheat your oven to 200 C, 390 F

2. Put the flour, salt, mascarpone and sugar in a food processor and pulse until the mixture resembles breadcrumbs.  Add the milk, then pulse again for 3-5 seconds. Don’t add all the milk at once and you may only need 3/4 of it, depending on the type of flour you use

3. Tip the mixture onto an oven try lined with a sheet of floured baking paper and use you hands to bring it together into a dough. Do not over manipulate to avoid stimulating the gluten in the flour. Only knead lightly for a few seconds just to make the dough smooth and then roll out quickly with floured hands to  about 2cm thick.

4. Use a pastry cutter or a glass to cut the dough into disks. Place them close together onto the baking paper.

5. Make the glaze by mixing a few tablespoons of milk with a little sugar and brush the top of the biscuits with it.

6. Transfer the tray to the oven and bake for 18-20 minutes or until nicely golden. Cool at room temperature for 15 minutes, then serve with fresh berries and mascarpone.

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Silvia’s Cucina the cookbook is now available in stores and online!

9781921383373

Healthy brown Quinoa, grilled Chicken and Walnut Salad

DSC_1250Ladies and gentlemen, it is with great pride and excitement that I present to you a spectacular bowl of HEALTH! The mega properties of quinoa have been unveiled by fervent nutritionists all over the globe, but for those you have missed out on the latest food craze, here is a little insight on why this seed is soon to become you new best friend: quinoa is incredibly high in protein, is rich is dietary fiber and phosphorous, and is an excellent source of iron and magnesium, as well as calcium. Good news is that it is gluten-free and suitable for vegans and those who need to keep away from wheat. But, best of all, it tastes beautiful when paired with a few fresh ingredients and gently coated with luscious extra-virgin olive oil.

INGREDIENTS, serves 4

1 cup of uncooked brown quinoa

4 skinless chicken thighs

1 cup of green beans, topped and tailed

1/2 cup of shelled walnuts

salt and pepper to taste

fresh parsley, chopped

3-4 tablespoons of extra-virgin olive oil

a squeeze of lemon

HOW TO

1. Rinse the quinoa under cold water, place in a pot covered with water by 2 cm (1 1/2 inch). Bring to a simmer, cover with the lid and cook over low heat for 12-14 minutes or according to packet instructions. Turn off the heat and allow to cook a bit more with the residual heat from the pot. I like quinoa to have  a bit of a bite, shall we say and Al Dente personality, but feel free to cook it longer if you favour a softer texture.

2. While the quinoa is cooking, steam or blanch the green beans. I like to cook them for 3-4 minutes and then rinse them under cold water to preserve their vibrant green hue.

3. Grill the chicken thighs on the BBQ or on a griddle pan, over medium high heat, until nicely caramelized and cooked through. Rest on a plate for 5 minutes to allow the flesh to relax. For a meat-free option, you can replace the chicken with poached eggs or grilled tofu.

4. Toast the walnuts in a dry pan until they smell fragrant. Set aside.

5. To serve, mix quinoa, beans, parsley, walnuts in a bowl and season with 3-4 tablespoons of extra-virgin olive oil, a squeeze of lemon, salt and pepper. Arrange on a platter, top with grilled chicken (or eggs, or tofu) and enjoy!

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Silvia’s Cucina is on Facebook Twitter and Instagram

Silvia’s Cucina the cookbook is now available in stores and online!

9781921383373

Pallotte Cacio e Ovo (Stale bread and Pecorino Dumplings)

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Pallotte Cacio e Ovo (literally, balls with pecorino and egg….Yes doesn’t sound as evocative in English!) is a traditional dish from my mother’s village in the mountains of Abruzzo. Every Mamma and Nonna in Torricella Peligna has a treasured recipe for this humble dish that features stale bread as its key ingredient, and they all vehemently claim to be the keepers of the tastiest recipe. I am no exception, having inherited my great Aunt Italina’s method, which includes a chunk of bell pepper left to stew in the tomato sauce to add a touch of peppery robustness to this magnificent peasant meal.

INGREDIENTS, serves 4

For the dumplings

200 gr (about 2 cups) day-old Italian bread (such as pane di casa or ciabatta), crust removed, cut into chunks

250 ml  (1 cup) of milk

160 gr (2 cups) of finely grated pecorino cheese

1/4 cup roughly chopped parsley and 1/4 of chopped basil leaves

1 egg , lightly beaten

Olive oil to deep fry

salt and pepper to season

For the sauce

2 tbs extra-virgin olive oil

2 spring onions (scallions) roughly chopped

1/4 green capsicum (pepper) in 1 piece

1 garlic clove, finely chopped + 1 whole, bashed with the back of a knife

1 small celery stick, finely chopped

2 tins of tomatoes or 3 cups of  home-made passata

Basil leaves

salt and pepper to season

HOW TO

1. Soak the bread in milk for 20 minutes or until soft, then squeeze out any excess. Using your hands, break down the bread to a pulp

2. Combine bread with cheese, egg, herbs to form a sticky batter. Add salt and pepper to season. Rest in the fridge for 20 minutes

3. Meanwhile, for the tomato sauce, heat the oil in a frying pan over medium-high heat

4. Cook, spring onion, garlic, celery and pepper, stirring for 3-4 minutes or until fragrant. Add tin tomatoes or passata, season with salt and bring to a simmer. Reduce heat to low and cook gently for 20 minutes or until slightly reduced

5. Half fill a saucepan with olive oil and heat over medium high heat

6. Take the dumpling mixture out of the fridge, and, with wet hands, shape it into balls the size of a small mandarin

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7. Deep fry the dumplings in batches until golden and cooked through. Remove with a slotted spoon and drain on a plate lined with kitchen paper

8. Add the cooked dumplings to the tomato sauce, cover with the lid and stand , off the heat, for at least 1 hour before serving to allow for the flavours to mingle and for the dumplings to soak up the sauce

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9. When ready to serve, gently reheat the dumplings in the sauce, top with basil leaves and serve hot or warm

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Silvia’s Cucina is on Facebook Twitter and Instagram

Silvia’s Cucina the cookbook is now available in stores and online!

9781921383373

Silvia’s Cucina, the cookbook!

9781921383373

My dear friends, it is with great trepidation and excitement that I can finally announce to you all that my first cookbook, Silvia’s Cucina will be released  in stores and online on September 25! This is just a day after the wonderful Matt Moran will host my book launch at his restaurant, Chiswick. Have I won the lottery, I wonder?                                                                              I have had the honour of being hand-picked by the delightful Julie Gibbs at Penguin Australia amongst a multitude of food bloggers. To this day I can’t quite fathom why she chose my blog and my story over so many on offer to her, but, here I am, exuding pride and joy as I share with you such exciting news. One thing is for sure, I would not be writing this post hadn’t I been so lucky to gather such a generous and loyal readership, so keen to explore my recipes, try them and share them with friends and family. To you all, GRAZIE MILLE! The process of writing this book has been exceptionally creative and fulfilling and it took about 18 months to go from first day of writing, to print. But there it is, my legacy in 220 pages!                         Take a look at a few images (photos by Chris Chen) and let me know what you think!

Love,

Silvia

My Mum’s Roasted Capsicum Salad

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Il Peposo, A Feisty Tuscan Stew

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Torta Gianduja, flourless dark chocolate and hazelnut cake

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Pasta with Oven Roasted Vegetables

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I often get ask the questions “why are there so many different pasta type? Isn’t pasta all the same?”. The answer is, unsurprisingly, that each pasta shape is cleverly designed to serve a specific purpose, and, no, it is not all the same. You try talk a roman into matching amatriciana sauce with farfalle? You  are likely to get cursed at! How can you not know that only bucatini and rigatoni will do? By the same token, ask a genovese to replace spaghetti or trofie with orecchiette, to be lavishly coated in emerald green pesto sauce and he will tell you he’d rather set his own hair on fire than commit such blasphemy. Indeed, we do take the matter of pasta seriously in Italy. Each shape is suited for a particular type of sauce. Shellfish love spaghetti and linguine, penne is heavenly with a simple fresh tomato sauce and fusilli, the famous spiral-shaped pasta, is a perfect vehicle for chunky and rustic sauces, such as this one: oven roasted vegetables, rendered sweet by the addition of a little vincotto and the irresistible piquancy of extra-virgin olive oil.

INGREDIENTS, serves 4

2 cups of cherry tomatoes, cut in half

2 celery sticks, chopped,

1 green pepper (capsicum) cut into small chunks

3/4 shallots cut into quarters

2 garlic cloves, skin off, bashed with the back of a knife

4 tablespoons of extra-virgin olive oil

2 tablespoons of  vincotto (replace with balsamic vinegar if hard to find)

salt to taste

1 lb of uncooked pasta (fusilli or rigatoni work well with this sauce)

basil leaves

percorino cheese (omit for a vegan, dairy-free option)

How to

1. Place all the vegetables in a large bowl, add the oil, vicotto (or vinegar) and a little salt. Toss to combine and place the vegetables onto an oven tray lined with baking paper.

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2. Bake in a preheated 180C  (350 F) oven for 40-45 minutes or until the vegetables are soft and slightly blistered. Set aside to cool at room temperature. Refrigerate if not using straight away. The vegetables will keep well in the fridge for up to 24 hours.

3. Bring a large pot of salted water to the boil.  Drop in your pasta and cook al dente, according to instructions.

4. Drain the pasta, but reserve 2-3 tablespoons of pasta cooking water.

5. Toss the pasta in the tray with the vegetables until well coated, add a little pasta cooking water if too dry.  Taste for salt and adjust accordingly.

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6. Top with freshly grated pecorino cheese and a few basil leaves. Serve hot, or at room temperature as a summer pasta salad.

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No-knead Spelt Focaccia with Potato and Zucchini

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Move over, white flour! The more recent diets trends have cast the spotilght on an ancient grain that has been enjoying a new-found popularity amongst home-bakers and those with a knack for healthy eating. Spelt, or dinkel wheat, contains a … Continue reading