Roasted Cauliflower Salad


Is the humble cauliflower enjoying a new renaissance? Whether you work in food or simply enjoy your home-cooking time, it appears that this pearly white cluster of florets is now proudly sitting at the forefront of the pantry. We have devised creative ways to turn it into cous cous and have compounded it into pizza bases (although the jury is still out on that one…), we are using it as a potato substitute in thick, wintery soups and enjoy it raw, thinly sliced like a carpaccio. Is there anything cauliflower can’t do? It turns out, you can also roast it until deliciously caramelized and crunchy, but still tender to the bite. With the added nutritional boost provided by vitamin C, K, B6 and folate, I am pretty much convinced that cauliflower wears the crown as the healthiest cruciferous!


1 cauliflower heard, cut into florets

4 tablespoons of extra-virgin olive oil

2 tablespoons of baby capers, roughly chopped

2 anchovy fillets, thinly chopped

1-2 French shallots, finely chopped

1 small chillie, finely chopped

2 tablespoons of white balsamic vinegar

2 more tablespoons of extra-virgin olive oil

salt and pepper for seasoning



1. Pre-heat you oven to 200 C (395 F)

2. Bring a large pot of salted water to the boil  and cook the cauliflower florets for 5-8 minutes, or until soft but still retaining some firmness. Drain well then tumble onto an oven tray lined with baking paper. Season with oil, salt and pepper and roast for 30 minutes or until golden.

3. Make the dressing by mixing together baby capers, anchovies, chillies, vinegar and oil. Taste for salt and adjust accordingly.

4. Pour the dressing over the roasted cauliflower florets and scatter fresh herbs on top. Enjoy warm or at room temperature as a light lunch or a side dish.


Watch Made in Italy with Silvia Collocaon DVD
Silvia’s Cucina the cookbook is available in stores and online! Silvia’s new book Made in Italy with Silvia Colloca is on sale now! Silvia’s Cucina is on  Facebook Twitter and Instagram



Almond, Pear and Olive Oil Cake

The seasonal change has hit our southern shores, swapping the warm breeze for a crisp chill. I have packed away my summer dresses and sandals to wrap myself in wooly layers, scarves and boots. To accompany the cooler weather, the stalls now abound with glorious winter produce, whose main purpose is to nourish and comfort. As I type this I’m embracing this sunny yet cool day, sipping tea and indulging in my second slice of this incredibly moist pear and almond cake, lightly scented by cinnamon and mandarine. Cold months to come, I fear you not! INGREDIENTS, makes1

3 small pears

3 eggs

1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)


1/3 cup extra-virgin olive oil

1/2 cup of buttermilk

juice of 1 mandarine

1 cup of almond flour (almond meal)

1-1/2 cup of self-raising flour (gluten free flour will also work)


1. Preheat your oven to 180 C (350 F)

2. Line a round cake tin with baking paper. Sprinkle the base with 2 tablespoons of brown sugar and a little cinnamon

3. Cut the pears into two, scoop out the core, then cut each half into two, lenghtways. Line the base of the cake tin with the pears.

4. Beat the eggs with sugar until fluffy, add 1 teaspoon of cinnamon, oil, buttermilk and mandarine juice and whisk well. Add the almond flour and the sifted self-raising flour and gently incorporate them into the batter without over mixing. Pour the batter over the pears and bake for 40-45 minutes or until a skewer comes out clean when inserted into the center of the cake.

5. Turn up side down and leave to cool on a rack for 30-45 minutes before serving. Enjoy as it is or with vanilla gelato, cream or thick Greek yoghurt.

Watch Made in Italy with Silvia Collocaon DVD 9781921383977

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

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

Silvia’s Cucina is on  Facebook Twitter and Instagram

Cornetti (Italian Croissants)


For those of you who have travelled to Italy this is old news: we love a sweet breakfast. We also love a fast breakfast. Often standing by the counter of a busy bar after we have elbowed our way to the front line, where we are inevitably seduced by an array of sweet offerings. From Crostatine (mini tarts), bomboloni (donuts) to our one true love, the Cornetto, an Italian version of the famous French croissant. And if you think that standing by a busy counter to sample such treat defies the purpose or having the treat in the first place, think again! We don’t need to savor it. In fact we Italians devour it with gusto, especially once we have decisively dunked it into our espresso or cappuccino (no soy lattes or frapuccinos where I come from…). Although I am a fierce admirer (and consumer) of the French croissant,  with its buttery, flaky layers of pastry, my loyalty lies with the denser, richer Italian version. A masterful combination of brioche pastry laminated with butter and shaped into perfect crescents. Yes, you get the flaky, buttery layers as well as a sweeter, more perfumed dough that will make all your resolution crumble at the mere sight of it. Arguably these babies are a bit of a labour of love. Do not go near this recipe if you need instant gratification in the kitchen. However, if, like me, you love a baking challenge, don you apron and get the flour ready! See you on the other side. With coffee!

INGREDIENTS, Makes 16/20

For the pastry

500 gr of strong baker’s flour
60 gr of sugar
2 tablespoons of soft butter
pinch of salt
2 eggs, beaten
finely grated zest of 1 orange or lemon
1/2 cup of water at room temperature
1-1/2 tablespoons of dried yeast
For the lamination
200 gr of soft butter
For the glaze
1  beaten egg mixed with 2 tablespoons of milk
a little raw cane sugar for dusting on top
Start this recipe the day before. Better not to attempt this unless you have a standing mixer fitted with a dough hook… Don’t say I didn’t warn you!
1. Dissolve the yeast in the water and stand for 5 minutes or until frothy. In the meantime put 3/4 of the flour in the bowl of a standing mixer fitted with a dough hook (I told ya!), pour in the yeasted water and mix on low speed for 1 minutes. Add 1 egg and mix well, then add the second egg and mix until well incorporated into the dough. At this point the dough will be very sticky. Don’t panic, it’s all ok! Add the rest of the flour and the sugar and beat on low-medium speed for 5 minutes, the add the 2 tablespoons of soft butter, the orange zest, the vanilla and mix well. If the dough is still too wet add 1 or 2 tablespoons of four, but keep in mind that the dough needs to be a little sticky.
2. Place the dough into an oiled bowl, cover with a tea towel and rest for 30 minutes. After that time, take the dough out of the bowl, stretch it into a rectangle and fold it onto itself. Place it back in the bowl, covered. Repeat after 30 minutes. After the second folding of the dough, allow to rise at room temperature for 3 hours or until doubled in size.
3. Roll the dough onto a floured working bench to shape a rectangle about 1 cm thick. Distribute the cubed, soft butter onto the rolled out dough, then fold into three like you were folding a business letter and roll gently with a rolling pin. Cover with plastic film and rest in the fridge for 30 minutes. After 30 minutes, roll the dough into a rectangle then fold into three again, cover with plastic film and rest in the fridge for 30 minutes. Repeat two more time.
4. After the dough has rested for the fourth time, roll it out to shape a circle. Using a pastry cutter or a butter knife, cut the circle into 4 sections and each section into 4 or 5 isosceles triangles, according to how many cornetti you wish to shape and their sizes. You should end up with 16/20 triangles. Roll each triangle onto itself starting from the base and gently stretching the dough. The idea is that the more you can roll it up, the prettier it will look. However the taste will be the same, so if this is too finicky for you, don’t stress! Tuck the thinner tip under the belly of your newly shaped crescent to make sure they don’t come apart during baking. Repeat with the remaining dough.
At this point you can let them rise at room temperature for 1 hour and then bake them (and eat them!) otherwise you can lay them onto a tray lined with baking paper, cover the tray with plastic film and slow prove them overnight, ready to be baked in the morning. Alternatively, you can freeze them in the tray. Once frozen, transfer them into a freezer bag. When you want to bake them, simply thaw them out for 3-4 hours, glaze and bake! I often do that as we are unlikely to eat 16-20 cornetti in one sitting…however tempting it is!
5. When you are ready to bake them, bring your oven to 200 C (350 F), glaze the cornetti, dust the with sugar and bake for 15-20 minutes or until golden brown.
Dunk away!

Adapted from Anice e Cannella

Watch Made in Italy with Silvia Collocaon DVDSilvia’s Cucina the cookbook is available in stores and online!Silvia’s new book Made in Italy with Silvia Colloca is on sale now!97819213839779781921383373Made in Italy with SilviaColloca is produced by SBS Australia andFremantlemediaSilvia’s Cucina is on Facebook Twitter and Instagram


Farfalle with Walnut and Zucchini Pesto and Beans

OLYMPUS DIGITAL CAMERADo you have a vegan friend come over for lunch? Look no further! This pasta dish epitomizes Italian home-cooking at its best and it so happens that is it ticks all the boxes when it comes to catering for particular dietary needs. This dish is a perfect balance of protein, fibre, vitamins and carbohydrates, combined together to create a tasty and highly nutritious meal. A generous topping of lemon zest and freshly ground black pepper will give these vegan-friendly bow ties a burst of flavour that will obliterate the memory of meat or dairy!


1 cup of shelled walnuts

1/4 clove of garlic

1 cup of basil

1/3 cup of mint

1 medium zucchini

1/3 cup of extra-virgin olive oil

1 tin of cannellini beans, well drained

380 gr of farfalle pasta (or any short pasta you like)

basil and mint leaves

lemon zest and freshly ground black pepper


1. Bring a large pot of salted water to the boil

2. Boil the zucchini for 2 minutes then remove with a slotted spoon. Drop in the pasta and stir well

3. While the pasta is cooking, make your pesto by blitzing the zucchini, garlic, walnuts, herbs and olive oil in a food processor. Taste for salt and adjust accordingly

4. Combine the pesto and the beans in a large bowl and mix well. When the pasta is ready, drain it, but reserve a few tablespoons of pasta cooking water. Mix the pasta with the sauce and beans. If too dry, add the pasta cooking water. Dust with pepper and thinly grated lemon zest, top with a few leaves and serve hot


Watch Made in Italy with Silvia Collocaon DVD

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

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!


Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia

Silvia’s Cucina is on Facebook Twitter and Instagram


Overnight Healthy Rye and Spelt Loaf


I would love to make you believe that I spent days elaborating a new recipe for a healthy and delicious bread. That I experienced, tried and tested various formulas until one day, exhausted but elated, I triumphed…Alas, the truth about how this bread came to be is that a few weeks ago, as I was setting up to mix a loaf, I realized I only had near-empty packets or various flours! Then epiphany hit me: mix them together and hope for the best! My, was I happy with the result! A crusty, dense and flavorsome loaf, perfect for sandwiches, divine with jam!

INGREDIENTS, makes 1 loaf

300 gr of spelt flour (2-1/4 cup)

200 gr of rye flour (1- 1/4 cup)

70 gr of wholemeal spelt flour (1/3 cup +2 tablespoons)

1 teaspoon of dry yeast

1 pinch of sugar or 1 teaspoon of honey

370 ml (1-1/2 cup) of water, at room temperature

2 teaspoons of salt flakes


1. Start this recipe a day ahead.

2. Mix the three flours together in a large bowl, add the dry yeast and sugar (or honey) and gradually add the water, mixing with a spoon until a soft dough forms. Try not to add all the water at once. As flours always vary, it is better to start with 2/3 of the water and only then you can decide if you need the extra liquid. You are after a rather sticky dough, but not a wet one. If your dough feels too dry after you have used all the liquid, add 1-2 extra table spoons.

3. Once the dough has been mixed (you can easily do this by hand as it requires no kneading, just mixing until combined), add the salt and mix until well incorporated.

4. Cover the bowl with plastic film and leave at room temperature for 6-8 hours, then move to the fridge to rest overnight.

5. The next morning, take the dough out of the fridge and let it rest at room temperature for 2 hours.

6. Heat up your oven to 220 C (430 F)

7. Line a baking tray with parchment paper and very gently shape the dough into a loaf, being mindful not to knock out the air. Prove at room temperature for 40 minutes, then score the top with a sharp knife, sprinkle the loaf with a little water and place the tray into the oven.

8. Bake for 35-40 minutes or until the top is crusty and the bottom sounds hollow when tapped. Cool at room temperature on a wire rack for 1 hour before slicing.


Silvia’s Cucina is on Facebook Twitter and Instagrammii_heade_mobile_2a-1

Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!

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

Silvia’s new book Made in Italy with Silvia Colloca will be on sale now!


Potato and Shallot Frittata


Please allow me to introduce you to one of the most classic Italian staples: the humble frittata! No Italian household can be such without the fundamental ritual of frittata making. Frittata perfectly incapsulates the genuine spirit of Italian Cucina Povera (peasant cuisine), a cost effective way of cooking that relies mainly on fresh, inexpensive, seasonal ingredients, cooked simply and with love. The other undeniable marvel of frittata is that it is delicious plain, but can be enriched with most ingredients, from goat cheese, to sweet and sour capsicum (peppers), to hot chillies or flaked smoked salmon. To make it even trendier, it is completely gluten-free and, if you follow this recipe and replace potatoes for kumara and omit the milk, it can accommodate the taste of Paleo enthusiasts as well. Did I mention it’s ever-so- easy to make?

INGREDIENTS, serves 4-6

2 medium potatoes, peeled and sliced to 1/2 cm thick (1/4 inch)

2 French shallots, thinly sliced

4 tablespoons of extra-virgin olive oil

6 organic, free-range eggs (because we can’t support battery eggs any longer)

2 tablespoons of milk

salt and pepper for seasoning

mixed herbs

bread for serving


1. Turn on the grill function in your oven.

2. Boil the potato slices for 5 minutes in salted water. Drain carefully and set aside.

3. Heat up the oil in a medium-sized non-stick frying pan, add the shallots, herbs and potato slices, season with salt and stir fry over medium heat for 3-4 minutes or until the potatoes are cooked through and the shallots are translucent and golden.

4. Turn the heat to high, beat the eggs with a fork, add seasoning and milk and drop the mixture into the potato and shallot pan.

5. Swirl the pan around to make sure most of the egg mixture is cooking. Use a wooden spoon or a spatula to lift some of the set eggs and allow the liquid mixture to move to the bottom of the pan.

6. Place the pan in the oven, leaving the door ajar. Keep an eye on it as it will only take a few minutes to set completely and develop a slight tan.


Serve hot, warm or cold with a scattering of fresh herbs and crusty bread, if liked. Left overs make a mean stuffing in for the ultimate panino!

Silvia’s Cucina is on Facebook Twitter and Instagram

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



Chia seeds Bread Rolls

One undeniable truth about being a food writer is the obsessive motivation to constantly think about recipes, ingredients and how to combine them to create something worth sharing. Testing and experiment is second nature to us, and although we all have more kitchen disasters than we care to admit, those moments when a new recipe works and we come up trumps are undoubtably worth the effort and frustration. When I test new bread recipes I get giddy with anticipation. I spend days conjuring up images of what I’d love the finished product to look like and I work backwards to create a formula to make the magic happen. For those of you familiar with my blog, it is no surprise to see me at work with doughs, I am a self-confessed bread addict. If you are new to this space…well I hope you love your carbs too! These are good carbs, by the way. The dough, which requires no kneading as such,  is fermented for a very long time and risen overnight, creating an easy to digest bread. The addition of super healthy chia seeds turns these delicious rolls into a palatable proposition to even my most resolute “I don’t eat carbs” friends. More importantly, my young children devour them with such gusto, I can barely contain my grin!

INGREDIENTS, makes 12-14

400 gr (3-3/4 cups) all purpose flour

50 gr (3 tablespoons) of rye flour

350 ml (1-1/4 cup) water at room temperature

1/2 teaspoon of dry yeast

2 teaspoons of salt

a few tablespoons of white chia seeds (you can replace with sesame seeds)


1. Mix flours, water and yeast together with a wooden spoon until combined.

2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. The dough should feel quite wet, almost like a thick batter.

3. Line a muffin tin with baking paper to fit each hole. Spoon 2-3 tablespoons of mixture onto each hole. Top with chia seeds and allow to rise for 1 hour.

4. Turn the oven to 220 C (430 F).

5. Place the tin in the oven, bake for 10 minutes then reduce the temperature to 200 C (395 F) and bake for a further 10-15 minutes or until the rolls are golden and well risen. Remove the baking paper and allow to cool on a wire rack. They are best eaten 1 hour after baking.

Silvia’s Cucina is on Facebook Twitter and Pinterest

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


Gluten-free Lemonade Cakes (Tortine alla limonata senza glutine)


A lot of my friends have suddenly gone gluten-free. None of them are allergic to gluten… All of them keep telling me gluten is bad for you… I think you can safely assume that I slightly disagree with their views! Without going into the specific science of why gluten is or is not good for you, I like to think I can be grown-up enough to set aside my fervent “i love gluten credo” and accommodate the requests of my beloved. Jokes aside,  serious gluten-free allergies affect so many people these days that the need for creating options that cater for them is necessary and, quite frankly, a challenge I am ready to embark upon. Whether you are celiac or just not a fan of wheat and its derivates, I have high hopes you will enjoy biting into these bubbly, moist cakes, perfumed with tangy lemonade and a hint of vanilla. By the way, they are also dairy free, just saying’….

INGREDIENTS, makes 8-10 mini cakes using a muffin tin

3 eggs

3/4 cup of brown sugar

1/2 cup olive oil

finely grated zest of 1 lemon

1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

3/4 cup fizzy lemonade

2-1/4 cup of  gluten free self-raising flour

1 cup of icing sugar (confectioner sugar) mixed with a few teaspoons of lemon juice to make the lemon icing


1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers (I used an 8 hole jumbo muffin tin)

3. Beat the eggs with sugar until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the lemonade and gradually incorporate the flour, beating gently, until a wet batter is formed

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking

7. Bake for 20 minutes or until cooked through if tested with a skewer

8. Cool at room temperature. When cooled, drizzle the lemon icing on top and allow 10-15 minutes to set before serving out



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


Wholemeal Focaccia with Olives and Chillie (Focaccia integrale con olive e peperoncino)


It’s the weekend and this wondrous realization springs a few things to mind: sleeping in (we have trained the boys to entertain themselves for an hour or so, until we are ready to get out of our cave! So far so good, they are both still intact…), leisurely breakfast and baking! These three simple joys of mine incapsulate the intrinsic beauty of spending time at home with the ones I love and I cherish them dearly. Sleeping in is something I have always been terrific at, it’s embedded in my DNA, I’m Italian, as much as I try to disguise it, I am lazy! The long, indulgent breakfast is possibly not so Italian, we are famous for our quickies at the counter of a café as we rapidly ingest a short black and devour pastries. I suppose when I became an Australian citizen I acquired this new, lovely habit, along with excellent swear words and slang! Then there’s the baking… if you are familiar with my recipes, you know by now I’m a self-confessed baking addict, especially when it comes to yeasted goods. And so I can’t think of anything more perfect than kneading a silky dough, watch it grow and top it with some Italian favourites. This wholemeal focaccia with olives and chillie is just what I need.

INGREDIENTS, serves 8-10

1 tablespoon of dried yeast

1 cup lukewarm water

1 teaspoon of barley malt syrup or honey

1-2/3 cup of wholemeal (wholewheat) flour +1 cup of 00 or plain flour

2 tablespoons of extra-virgin olive oil

2 teaspoons of salt

For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water

salt for sprinkling on top

1/2 cup of mixd pitted olives

1 chillie, sliced


1. In a large bowl dissolve  yeast with 3/4 water, add  flour, oil and  barley malt syrup or honey. Mix for for a few minutes, then add the salt. If you think the dough is too dry, add the remaining water. Wholemeal flour can require a little extra moisture than regular flour.

2. Knead vigorously until it looks smooth and elastic, this will take about 10 minutes if doing by hand or 5 if enlisting the help of an electric mixer fitted with a dough hook.

3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.

4. Stretch it with your hand to form a rectangle and fold into 3. This step will give strength and texture to your dough and is essential in order to obtain a soft,  airy and chewy focaccia. Repeat one last time after 30 minutes.

5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.

6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with seasalt.

7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes.

8. Drizzle the holes with the glaze and sprinkle with some more salt. Top with pitted olives and roughly sliced chillies.


9. Let your focaccia rest for another 20 minutes, while your oven heats up to 200 C (390 F).

10. Bake for 20-25 minutes  until it looks slighly golden and delicious. Allow to cool at room temperature in the tray for 10-15 minutes, then serve cut into pieces.




Click here and here for more focaccia recipes

Silvia’s Cucina is on Facebook Twitter and Instagram

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



Roasted Olives with Lemon and Chillie (Olive al Forno)


It is a known fact that Italians take their foodstuff rather seriously. We have a traditional meal structure that we observe like our lives depend on it. We have frugal breakfasts, proper lunches and nutritious dinners. But in a country where supper takes place in between 8 and 10 pm, we need that extra fuel to power through. And so we invented the Aperitivo, literally drinks with nibbles. Now, the choice of food to be served with your drinks is not to be taken lightly. Aperitivo is not as substantial as Antipasto (starter) it is merely a palate tantalizer to get you salivating and in the mood for the bigger event, dinner. Roasted olives with chillie and lemon is ever present when I’m hosting Aperitivo, for two fundamental reasons: 1. The flavor of olives preserved in brine can take a little enhancing and the combination of garlic, lemon, chillies and white wine is, frankly, infallible. 2. It takes 10 minutes to make… small effort, big gain!


2 cups of large green olives (I used Sicilian olives)

1/4 cup of white wine

2 tablespoons of extra-virgin olive oil

1-2 red chillies, roughly chopped

1 peeled garlic clove, sliced

1 lemon cut into wedges

rosemary springs for decoration


1. Turn on the grill function in your oven

2. Place olives and all ingredients in a large bowl and toss well.


3. Tip everything onto an oven proof serving dish and place under the grill. Be sure to stir the olives a few times whilst under the grill to prevent burning them or the garlic and chillie. Leave under the grill until the olives look scorched and the lemon wedges have slightly caramelized (it takes about 5-10 minutes in my oven). Take the dish out of the oven using mitts and decorate with rosemary sprigs. The residual heat of the the olives will release the warm aroma of the woody herbs.

4. Serve hot or warm with drinks, being mindful not to touch the oven dish (warn your guests!)



Silvia’s Cucina is on Facebook, Twitter and Instagram

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