Roasted Olives with Lemon and Chillie (Olive al Forno)

OLYMPUS DIGITAL CAMERA

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!

INGREDIENTS, serves 8

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

HOW TO

1. Turn on the grill function in your oven

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

OLYMPUS DIGITAL CAMERA

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!)

OLYMPUS DIGITAL CAMERA

 

Silvia’s Cucina is on Facebook, Twitter and Instagram

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

9781921383373

 

Fusilli with Zucchini (hallo summer!)

DSC_3937

I am a summer girl through and through. I was born in July, at the height of estate Italiana (Italian summer) and my body and brain both crave the warm and reassuring feeling of the sun on my skin, filling me with endorphins and zest for life. Now that I have made Australia my home, I find it very convenient to flee at the first signs of winter (albeit mild, always winter it is!) and frolic in the golden light of Italy at this magical time of the year. Admittedly, I’m back here for work…but summer it is and I find that work comes easier when I’m wearing shorts, thongs and a bikini top! Naturally there is a further, fundamental reason the warmer months make me happy…the seasonal produce! My heart beats faster at the sight of fruit and vegetable stalls at the local farmers market, mainly for two reasons: everything looks so exquisitely inviting and everything is so unbelievably  cheap, at least in comparison to Australian prices. And so a kilo (about 2 pounds) of freshly picked zucchini set me back 1 single Euro…

INGREDIENTS, serves 4

3 tablespoons of extra-virgin olive oil

2 garlic cloves, skin on, bashed with the palm of your hand

1 small red onion, finely chopped

3 green zucchini, cut into cubes

1 cup of home-made tomato passata or crushed tinned tomatoes

salt to taste

3/4 packet of fusilli pasta (about 3/4 lb)

fresh basil and celery leaves

freshly ground white pepper and freshly grated pecorino for dusting on top (omit the cheese for a vegan-friendly option)

DSC_3905

How to

1.  Start by bringing a large pot of salted water to the boil

2. Heat the oil in a medium sized pan, add the onion and garlic and cook gently for 3-4 minutes or until the onion has softened. Add the zucchini and cook for 5-10 minutes or until slightly golden and soft. Add the tomato, season with salt and cook for 5-10 minutes over medium-low heat.

DSC_3921

3. When the water comes to a rolling boil, drop your pasta in. Stir well so it doesn’t stick to the bottom and cook until perfect al dente. Using a ladle, add a little pasta cooking water, acqua di cottura, to the sauce.

DSC_3909

4. Using a slotted fork, lift the pasta out of the pot and drop it straight into the saucepan with the zucchini. Toss over high heat for 1 minute. Add torn basil leaves and the tender leaves of celery. Serve hot with a little freshly ground white pepper and grated pecorino, if liked.

DSC_3930

DSC_3932

 

Silvia’s Cucina is on Facebook, Twitter and Instagram

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

Author-Bio1-Silvia

9781921383373

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

DSC_3032

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)

DSC_3062

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.

DSC_3043

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.

DSC_3064

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 …

DSC_3065

Silvia’s Cucina is on Facebook Twitter and Instagram

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

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)

 

X’mas Hazelnut Cookies (Dolcetti alle Nocciole)

DSC_2978

The Christmas season is heralded in my house with the inebriating smell of sweet treats baking in the oven, may they be my almond pastries, favoured by my boys for their resemblance with Rudolph’s red, shiny nose, or my dad’s morsel of choice, soft hazelnut cookies. These rustic looking nuggets are simply irresistible and they can happily carry you throughout your busy festive day: perfectly dunked in your morning coffee, afternoon tea or after dinner digestivo, they are sure to become your new best friend. The fact that they are rolled and baked in under 30 minutes will make them highly addictive…You are warned!

INGREDIENTS, makes 20

2 egg whites

1 cup of hazelnut meal (ground hazelnuts)

1-1/2 cup of icing sugar, plus more for rolling the cookies in

1 teaspoon of vanilla extract, or the seeds from half vanilla bean

HOW TO

1. Heat up your oven to 180 C (350 F)

2. Mix egg whites, gournd hazelnut, vanilla and sugar in a large bowl until a thick paste forms.

3. Pinch off small bits of paste to shape balls the size of a large walnut.

4. Generously roll the balls in plenty of icing sugar.

5. Place the cookies, well distanced apart, onto an oven tray lined with baking paper.

DSC_2958

6. Bake for 18-20 minutes or until cracked and beautifully puffed up.

DSC_2964

Cool at room temperature and merrily consume with glee.

DSC_2975

Silvia’s Cucina is on Facebook Twitter and Instagram

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

9781921383373

Paste di Mandorle (X’mas Almond Pastries)

DSC_2607

And so, the long-awaited jolly season officially begins at my house, with a tray full of these colourful, soft almond cookies, heralding the impending gluttonous days that this time of the year invariably brings. And although it only feels it’s been a couple of months since my last Christmas, which I spent back home in Milan with my folks, I cannot help feeling comforted by the glorious festive spirit that my children and I exude as we set off to the kitchen to shape these traditional Italian cookies. Some call them Paste di Mandorle, others call them Amaretti, but Raffi and Miro have duly renamed them Rudolph’s nose cookies!

INGREDIENTS, makes 18-20 cookies

275 gr (1 – 1/3 cup)of caster sugar

300 gr (2- 1/2 cups) of almond meal

2 egg whites

1 teaspoon of vanilla essence

1/4 teaspoon of almond extract

glaceè cherries

 HOW TO

1. Place sugar, almond meal, egg whites, vanilla and almond extract in a standing mixer and beat together for 2-3 minutes or until a sticky dough is formed.

2. Roll bits of dough the size of a large walnut and place them onto an oven tray lined with baking paper.

3. Make an indent in each ball of dough with your index finger, then sit a cherry onto each dimple. Shape the rest of the dough into small rectangles (this is the typical Ricciarelli shape), cover them liberally in icing sugar and place them onto the oven tray with the rest of the cookies.

DSC_2582

DSC_2589

4. Bake at 180 C, 350 F for 18-20 minutes of until the bottom is firm, but the cookies are still pale in colour

DSC_2608

5. Allow to cool and further firm up at room temperature before serving

They will keep for up to 1 week in an airtight container

DSC_2599

Silvia’s Cucina is on Facebook Twitter and Instagram

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

9781921383373

Boost your immune system! Shredded Radicchio, Brussel Sprouts and soft boiled egg Salad

DSC_1509

Here are some interesting facts I researched for you.

Brussel Sprouts: source of sulforaphane, and indole-3-carbinol, chemicals believed to promote DNA repair and block the growth of cancer cells. Radicchio: excellent source of vitamin K, potassium zinc and iron. Mung beans: high in protein, phosphorus, folate and vitamin C. Pepitas (sunflower seeds): rich in amino acids, unsaturated fatty acids, calcium, potassium, and phosphorous as well as loaded with most of the B vitamins, and vitamins C, D, E, and K. Add to these ancient and potent ingredients the proteins of eggs and the anti-inflammatory effects of extra-virgin olive oil and you have gifted yourself and your family with the tastiest immune system booster you can dream of. Great health is just a mouthful away!

INGREDIENTS, serves 4

1 radicchio or chioggia

1 cup of brussle sprouts, raw, outer leaves removed

4 tablespoons of pepitas (sunflower seeds)

4 tablespoons of mung beans

4 soft boiled eggs, peeled and cut in half

3 tablespoons of extra-virgin olive oil

2 tabespoons of vincotto (use balsamic vinegar if vincotto is not available)

salt for seasoning

HOW TO

1.Using a mandoline or a sharp knife (or a food processor fitted with the shredding blade) cut the radicchio into fine strips and the brussel sprouts into thin slices.

2. Add the mung beans and pepitas, season with oil and vincotto, add salt and mix well.

3. Top with soft boiled or poached eggs and enjoy as it is or with a slice of sourdough

Enjoy the benefits of healthy eating!

DSC_1517

DSC_1515

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Salad Double Bill! Cucumber, Mint and Radish/Roasted Greens and Chickpeas

DSC_1583

Italian feasts are well known for the opulent abundance of festive food, ranging from delightful and varied antipasto spreads, to falvoursome pasta dishes and robust and delectable meat of fish courses. No matter what the occasion, vegetables always make a notable appearance at the table, may they be part of a main dish or served as sides. It is a lesser known fact that Italians consume greens and pulses more than they eat meat and this is probably why we can choose from a nearly endless treasure trove of recipes when it comes to those nutritious goods. The following two are some of my personal favorites, especially served together as a side for roast chicken or lamb. The peppery and refreshing bite of cucumber and radish complements the richer and more complex texture and flavour of chickpeas, gently roasted with with zucchini and capsicum. Open yourself a Pinot and you can’t go wrong!

Cucumber, mint and radish salad

INGREDIENTS, serves 4

5-6 medium pickling cucumber

1 bunch of radishes

1 generous handful of mint leaves

3 tablespoons of Extra-Virgin Olive Oil

juice of 1/2 lemon

salt  for seasoning

HOW TO

1. Slice the cucumber and radishes as thinly as you can lengthways. I use a mandoline (or V slicer) to get the job done neatly and fast.

2. Season with salt, oil and lemon just before serving, or the cucumber will get too soft.

3. Add the mint and enjoy!

DSC_1585

Roasted greens and chickpea salad

DSC_1540

INGREDIENTS, serves 4

3 zucchini cut into small chunks

1 green pepper (capsicum), cut into strips

1 onion, sliced

1 tin of chickpeas, drained and rinsed

3 tablespoons of extra-virgin olive oil

2 tablespoons of white balsamic vinegar or verjuice

salt for seasoning

a pinch of sugar

HOW TO

1. Bring your oven to 180 C (340 F)

2. Arrange the prepared vegetables onto a roasting tin lined with baking paper

3. Season with oil, vinegar, salt and sugar

DSC_1538

4. Bake for 20 minutes, then add the chickpeas and bake for a further 15-20 minutes or until the vegetables are cooked through

DSC_1543

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Sweet Potato Risotto with Balsamic Vinegar

DSC_0761

My love affair with risotto goes deeper than a simple passion for its creamy texture and irresistible savory bite, it’s embedded in my DNA. I was born and raised in the heart of Pianura Padana in the Lombardy region of Italy, where rice grows abundant and where each lombardo d.o.c (citizen of Lombardy) takes sensational pride in cooking the humble produce of our, otherwise slightly dull, flat land. Risotto is our staple dish. We may have it simply flavored with Grana Padano cheese (similar to the more notable Parmigiano, and just as delightful), or we may turn it into a more sumptuous meal with the addition of saffron strands and slow cooked ossobuco. No matter what the add-ons, and I can’t stress this vehemently enough, there will never be a worthy risotto without a great stock. This is the one time I advocate commitment in the kitchen and ditch cubes and salty powders in flavor of a wholesome home-made stock, may it be vegetable, chicken , beef or a mix of the three. Don’t skimp here, the secret to  a flavoursome risotto lies in its stock. The rest is a simple act of patience, better achieved with a glass of wine in the hand that is not busy stirring the rice…

INGREDIENTS, serves 4

For the roasted sweet potato

2-3 sweet potatoes (depending on their size), cut into chunks, skin on (well brushed)

a few springs of thyme and rosemary

1 garlic clove, skin on, bashed with the back on a knife

2 tablespoons of EVOO (Extra-virgin olive oil)

1 tablespoon of balsamic vinegar

salt to season

For the risotto

1 brown onion, finely chopped

2 tablespoons of EVOO

320 gr of Carnaroli or arborio rice

1/4 cup of dry white wine

4-5 cups of chicken, beef or vegetable stock (preferably home-made)

the roasted sweet potatoes

1 tablespoon of butter

1/4 cup of freshly grated parmesan cheese

HOW TO

1. Mix all the ingredients for the roasted sweet potatoes in a bowl, toss well and tip onto an oven try lined with baking paper. Roast in a medium/hot oven for 35-40 minutes or until soft and slightly caramelized. Set aside to cool at room temperature

2. Bring the stock to a simmer. In the meantime, fry the onion in olive oil in a large heavy-sided frying pan. Add the rice and allow to be coated with the oil and to slightly toast over medium heat.

3. Add the white wine and allow for the alcohol to evaporate, stirring gently. Pour yourself some wine, while you are at it…

4. Turn the heat down and start adding the stock a ladleful at a time, while stirring gently. Taste for salt and adjust accordingly. Keep adding stock until the rice is cooked, this will take around 18 minutes. Add the cooked sweet potatoes.

DSC_0730

5. Turn off the heat and add a generous dusting of parmigiano, a tablespoon of  butter and one ladeful of stock. Season with salt and pepper and a drizzle of balsamic vinegar, if needed. Stir vigorously to release the starch and create the classic all’onda* texture. Cover with a lid and let it rest for a few minutes to  create the perfect mantecatura, creaminess

DSC_0753

DSC_0805

DSC_0846

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Roasted Cherry Tomatoes and Cannellini Beans Salad

DSCN9868

Have you been looking for a super healthy recipe that combines nutritional virtues with great flavor? Look no further! In the one bowl you have the antioxidant powers of tomatoes, the good, necessary fats of extra-virgin olive oil, the antibacterial boost of garlic and the mood-elevating kick of rosemary. Add to this blissful mix the low-in-fat-high-in-iron, gluten-free, vegan-friendly and utterly delicious cannellini beans and you have granted yourself a beauty treatment for the insides that is sure to show its mighty benefits on the outside too. Whomever said that Italian food is not healthy ought to think again….

INGREDIENTS, serves 4 as a side dish, 2 as a main meal accompanied with bread

600 gr (1.3 lb) of cherry tomatoes (I used mixed heirloom)

4 tablespoon of EVOO

2 tablespoons of white balsamic vinegar (regular balsamic vinegar or verjuice are good substitutes)

A generous handful of mixed fresh herbs (thyme, oregano, rosemary)

Salt, to taste

freshly ground white or black pepper, to taste

1 teaspoon of sugar

1  tin of Cannellini beans, well drained and rinsed (if using dried-and-soaked beans, 450 gr (1 lb) will be more than enough)

HOW TO

1. If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered in water, throw in some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.

2. Preheat your oven to 160 C (320 F).

3. Put the washed tomatoes in a large bowl, leave some whole and cut the rest in half. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.

DSCN9813

4. Pour the tomato mix onto a large roasting tray lined with baking paper. Bake for 45-50 minutes or until blistered, but still intact. Add the well-drained beans to the tomatoes while that are still warm, taste for seasoning and fix as required.

5. Serve warm as a side dish or accompanied by toasted sourdough for a more substantial meal.

DSCN9870

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest