Spelt Brownies with Red Wine and Olive Oil

DSC_3990

Winter in Sydney is an altogether acceptable proposition. Yes, mornings and nights get cold, but the average daytime temperature sits in the comfortable zone where you can showcase your cool boots, a cute leather jacket and accessories like scarves and beanies, without looking like Kenny from South Park! The other undeniable perk of cooler weather is that you have a perfect excuse to indulge in what is commonly known as comfort food. On my list you will invariably find red wine, dark chocolate and moist cakes. So it is no surprise I devised this recipes that combines my three loves beautifully. And, get this, it is sort of healthy! I use wholemeal spelt flour instead of white flour for extra fiber and nutrition and ditch the butter for olive oil, the real secret to the irresistible moistness of these brownies.

INGREDIENTS, serves 12

1 cup of dark chocolate chips

pinch of salt

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

2/3 cups of olive oil

1/4 cup red wine

4 eggs

1 scant cup of brown sugar

1 tablespoon of cocoa powder

1 3/4 cups of whole meal spelt flour mixed with 1 tablespoon of baking powder (replace with regular wholemeal/wholewheat flour if spelt is not available)

icing sugar for dusting on top

HOW TO

1. Preheat you oven to 180 C (355 F). Line a brownie tin with baking paper.

2. Melt the chocolate in a double boiler or in the microwave oven. Add salt, vanilla, stir to combine and set aside.

DSC_3964

3. Beat eggs with sugar until pale and fluffy, then add to the chocolate mix along with oil, wine and cocoa powder and stir to combine.

4. Gradually add the flour mixed with baking powder until a wet batter is created.

5. Pour the batter into the tin and bake for 30-35 minutes of until cracked on top and still slightly wobbly in the centre.

6. Cool at room temperature and serve cut into squares, dusted with icing (confectioner) sugar and your favourite coffee.

DSC_3980

Silvia’s Cucina is on Facebook, Twitter and Instagram

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

Author-Bio1-Silvia

9781921383373

 

Spelt and Oats No-knead Bread (pane con avena e farro)

DSC_2781

The benefits of oats and spelt have been glorified by the health conscious and seem to be living a new renaissance these days. How lovely to think that these have been staple ingredients in the Italian diet since time immemorial, proving once more that our traditional cuisine boasts health recipes to suit most dietary requirements. Naturally such perks are complemented by one other fundamental asset: the both impart a warm, nutty flavour to bread, making them you best allay in the kitchen. So, if you are trying to stay away from refined white bread, this recipe might be just what the doctor ordered.

INGREDIENTS, makes 1 loaf

300 gr (2-3/4 cups) of spelt flour

200 gr (1- 2/3 cups) of unbleached baker’s flour or all purpose flour

380 ml (1- 2/3 cups) of lukewarm water

1 teaspoon of dry yeast

1 teaspoon of honey

2 teaspoons of salt

1-2 handfuls of rolled oats for dusting on top

DSC_2763

HOW TO

1. Mix the flours in a large bowl, add the yeast, honey and water and mix until combined.

2. Add the salt and mix through using a wooden spoon or a spatula. The mixture will be rather sticky and will not require kneading as such. Just mix until all the ingredients are amalgamated. If you think the dough is a little dry, add 1-2 tablespoons of water.

3. Leave the dough to prove in a bowl covered with a damp tea towel for 8-12 hours or until it has more than doubled in size.

4. Dust a working bench with flour, tip the risen dough onto it and fold it into three. Roll it back into a ball using floured hands (the dough will be very sticky, don’t be alarmed!) and place in on top of an oven tray lined with baking paper to prove for 1-2 hours at room temperature, covered with a tea towel.

DSC_2765

5. Heat up your oven to 220 C/430 F. Place an empty metal bowl or skillet on the bottom tray to heat up.

6. When the dough has risen for the second time, dust it with oats and slide the tray in the oven. Fill the hot bowl or skillet with cold water to create steam and close the oven door to block the heat from escaping. After 10 minutes, turn the heat down to 200 C/390 F. Bake for 35-40 minutes or until golden brown and the bottom sounds hollow when tapped.

7. Cool at room temperature on a wire rack. Allow to cool down to 1 hour before slicing.

DSC_2774

DSC_2772

Silvia’s Cucina is on Facebook, Twitter and Instagram

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

Author-Bio1-Silvia

 

No-knead Spelt Focaccia with Potato and Zucchini

DSC_2025

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

Easter Dolls (Pupe di Pasqua)

My fondest Easter morning memory takes me back to Italy, to being a child, to being with Nonna Irene. Every Easter she used to make Pupe di Pasqua (traditional Abruzzese Easter Dolls) out of pastry, for us children to dunk in our bowl of milk on Easter morning. Me, my sister Ale and my cousin Elena would be the lucky recipients of lovely peasant girl-like dolls while my brother Giammarco and my cousin Giorgio would devour their horse-shaped dolls in no more than a few bites. As if part of some gruesome tribal ritual, the heads would be the first to go, leaving our dolls bearing a vivid resemblance to Anne Boleyn! And so, it is now my pleasure to pass on such precious legacy and make dolls for my children. Following the family tradition, the doll received the Henry the VIII treatment…

INGREDIENTS

3 eggs

3 tablespoons of olive oil (or EVOO)

4 tablespoons of sugar

75 gr (2/3 cups) almond flour

finely grated lemon zest

150 gr (1-1/3 cups)  flour, well sifted

100 gr (3/4 cup)  of self-raising flour, well sifted

1 teaspoon of vanilla paste or extract

1 egg+2 tablespoons of milk for the glaze

HOW TO

1. Whisk the eggs with sugar until pale and fluffy. Pour in the oil, add the zest and mix well with a wooden spoon.

2. Slowly add the almond flour and the self-raising flour to obtain a dough that is just slightly softer than short pastry. Wrap it in plastic film and rest in the fridge for 30 minutes.

3. Turn the oven on to 170 C (340 F)

4. Line an oven tray with baking paper. Craft the doll according to your esthetics straight onto the tray. Glaze it with the egg and milk wash and bake for 20-25 minutes or until golden and cooked through.

Happy Easter! Buona Pasqua!

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

Schiacciata con Olio e Rosmarino (Italian Flat Bread with EVOO and Rosemary)

DSCN9920

You may call it schiacciata, pizza bianca or focaccia toscana, but the fact remains that, if you grew up in Italy or you have holidayed there at some point in your life, this would have been part of your daily ritual, offered to you as a snack, merenda, by your mamma, nonna or a friendly neighbour. Italian gulp it down with exceptional gusto in its plain incarnation or accompanied by a few slices of prosciutto or a squashed tomato. Comes September, married with ripe, bursting figs, heralding the end of summer and making the thought of going back to school a little more bearable!                                                                                                           Schiacciata is an intrinsic part of an Italian upbringing and it is more often than not confused with its more notable cousin, Focaccia. Although the two bare an obvious resemblance, they differ greatly in texture. Schiacciata ditches the soft, chewy texture in place of an irresistible crispy crust, each bite so satisfying you will find yourself licking your finger in between morsels, oblivious of social niceties and table manners. Such ineffably light crunch is the result a long, slow fermentation of the dough. It is easy enough to make, but be sure to start this recipe a day ahead or even three, for that matter. The schiacciata here pictured is the offspring of a batch of dough that had been resting in the fridge for that long, the baked product turning out wondrously crunchy and savoury.

INGREDIENTS. serves 4

3 1/2 cups  00 type flour (or plain)

1/2 cup  wholemeal flour

1 teaspoon of dry yeast

1-1/4 cup  lukewarm water

1/2 teaspoon of sugar

2 teaspoons of salt flakes+ more for sprinkling on top

Extra-virgin olive oil, to grease the bowl and to drizzle on top.

Rosemary sprigs

Cheese, figs, salami to serve

HOW TO

1. Dissolve yeast and sugar in water. Stand for 5 minutes or until frothy.

2. Place flour in a large mixing  bowl, add the yeasted water and mix for 1-2 minutes, then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball. A standing mixer fitted with a dough hook will make short work of this. As all flours tend to differ slightly, you may have to add a little more water of a little more flour in order to have the perfect dough. You want a soft, pliable dough, but not too sticky.

3. Rest the dough in an oiled bowl, covered with a tea-towel for 30 minutes, then lift it out, place it back onto a floured surface, stretch it with your hands and fold it into three and then back into a ball. Put the dough back in the bowl to rest for another 30 minutes, then stretch and fold again. As tedious as this process sounds, this is paramount for obtaining a light, crispy and easy to digest base.

4. After the second stretch-and-fold, place the dough in a large oiled container fitted with  lid (like a Tupperware one). Place in the fridge (with the lid on) and slow-prove for a minimum of 6 hours, up to 4 days.

5. When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Rest at room temperature for 30-45 minutes.

6. Preheat you oven to 200 C (395 F). If using a pizza stone, put in the oven now to heat up. Roll the dough onto a a sheet of baking paper to 1/2 cm  (0,2 inches) thick. Drizzle with EVOO, salt flakes and rosemary and slide onto the hot pizza stone or onto a baking tray. If using a pizza stone, slide off the baking paper after 15 minutes to allow the bottom of the crust to go crispy. Bake for 20-25 minutes or until golden and crunchy. Serve hot, warm or cold with your favorite antipasto snacks.

DSCN9933

DSCN9940

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

The Real Italian Bruschetta

DSCN0160

Bruschetta (pronouced brus’ketta) is to an Italian as vital as a peanut butter sandwich is to an American. We may have it most days during summer, as a way to celebrate the most awaited season of tomatoes at their ripest and to use up stale bread that simply cannot be thrown out and wasted. It is a combination of simple and humble ingredients and for that it perfectly encapsulate Italian cooking at its best. In Italy we hardly ever stray from the classic combination of bread rubbed with garlic and seasoned with EVOO and salt, grilled on both sides and topped with the juiciest tomatoes you can get your hands on: San Marzano, Pachino, heirloom cherry tomatoes or the glorious oxheart variety. With their ruby-red flesh and the shape of a love heart, they turn my breakfast table into an instant feast for the eyes and the palate. Sweet consolation to the idea that the end of summer in nigh…DSCN0145

INGREDIENTS, serves 4

4 slices of 1 day-old sourdough

1 garlic clove, cut in half

2-3 oxheart tomatoes (depending on the size)

4 tablespoons of EVOO (or home-made basil oil)

salt to taste

basil leaves to serve

HOW TO

1. Place a griddle pan on the stove over high heat. You can also grill your bread on a BBQ or using the grill function in your oven.

2. Rub the bread with the cut size of the garlic.

3. Place the tomatoes on their side and slice them to your desired thickness. Season them with salt and EVOO.

DSCN0148

4. Dip the bread slices, on both sides, in the tomato dish to soak up some of the juices. This will turn your stale slice of bread in a delightful, savory morsel once grilled.

5. Grill the bread on both sides, top with the tomatoes and basil leaves and serve as a healthy breakfast or a light lunch.

DSCN0155

DSCN0151

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

Related articles

Focaccia Pugliese (home-made focaccia Apulian style)

                                                              DSCN9482    

When it comes to the delicate matter of Focaccia the authentic, 100% born-and bred Italian proudly turns into a -very- opinionated baking expert. Be it as it may that most Italian would rather buy their focaccia at the local bakery instead of baking at home, they all seem to reach a common agreement when it comes to  texture, flavor and, most-importantly, the lightness of the crumb. Don’t try to sell an Italian a dense, doughy, thick bread, whose resemblance to authentic focaccia is a mere matter of those glistening holes dimpled on top. No, no, to the authentic Italian Focaccia connoisseur, that will not do. Focaccia, is not a bread. It is it’s very own creation and you will know you have sunken your teeth into the real thing, when you bite into a feather-light crumb, that comes apart with the slightest involvement of your jaws, leaving you wondering how on earth it is possible to pack so much flavor and such a delightful texture into one humble mouthful.

The secret is now unveiled!

Ingredients, adapted from my Focaccia Genovese recipe

1 tablespoon of dried yeast

3/4 cup lukewarm water

1 teaspoon of barley malt syrup or honey

320 gr (2 3/4 cups) 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 dried oregano, 1 cup of halved cherry tomatoes, salt flakes to taste.

How to

1. In a large bowl dissolve  yeast with water, add  flour, oil and  barley malt syrup or honey. Knead for 5 minutes, then add the salt.

2. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer 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 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia.

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 sea salt.

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

DSCN9477

8. Drizzle the holes with the glaze and sprinkle with some more salt.

Bring your oven to 200 C (390 F) and bake for 20-25 minutes or  until it looks slightly golden and utterly irresistible…

DSCN9484

DSCN9485

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

Ciabatta Bread

DSC_3733

As much as it is true that one should not judge a book by its cover, you can safely go about life judging a good Ciabatta by the holes in its crumb! And this is one particular instance when size does matter: the bigger the holes, the better the loaf…The secret to a perfect Ciabatta is in the percentage of water in the dough, a dough that is sticky, wet and fun to manipulate. This is not your classic “knead for ten minutes” dough. In fact, you hardly have to knead it at all. So, where’s the catch? No, catch. Ciabatta, it turns out, is a home-baker’s new best friend.

INGREDIENTS , if using  dry yeast

450 gr (3 3/4 cups) of flour

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

a tablespoon of olive oil

1 scant tablespoon of dry yeast

2 teaspoons of salt

HOW TO

1. In a large bowl, mix together flour, water oil and yeast. When the yeast is well incorporated, add the salt.

2. Mix vigorously with a spatula or with a standing mixer fitter with a paddle attachment for 5-10 minutes or until the dough is shiny and slightly elastic. It will be sticky and wet. Put in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have two options: place the covered bowl in the fridge to slow prove overnight , or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1 1/2-2 hours or until doubled in size. Slow proving will add flavour and will ensure you a moist soft crumb, but you will still have a worthy ciabatta if you skip that stage. Up to you and your own time management, really! Once the dough has proven, you will notice that lovely air bubbles will have formed. Don’t burst them, they hold the secret to the formation of those coveted holes. Tip the dough onto a baking tray lined with parchment paper, stretch it gently with floured hands and dimple the top lightly.

DSC_3687

3. Place a metal bowl or a small skillet in the oven and bring the oven temperature to to 200 C (395 F)

4.  Insert the bread tray into the hot oven, pour a glass of cold water into the skillet to create steam, close the oven door and bake for 30-35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven.  Cool at room temperature over a wire rack for at least 1 hour before slicing away to reveal that holey, moist crumb.

DSC_3735

You can also make Ciabatta using an active sourdough starter. The flavour and longevity of your bread will be incomparably better.

Follow this link if you wish to make your sourdough starter

Sourdough ciabatta 

In a large non-metal bowl mix 230 gr (1 cup) of sourdough, 380 (3 cups) gr of plain flour and 260 ml (1 cup) of filtered water at room temperature and a tablespoon of olive oil. When the ingredients are well amalgamated, add 2 teaspoonsof salt and mix well with a wooden spoon. Cover your bowl with either a lid or oiled cling wrap and let it rest overnight. Be mindful not to leave your dough to prove in a drafty spot. In the morning your dough will have more than doubled its volume. Using a spatula, scrape it onto an oven tray lined with grease-proof paper, dust the top with a little flour and let it prove for an hour or two. The proceed as step 4. You will find that your ciabatta will not puff up much in the oven, it will stay quite flat, like a slipper, hence its name (ciabatta means slipper in Italian)

As hard as it will be, allow to cool down before you attempt to slice it…

DSC_1135

DSC_3712

Silvia’s Cucina is on Facebook Twitter and Pinterest

Pane all’Olio (Italian Olive Oil Bread)

Silvia is back in her Cucina! After two and a half months away in Melbourne threading the boards at the Malthouse theatre, playing the role of a dilemma-stricken bride who runs off with her ex-boyfriend on her wedding day, I feel an utter sense of well-being walking around in my kitchen, re-familiarizing with my tools, pots and pans, as I watch my little boys play in the front verandah…Ah the bliss of domestic life! To say that I have missed my kitchen is an understatement. My urge to be dusted in flour is not merely physical. I need that sense of inner peace that the knowledge that a dough of some sort is proving in my house will bring. Acting is a wonderful way to express creativity, but it can at times take a toll on your soul, especially when the role you play every night is so tormented. My therapy is baking. Bread, needles to say.                                                                                        I came across this wonderful recipe in one of my favorite bread books and I am so happy to be sharing this with you. I hope, no matter what you are going through in your lives, the act of baking bread may bring serenity and balance. And a house that smells like an Italian bakery.

Love,

Silvia

Recipe adapted from Jan Hedh’s Artisan Breads

Makes 2 medium loaves or 3 smaller ones

For the Ferment (biga)

1/2 teaspoon of dry yeast

2 cups of lukewarm water

1 cup of durum wheat flour

3 cups of stone ground wheat flour (baker’s flour)

Dissolve the yeast in the water, add the flour and work it with a wooden spoon until you have  thick batter. Cover it with plastic film and rest in the fridge overnight or at room temperature for 2 1/2 -3 hours, or until bubbly and risen.

For the Dough

The risen ferment, at room temperature (take out of the fridge 1 hour before kneading if you rested it overnight)

2 teaspoons of dry yeast

2 tablespoons of extra-virgin olive oil

1 egg

2-3/4 cups of strong stone gourd flour (baker’s flour) plus 3 or 4 tablespoons more if the enough is too sticky.

2 teaspoons of salt

Method

1. Put the risen ferment in a large bowl, add the yeast and mix it in with a wooden spoon until combined.

2. Add the oil, egg and the flour and combine with a wooden spoon.

3. Tip the dough onto a floured surface and knead well for 5 minutes. If the dough feels to sticky , add a little flour. Bare in mid that this is supposed to be a soft dough, but should come away easily from your fingers.

4. Stretch the dough into a rectangle, add the salt and knead well for another 5 minutes or until shiny and smooth. Roll into a ball, place in a large , oiled container. Cover with a damp tea-towel and leave it to prove at room temperature for 1 hour. take the dough out of the container, knock it back, stretch it tint a rectangle, fold it into three and then shape back tint a ball. Place the dough back into the oiled container and leave to prove for 1 1/2 to 2 hours or until it has doubled in size.

Shaping

1. Place the dough onto a floured surface. Divide into 2 or 3 portions , according to the size of loves you are after. You can even divide into 6/8 and make individual dinner rolls.

2. Flatten each portion of dough with your hands or a rolling pin. Roll the dough onto itself to shape a crescent or a cigar.

3. Leave the dough to prove for 45/60 minutes onto an oven tray lined with baking paper. Bring your oven to 210 C, 410 F. Place an empty metal bowl in the oven to heat up.

4. Just before baking, score the breads to your liking.

5. Carefully slide the tray in the oven, fill the heated metal bowl with cold water to create steam, close the oven door and bake for 20-25 minutes or until golden and the bottom sounds hollow when tapped with your finger.

6. Cool on a rack at room temperature. Enjoy as it is or fill with your favorite cold meat and cheese for the ultimate Panino experience!

Silvia’s Cucina is on Facebook, Twitter and Pinterest

Related articles