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

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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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)

 

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 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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Ricotta Dumplings with Fresh Tomato Sugo (Gnudi al Sugo Fresco)

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Call them dumplings, gnudi or patties, these soft, zesty morsels will have you beam in delight at the very first bite. What could go wrong when you combine the milky richness of fresh ricotta (rigorously full cream!), with home-made breadcrumbs, zingy herbs and the warm piquancy of nutmeg? These delectable bites are delicately poached in a fresh tomato sauce ready to be devoured with a generous chunk of crusty bread or gently mixed through perfectly al dente spaghetti. Did I mention they are ridiculously easy to make?

INGREDIENTS, serves 4

For the Sugo

850 gr (2 lb) of fresh tomatoes (or 1 tin of good quality tinned tomatoes or your own Passata)

1-2 shallots (or 1 medium brown onion), finely chopped

4 tablespoons of Extra-Virgin Olive Oil

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

1 small celery stick, finely chopped

salt flakes, to taste

a handful of basil leaves

For the dumplings

450 g (2 1/2 cups) full-cream ricotta (using low-fat ricotta won’t work…Live a little!)

1 egg

1/2 teaspoon salt flakes

1 pinch freshly ground white pepper

100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs)

2/3 cup (50 g) freshly grated pecorino

1 good handful of chopped parsley

1/2 teaspoon of freshly grated nutmeg

semolina flour for dusting

HOW TO

1. Start by making the sauce. Wash the tomatoes, score the top gently with a knife and blanch them in boiling water for 1 minutes. Plunge them  into cold water to allow the skin to come off easily. Peel the tomatoes, chop them roughly and set aside.

2. Heat up the oil in a large, heavy-based frying pan. Stir fry the shallots, celery and the garlic on medium heat for 1-2 minutes or until the shallots turn translucent and slightly golden and the garlic smells fragrant. Drop in the chopped tomatoes with half a cup of water (or tinned tomatoes, if using. Or, if you’ve been amazingly good, your own Passata…), season with salt and cook on medium-low heat for 15-20 minutes. Turn off the heat, cover with a lid and set aside. For a smoother sauce, blitz in a food processor for 4-5 seconds. Scatter some basil leaves on top and set aside.

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3. Make the dumplings by mixing all the ingredients in a large bowl. The mixture needs to feel sticky, but workable. If too dry add a few tablespoons of milk. If too wet, add a little extra cheese or breadcrumbs.

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4. Let the mixture sit in the fridge, covered with plastic film, to firm up for 30 minutes or overnight.

5. Shape the dumplings with wet hands, the size of a golf ball. Place them on an oven tray lined with baking paper and dusted with semolina flour until ready to cook.

6. Heat up the tomato sugo in a large pot of frying pan. Add a little water if it looks dry. When the sauce comes to a simmer, gently drop in the dumplings. Cover with a lid and let the steam cook them through, for about 5-6 minutes. Take the lid off and gently, using a wooden spoon, turn them over. They are extremely delicate, so be mindful! Cook for a further minute, uncovered then turn the heat off.

7. You can serve them immediately, although I find that they are better the next day, a little firmer in texture and all the flavours harmoniously combined.

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Serve with crusty bread or freshly cooked pasta.

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Le Maddalene (Orange and Vanilla Madeleines)

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Strictly speaking Madeleines are not an Italian sweet treat. So what are they doing in my Authentic Italian food blog, you may rightfully ask? It’s one of the best known, most loved French buttery delight, but  the geographical vicinity with France, the French influence in Val D’Aosta and Piedmont, both in language and cuisine and the fact that Italy and France have been calling one another “cousins” for centuries makes me feel entitled to love and share this recipe with you. Also, the batter itself is a Génoise cake batter …Génoise means “from Genoa”, the main city of Liguria, in Italy, another reason why Italians claim this sweet as, partially, theirs…

The recipe is fairly simple. It’s a combination of the usual suspects: self-raising flour, eggs, sugar, butter, orange and vanilla. The secret to a perfectly moist and soft Madeleine though, is in the time you allow for the batter to rest. I have had a few failures with these lovely, shell-shaped nuggets and it was only after reading the Roux bothers cook-book, the bible of French dessert, that I realized that even cakes need their beauty sleep! And I’m not talking about a power-nap. The batter needs to rest for a minimum of 6 hours, up to 24. So, if you have an instant craving for Madeleines, think again. But if you are prepared to make this batter today and bake your sweets in the morning, by the time you’ve had a shower, you’ll be able to dunk a few warm ones into your morning coffee.

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INGREDIENTS, makes 24 small cakes

3 whole eggs at room temperature

100 gr sugar (half a cup)

2 tbsp honey

120 gr of butter (3/4 of a cup)

175 gr (1 1/2 cups) of sieved self-raising flour

Grated rind of one large orange, or two small ones

Vanilla paste or essence (or seeds, if you have them)

HOW TO

1. Melt the butter over low heat and add the grated orange zest. Turn off the heat and set aside.

2.Whisk the eggs with the sugar and the honey until pale and creamy. Sift over the sieved flour and fold gently. Don’t over work the flour or the gluten with make the batter too dense. Fold in the orange butter and a teaspoon of vanilla paste.

3. Cover with cling wrap and rest for up to 24 hours in the fridge.

4. The next day, bring your oven to 180 Celsius (390 Farenheit). Spoon the batter onto a greased and floured madeleine mould. The cakes will rise in the oven, so only fill the mould to 3/4 full.

5. Bake 5-10 minutes or until golden and cooked-thourgh.

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Dunk in your coffee and have a très magnifique day!

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Note

This is a reblog of my original post on Madeleines from 2011. I have since altered the recipe slightly, hence the need to update it and provide better quality images.

Craving Italian Tomatoes…(Oven roasted Tomatoes with Evoo and Balsamic)

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Italian cooking is always associated with the abundant use of tomatoes, may they be fresh, placed on a chunck of crunchy bread smeared with extra-virgin olive oil and garlic, or used in a sauce. The reason behind it is that in Italy we are blessed with the sweetest and most flavorsome  varieties. It has to do with a combination of great soil and holy water, and maybe a miracle by the Madonna thrown in for good measure, but what is certain is that it poses quite a challenge for me to find a red fruit that can stand the comparison with Italian Pomodori. So, when I am away from my Bella Italia, and I crave the Campania sun-ripened jewels of the vine, I make do with what I can find and use a few tricks to enhance it and turn it mighty good. This is my secret revealed…

INGREDIENTS, serves 4

3 cups of cherry tomatoes (or heirloom tomatoes), halved

3 tablespoons of Extra-virgin olive oil (evoo)

2 tablespoons of balsamic vinegar

a small pinch of sugar

salt and pepper to season

fresh herbs (oregano, basil, parsley…)

2 garlic cloves, bashed with the back of a knife

1 small chillie (optional)

HOW TO

1. Turn your oven onto 160 C (330 F)

2. Line an oven tray with baking paper

3. Mix the tomatoes with the rest of the ingredients and tip onto the oven tray

4. Roast for 1 hour or so or until the tomatoes look sun-brunt and wrinkly and are oozing out their delectable nectar… that’s when you know they are ready to meet their match, a large chunck of home-made sourdough bread…This classifies as the best lunch ever. Especially if you pair it with a glass (or two) of  chilled rose’ …

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You can also use them  as a dressing for pasta,  as the ultimate bruschetta topping, served with Italian savory donuts or as a side dish to accompany meat or fish

Buon appetito!

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Walnut, Dark Chocolate and Honey Flourless Cake

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Some unions seem to make perfect seasonal sense. Think spring and a bowl of freshly picked, oozy strawberries to dip in cream, comes summer and hardly anything will come as close as the perfect marriage of stone fruit and almonds. Autumn is heralded by an abundance of figs best served along with pistachios and ripe cheeses and as the weather cools ever further, what could we crave more than opulent, dark chocolate and freshly shelled walnuts? As much as they are wonderful enjoyed as they are, as an after dinner treat (better still with a shot of Grappa…), they give their very best when turned into a rich, molten cake batter, enriched by Italians cream cheese of choice, mascarpone.

INGREDIENTS, serves 8

170 gr of dark chocolate chips

170 gr of Mascarpone

2 tablespoons of Cointreau

2 tablespoons of honey

120 gr of shelled walnuts, ground in a food processor

200 gr of brown sugar

2 tablespoons of dutch cocoa powder

1 scant tablespoon of baking powder

3 eggs, whole

HOW TO

1. Melt the chocolate in  a double boiler or in the microwave. Add honey and liquor and mix through. Add the mascarpone and set aside to cool slightly.

2. Process the nuts with the sugar and cocoa. Add the baking powder and mix through.

3. Add the eggs, one at a time, into the chocolate mixture. Fold in the nuts mixture.

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4. Line a cake tin (or a muffin tin, if making individual cakes) with grease-proof paper, pour in the batter and bake in a medium over (170 C, 340 F) for 35-40 minutes or until the sides are slightly cracked but the centre is still a little wobbly (if using a muffin tin, baking time will shorten by 5-10 minutes). Allow to cool at room temperature in the tin before serving.

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5. Serve dusted with icing, sugar, cocoa powder or drizzled with honey, preferably along with a generous helping of vanilla gelato or whipped cream.

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6. Start dieting tomorrow…

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Note:

Check out my other flourless chocolate cake recipe, Torta Gianduja (hazelnut and Chocolate Cake)

Cinnamon Butter Cookies (Biscottini alla Cannella)

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Life is at its best when the very simple pleasures it brings can be savored and enjoyed with unrepentant gluttony. A waffle cone filled with gelato on a hot summer day, warm apple pie served with cream as you snuggle up under a blanket and watch Downtown Abbey, freshly made cinnamon butter cookies to dunk in your morning espresso on a Sunday…Happiness is made of those brief, stolen moment of pure indulgence and I love nothing more than to allow myself the occasional treat when I most crave it. Are you with me?

INGREDIENTS, makes 12-16

100 gr (3/4 cups) icing sugar, plus more for dusting

150 gr (2/3 cups) of soft butter

150 gr (1 cup and 1/3) of self raising flour, 100 gr (3/4 cup) of plain flour

1 tablespoon of corn starch

1 teaspoon of vanilla extract or paste

2 teaspoon of ground cinnamon

1-2 tablespoon of milk (optional)

HOW TO

1. Work the icing sugar and butter together until creamy and smooth (you can do it by hand or using a standing mixer)

2. When the mixture is creamy, add the flour, 1 table-spoon of corn starch, a teaspoon of vanilla paste and the cinnamon. If the dough is too dry, add 1-2 tablespoon of milk.

3. The cookie dough will look and feel sticky. Use a spatula to scrape it onto a sheet of baking paper. Roll it up in the shape of a sausage and place in the fridge for at least 30 minutes, preferably overnight.

4. Once it’s rested and feels firm, slice it up and place the biscuits on an oven tray, dust them with a little icing sugar and then put them back in the fridge for 10 minutes.

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Bake at 170 C, 340 F,  for about 15 minutes, or until the edges start to color. Cool at room temperature.DSC_0624

Dust with icing sugar and dunk into espresso coffee…DSC_0716DSC_0681

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