Potato and Shallot Frittata

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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

HOW TO

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.

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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!

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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)

HOW TO

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.

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Easy Raspberry Tart (Crostata di Lamponi)

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The appeal of weekend baking is undeniable. What could be better than the smell of starchy goods slowly developing a golden tan in your oven as you sip coffee, tea or herbal infusions all sorts? Getting my hands floury and sticky is my ultimate Sunday pleasure, whether it’s bread, a savory quiches or a luscious, ruby red tart. And this last weekend I hit the jackpot, delivering the three! As my no-knead bread dough was safely baking, I made a batch of rich and flakey pastry, suitable for both sweet and savory dishes. I used some for a lip-smakingly delicious leek and pancetta tart and turned the rest into the perfect shell to contain a crimson concoction made with frozen raspberries, sugar and  a few other favourites. It’s Monday now…only 6 days until I can revel in this ritual again…Hang in there, Silvia!

INGREDIENTS, serves 8/10

For the flaky pastry

100 gr (3.5 oz) of butter, cut into cubes and frozen for 30 minutes

180 gr (6.5 oz) of plain (all purpose) flour

1 tablespoon of sugar

1-2 tablespoons of cold water

For the filling

2 cups of frozen raspberries

5 tablespoons of sugar (add more if you like it very sweet)

1 scant tablespoon of butter

1 scant tablespoon of corn flour

1-2 tablespoon of sugar to sprinkle on top just before baking

HOW TO

1. Start by making the filling. Place frozen berries, sugar and butter in a pot and stir over low heat until the berries have released their natural juices and the liquid has reduced by 1/3. This will take about 2-3 minutes. Add the corn flour, stir well and cook for a further 2 minutes until it starts to thicken. Turn off the heat and allow to cool at room temperature, then you can refrigerate it for up to 3 days.

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2. To make the pastry, put the frozen butter cubes, flour and sugar in the food processor and pulse until wet crumbs form. Add the water, starting with 1/2 a tablespoon, keep pulsing and continue adding more drops of water until a soft dough is created. Tip the dough onto a floured surface, press with your hands to smoothen it, then flatten it with your palms, wrap it in plastic film and rest in the fridge for a minimum of 30 minutes, up to 3 days.

3. Heat up your oven to 180 C (350 F). Grease and flour a 20 or 24 inch tart tin. Roll the rested dough into a disk and reserve some to cut into strips and create a lattice pattern to decorate the top with. Line the tin with the pastry disk, pour in the filling and place the strips on top in a criss cross pattern. Sprinkle the tart with some sugar and bake until golden and gorgeous. DSC_4286

4. Cool at room temperature and serve as it is or with whipped cream.

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Spelt Brownies with Red Wine and Olive Oil

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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.

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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.

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9781921383373

 

Chocolate Drizzle Hazelnut Biscotti

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Some exciting work commitment has brought me back to Italy for the last couple of months, and if ever I needed to reaffirm the love I feel for my home land, this time has provided just that. And more. Since moving to England first and then to Australia, I have only ever been back to Italy for a few weeks at a time, immersed in family gatherings and trying to catch up with all my friends at once. This time it’s been different. I’ve travelled, with the heart of an Italian but with the eyes of a tourist, trying to take in the simple and utter beauty of this blessed country, avoiding doing the thing that we Italians tend to do, taking Italy for granted. I have discovered, learnt, tasted and more importantly, I have fallen in love all over with my cultural inheritance. Ah, yes, and then there’s the food. The glorious Italian offering of exquisite produce, cooked simply and eaten with gusto and love for life. Mostly healthy, sometimes indulgent, at other times just downright opulent! These chocolate and hazelnut biscotti sit in the middle…one or two dunked in your morning coffee or afternoon tea won’t do enough damage to your waistline, but will still provide that often needed sugar hit!

INGREDIENTS (makes a lot!)

450gr. (4 cups) Self raising Flour
350gr.1 3/4 cups) Sugar
2 whole eggs
3 egg yolks
1 tablespoon melted butter and 1 teaspoon of vanilla paste or extract (or the seeds of 1 vanilla bean)
1 tablespoon of milk
a pinch of salt
120 gr.(3/4 cup) hazelnuts, roughly chopped

To decorate

1/2 cup of dark chocolate chips melted

How to

1. Beat the eggs with  sugar and vanilla until pale and creamy.

2. Add the sifted flour, butter,salt, milk, then the nuts.

3. Shape the dough with floured hands to form into two logs and  baked them in a medium oven for around 25 minutes.


 4. Cool at room temperature for 3-5 minutes, then slice them at an angle using a sharp bread knife. You will notice than the inside of the biscuits is still a little wet. This is fine. Place the sliced, semi-cooked dough back onto the tray and into the oven and toast each side for about 5 minutes.

5. Cool the biscotti at room temperature. In the meantime melt the dark chocolate over a double boiler or in the microwave. Drizzle the chocolate liberally over the biscotti. Ideally, allow to set before eating!

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

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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

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.

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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.

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Lemon and Olive Oil Ciambella

DSC_3497 Quite simply, my personal idea of comfort food. I suppose you can trace this back to when I was a child and mum would invariably turn to this treat for a Sunday afternoon tea. There was nothing more soothing then hearing those familiar kitchen sounds from my bedroom, where I’d be pretending to do my homework. By the third egg shell being cracked, I’d turn up in the kitchen offering to lend a hand, which in my world meant lick the bowl (and all the utensils). And so these days I make this cake for my two boys. The ritual is the same, I slave, they lick, but once the cake is out of the oven, we can all rejoice! INGREDIENTS, serves 10/12 2 whole eggs, 2 egg yolks 1 cup of caster sugar finely grated zest of 1 lemon seeds from 1 vanilla bean or 1 teaspoon of vanilla paste (or extract) 1/2 cup of olive oil (go extra-virgin if you like a bit of extra flavour, like I do) 1/2 cup of buttermilk 1-2/3 cup of self raising flour HOW TO 1. Preheat your oven to 180 C, 350 F. Grease and flour a bundt cake tin 2. Beat the eggs with sugar until pale and fluffy 3. Add lemon zest, vanilla and oil and whisk well DSC_3469 4. Add the flour and mix gently, alternating with the buttermilk to create a smooth batter 5. Bake for 30-35 minutes or until golden and a cooked through. Insert a wooden skewer in the centre of the cake to make sure it’s baked to perfection. If it comes out clean, happy times! Otherwise give it another 5 minutes in the oven 6. Cool at room temperature in its tin for at least 1 hour, before turning out onto a platter

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

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

Mascarpone Scones with Strawberries

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

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

INGREDIENTS

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

pinch of salt

1 tablespoon of sugar (optional)

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

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

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

1 egg lightly beaten, for glazing

HOW TO

1. Preheat your oven to 200 C, 390 F

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

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

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

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

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

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Healthy brown Quinoa, grilled Chicken and Walnut Salad

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

INGREDIENTS, serves 4

1 cup of uncooked brown quinoa

4 skinless chicken thighs

1 cup of green beans, topped and tailed

1/2 cup of shelled walnuts

salt and pepper to taste

fresh parsley, chopped

3-4 tablespoons of extra-virgin olive oil

a squeeze of lemon

HOW TO

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

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

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

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

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

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