Easy Spelt and Rye Onion Focaccia

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Many friends of mine seem to be under the impression that I spend my days covered in flours, hands stuck in sticky doughs ready to be shaped into extravagant breads and pizzas. Oh, how I have deceived you with my Instagram posts! The bare truth is that I make a large batch of dough once or twice a week, I let it slow prove in the fridge and only pinch some out when I need to bake starchy goods. I find this method to be very efficient. Basically, I make a mess in the kitchen only sporadically, but I can enjoy the benefits of home-baked goods daily. And so it happened that I had this left over batch of healthy dough fermenting at cold temperature, ready for me to roll, top with sweet onion and enjoy for lunch with a tomato salad and a cold beer. Heaven!

INGREDIENTS , makes 1 large Focaccia

200 gr (1-1/3 cup) of baker’s flour (strong white flour)

200 gr (1-1/3 cup)of spelt flour

100 gr (2/3 cup) of rye flour

1/2 teaspoon of yeast

340 (1-1/3 cup) ml of water

2 teaspoons of salt

(double the quantity of the above ingredients if you wish to make a double batch)

3-4 French shallots, thinly sliced

3-4 tablespoons of extra-vigin olive oil for drizzling on top

Rosemary sprigs

HOW TO

1. Mix flour, water and yeast together with a wooden spoon until combined. Add salt and mix well. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours at room temperature. The dough will look bubbly, wet and it will have grown in size considerably.  At this point, you can use the dough as your focaccia base or you can rest the bowl in the fridge, well covered with plastic film for up to 5 days. The flavour and structure of the dough will improve the longer you slow prove it. The dough used for the focaccia pictured here had been in the fridge for 2 days after the long fermentation at room temperature.

2. Preheat you oven to 220 C (430 F).

3. Line an oven tray lined with baking paper. Tip the dough onto the tray, spread the dough with wet hands to the deisred shape. Using a rolling pin won’t work as the dough is very wet. Be mindful when manipulating the dough not to burst the air bubbles that will have formed during the slow fermentation. Those coveted air pockets hold the secret to a light-as-a-feather crust.

4. Top the base with the sliced shallots, a drizzle of extra-virgin olive oil and salt

5.  Rest the focaccia at room temperature for 30 minutes.

6. Bake for 15 minutes then add the rosemary (adding in at the beginning will make it burn in the oven). Bake for another 10-15  minutes, or until the crust is caramel brown and the bottom is crisp. Serve warm or at room temperature.

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

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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

HOW TO

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

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

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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

HOW TO

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.

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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.

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Roasted Olives with Lemon and Chillie (Olive al Forno)

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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.

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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!)

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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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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

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

Ravioli di Zucca, Cannella and Amaretti (Pumpkin, Cinnamon and Amaretti Ravioli)

DSC_2737A large platter of home-made filled pasta, such as ravioli, tortelli and cannelloni, is always on offer at the Italian Christmas table. Any pasta that is home-made requires that extra amount of labour in the kitchen, and Christmas is the perfect occasion to show your love for friends and family by treating them with the fruits of your work. Or, you can share the load and create a beeline of helpers to roll, fill and shape these delectable nuggets.  If the idea of making your own pasta still scares you, you can use store bough egg wanton wrappers. I won’t judge! You will need about 60 squares. Tortelli with roasted pumpkin and cinnamon, topped with crushed amaretti cookies have been on my family Christmas eve table for as long as I can remember. Yes, this is a laborious dish to prepare, so make sure you are armed with plenty of love, dedication and, most importantly, Christmas spirit!

Love,

Silvia

INGREDIENTS

For the dough (serves 4-6)

4 eggs

400 gr (3- 1/2 cups) of 00 flour

a pinch of salt

For the filling

500 gr (1 pound) of pumpkin (skin on), cut up into chunks

4 tablespoons of extra-virgin olive oil

2 tablespoons of balsamic vinegar

2 cloves of garlic, skin on

1 teaspoon of ground cinnamon

salt and pepper for seasoning

3-4 sage leaves

100 gr (1 cup) of breadcrumbs

50 gr (1/2 cup) of grated parmesan

For the sauce

120 gr (1/2 cup) of butter

8-10 sage leaves

a pinch of salt

freshly ground black pepper

8-10 crunchy amaretti cookies (from Italian delis)

(You can make the filling up to 1-2 days as head and keep it in the fridge)

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HOW TO 

1. Preheat the oven to 200 C, 390 F

2. Place the cut up pumpkin in an oven tray lined with baking paper, season with oil, cinnamon, salt and pepper, scatter the garlic and the sage leaves and bake for 45-50 minutes or until soft

3. Scoop out the pumpkin flesh, squeeze the garlic out of its skin and pulse in a food processor until smooth. Add the breadcrumbs, the parmesan, taste for seasoning and adjust accordingly. At this point I always like to add a little extra cinnamon, but it it entirely up to you to do so or not.

4. Rest the filling in the fridge for up to 48 hours.

To make the dough:

1. Place eggs, flour and salt in a food processor fitted with blades and pulse for 10-12 times or until the mixture resemble wet sand.

2. Tip the mixture onto a floured surface, press it together with your hands and knead it for a few minutes or until smooth

3. Cover the dough with plastic film and rest for 30 minutes to relax the gluten

4. Cut the rested dough into quarters. Work with one piece at a time and keep the rest wrapped in plastic film to prevent it from drying out. Flatten the piece of dough with the palm of your hand, then pass it through the machine’s widest setting three or four times, folding the dough into three each time. Continue passing the dough, each time through a thinner setting, until you get to the second-last setting or the sheet is roughly 2.5 mm thick

5. Dust your working bench with semolina, lay the long sheets of pasta onto it then dot them half way through with one teaspoon of the filling. Make sure to leave about 3 cm between each dollop.

6. Brush around filling with water to moisten. Fold sheet over; press down to seal.

7. Press around each mound to get rid of air bubbles (or the tortelli may burst when you cook them)

8. Cut into 4×4 cm squares with a pastry wheel. Repeat with remaining dough and filling.

9. Lay the tortelli onto a platter dusted with semolina and try not to over lap them

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10. You can cook the Tortelli straight away or freeze them for up  to two weeks.

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To assemble the dish

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

2. In the meantime, brown the butter with sage and a pinch of salt in a large heavy-based pan until the butter is a pale caramel color and the sage is crispy

3. Cook the Tortelli for 2-3 minutes or until ready and still nicely al dente

4. Using  a slotted spoon, lift them from the water and drop them onto the brown butter pan and sautee for 2-3 minutes or until all the torelli are nicely coated and slightly caramelized. Season them with freshly ground black pepper

5. Arrange the tortelli onto a large serving platter and top them with the fried sage and the crushed amaretti cookies. Serve hot!

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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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