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
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
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.
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.
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 …
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/)
A 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!
For the dough (serves 4-6)
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)
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
10. You can cook the Tortelli straight away or freeze them for up to two weeks.
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!
- Italian Cooking With Pumpkin (jovinacooksitalian.com)
- Roasted Butternut Squash Ravioli with Sage Butter (becamurphlp.wordpress.com)
- Sourdough Tortelli Piacentini (korenainthekitchen.com)
The Christmas season is heralded in my house with the inebriating smell of sweet treats baking in the oven, may they be my almond pastries, favoured by my boys for their resemblance with Rudolph’s red, shiny nose, or my dad’s morsel of choice, soft hazelnut cookies. These rustic looking nuggets are simply irresistible and they can happily carry you throughout your busy festive day: perfectly dunked in your morning coffee, afternoon tea or after dinner digestivo, they are sure to become your new best friend. The fact that they are rolled and baked in under 30 minutes will make them highly addictive…You are warned!
INGREDIENTS, makes 20
2 egg whites
1 cup of hazelnut meal (ground hazelnuts)
1-1/2 cup of icing sugar, plus more for rolling the cookies in
1 teaspoon of vanilla extract, or the seeds from half vanilla bean
1. Heat up your oven to 180 C (350 F)
2. Mix egg whites, gournd hazelnut, vanilla and sugar in a large bowl until a thick paste forms.
3. Pinch off small bits of paste to shape balls the size of a large walnut.
4. Generously roll the balls in plenty of icing sugar.
5. Place the cookies, well distanced apart, onto an oven tray lined with baking paper.
6. Bake for 18-20 minutes or until cracked and beautifully puffed up.
Cool at room temperature and merrily consume with glee.
- #recipe Torta di Nocciole | Hazelnut cake (secretfoods.wordpress.com)
- The Great WHO’s Chocolate Hazelnut Cookies (sonjaandersonbooks.wordpress.com)
- Dairy-Free Hazelnut Crescent Rolls (dairyfreeswitzerland.wordpress.com)
And so, the long-awaited jolly season officially begins at my house, with a tray full of these colourful, soft almond cookies, heralding the impending gluttonous days that this time of the year invariably brings. And although it only feels it’s been a couple of months since my last Christmas, which I spent back home in Milan with my folks, I cannot help feeling comforted by the glorious festive spirit that my children and I exude as we set off to the kitchen to shape these traditional Italian cookies. Some call them Paste di Mandorle, others call them Amaretti, but Raffi and Miro have duly renamed them Rudolph’s nose cookies!
INGREDIENTS, makes 18-20 cookies
275 gr (1 – 1/3 cup)of caster sugar
300 gr (2- 1/2 cups) of almond meal
2 egg whites
1 teaspoon of vanilla essence
1/4 teaspoon of almond extract
1. Place sugar, almond meal, egg whites, vanilla and almond extract in a standing mixer and beat together for 2-3 minutes or until a sticky dough is formed.
2. Roll bits of dough the size of a large walnut and place them onto an oven tray lined with baking paper.
3. Make an indent in each ball of dough with your index finger, then sit a cherry onto each dimple. Shape the rest of the dough into small rectangles (this is the typical Ricciarelli shape), cover them liberally in icing sugar and place them onto the oven tray with the rest of the cookies.
4. Bake at 180 C, 350 F for 18-20 minutes of until the bottom is firm, but the cookies are still pale in colour
5. Allow to cool and further firm up at room temperature before serving
They will keep for up to 1 week in an airtight container
- How to Make Homemade Extracts – Vanilla, Lemon and Almond (ascendingstarseed.wordpress.com)
- Torrone alle mandorle e miele d’arancio (dolcevitadiaries.com)
- Chocolate Almond Cookies (dinnerdaydreams.wordpress.com)
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.
320g (2-1/2 cups) self-raising flour, plus extra for dusting
pinch of salt
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
1. Preheat your oven to 200 C, 390 F
2. Put the flour, salt, mascarpone and sugar 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.
- British Scones (autreview.com)
- Cheese Scones Recipe (kraftrecipes.com)
- The perfect Autumn cupcake… (ilovejenscupcakery.wordpress.com)
- buttermilk scones (cookstales.wordpress.com)
Ladies 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
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!
- Grilled Chicken with green beans and salad (bakeratheart.com)
- CSA Week 18: Butternut and Arugula Quinoa (smellslikebrownies.com)
- Warm Quinoa Shrimp Salad (ordinarydayinparadise.wordpress.com)
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
salt and pepper to season
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
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
9. When ready to serve, gently reheat the dumplings in the sauce, top with basil leaves and serve hot or warm
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!
My Mum’s Roasted Capsicum Salad
Il Peposo, A Feisty Tuscan Stew
Torta Gianduja, flourless dark chocolate and hazelnut cake
- La Cucina (italiancitygirleatsanddrinks.wordpress.com)
- die Italienisch Küche/la Cucina Italiana (371chorales.wordpress.com)
- Cucina Colosseo (designersarahhealy.wordpress.com)
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)
percorino cheese (omit for a vegan, dairy-free option)
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.
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.
6. Top with freshly grated pecorino cheese and a few basil leaves. Serve hot, or at room temperature as a summer pasta salad.
- pesto pasta salad & lemon, thyme & honey chicken (mylovelylittlelunchbox.com)
- Spaghetti Cacio e Pepe Accompanied by Basil Infused Caramelized Tomatoes (catharticgastronomy.wordpress.com)
- Pasta In A Curried Pumpkin Sauce (urbanfoodlover.wordpress.com)