How to make easy, no-knead focaccia!

OLYMPUS DIGITAL CAMERA

This is a culinary wonder! Simply mix the ingredients and let time create your dough. No mess, no fuss. The next day, bake it and enjoy! This is one of my most popular and versatile recipes. You can use this dough to create bread and pizza too. So easy, all you need is to mix, let it rest and bake. Suits vegans and people with nut, egg and dairy allergies too.

You can watch the video for this recipe on my YouTube channel! Don’t forget to leave a comment and to subscribe, it’s free and easy!

How to make easy, no-Knead Focaccia, serves 6

INGREDIENTS

4 cups of 00 or all purpose flour

tip of a teaspoon of dry yeast

1+1/2 cup of water at room temperature, plus a few tablespoons, as needed

2 teaspoons of salt flakes

1 tablespoon of extra-virgin olive oil (plus more for drizzling on top)

METHOD

  1. Mix together, flour, yeast and most of the water and mix with a chopstick. Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and oil and mix with a chopstick. Cover with plastic film and allow to rise for 10-12 hours or until more than doubled in size and very bubbly. In warmer climate this will take less. FullSizeRender.jpg
  2. Preheat your oven to 220 C, 430 F. Using olied hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Drizzle with oil on top, create dimples with your fingers and season with salt flakes.
  3. Bake for 25-20 minutes or until golden.
  4. Serve as it it or with thick slices of tomatoes!  IMG_0967.JPG                                                                                                                                  SUBSCRIBE to keep enjoying my recipes for free!   DAY 2 RECIPE 2.00_05_53_11.Still003                                                    Watch this recipe on my YouTube channel   DSC_4086SILVIA’S CUCINA is available in stores and online!MADE IN ITALY is available herehere   and here

    LA DOLCE VITA is available online  on Amazon  and here

    9781921384417.jpg

    Silvia’s Cucina is on Facebook Twitter and Instagram

     

My New YouTube channel!

DAY 2 RECIPE 5.00_02_30_02.Still004

My dear friends, it is with great excitement and little trepidation that I make this announcement: I have launched a YouTube channel dedicated to home-cooking, featuring brand new, easy recipes that cater from everyone. From Vegan cakes, to easy focaccia, gluten free cookies, sturdy sausage stews and home-made pasta! This is a major undertaking as it is entirely, 100% my own effort. I have written the content, tested the recipes, styled the set (my own kitchen!), prepped the food, washed the dishes, and broken a few glasses in the process (clumsy!) Then I hired a camera team and we shot it, at my house, while the kids were at school and baby Luna was snoozing or quietly playing in the background (sometimes you can hear her cooing too). Over 2 massive days we managed to record 10 mini episodes that I plan to release over the next weeks, with two already available on my channel.

This has been an entirely different process to the shows I have previously made with SBS and ABC. Although I was indeed a creator, writer and producer of my shows, I also had a team of expert TV professionals to guide me along the way, in a effort to create something that was entertaining and in line with the broadcasting network. I have been very lucky to be able to produce two shows like MADE IN ITALY and SILVIA’S ITALIAN TABLE, but the time seems ripe now for me to try and build my own content, in a simpler and very authentic way. This is me, in my Sydney kitchen, with no fancy lighting, equipment or elaborate make up. This is as close as it gets to being in the room with me. No bells and whistles. And no commercial breaks either!

I truly hope you enjoy the experience. Please take a moment to visit my channel and subscribe (it’s free and easy) and if you like the content, please comment and share, so we can create a nice community of like minded people. The more of you take the time to support this and subscribe, the more I am able to produce more content, so I thank you sincerely for your support.

Silvia Colloca Food Channel

That’s all for now, love

Silvia xxx

DAY 2 RECIPE 2.00_05_53_11.Still003.png

DAY 1 RECIPE 6.00_04_14_07.Still006.png

DAY 1 RECIPE 7.00_05_01_00.Still003

DAY 1 RECIPE 5.00_00_09_00.Still002.png

DAY 1 RECIPE 7.00_03_37_08.Still001.png

Vegan Banana, Coconut and Raspberry Bread (ok, cake!!)

image.jpeg

Yes, let’s be honest here. When I say “bread”, I mean cake. I am not quite sure how this kind of preparation got its deceiving name from, but the fact of the matter is, it’s got sugar, therefor it must be cake! This particular loaf happens to be vegan. I would like to say it is because I have resolved to be ethical and just this year, but really, it has to do with the lack of eggs and dairy in my fridge when the craving for baking hit me the other day. However vegan this cake may be, I dare you all to try it, vegan or not, and tell me the difference! Did I mention it’s a one-bowl/no fancy equipment wonder and the batter comes together in a matter of minutes? You are welcome. xxx

INGREDIENTS, serve 8-10

2 soft bananas, peeled and mashed with a fork

1 cup of shredded coconut

1-1/2 cup of self-raising flour (you can also use Gluten free self raising flour)

3/4 cup caster sugar (super fine sugar)

1 cup almond milk

zest and juice of 1 lime

1 cup of raspberries

METHOD

  1. Preheat your oven to 170 C, 340 F
  2. Line a loaf tin with baking paper.
  3. Mix mashed bananas, milk, flour, sugar and shredded coconut together until a batter forms. Add lime zest and juice and mix though. Add 3/4 cup of raspberries in the mix and stir gently. Pour the batter into the tin.
  4. Dot the top with the remaining berries.
  5. Bake for 30-35 minutes or until golden and cooked though. Cool on a rack before slicing

FullSizeRender (4).jpg

FullSizeRender (6).jpg

SILVIA’S CUCINA is available in stores and online!

MADE IN ITALY is available herehere   and here

LA DOLCE VITA is available online  on Amazon  and here

9781921384417.jpg

Silvia’s Cucina is on Facebook Twitter and Instagram

 

 

Farfalle with Walnut and Zucchini Pesto and Beans

OLYMPUS DIGITAL CAMERADo you have a vegan friend come over for lunch? Look no further! This pasta dish epitomizes Italian home-cooking at its best and it so happens that is it ticks all the boxes when it comes to catering for particular dietary needs. This dish is a perfect balance of protein, fibre, vitamins and carbohydrates, combined together to create a tasty and highly nutritious meal. A generous topping of lemon zest and freshly ground black pepper will give these vegan-friendly bow ties a burst of flavour that will obliterate the memory of meat or dairy!

INGREDIENTS Serves 4

1 cup of shelled walnuts

1/4 clove of garlic

1 cup of basil

1/3 cup of mint

1 medium zucchini

1/3 cup of extra-virgin olive oil

1 tin of cannellini beans, well drained

380 gr of farfalle pasta (or any short pasta you like)

basil and mint leaves

lemon zest and freshly ground black pepper

HOW TO

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

2. Boil the zucchini for 2 minutes then remove with a slotted spoon. Drop in the pasta and stir well

3. While the pasta is cooking, make your pesto by blitzing the zucchini, garlic, walnuts, herbs and olive oil in a food processor. Taste for salt and adjust accordingly

4. Combine the pesto and the beans in a large bowl and mix well. When the pasta is ready, drain it, but reserve a few tablespoons of pasta cooking water. Mix the pasta with the sauce and beans. If too dry, add the pasta cooking water. Dust with pepper and thinly grated lemon zest, top with a few leaves and serve hot

OLYMPUS DIGITAL CAMERA

Watch Made in Italy with Silvia Collocaon DVD

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

Silvia’s new book Made in Italy with Silvia Colloca is on sale now!

97819213839779781921383373

Made in Italy with Silvia Colloca is produced by SBS Australia and Fremantlemedia

Silvia’s Cucina is on Facebook Twitter and Instagram

mii_heade_mobile_2a-1

Fusilli with Zucchini (hallo summer!)

DSC_3937

I am a summer girl through and through. I was born in July, at the height of estate Italiana (Italian summer) and my body and brain both crave the warm and reassuring feeling of the sun on my skin, filling me with endorphins and zest for life. Now that I have made Australia my home, I find it very convenient to flee at the first signs of winter (albeit mild, always winter it is!) and frolic in the golden light of Italy at this magical time of the year. Admittedly, I’m back here for work…but summer it is and I find that work comes easier when I’m wearing shorts, thongs and a bikini top! Naturally there is a further, fundamental reason the warmer months make me happy…the seasonal produce! My heart beats faster at the sight of fruit and vegetable stalls at the local farmers market, mainly for two reasons: everything looks so exquisitely inviting and everything is so unbelievably  cheap, at least in comparison to Australian prices. And so a kilo (about 2 pounds) of freshly picked zucchini set me back 1 single Euro…

INGREDIENTS, serves 4

3 tablespoons of extra-virgin olive oil

2 garlic cloves, skin on, bashed with the palm of your hand

1 small red onion, finely chopped

3 green zucchini, cut into cubes

1 cup of home-made tomato passata or crushed tinned tomatoes

salt to taste

3/4 packet of fusilli pasta (about 3/4 lb)

fresh basil and celery leaves

freshly ground white pepper and freshly grated pecorino for dusting on top (omit the cheese for a vegan-friendly option)

DSC_3905

How to

1.  Start by bringing a large pot of salted water to the boil

2. Heat the oil in a medium sized pan, add the onion and garlic and cook gently for 3-4 minutes or until the onion has softened. Add the zucchini and cook for 5-10 minutes or until slightly golden and soft. Add the tomato, season with salt and cook for 5-10 minutes over medium-low heat.

DSC_3921

3. When the water comes to a rolling boil, drop your pasta in. Stir well so it doesn’t stick to the bottom and cook until perfect al dente. Using a ladle, add a little pasta cooking water, acqua di cottura, to the sauce.

DSC_3909

4. Using a slotted fork, lift the pasta out of the pot and drop it straight into the saucepan with the zucchini. Toss over high heat for 1 minute. Add torn basil leaves and the tender leaves of celery. Serve hot with a little freshly ground white pepper and grated pecorino, if liked.

DSC_3930

DSC_3932

 

Silvia’s Cucina is on Facebook, Twitter and Instagram

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

Author-Bio1-Silvia

9781921383373

Linguine risottate con Vongole e Zucchine (Linguine with clams and zucchini cooked risotto style)

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

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)

DSC_2645

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

DSC_2643

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

DSC_2650

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!

DSC_2742

Silvia’s Cucina is on Facebook Twitter and Instagram

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

9781921383373

Pasta with Oven Roasted Vegetables

DSC_1488

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.

DSC_1481

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.

DSC_1483

6. Top with freshly grated pecorino cheese and a few basil leaves. Serve hot, or at room temperature as a summer pasta salad.

DSC_1485

DSC_1493

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Authentic Basil Pesto Genovese

DSCN0353

The obvious perk of having a green-thumbed husband is that, wherever I turn in the garden, I am bound to stumble upon edible goodies. Even in the busiest time, when the work load and the chores of domestic life take over, I can always count of fresh, perfumed herbs. Whatever is in season, it is likely to be growing in our sunny backyard, ready for me to pick and transform into a nutritious meal. Turning emerald-green basil leaves into Italy’s most loved pasta condiment is an easy enough task, the ingredients are few and easy to gather, the method quite straight-forward; the only extra bit that will make the difference between a pesto and a really good pesto, is love and commitment to authenticity. Pesto is an ancient Ligurian dish and its name encapsulates the method used to produced it: in the Genoese dialect the word pestâ (Italian: pestare) means to poundto crush, in reference to the original method of preparation, with marble mortar and pestle, however it is acceptable these days to use a food processor. What has remained unaltered in times is the addition of boiled potato cubes and green beans, which elevate this humble dish to a delectable, substantial meal. Traditionally it is served with straccetti, trofie or trenette pasta, typical from the Liguria region of Italy, however spaghetti marries equally well with pesto and it is by far my dad’s desert island meal.

Papa’, this is for you!

INGREDIENTS, serves 4

2 large bunches of basil, stalks trimmed

2 ice cubes (they will help preserve the vibrant green hue of the basil if you are using a food processor)

1 garlic clove, peeled (use more if you like it very pungent, but jeep in mind authentic pesto is not garlic loaded)

3/4 cup of extra-virgin olive oil

1/3 cup of pine nuts

1/4 cup of grated parmigiano

1/4 cup of freshly grated pecorino

sea salt to taste

1 medium potato, peeled and cut into small cubes

1 cup of green beans, trimmed and cut into three

320 gr  (11 oz) of dry spaghetti

HOW TO

1. If using a food processor: put the basil, garlic, nuts, cheese and ice cubes in the bowl of a food processor fitted with blades and blitz until smooth.  Slowly add in the oil in a stream and process with the rest of the ingredients until dense and well emulsified. Taste for salt and adjust accordingly.

2. If using a pestle and mortar, add basil, garlic pine nuts and a pinch of salt to the mortar. Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheese and mix well. Slowly pour in the oil and mix well until well emulsified. Taste for salt and adjust accordingly. Set aside in the fridge until ready to use (it will keep, well covered in oil, for over a week). You can freeze pesto in glass jars with kids or plastic containers with lids.

DSCN0335

3. Bring a large pot of salted water to the boil. Drop in your pasta along with the potato cubes. 4 minutes into cooking, add the beans. Cook your pasta and vegetables until nicely al dente. Drain, but be sure to reserve 3  or 4 tablespoon of pasta cooking liquor (aqua di cottura). Place the pasta, potato and beans onto a serving dish, pour over half of the pesto (freeze the rest or keep in the fridge covered in oil for a later day) and mix well. If too dry, add a little of the reserved cooking water.

Serve piping hot!

DSCN0342
DSCN0330

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Mezzi Rigatoni with Smoked Salmon and cherry tomatoes (or, what happens when your husband returns from a fishing trip with 70 tins of smoked salmon…)

DSCN9555

Yes, I actually do happen to have 70 (70!) tins of privately caught, hot smoked Canadian salmon: bear with me this year, I can anticipate this is the first of very many  -let’s say…70!- posts on what to do with smoked salmon… This is what happens when my lovely husband Richard goes on a fishing trip to Canada with his older brothers, catches a salmon the size of a small whale and decides to have it smoked, canned and sent back to Australia. Lucky for me, it tastes divine. The flesh is succulent and pink and its subtle smoky flavour easily turns it into a delectable ingredient that can shine on its own, accompanied by a peppery rocket, cress and lemon salad, or can be used in innumerable dishes, from scrambled eggs, to potato salad or a main meal of mezzi rigatoni (or any short pasta you prefer) with stewed red onion, zucchini and cherry tomatoes. If you don’t happen to be married to an eccentric man who will forage his main ingredient in the Alaskan waters, don’t despair: most supermarkets and delis stock beautiful fillets of smoked Atlantic salmon or ocean trout and all it’s left for you to do it open up the package and flake away!

DSCN9553

INGREDIENTS

1 red onion, sliced

2 small zucchini, cut into rounds

2 garlic cloves, skin on, bashed with the back of a knife

EVOO

2 handfuls of cherry tomatoes, halved

1/4 cup of dry white wine

2×170 g (around 5 oz) tin of smoked salmon in brine or 1×320 gr (around 10 oz) of smoked salmon fillet

salt to taste

fresh oregano leaves for serving

320 gr (10 oz) of mezzi rigatoni or any short pasta you like

HOW TO

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

2. In the meantime, stir fry the vegetables in 2-3 tablespoons of extra-virgin olive oil for 2-3 minutes on medium-high heat. De-glaze the pan with white wine and allow to bubble away for 1-2 minutes or until the alcohol has evaporated.

3. Add the flaked, smoked salmon and the cherry tomatoes to the pan, toss and stir gently , then turn the heat off.

4. When the water comes to a rolling boil, drop in your pasta and cook for 6-7 minutes or until it’s just before a perfect Al Dente.

5. Turn the heat back on under the salmon and vegetable pan, add the strained pasta along with 3-4 tablespoons of pasta cooking water and cook together with the sauce for 1-2 minutes or until well coated. Taste for salt and adjust accordingly, keeping in mind that the smoked salmon is indeed quite sapid.

6. Serve hot with a drizzle of EVOO and fresh oregano leaves.

DSCN9557

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

Related articles