Made in Italy with Silvia Colloca, the book and the show (and a recipe for you!)

6929132Yes, I do have a big grin on my face these days… And with good reason! My brand new TV show, Made In Italy with Silvia Colloca, premiers tonight at 8 pm on SBS 1 (Australia) and the tie-in book I wrote in conjunction with the show was released last week! Oh, what a week this has been. I’m happy. I am grateful I get to share this special moment with my friends and family. And I am most appreciative of you all, my readers. I am well aware that without your unwavering support and exceptional enthusiasm for my cooking, this would not be happening today. The last 12 months have been nothing short of adventurous and Made In Italy, the book and the show, are the culmination of such inspired time. Thank you all from the bottom of my heart! I would like to share with you a recipe from both the book and the show, in the hope that it will make your mouths salivate.

Buon Appetito!

Love

Silvia

APRICOT AND OLIVE OIL CAKE

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Olive oil is commonly used instead of butter in central and southern Italy, even in the baking of cakes and sweet pastries. It imparts a subtle touch of savoury, but also adds lightness to cake batters. However, the real secret to the ineffable fluffiness of this cake is that the sugar is first dissolved in warm milk and infused with lemon and vanilla. The apricots add a welcome touch of tangy tartness, making this cake impossible to resist for morning or afternoon tea.

Serves 8

170 g caster sugar
230 ml milk
finely grated zest of 1 lemon
1 vanilla bean, split and seeds scraped
100 ml extra virgin olive oil
3 teaspoons mistrà or sambuca (optional; see Note)
2 eggs, lightly beaten
1 1/3cups (200 g) self-raising flour
1/2 teaspoon bicarbonate of soda
7–8 apricots, cut into quarters
flaked almonds, for sprinkling
fresh ricotta and honey, to serve (optional)

  1. Preheat your oven to 180°C (160°C fan-forced). Grease and flour a 27 cm x 21 cm rectangular or 21 cm square cake tin (or line it with baking paper).
  2. Place the sugar, milk and lemon zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla seeds, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.
  3. Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quarters on top any way you like. Sprinkle with the flaked almonds and bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting. Serve just as it is or with honeydrizzled ricotta.

  • Mistrà is an aniseed-scented liqueur often enjoyed in Marche. For an alcohol-free version, replace the liqueur with milk.
  • If you are using very small apricots, they may plummet to the bottom of the tin during baking. To avoid this, make a double layer of apricot quarters.

Silvia’s Cucina is on Facebook Twitter and Instagrammii_heade_mobile_2a-1

Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!

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!

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

Overnight Healthy Rye and Spelt Loaf

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I would love to make you believe that I spent days elaborating a new recipe for a healthy and delicious bread. That I experienced, tried and tested various formulas until one day, exhausted but elated, I triumphed…Alas, the truth about how this bread came to be is that a few weeks ago, as I was setting up to mix a loaf, I realized I only had near-empty packets or various flours! Then epiphany hit me: mix them together and hope for the best! My, was I happy with the result! A crusty, dense and flavorsome loaf, perfect for sandwiches, divine with jam!

INGREDIENTS, makes 1 loaf

300 gr of spelt flour (2-1/4 cup)

200 gr of rye flour (1- 1/4 cup)

70 gr of wholemeal spelt flour (1/3 cup +2 tablespoons)

1 teaspoon of dry yeast

1 pinch of sugar or 1 teaspoon of honey

370 ml (1-1/2 cup) of water, at room temperature

2 teaspoons of salt flakes

HOW TO

1. Start this recipe a day ahead.

2. Mix the three flours together in a large bowl, add the dry yeast and sugar (or honey) and gradually add the water, mixing with a spoon until a soft dough forms. Try not to add all the water at once. As flours always vary, it is better to start with 2/3 of the water and only then you can decide if you need the extra liquid. You are after a rather sticky dough, but not a wet one. If your dough feels too dry after you have used all the liquid, add 1-2 extra table spoons.

3. Once the dough has been mixed (you can easily do this by hand as it requires no kneading, just mixing until combined), add the salt and mix until well incorporated.

4. Cover the bowl with plastic film and leave at room temperature for 6-8 hours, then move to the fridge to rest overnight.

5. The next morning, take the dough out of the fridge and let it rest at room temperature for 2 hours.

6. Heat up your oven to 220 C (430 F)

7. Line a baking tray with parchment paper and very gently shape the dough into a loaf, being mindful not to knock out the air. Prove at room temperature for 40 minutes, then score the top with a sharp knife, sprinkle the loaf with a little water and place the tray into the oven.

8. Bake for 35-40 minutes or until the top is crusty and the bottom sounds hollow when tapped. Cool at room temperature on a wire rack for 1 hour before slicing.

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Silvia’s Cucina is on Facebook Twitter and Instagrammii_heade_mobile_2a-1

Watch Made in Italy with Silvia Colloca, Thursday nights, 8 pm on SBS 1!

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

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

9781921383977

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

9781921383373

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…)

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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!

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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.

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Related articles

Spaghetti cooked Risotto-Style

A few nights ago, I had dinner at my cousin Elena’s house in Milan. She is the sweetest, most gorgeous girl, but, notoriously, she can’t cook to save her life! Lucky for all the guests, she also invited her bother Giorgio along, who was born with the cooking gene. Giorgio has always been a flamboyant wine connoisseur and a passionate amateur cook and has certain savoir-faire in the kitchen, it always is a pleasure for me to watch him at work and exchange tips and recipes. That night he made Italy’s most loved summer classic, Spaghetti con Pomodorini (with fresh cherry tomatoes), with a little twist. He cooked the pasta “risotto style”: forget about boiling, draining and then dressing the pasta with your sauce! When you do it “risotto-style”, the spaghetti cooks in a rich and velvety fresh tomato liquor, slowly absorbing all the flavors, while the starch released by the gentle and constant stirring motion creates a luscious sauce.

INGREDIENTS, serves 4

2 shallots

4 tablespoons of EVOO

1 garlic clove, skin on, bruised with the back of a knife

2 tins of tomatoes (to 2 lb of Passata)

1 punnet of cherry tomatoes, halved

basil leaves

salt, to taste

1 packet of Spaghetti

Freshly grated Parmigiano to serve

HOW TO

1. Heat up the oil in a heavy-based frying pan or large saucepan. Stir fry the shallots and garlic over medium-low heat, for 1-2 minutes or until the onion is soft and the garlic smells fragrant. Add the tinned tomatoes or passata, season with salt, bring to a simmer, then turn the heat to low.

2. Cook the sauce for 20 minutes.

3. Bring a large pot of salted water to the boil. Cook th spaghetti in it for 1-2 minutes or until the pasta has softened. Using kitchen tongs, lift the spaghetti straight into the tomato saucepan. Cover with enough pasta cooking water so that all the pasta is submerged with liquid. Stirring gently, continue cooking until the pasta is Al Dente and the liquid has been absorbed and you are left with  thick, rich sauce. This will take 5-7 minutes, according to the size of spaghetti you use. When the pasta is al dente, add the cherry tomatoes and basil leaves. Turn the heat off. Taste for salt and adjust accordingly.

4. Serve hot, with a generous dusting of parmigiano and plenty of bread to mop up that delicious sauce.


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Farfalle with Tiger Prawns, oven-roasted Breadcrumbs and Parsley

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A few days ago I took a trip to Sydney fish market. On my way back to the car I passed a stall overflowing with beautiful, fresh tiger prawns and, despite holding my 4 year-old boy’s hand, carrying a large male snapper in the other, and baby Miro in a sling, I couldn’t resist the temptation to grab some of those glistening creatures of the ocean. Although a bit tricky managing the boys, the bags and the apparent disappearance of my car keys, once I was home, the fish safely tucked in the fridge, the kids chucked over to their papà, it was all worthwhile.

Ingredients for 4 people

16 King Prawns, peeled, de-veined and cut into two or three

1 cup of breadcrumbs toasted in the oven for 10 minutes with 2 tablespoons of  Extra Virgin Olive oil and a small handful of chopped parsley leaves

350 gr (3/4 packet) of  Farfalle (bow-tie pasta) or Orecchiette

4 tablespoons of Extra-Virgin olive oil

1 garlic clove, finely chopped

1/3 cup of parsley stalks, finely chopped

1 red chillie, thinly sliced

1/4 cup of dry white wine

salt flakes to taste

chillie oil to drizzle on top (optional)

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How to

1. Fill a large pot with salted water. While the water heats up, toast the breadcrumbs and set aside.  DSC_1061

2. Heat the Extra-virgin olive oil in a large, heavy-based pan, stir-fry garlic, parsley stalks and chillie over medium heat, being mindful not to burn the garlic or it will turn acrid. Pour in the wine, allow to bubble for a few minutes or until the alcohol has evaporated. Drop in the prawns and cook for 2-3 minutes or until 3-4 done. They will continue cooking once to toss them with the cooked pasta. Turn off the heat.

3. Boil the pasta until nicely Al Dente, turn the heat back on under the prawn sauce, strain the pasta straight into the prawn pan adding a little of the pasta cooking liquor (aqua di cottura) to help bind the sauce. Toss well, then turn off the heat and and serve dusted with toasted breadcrumbs, parsley leaves and a drizzle of chillie oil, if liked (a grating of lemon zest is a great alternative to the kick of chillie)

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Don’t expect to make any conversation at the dinner table. The only sound you will hear is that of jaws chomping…

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