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

Made-in-Italy-apricot-olive-oil-cake

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!

97819213839779781921383373

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

Almond and Pomegranate swirl Meringues

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My undeniable attraction for whipped egg whites has struck again! Yes, I am not new to posts dedicated to the ineffable and weightless world of meringues. The truth is that I can barely contain my excitement when recipes call for egg yolks only because I know I can turn the leftover whites into whimsical, frothy creations, so irresistible in their snow white perfection, or eager to be enriched by a vibrant touch of pink. And if you don’t feel confident whipping a batch of these, here are my top tips on meringue making:

1. Make sure your egg whites are at room temperature

2. Mix them in a clean and dry bowl

3. Add a pinch of salt to encourage the frothing action

4. Don’t over whip

5. Weigh the egg whites (I know, a little bit of a pain in the neck, but well worth it)

6. Be patient, bake them in a really slow oven to keep their pristine white shells

7. Store your cooked meringues in an airtight container for up to 3 days (less in very hot and humid weather)

Off you go!

INGREDIENTS, makes 10-12 medium sized meringues

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

2 tablespoons of flaked almonds + more for sprinkling on top

3 tablespoons pomegranate juice (you can either squeeze it yourself or buy it in conveniently packaged bottles!)

HOW TO

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 have, and will also keep them stable and preserve their crisp whiteness.

4. Add the almonds and mix gently. Swirl the juice in. Don’t over mix!

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.

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Cool at room temperature and enjoy as they are or accompanied by whipped cream, sweetened mascarpone, gelato…I could go on and on…

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Silvia’s Cucina is on Facebook Twitter and Instagram

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