The most delicious, decadent and satisfying chocolate cake! None of the gluten and all of flavour! With hints of hazelnut and the boost of @illyinaustralia to make the chocolate more chocolat-ty! @silviasitalianmasterclass @10playau @channel10au 150 gr of unsalted butter 160 gr of 70 % dark chocolate 45 gr of dutch cocoa powder 50 ml espresso coffee 1 teaspoon of vanilla extract 200 gr of firmly packed brown sugar 4 eggs 120 gr of hazelnut meal Pinch of salt Serve with mascarpone and berries 1. Heat your oven to 160 C 2. Melt the butter with the chocolate in a double boiler 3. Pour the hot coffee into a bowl with the cocoa powder and whisk until there are no lumps. Add the vanilla and mix. Add the cocoa mixture to the buttery melted chocolate and stir to combine. 4. In a separate bowl, cream the yolks with the sugar with a whisk or an electric beater until fluffy then pour in the chocolate mixture. Add the hazelnut meal and stir to combine. 5. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. This will take about 1 minute if using a hand-held electric beater. A fair bit more if doing by hand…Gently fold the egg whites through the chocolate mixture using a large metal spoon. Pour the batter into a 20 cm round cake tin, lined with baking paper. Bake for 40/45 minutes or until the edges are firm and the surface it slightly cracked and feels soft in the middle. 6. Once cool it can be topped with strawberries, berries cherries, and mascarpone, cream or both! Serving plate by @maxwellandwilliamsofficial
The most delicious, decadent and satisfying chocolate cake! None of the gluten and all of flavour! With hints of hazelnut and the boost of @illyinaustralia to make the chocolate more chocolat-ty! @silviasitalianmasterclass @10playau @channel10au 150 gr of unsalted butter 160 gr of 70 % dark chocolate 45 gr of dutch cocoa powder 50 ml espresso coffee 1 teaspoon of vanilla extract 200 gr of firmly packed brown sugar 4 eggs 120 gr of hazelnut meal Pinch of salt Serve with mascarpone and berries 1. Heat your oven to 160 C 2. Melt the butter with the chocolate in a double boiler 3. Pour the hot coffee into a bowl with the cocoa powder and whisk until there are no lumps. Add the vanilla and mix. Add the cocoa mixture to the buttery melted chocolate and stir to combine. 4. In a separate bowl, cream the yolks with the sugar with a whisk or an electric beater until fluffy then pour in the chocolate mixture. Add the hazelnut meal and stir to combine. 5. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. This will take about 1 minute if using a hand-held electric beater. A fair bit more if doing by hand…Gently fold the egg whites through the chocolate mixture using a large metal spoon. Pour the batter into a 20 cm round cake tin, lined with baking paper. Bake for 40/45 minutes or until the edges are firm and the surface it slightly cracked and feels soft in the middle. 6. Once cool it can be topped with strawberries, berries cherries, and mascarpone, cream or both! Serving plate by @maxwellandwilliamsofficial
Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Did you watch the first episode of @silviasitalianmasterclass ? It’s now available on @10playau and this bowl of ricotta gnocchi is worth watching! Made with the best ricotta and parmigiano from my friends at @floridiacheese, with a dough that is soft and pillowy thanks to the beautiful Caputo flour, distributed in Australia by the amazing @basile_imports . This is a bowl of true comfort and you can make it from scratch quite easily, but if you are running out of time in your busy schedule, order it frozen on @providoor . It’s so so good!!! For the recipe go to Silviasitalianmasterclass.com
Did you watch the first episode of @silviasitalianmasterclass ? It’s now available on @10playau and this bowl of ricotta gnocchi is worth watching! Made with the best ricotta and parmigiano from my friends at @floridiacheese, with a dough that is soft and pillowy thanks to the beautiful Caputo flour, distributed in Australia by the amazing @basile_imports . This is a bowl of true comfort and you can make it from scratch quite easily, but if you are running out of time in your busy schedule, order it frozen on @providoor . It’s so so good!!! For the recipe go to Silviasitalianmasterclass.com
Did you watch the first episode of @silviasitalianmasterclass ? It’s now available on @10playau and this bowl of ricotta gnocchi is worth watching! Made with the best ricotta and parmigiano from my friends at @floridiacheese, with a dough that is soft and pillowy thanks to the beautiful Caputo flour, distributed in Australia by the amazing @basile_imports . This is a bowl of true comfort and you can make it from scratch quite easily, but if you are running out of time in your busy schedule, order it frozen on @providoor . It’s so so good!!! For the recipe go to Silviasitalianmasterclass.com
Happy place, making pasta. Simple gestures rich in meaning. 🇮🇹
Happy place, making pasta. Simple gestures rich in meaning. 🇮🇹
Silvia’s Ricotta Gnocchi with Sugo.🍕🍝🇮🇹 A perfect little teaser just in time for her Italian Masterclass. Tune in tomorrow at 12:30 PM on @channel10au & @10playau. Did you enjoy watching her prepare the delicious ricotta gnocchi? Keep an eye out on providoor.com…launching soon! 👀 @silviacollocaofficial @silviasitalianmasterclass #providoorfrozen❄️
Silvia’s Ricotta Gnocchi with Sugo.🍕🍝🇮🇹 A perfect little teaser just in time for her Italian Masterclass. Tune in tomorrow at 12:30 PM on @channel10au & @10playau. Did you enjoy watching her prepare the delicious ricotta gnocchi? Keep an eye out on providoor.com…launching soon! 👀 @silviacollocaofficial @silviasitalianmasterclass #providoorfrozen❄️
Make the most of the last days of summer with this delicious prawn gratin! Cooked with ❤️ on my @essteeleau Prawns gratin with pangrattato 1 cup (70 g) fresh breadcrumbs 1–2 handfuls flat-leaf parsley leaves, plus extra to serve pinch of salt flakes 1 long red chilli (or bird’s eye, if you like it hot!) 1/2 clove garlic, peeled 1–2 small strips lemon rind 2 tablespoons extra virgin olive oil, plus extra for drizzling 12 uncooked tiger prawns lemon wedges, to serve Turn on the grill function in your oven. Place the breadcrumbs, parsley, salt, chilli, garlic, lemon rind and olive oil in a food processor and blitz for 6–10 seconds or until combined. Cut the prawns in half lengthways and top each half with a bit of the breadcrumb mixture. Press gently with your hands to ensure the coating adheres to the prawn halves. Place the prawns on an oven pan (i used Per Vita) and drizzle a little more olive oil on top, then grill for 2–3 minutes or until golden. Serve hot with lemon wedges and a generous handful of parsley leaves.
Make the most of the last days of summer with this delicious prawn gratin! Cooked with ❤️ on my @essteeleau Prawns gratin with pangrattato 1 cup (70 g) fresh breadcrumbs 1–2 handfuls flat-leaf parsley leaves, plus extra to serve pinch of salt flakes 1 long red chilli (or bird’s eye, if you like it hot!) 1/2 clove garlic, peeled 1–2 small strips lemon rind 2 tablespoons extra virgin olive oil, plus extra for drizzling 12 uncooked tiger prawns lemon wedges, to serve Turn on the grill function in your oven. Place the breadcrumbs, parsley, salt, chilli, garlic, lemon rind and olive oil in a food processor and blitz for 6–10 seconds or until combined. Cut the prawns in half lengthways and top each half with a bit of the breadcrumb mixture. Press gently with your hands to ensure the coating adheres to the prawn halves. Place the prawns on an oven pan (i used Per Vita) and drizzle a little more olive oil on top, then grill for 2–3 minutes or until golden. Serve hot with lemon wedges and a generous handful of parsley leaves.
Today’s episode of @silviasitalianmasterclass is 💯 gluten free! From juicy chicken scaloppine, to scallop risotto to fudgy chocolate and espresso torta. At 12.30 pm on @channel10au and available to stream on @10playau 🇮🇹💕
Make the most of the last days of summer with this delicious prawn gratin! Cooked with ❤️ on my @essteeleau Prawns gratin with pangrattato 1 cup (70 g) fresh breadcrumbs 1–2 handfuls flat-leaf parsley leaves, plus extra to serve pinch of salt flakes 1 long red chilli (or bird’s eye, if you like it hot!) 1/2 clove garlic, peeled 1–2 small strips lemon rind 2 tablespoons extra virgin olive oil, plus extra for drizzling 12 uncooked tiger prawns lemon wedges, to serve Turn on the grill function in your oven. Place the breadcrumbs, parsley, salt, chilli, garlic, lemon rind and olive oil in a food processor and blitz for 6–10 seconds or until combined. Cut the prawns in half lengthways and top each half with a bit of the breadcrumb mixture. Press gently with your hands to ensure the coating adheres to the prawn halves. Place the prawns on an oven pan (i used Per Vita) and drizzle a little more olive oil on top, then grill for 2–3 minutes or until golden. Serve hot with lemon wedges and a generous handful of parsley leaves.
Asparagus and scallop risotto! Gluten free flavour bomb! From my new show @silviasitalianmasterclass 1 tbs olive oil 1 tbs butter 150 gr Scallop 1 shallot, sliced 1 bunch of asparagus, well washed, cut in half 3 tablespoons of extra-virgin olive oil 3 tbs butter (plus a little extra for mixing in at the end) 350 gr of Arborio rice 200 ml of dry white wine 2 lt of vegetable stock, warmed salt and pepper for seasoning balsamic vinegar to drizzle on top 1. Heat oil and butter into a large non-stick frypan over medium heat. Sear scallops on both sides for 1-2 minutes. Remove from the pan and set aside. 2. Trim off the woody end of the asparagus, if they are thick, peel the stalk, Cut into 2 cm pieces, keeping the spears intact. Set aside. dd the rice and toast well in the fat. Deglaze with wine and cook out the alcohol. Start adding the stock, a few ladlefuls at a time so that the rice is always submerged. Don’t over stir. Just do it gently and occasionally. The more you stir, the more you have to stir to stop it from sticking! Keep doing it for 15-16 minutes or until the rice is almost al dente. Add the asparagus and toss through. Taste for seasoning and adjust to your liking. At this point turn off the heat. 3. Add 1 more tablespoon of butter and 1 ladleful of stock and stir vigorously to release the starch. Put the lid on and keep it undisturbed for 2-3 minutes. In this time the rice will also continue cooking, this is why it’s important to turn the heat off when it’s still not quite al dente. Remove the lid, divide into shallow bowls, top each bowl with scallops , freshly ground black or white pepper and a drizzle of balsamic vinegar. Both the extra-virgin olive oil and the balsamic are Colavita, by the wonderful distribution of all things Italian @basile_imports
Summer ❤️ Have a beautiful day! Xxx
I never thought you could freeze Tiramisù, what a revelation! This is my classic recipe, the one that my mamma makes and we all go crazy for! You can order on @providoor It is seriously so good!!! ❤️🇮🇹
One of my favourite hacks featuring @dorsognasmallgoods Finest Mild Salami If you’re wondering how to turn that old bread into a delicious, super easy pizza this one is for you – A flavour explosion that is always a crowd pleaser. To make the D’Orsogna Champagne Leg Ham Pizza bread with Mild Salami you will need: Egg Wrap with Baby Spinach, Taleggio and D’Orsogna Leg Ham Serves 2 4 eggs, beaten 3 tablespoons of olive oil salt and pepper for seasoning 2 tortilla wraps 2 cups of baby spinach 200g of ham 80g of taleggio cut into cubes lemon wedges to serve 1. Heat the oil in a 24 cm non stick pan, over medium- high heat. 2. Add half of the egg mixture and swirl around to cover the pan, as to make a thin frittata. 3. Cook on 1 side until almost set, flip and cook on the other side, season with salt and pepper and set aside. 4. Place the tortilla warp in the hot pan, place cooked egg frittata on top, then add ham slices. 5. Place Taleggio and baby spinach on one side, then fold the other side on top. 6. Press slightly with a spatula and cook on each side for 1 minute (2 minutes in total) to allow the cheese to melt. 7. Set aside and repeat with renaming ingredients. Serve with lemon wedges #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognasalami #MGI #PlateForaMate
Simple pleasures! @silviasitalianmasterclass starts Saturday at 12.30 on @channel10au
Craving more after Silvia’s masterclass? Dive into the deliciousness of Silvia’s freshly launched homemade Ricotta Gnocchi with Sugo! Order now and experience culinary bliss! 🍽️✨ @silviacollocaofficial @Silviasitalianmasterclass #ProvidoorFrozen ❄️
Craving more after Silvia’s masterclass? Dive into the deliciousness of Silvia’s freshly launched homemade Ricotta Gnocchi with Sugo! Order now and experience culinary bliss! 🍽️✨ @silviacollocaofficial @Silviasitalianmasterclass #ProvidoorFrozen ❄️
