I will never not be baking focaccia! 🇮🇹 Once a week is the minimum recommended. Get onto it!❤️ INGREDIENTS, makes 1 large focaccia 7 gr of dried yeast 3/4 cup lukewarm water 1 teaspoon of honey or sugar 320 gr (2-2/3 cups) 00 or plain flour 2 tablespoons of extra-virgin olive oil 2 teaspoons of salt For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water. HOW TO In a large bowl dissolve yeast with water, add flour, oil and honey or sugar. Knead for 5 minutes, then add the salt. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook). Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel. Stretch it with your hand to form a rectangle and fold into 3 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with sea salt. 7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes. Drizzle the holes with the glaze and sprinkle with some more salt. Let it rest for another 20 minutes then bake at 200C for 20-25 minutes or until golden and irresistible! Naturally #vegan. #focacciagenovese
I’m here for the buns, not the frosting. When I buy them, I scrape it off! When I bake them, all my love goes into making the softest dough! Ingredients For the dough: ¾ cup buttermilk 2 ¼ teaspoons active yeast ¼ cup white sugar 1 large egg ¼ cup butter, melted 3 cups bread flour or 00 flour plus more for dusting 3/4 teaspoon salt Finely grated zest of 1 orange For the filling: 2/3 cup dark brown sugar 2 tablespoons ground cinnamon ¼ cup butter, softened 1 beaten egg for brushing Place buttermilk into the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg and melted butter. Mix until well combined. Add flour, zest and salt and mix gently with until a rough dough begins to form. Place dough hook on stand mixer and knead on medium speed for 5-6 or until smooth and slightly sticky. If it feels too wet you can add a little extra flour, 1-2 tablespoons. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 2-3 hours or until doubled in size. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 40×30 cm rectangle. Spread softened butter over dough, then sprinkle brown sugar and cinnamon on top. Roll up the dough starting from the longer side side and place seam side down. Cut the log into 6-8 disks, depending how big you want them. Place cinnamon rolls in a baking tray lined with baking paper. Cover and let rise again for 30-45 minutes. Wheat up your oven to 190c, static, and brush the rolls with beaten egg. Bake for 30 minutes or until puffed up and golden brown. Serve warm, as they are of with butter and jam!
Ready for breakfast! 💕 1/2 tsp dried yeast 550 g tipo 00 flour 50 g finely-ground semolina (plus extra for dusting) 1 tsp salt Method (start this recipe the night before to allow the dough to prove overnight. The following day, allow for an additional 1-2 hours of proving time before baking) Place 1.5 tsp of yeast and 500 ml (2 cups) lukewarm water in a jug and stir to dissolve. Leave for 5 minutes to activate. Place 550 g plain flour and 50 g fine semolina in a large bowl. Add the yeasted water and mix to combine. Add 1 tsp salt and mix until roughly combined. Cover with a cloth and allow to prove overnight at room temperature or until doubled in size. If it’s really hot, try to find a cooler spot in the house, otherwise, it will rise too fast and you’ll miss out on the fermented flavour. Lift the risen dough out of the bowl and onto a floured benchtop. Give it a quick knead to bring it together. Stretch into a rectangle, then fold the dough onto itself in a ball. Place the dough, seam-side down in a colander dusted with semolina. Cover with a cloth and stand at room temperature for 1-2 hours or until risen by two-thirds. To test if the dough is ready, poke it gently with a finger. If the indent is deep and doesn’t spring back at all, it has risen too much. You can still bake it but handle it with care or it will deflate (and don’t score an over-proved dough). If it springs back straight away it needs a little longer. If the finger leaves a little indent but the dough almost completely springs back, then it’s ready to bake. Sprinkle the top of the dough with semolina and slash with a knife (this will encourage the bread to bloom and cook). Preheat oven to 250°C fan-forced (270°C conventional). Place the bread onto a tray lined with baking paper, then bake for 45-50 minutes until the crust turns to a dark caramel colour. Remove from the oven, tip the bread onto a wire rack (removing the baking paper if still attached) and cool for at least 1 hour before slicing. Resist the temptation to cut into the bread early: the crumb keeps cooking while the bread is cooling down and cutting into hot bread will interfere with this important step.
Some fun with Italian foodie expressions. Follow me on tik tok for more! 🇮🇹🇮🇹
Grazie mille! 🙏🏼🇮🇹 @silviasitalianmasterclass @channel10au @10playau
@silviasitalianmasterclass coming soon on Channel 10! All the tips and tricks to perfect your Italian cooking skills! ❤️ 🇮🇹
You are not as good as gold in Italian… you are as good as 🥖 🇮🇹
Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls
Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls
This Saturday!!! @silviasitalianmasterclass starts at 12.30 on @channel10au and available on @10playau I can’t wait to share some more of my absolute favourites with you! Tune in, and maybe eat something before watching….don’t say I didn’t warn you! 💕🇮🇹🥂
Just a reminder that you can make any day a bit better with pasta. This is my broken lasagne with lamb ragú Ingredients 60 ml (¼ cup) extra-virgin olive oil 3-4 garlic cloves, bashed 3-4 lamb forequarter chops (see Note) 200 ml red wine 2 400 ml cans chopped tomatoes ¼ red capsicum sea salt and freshly ground black pepper, to taste 400 g lasagne sheets, broken into irregular pieces grated pecorino, to serve 1. For the lamb ragú, heat the oil in a large, heavy-based saucepan. Add the garlic and cook for 2-3 minutes or until fragrant. Add the lamb chops and cook until browned all over. Add the red wine and simmer over high heat for 2 minutes to reduce slightly. Add the tinned tomatoes, capsicum and 800 ml water. Bring to a simmer, then reduce the heat to low, cover and cook, stirring occasionally for 3–4 hours or the until meat falls off the bone. Nonna would lift out the meat and reserve it for another meal. You can do that too or simply remove it from the pan to shred and get rid of any tiny bones and then add it back to the sauce. Remove and discard the capsicum, then season to taste. 2. Bring a saucepan of salted water to the boil. Drop in the broken lasagne pieces, stir and cook for 5-6 minutes or until al dente. Remove with a slotted spoon straight into the pan with the sauce, dragging along a little pasta cooking water, then toss well. Bring to the table and serve with freshly grated pecorino. ❤️🇮🇹
I’ve been busy…. @silviasitalianmasterclass coming very soon on Channel 10! Follow @silviasitalianmasterclass to get all the recipes and updates! Plus there’s a sweet giveaway happening… Xxx Silvia
Yesterday’s episode of @silviasitalianmasterclass was entirely dedicated to bread! Starting with a traditional Abruzzo style flat bread called Pizza Scima. Crunchy, salty and best paired with cheese and salame, courtesy of @dorsognasmallgoods and @floridiacheese The dough has a special ingredient that makes it super flakey… @sanpellegrino_aus sparkling water! Pizza Scima Ingredients 500g type ‘00’ flour 1 tsp bicarb soda 50 ml extra virgin olive oil 100 ml white wine 200 ml sparkling water 2 tbsp salt flakes Serve with chunks of pecorino, salame etc… Method Preheat your oven to 220°C (200°C fan-forced). Grease a 30cm round baking tin, 2cm deep. Place the flour in a large bowl, mix in the bicarb soda, and make a well in the centre. Add the olive oil, wine, salt and water and mix with a wooden spoon to encourage the dough to come together. tip onto a floured bench and knead for a few minutes until smooth, then flatten it out with rolling pin to a thickness of about 2 cm. Place the dough onto the baking tray and flatten it to cover the tray. Score it with a serrated knife to create a criss-cross pattern. Using a brush, paint the surface with extra-virgin olive oil, season with salt, then bake for 30–35 minutes, or until golden. Serve warm of at room temperature with pecorino and salami.
Yesterday’s episode of @silviasitalianmasterclass was entirely dedicated to bread! Starting with a traditional Abruzzo style flat bread called Pizza Scima. Crunchy, salty and best paired with cheese and salame, courtesy of @dorsognasmallgoods and @floridiacheese The dough has a special ingredient that makes it super flakey… @sanpellegrino_aus sparkling water! Pizza Scima Ingredients 500g type ‘00’ flour 1 tsp bicarb soda 50 ml extra virgin olive oil 100 ml white wine 200 ml sparkling water 2 tbsp salt flakes Serve with chunks of pecorino, salame etc… Method Preheat your oven to 220°C (200°C fan-forced). Grease a 30cm round baking tin, 2cm deep. Place the flour in a large bowl, mix in the bicarb soda, and make a well in the centre. Add the olive oil, wine, salt and water and mix with a wooden spoon to encourage the dough to come together. tip onto a floured bench and knead for a few minutes until smooth, then flatten it out with rolling pin to a thickness of about 2 cm. Place the dough onto the baking tray and flatten it to cover the tray. Score it with a serrated knife to create a criss-cross pattern. Using a brush, paint the surface with extra-virgin olive oil, season with salt, then bake for 30–35 minutes, or until golden. Serve warm of at room temperature with pecorino and salami.
When I say this is an easy recipe for next level home-made bread, I mean it! You won’t even kneed this bread and when served with @dorsognasmallgoods Salami it will be eaten before you can say antipasti. to make this easy Homemade Baguette served with D’Orsogna Salami and Parmesan Shavings you will need: 500g all purpose or 00 flour 200g unsweetened Greek yogurt 200ml water 7g of dry yeast 1-1/2 tablespoon sea salt 2 tablespoons olive oil 1. Place flour, water, dry yeast oil and yogurt in a large bowl. 2. Mix until just combined then add salt and mix through. 3. Cover with a damp tea towel and let it rise at room temperature for 1 hour. The dough will look puffier and more relaxed, stretch it a little with wet hands (still in the bowl, no mess) and fold it onto itself in a bowl. 4. Cover and repeat the stretching and folding one more time after 30 minutes. 5. Cover again and allow to prove completely until more than doubled in size (about 45 minutes). 6. Divide the dough into two. It will be soft and slightly sticky. 7. Flour your bench and hands and stretch the two doughs into rectangles, then roll them up like big cigars. 8. Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes. 9. In that time bring your oven to 220 C and place an empty metal bowl or empty oven tray on the lower rack. 10. The dough will now look puffy. 11. Dust more flour on top, score and place in the oven, on the middle rack. 12. Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam. 13. Close door and bake for 35-40 minutes or until golden and cooked through. 14. Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time. Serve with D’Orsogna salami and parmesan shavings #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognasalami #MGI #PlateForaMate
In late 2022 I had the chance to sit with @matteobocelli and his family and we had a very candid chat about his solo career and the future. Matteo speaks with awareness and wisdom and it’s evident that his passion is creating beautiful music, with love and integrity. Since that chat he has released his first solo album MATTEO, which is on loop on my Spotify! His voice is warm, rich and powerful, moving effortlessly between styles, and I can’t wait to join him on stage on his Australian tour this month! Tickets are selling fast, Sydney Opera house is almost sold out, so get in quick! I’ll perform with Matteo in Sydney, Melbourne and Brisbane, but there’s also a Perth show not to be missed! Check my stories for direct link to purchase tickets. 24 MAR 24 SYDNEY SYDNEY OPERA HOUSE 27 MAR 24 CONCERT HALL, QPAC BRISBANE 28 MAR 24 HAMER HALL, ART CENTRE MELBOURNE MELBOURNE 30 MAR 24 PERTH CONCERT HALL PERTH @tegvanegmond
Let’s make cavatelli!!! And match them with a rich pork sugo! Serves 4 Ingredients For the sauce 100 ml extra-virgin olive oil 3 garlic cloves, skin on, bashed with the back of a knife 800g pork shoulder, cut into 5cm chunks 1 brown onion, chopped 1 carrot, chopped 1 celery stick, chopped 2–3 juniper berries, lightly crushed with a mortar and pestle or rolling pin ¼ cup marjoram, leaves picked 200 ml red wine 400 g can chopped tomatoes 2 cups (500 ml) good-quality beef or chicken stock 3–4 bay leaves salt flakes and ground white pepper freshly grated pecorino to serve For the Cavatelli 300g durum wheat flour (semolina), plus extra for dusting 1 teaspoon salt flakes 200 ml lukewarm water For the full recipe visit silviasitalianmasterclass.com @silviasitalianmasterclass
Let’s make cavatelli!!! And match them with a rich pork sugo! Serves 4 Ingredients For the sauce 100 ml extra-virgin olive oil 3 garlic cloves, skin on, bashed with the back of a knife 800g pork shoulder, cut into 5cm chunks 1 brown onion, chopped 1 carrot, chopped 1 celery stick, chopped 2–3 juniper berries, lightly crushed with a mortar and pestle or rolling pin ¼ cup marjoram, leaves picked 200 ml red wine 400 g can chopped tomatoes 2 cups (500 ml) good-quality beef or chicken stock 3–4 bay leaves salt flakes and ground white pepper freshly grated pecorino to serve For the Cavatelli 300g durum wheat flour (semolina), plus extra for dusting 1 teaspoon salt flakes 200 ml lukewarm water For the full recipe visit silviasitalianmasterclass.com @silviasitalianmasterclass
Let me do the work for you! My frozen pizza range is so good and perfect for summer days! And if you haven’t used the one time 20% discount code SILVIA20, do it! We have been moving house and cooking meals from scratch is not a daily occurrence at the moment! When I suggested pizza for lunch my kids jumped for joy, but the adults were the ones that devoured the pizza with prawns and the spicy pizza with sausage!!! Order on @providoor Love, Silvia 💕 🍕
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
Pici all’aglione, a pungent garlic loaded sugo, Tuscan style. Ingredients for the sauce 3 tablespoons of extra-virgin olive oil 2 garlic cloves finely chopped A couple of pinches of salt 1/4 cup of white wine 1 tin of whole tomatoes, crushed with a fork Grated Parmigiano, freshly ground black pepper and basil leaves to serve 400 gr of pici Serves 4 To make the sauce, heat up the oil in a large frying pan, quickly sauté the garlic for 1-2 minutes. Pour in the wine and cook over high heat for 1-2 minutes or until the alcohol has evaporated. Add the crushed tomatoes, 200 ml water, a pinch of salt and cook, bring to a simmer and then turn the heat to medium low and cook for 20-25 minutes. Bring a large pot of salted water to the boil. Boil your pici until Al dente and drop them straight into the tomato sauce pot. Cook in the sauce for 1 minute to allow the flavor to mingle. Dust with parmigiano, top with a few basil leaves and serve hot.
Delightfully crunchy arancini balls. But let me do the work for you. Just pop in the oven and serve! Order frozen, delivered to your door on @providoor ❤️🇮🇹
A new spin on a classic Zucchini Slice, using @dorsognasmallgoods Lightly Smoked Ham. All the Mediterranean flavours for a fresh and fluffy delight! Serves 6 400g zucchini, coarsely grated, plus extra 2 zucchinis, thinly sliced lengthways 6 free-range eggs 1 cup self-raising flour 2 spring onions, finely sliced, plus extra shredded, to serve 150g feta cheese, crumbled 50 gr of freshly grated parmesan cheese 200 gr of ham, cut into thin strips salt flakes and freshly ground black pepper, to season 1 bunch flat-leaf parsley leaves, roughly chopped (reserve some for serving) 50 ml extra virgin olive oil 2 zucchini cut into rounds cherry tomatoes on the vine 1 Preheat oven to 180°C fan-forced and ine a 30 x 20cm oven dish with baking paper. 2 Place grated zucchini in a clean cloth, twist top and squeeze over sink to remove excess liquid. 3 Whisk eggs in a large bowl. Add flour and whisk until smooth. Season with salt and pepper. 4 Add zucchini, spring onion, ham, feta, parmesan herbs and 2/3 of the oil oil to egg mixture. Mix to combine. 5 Pour into prepared dish. Arrange the zucchini rounds and the vine cherry tomatoes on top. 6 Drizzle with remaining oil. Bake for 40-50 minutes, or until golden and mixture bounces back when lightly pressed. 7 Stand for at least 10 minutes before slicing. #dorsogna #dorsognaathome #plateforamate
Exciting news!! If you love food, great recipes and travel tips on where to eat and taste the most authentic bites, read on! Imagine a world where your foodie dreams are right at your fingertips. Where the finest recipes, expert techniques, and closely guarded secrets of the world’s top chefs and passionate food lovers help take your home cooking to new heights. A world where you wield insider knowledge about the restaurants and bars loved by the titans of the food industry. Welcome to @culinary_wonderland, your all-access ticket to the best in food, wine and travel. For free access to the platform follow @culinary_wonderland and click the link in their bio.
