These 5 minutes donuts are so easy to make it’s criminal! Their ineffable lightness is a combination of @floridiacheese ricotta and @sanpellegrino_aus limonata! Remember you can catch my new show @silviasitalianmasterclass on @channel10au on Saturday at 12.30 or anytime on @10playau 🇮🇹❤️ Ricotta and Lemonade Zeppole Ingredients 2 eggs, lightly beaten 2 tbsp. caster sugar 1-1/4 cup of ricotta, well drained 120g of sifted self raising flour Finely grated zest of 1 lemon 75 ml of sparkling limonata vegetable oil for deep frying Icing sugar for dusting on top Method Combine ricotta, eggs, sugar, zest in a medium bowl. Add the flour and limonata and mix gently. This batter is very forgiving and a few lumps are an addition to the texture. Pour oil into a shallow saucepan, and heat over medium-high heat. Drop tablespoon of batter into the hot oil and fry, in batches, for 2-3 minutes or until golden. Drain on paper towels and serve hot, dusted with icing sugar.
These 5 minutes donuts are so easy to make it’s criminal! Their ineffable lightness is a combination of @floridiacheese ricotta and @sanpellegrino_aus limonata! Remember you can catch my new show @silviasitalianmasterclass on @channel10au on Saturday at 12.30 or anytime on @10playau 🇮🇹❤️ Ricotta and Lemonade Zeppole Ingredients 2 eggs, lightly beaten 2 tbsp. caster sugar 1-1/4 cup of ricotta, well drained 120g of sifted self raising flour Finely grated zest of 1 lemon 75 ml of sparkling limonata vegetable oil for deep frying Icing sugar for dusting on top Method Combine ricotta, eggs, sugar, zest in a medium bowl. Add the flour and limonata and mix gently. This batter is very forgiving and a few lumps are an addition to the texture. Pour oil into a shallow saucepan, and heat over medium-high heat. Drop tablespoon of batter into the hot oil and fry, in batches, for 2-3 minutes or until golden. Drain on paper towels and serve hot, dusted with icing sugar.
These 5 minutes donuts are so easy to make it’s criminal! Their ineffable lightness is a combination of @floridiacheese ricotta and @sanpellegrino_aus limonata! Remember you can catch my new show @silviasitalianmasterclass on @channel10au on Saturday at 12.30 or anytime on @10playau 🇮🇹❤️ Ricotta and Lemonade Zeppole Ingredients 2 eggs, lightly beaten 2 tbsp. caster sugar 1-1/4 cup of ricotta, well drained 120g of sifted self raising flour Finely grated zest of 1 lemon 75 ml of sparkling limonata vegetable oil for deep frying Icing sugar for dusting on top Method Combine ricotta, eggs, sugar, zest in a medium bowl. Add the flour and limonata and mix gently. This batter is very forgiving and a few lumps are an addition to the texture. Pour oil into a shallow saucepan, and heat over medium-high heat. Drop tablespoon of batter into the hot oil and fry, in batches, for 2-3 minutes or until golden. Drain on paper towels and serve hot, dusted with icing sugar.
Easy peasy no knead ciabatta! Simple as mixing flour and water together. No knead bread. Mix in the morning, bake at night (or other way around) 😘 Ingredients 450 g (3-3/4 cups) 00 or All purpose flour 350 ml (1 -1/4 cups) filtered water, at room temperature 1/2 scant teaspoon dry yeast 2 teaspoons of salt How to 1. Mix flour, water and yeast together with a wooden spoon until combined. 2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with a damp tea towel and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. If you want to half the rising time, add more yeast , maybe 1 teaspoon or 1-1/2. 3. Dust your cooking bench and your hands with flour and try to shape the sticky mix into a ball. Let it rest for 1/2 hour, covered in a kitchen towel generously dusted with semolina flour. 4. Turn the oven to 220 C (430 F). 5. Line an oven tray with baking paper 6. Gently tip the risen dough in onto a tray lined with baking paper. Dust the top with extra flour and bake for 40 minutes or until dark golden and it sounds hollow when tapped. Cool on a rack before serving as the crumb needs to dry (if you cut it straight out of the oven, the crumb will be gummy) 😘
These 5 minutes donuts are so easy to make it’s criminal! Their ineffable lightness is a combination of @floridiacheese ricotta and @sanpellegrino_aus limonata! Remember you can catch my new show @silviasitalianmasterclass on @channel10au on Saturday at 12.30 or anytime on @10playau 🇮🇹❤️ Ricotta and Lemonade Zeppole Ingredients 2 eggs, lightly beaten 2 tbsp. caster sugar 1-1/4 cup of ricotta, well drained 120g of sifted self raising flour Finely grated zest of 1 lemon 75 ml of sparkling limonata vegetable oil for deep frying Icing sugar for dusting on top Method Combine ricotta, eggs, sugar, zest in a medium bowl. Add the flour and limonata and mix gently. This batter is very forgiving and a few lumps are an addition to the texture. Pour oil into a shallow saucepan, and heat over medium-high heat. Drop tablespoon of batter into the hot oil and fry, in batches, for 2-3 minutes or until golden. Drain on paper towels and serve hot, dusted with icing sugar.
Book number 7 edits underway…. Reading glasses are a necessity these days! 😂 Coming soon… ❤️🇮🇹
I make this tea cake more than I make tea! It’s so so good. Look at those hypnotic swirls of cocoa and @illyinaustralia Espresso and Vanilla Swirl Loaf Cake From my new show @silviasitalianmasterclass Ingredients 3 eggs 180 gr caster sugar 200 gr self-raising flour 65 gr almond meal 60 ml (1/4 cup) extra virgin olive oil 1/2 cup (125ml) Buttermilk 1 teaspoon of vanilla extract 3 tablespoons of dark cocoa 50 ml of espresso (replace with same amount of warm milk or water if coffee is not your vibe) Method Preheat the oven to 180C. Grease a loaf tin. Whisk eggs and sugar until pale and creamy. Add the oil, buttermilk and the vanilla. Gently fold in the flour, well sifted. Mix until the batter is combined, then add almond meal and mix to combine. Pour 1/2 of the mix into one bowl and the other half into another bowl along with the cocoa powder and espresso. Evenly dollop batter into the baking tin alternating between both mixtures to create a swirl pattern. Add 3 tablespoons of dark cocoa and the espresso to the remaining cake batter and mix until smooth. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, to swirl the two batters together. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool before serving. @channel10au @10playau
I make this tea cake more than I make tea! It’s so so good. Look at those hypnotic swirls of cocoa and @illyinaustralia Espresso and Vanilla Swirl Loaf Cake From my new show @silviasitalianmasterclass Ingredients 3 eggs 180 gr caster sugar 200 gr self-raising flour 65 gr almond meal 60 ml (1/4 cup) extra virgin olive oil 1/2 cup (125ml) Buttermilk 1 teaspoon of vanilla extract 3 tablespoons of dark cocoa 50 ml of espresso (replace with same amount of warm milk or water if coffee is not your vibe) Method Preheat the oven to 180C. Grease a loaf tin. Whisk eggs and sugar until pale and creamy. Add the oil, buttermilk and the vanilla. Gently fold in the flour, well sifted. Mix until the batter is combined, then add almond meal and mix to combine. Pour 1/2 of the mix into one bowl and the other half into another bowl along with the cocoa powder and espresso. Evenly dollop batter into the baking tin alternating between both mixtures to create a swirl pattern. Add 3 tablespoons of dark cocoa and the espresso to the remaining cake batter and mix until smooth. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, to swirl the two batters together. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool before serving. @channel10au @10playau
I make this tea cake more than I make tea! It’s so so good. Look at those hypnotic swirls of cocoa and @illyinaustralia Espresso and Vanilla Swirl Loaf Cake From my new show @silviasitalianmasterclass Ingredients 3 eggs 180 gr caster sugar 200 gr self-raising flour 65 gr almond meal 60 ml (1/4 cup) extra virgin olive oil 1/2 cup (125ml) Buttermilk 1 teaspoon of vanilla extract 3 tablespoons of dark cocoa 50 ml of espresso (replace with same amount of warm milk or water if coffee is not your vibe) Method Preheat the oven to 180C. Grease a loaf tin. Whisk eggs and sugar until pale and creamy. Add the oil, buttermilk and the vanilla. Gently fold in the flour, well sifted. Mix until the batter is combined, then add almond meal and mix to combine. Pour 1/2 of the mix into one bowl and the other half into another bowl along with the cocoa powder and espresso. Evenly dollop batter into the baking tin alternating between both mixtures to create a swirl pattern. Add 3 tablespoons of dark cocoa and the espresso to the remaining cake batter and mix until smooth. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, to swirl the two batters together. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool before serving. @channel10au @10playau
A little sweet moment, with all the Italian flaire. We do hot chocolate thick and dense…. Highly addictive… add a touch of @illyinaustralia for an extra boost! @silviasitalianmasterclass Italian Style Espresso Hot Chocolate with Almond Cookies Ingredients For the hot chocolate Serves 2 2 tbs Dutch cocoa powder 80 g (1/3 cup) caster sugar 2 scant tablespoons cornflour 1/2 teaspoon vanilla bean paste 500 ml (2 cups) milk 2 shots of freshly brewed espresso coffee 2 tablespoons dark chocolate chips Method Combine the cocoa, caster sugar, cornflour, vanilla in a small saucepan. Pour in 3 tablespoons of the milk and whisk until the mixture turns into a sticky, dark brown paste. Slowly add the rest of the milk, whisking enthusiastically as you go to prevent any lumps from forming. Add the espresso shots and stir through. Place the saucepan over medium heat and bring to a simmer, stirring constantly with a wooden spoon or spatula. Reduce the heat to low, add the chocolate chips and cook, stirring, for 2–3 minutes or until the hot chocolate starts to thicken. Turn off the heat, serve hot. For the almond cookies makes 18 2 egg whites, at room temperature 170 g caster sugar, plus extra for rolling the cookies in 300 g almond meal 2 teaspoons vanilla extract or paste finely grated zest of 1 lemon 18 blanched almonds Method Preheat your oven to 160°C fan forced, 180 C conventional Place almond meal in a large bowl, add vanilla, lemon zest and egg whites and mix with your hands to form a paste. Shape the paste into balls, roll them in the sugar, then gently push your thumb into the middle of each ball and top with a blanched almond Place the cookies in a baking tray lined with baking paper and bake for 18-20 minutes or until the base of the amaretti looks firm and slightly golden. Cool them on a rack for at least 10 minutes before eating
A little sweet moment, with all the Italian flaire. We do hot chocolate thick and dense…. Highly addictive… add a touch of @illyinaustralia for an extra boost! @silviasitalianmasterclass Italian Style Espresso Hot Chocolate with Almond Cookies Ingredients For the hot chocolate Serves 2 2 tbs Dutch cocoa powder 80 g (1/3 cup) caster sugar 2 scant tablespoons cornflour 1/2 teaspoon vanilla bean paste 500 ml (2 cups) milk 2 shots of freshly brewed espresso coffee 2 tablespoons dark chocolate chips Method Combine the cocoa, caster sugar, cornflour, vanilla in a small saucepan. Pour in 3 tablespoons of the milk and whisk until the mixture turns into a sticky, dark brown paste. Slowly add the rest of the milk, whisking enthusiastically as you go to prevent any lumps from forming. Add the espresso shots and stir through. Place the saucepan over medium heat and bring to a simmer, stirring constantly with a wooden spoon or spatula. Reduce the heat to low, add the chocolate chips and cook, stirring, for 2–3 minutes or until the hot chocolate starts to thicken. Turn off the heat, serve hot. For the almond cookies makes 18 2 egg whites, at room temperature 170 g caster sugar, plus extra for rolling the cookies in 300 g almond meal 2 teaspoons vanilla extract or paste finely grated zest of 1 lemon 18 blanched almonds Method Preheat your oven to 160°C fan forced, 180 C conventional Place almond meal in a large bowl, add vanilla, lemon zest and egg whites and mix with your hands to form a paste. Shape the paste into balls, roll them in the sugar, then gently push your thumb into the middle of each ball and top with a blanched almond Place the cookies in a baking tray lined with baking paper and bake for 18-20 minutes or until the base of the amaretti looks firm and slightly golden. Cool them on a rack for at least 10 minutes before eating
A little sweet moment, with all the Italian flaire. We do hot chocolate thick and dense…. Highly addictive… add a touch of @illyinaustralia for an extra boost! @silviasitalianmasterclass Italian Style Espresso Hot Chocolate with Almond Cookies Ingredients For the hot chocolate Serves 2 2 tbs Dutch cocoa powder 80 g (1/3 cup) caster sugar 2 scant tablespoons cornflour 1/2 teaspoon vanilla bean paste 500 ml (2 cups) milk 2 shots of freshly brewed espresso coffee 2 tablespoons dark chocolate chips Method Combine the cocoa, caster sugar, cornflour, vanilla in a small saucepan. Pour in 3 tablespoons of the milk and whisk until the mixture turns into a sticky, dark brown paste. Slowly add the rest of the milk, whisking enthusiastically as you go to prevent any lumps from forming. Add the espresso shots and stir through. Place the saucepan over medium heat and bring to a simmer, stirring constantly with a wooden spoon or spatula. Reduce the heat to low, add the chocolate chips and cook, stirring, for 2–3 minutes or until the hot chocolate starts to thicken. Turn off the heat, serve hot. For the almond cookies makes 18 2 egg whites, at room temperature 170 g caster sugar, plus extra for rolling the cookies in 300 g almond meal 2 teaspoons vanilla extract or paste finely grated zest of 1 lemon 18 blanched almonds Method Preheat your oven to 160°C fan forced, 180 C conventional Place almond meal in a large bowl, add vanilla, lemon zest and egg whites and mix with your hands to form a paste. Shape the paste into balls, roll them in the sugar, then gently push your thumb into the middle of each ball and top with a blanched almond Place the cookies in a baking tray lined with baking paper and bake for 18-20 minutes or until the base of the amaretti looks firm and slightly golden. Cool them on a rack for at least 10 minutes before eating
Doesn’t get more Italian that this! Linguine with Roasted Tomatoes, Prawns and Chilli Lemon Pangrattato A recipe from my new show @silviasitalianmasterclass featuring @barillaaus al bronzo linguine (perfect for the al dente texture) and @ooni.anz outdoor oven to create the most delicious tomato and prawn sauce. And if you don’t feel like cooking this yourself, order this dish on @providoor ! Head to @silviasitalianmasterclass to enter a giveaway to win your own @ooni.anz! Ingredients 1x packet Linguine 600 g cherry tomatoes ⅓ cup (80ml) extra virgin olive oil clove garlic, skin on, bashed with the back of a knife 2 spring onions, thinly sliced 1 small handful flat-leaf parsley stalks pinch of sugar salt flakes 16 tiger prawns, peeled and de-veined 2 tablespoons extra virgin olive oil 1 small handful flat-leaf parsley stalks, finely chopped 1 teaspoon salt flakes 1 clove garlic, finely chopped for the pangrattato 2 thick slices of stale sourdough 1 peeled garlic clove 1 red chilli (or bird’s eye) Full method in comments or head to silviasitalianmasterclass.com for full recipe and video recipe
Doesn’t get more Italian that this! Linguine with Roasted Tomatoes, Prawns and Chilli Lemon Pangrattato A recipe from my new show @silviasitalianmasterclass featuring @barillaaus al bronzo linguine (perfect for the al dente texture) and @ooni.anz outdoor oven to create the most delicious tomato and prawn sauce. And if you don’t feel like cooking this yourself, order this dish on @providoor ! Head to @silviasitalianmasterclass to enter a giveaway to win your own @ooni.anz! Ingredients 1x packet Linguine 600 g cherry tomatoes ⅓ cup (80ml) extra virgin olive oil clove garlic, skin on, bashed with the back of a knife 2 spring onions, thinly sliced 1 small handful flat-leaf parsley stalks pinch of sugar salt flakes 16 tiger prawns, peeled and de-veined 2 tablespoons extra virgin olive oil 1 small handful flat-leaf parsley stalks, finely chopped 1 teaspoon salt flakes 1 clove garlic, finely chopped for the pangrattato 2 thick slices of stale sourdough 1 peeled garlic clove 1 red chilli (or bird’s eye) Full method in comments or head to silviasitalianmasterclass.com for full recipe and video recipe
Doesn’t get more Italian that this! Linguine with Roasted Tomatoes, Prawns and Chilli Lemon Pangrattato A recipe from my new show @silviasitalianmasterclass featuring @barillaaus al bronzo linguine (perfect for the al dente texture) and @ooni.anz outdoor oven to create the most delicious tomato and prawn sauce. And if you don’t feel like cooking this yourself, order this dish on @providoor ! Head to @silviasitalianmasterclass to enter a giveaway to win your own @ooni.anz! Ingredients 1x packet Linguine 600 g cherry tomatoes ⅓ cup (80ml) extra virgin olive oil clove garlic, skin on, bashed with the back of a knife 2 spring onions, thinly sliced 1 small handful flat-leaf parsley stalks pinch of sugar salt flakes 16 tiger prawns, peeled and de-veined 2 tablespoons extra virgin olive oil 1 small handful flat-leaf parsley stalks, finely chopped 1 teaspoon salt flakes 1 clove garlic, finely chopped for the pangrattato 2 thick slices of stale sourdough 1 peeled garlic clove 1 red chilli (or bird’s eye) Full method in comments or head to silviasitalianmasterclass.com for full recipe and video recipe
Doesn’t get more Italian that this! Linguine with Roasted Tomatoes, Prawns and Chilli Lemon Pangrattato A recipe from my new show @silviasitalianmasterclass featuring @barillaaus al bronzo linguine (perfect for the al dente texture) and @ooni.anz outdoor oven to create the most delicious tomato and prawn sauce. And if you don’t feel like cooking this yourself, order this dish on @providoor ! Head to @silviasitalianmasterclass to enter a giveaway to win your own @ooni.anz! Ingredients 1x packet Linguine 600 g cherry tomatoes ⅓ cup (80ml) extra virgin olive oil clove garlic, skin on, bashed with the back of a knife 2 spring onions, thinly sliced 1 small handful flat-leaf parsley stalks pinch of sugar salt flakes 16 tiger prawns, peeled and de-veined 2 tablespoons extra virgin olive oil 1 small handful flat-leaf parsley stalks, finely chopped 1 teaspoon salt flakes 1 clove garlic, finely chopped for the pangrattato 2 thick slices of stale sourdough 1 peeled garlic clove 1 red chilli (or bird’s eye) Full method in comments or head to silviasitalianmasterclass.com for full recipe and video recipe
The most loved Italian biscuits: biscotti! Crunchy, nutty, sweet… perfect for dunking! Made with beautiful @mulinocaputo flour and Colavita olive oil, distributed in Australia by the amazing Basile family, long time collaborator of mine @basile_imports Lemon and Almond Twice Baked Tuscan Biscotti Ingredients 2 eggs 3 egg yolks 350 g caster sugar 1 teaspoon vanilla paste or extract 450 g self-raising flour, sifted (or plain flour mixed with 1 tablespoon of baking powder) 1 tbs baking powder 1 tbs extra virgin olive oil pinch of salt flakes finely grated zest of 2 lemons 200 g blanched almonds Preheat your oven to 190°C (170°C fan-forced) and line a large baking tray with baking paper. Place the eggs, egg yolks, sugar and vanilla in a mixing bowl and beat until pale and creamy. Add the flour,baking powder oil, salt and lemon zest and then the nuts. Shape the dough with floured hands to form two logs. Place the logs on the prepared tray, spaced well apart to allow for spreading, and bake for 25–30 minutes or until well risen and pale golden. Remove from the oven and cool at room temperature for 3–5 minutes, then cut them on an angle into 1–1.5 cm thick slices. Make sure you use a very sharp serrated knife to ensure neat slices. You will notice than the inside of the biscuits are still a little wet – this is fine. Arrange the slices on the lined tray and return to the oven for 5 minutes. Turn them over and toast for a further 15 minutes or until crisp and golden. Cool at room temperature, then serve with gelato, coffee or your favourite dessert wine. Any leftover tozzetti will keep in an airtight container for up to 2 weeks. Watch @silviasitalianmasterclass on @channel10au and @10playau
Aperitivo time! Tuna and Chive Parcels with Virgin Frozen Spritz These pastry tuna bites are one of my mum’s most requested savoury treats, absolutely addictive! Paired with a Virgin frozen spritz… next level! @silviasitalianmasterclass Catch my new show every Saturday, 12.30 pm on @channel10au and @10playau Ingredients For the Tuna and Chives Parcels 1 tablespoon of extra-virgin olive oil 2 brown onion, finely chopped 4x 160g x 95gr tins of tuna in olive oil, drained 120 gr of melty cheese, like provola or scamorza, chopped into cubes 1 tablespoon of dijon mustard 2-3 tablespoons of chopped chives salt and pepper for seasoning 2x 30×30 thin sheets of puff pastry 1 beaten egg 2-3 tablespoons of fennel seeds Preheat your oven to 200 C, conventional. Line an oven tray with baking paper. Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly. Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes. Bake for 25-30 minutes or until nicely puffed and golden brown. Serve warm or at room temperature. For the Frozen Virgin Spritz serves 4 2x 330ml 200 ml bottles of Aranciata 300 gr of frozen raspberries 1 cup (250ml) of freshly squeezed orange juice fresh raspberries and orange slices to serve Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass. Capriccio Tuna (beautiful, fleshy, yellowfin Tuna in olive oil) by @basile_imports Salamini cheese (sweet, delicate and super melty) by @floridiacheese Aranciata (sweet, tangy, effervescent) by @sanpellegrino_aus
Aperitivo time! Tuna and Chive Parcels with Virgin Frozen Spritz These pastry tuna bites are one of my mum’s most requested savoury treats, absolutely addictive! Paired with a Virgin frozen spritz… next level! @silviasitalianmasterclass Catch my new show every Saturday, 12.30 pm on @channel10au and @10playau Ingredients For the Tuna and Chives Parcels 1 tablespoon of extra-virgin olive oil 2 brown onion, finely chopped 4x 160g x 95gr tins of tuna in olive oil, drained 120 gr of melty cheese, like provola or scamorza, chopped into cubes 1 tablespoon of dijon mustard 2-3 tablespoons of chopped chives salt and pepper for seasoning 2x 30×30 thin sheets of puff pastry 1 beaten egg 2-3 tablespoons of fennel seeds Preheat your oven to 200 C, conventional. Line an oven tray with baking paper. Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly. Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes. Bake for 25-30 minutes or until nicely puffed and golden brown. Serve warm or at room temperature. For the Frozen Virgin Spritz serves 4 2x 330ml 200 ml bottles of Aranciata 300 gr of frozen raspberries 1 cup (250ml) of freshly squeezed orange juice fresh raspberries and orange slices to serve Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass. Capriccio Tuna (beautiful, fleshy, yellowfin Tuna in olive oil) by @basile_imports Salamini cheese (sweet, delicate and super melty) by @floridiacheese Aranciata (sweet, tangy, effervescent) by @sanpellegrino_aus
Aperitivo time! Tuna and Chive Parcels with Virgin Frozen Spritz These pastry tuna bites are one of my mum’s most requested savoury treats, absolutely addictive! Paired with a Virgin frozen spritz… next level! @silviasitalianmasterclass Catch my new show every Saturday, 12.30 pm on @channel10au and @10playau Ingredients For the Tuna and Chives Parcels 1 tablespoon of extra-virgin olive oil 2 brown onion, finely chopped 4x 160g x 95gr tins of tuna in olive oil, drained 120 gr of melty cheese, like provola or scamorza, chopped into cubes 1 tablespoon of dijon mustard 2-3 tablespoons of chopped chives salt and pepper for seasoning 2x 30×30 thin sheets of puff pastry 1 beaten egg 2-3 tablespoons of fennel seeds Preheat your oven to 200 C, conventional. Line an oven tray with baking paper. Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly. Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes. Bake for 25-30 minutes or until nicely puffed and golden brown. Serve warm or at room temperature. For the Frozen Virgin Spritz serves 4 2x 330ml 200 ml bottles of Aranciata 300 gr of frozen raspberries 1 cup (250ml) of freshly squeezed orange juice fresh raspberries and orange slices to serve Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass. Capriccio Tuna (beautiful, fleshy, yellowfin Tuna in olive oil) by @basile_imports Salamini cheese (sweet, delicate and super melty) by @floridiacheese Aranciata (sweet, tangy, effervescent) by @sanpellegrino_aus
Aperitivo time! Tuna and Chive Parcels with Virgin Frozen Spritz These pastry tuna bites are one of my mum’s most requested savoury treats, absolutely addictive! Paired with a Virgin frozen spritz… next level! @silviasitalianmasterclass Catch my new show every Saturday, 12.30 pm on @channel10au and @10playau Ingredients For the Tuna and Chives Parcels 1 tablespoon of extra-virgin olive oil 2 brown onion, finely chopped 4x 160g x 95gr tins of tuna in olive oil, drained 120 gr of melty cheese, like provola or scamorza, chopped into cubes 1 tablespoon of dijon mustard 2-3 tablespoons of chopped chives salt and pepper for seasoning 2x 30×30 thin sheets of puff pastry 1 beaten egg 2-3 tablespoons of fennel seeds Preheat your oven to 200 C, conventional. Line an oven tray with baking paper. Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly. Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes. Bake for 25-30 minutes or until nicely puffed and golden brown. Serve warm or at room temperature. For the Frozen Virgin Spritz serves 4 2x 330ml 200 ml bottles of Aranciata 300 gr of frozen raspberries 1 cup (250ml) of freshly squeezed orange juice fresh raspberries and orange slices to serve Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass. Capriccio Tuna (beautiful, fleshy, yellowfin Tuna in olive oil) by @basile_imports Salamini cheese (sweet, delicate and super melty) by @floridiacheese Aranciata (sweet, tangy, effervescent) by @sanpellegrino_aus
Aperitivo time! Tuna and Chive Parcels with Virgin Frozen Spritz These pastry tuna bites are one of my mum’s most requested savoury treats, absolutely addictive! Paired with a Virgin frozen spritz… next level! @silviasitalianmasterclass Catch my new show every Saturday, 12.30 pm on @channel10au and @10playau Ingredients For the Tuna and Chives Parcels 1 tablespoon of extra-virgin olive oil 2 brown onion, finely chopped 4x 160g x 95gr tins of tuna in olive oil, drained 120 gr of melty cheese, like provola or scamorza, chopped into cubes 1 tablespoon of dijon mustard 2-3 tablespoons of chopped chives salt and pepper for seasoning 2x 30×30 thin sheets of puff pastry 1 beaten egg 2-3 tablespoons of fennel seeds Preheat your oven to 200 C, conventional. Line an oven tray with baking paper. Heat up the oil in a medium pan, add the onion and cook over medium heat for 2-3 minutes or until soft, then add the drained tuna and mix through. Turn off the heat, add cheese, chives and mustard. Mix and allow the residual heat to melt the cheese. Taste for seasoning and adjust accordingly. Let the mixture cool for 10 minutes, then divide it into two and place each half in the centre the two pastry sheets. Wrap to create 2 parcels. Brush with egg and sprinkle with fennel seeds. Score the top with a sharp knife, creating 7-8 slashes. Bake for 25-30 minutes or until nicely puffed and golden brown. Serve warm or at room temperature. For the Frozen Virgin Spritz serves 4 2x 330ml 200 ml bottles of Aranciata 300 gr of frozen raspberries 1 cup (250ml) of freshly squeezed orange juice fresh raspberries and orange slices to serve Place frozen raspberries and orange juice into the bowl of a food processor and whiz until smooth and soft serve constancy. Divide into 4 Spritz glasses, top with the aranciata, top with fresh raspberries and serve with orange slices around the rim of the glass. Capriccio Tuna (beautiful, fleshy, yellowfin Tuna in olive oil) by @basile_imports Salamini cheese (sweet, delicate and super melty) by @floridiacheese Aranciata (sweet, tangy, effervescent) by @sanpellegrino_aus
Get ready for a Mediterranean feast on the next episode of @silviasitalianmasterclass tomorrow on @Channe/10au & @10playau! Head to Providoor now to order the Linguine with Roasted Tomatoes, Prawns, and Chilli, topped with zesty Lemon Pangrattato, and experience the taste of Silvia’s culinary magic right at home. Don’t miss out on this Italian goodness! @Silviacollocaofficial #ProvidoorFrozen❄️
Scared of baking Calzone from scratch? Then get your Italy on a plate with this cheats Calzone, made with crunchy puff pastry and @dorsognasmallgoods Shaved Honey Leg Ham. I love everything about this recipe, the sweet Ham, ricotta and tomatoes, just delicious. makes 2 2 sheets of frozen puff pastry 200g of ham 300g of firmly set ricotta 2 punnets of cherry tomatoes, halved 6 slices of provola salt and pepper for seasoning 1 beat egg for brushing the pastry 2 tablespoons extra virgin olive oil Thaw out the puff pastry for 10 minutes. In the meantime bring your oven to 200C, conventional. Line a large baking tray with baking paper. Shape the puff pastry squares into circles of 20 cm diameter. Fill one side with half the ham, half the ricotta, half the provola and half the cherry tomatoes. season with salt and pepper. Fold the pastry half over the filling, then press the edges to seal. Brush with beaten egg and place onto tray. Bake for 30 minutes or until golden brown and fully puffed up. #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognasmokedham #dorsognaham #MGI #PlateForaMate