Giving in to these soft autumnal mornings with a warm apple and berry cake. 💕 100 g unsalted butter, melted 4 medium Granny Smith apples, peeled, cored and thinly sliced ½ medium lemon, zest and juice pinch of salt 2 cups self-raising flour 2 large eggs 200 g (scant 1 cup) soft brown sugar 150 ml apple sauce 1 punnet fresh blackberries or blueberries/raspberries whipped thickened cream, for serving 1. Preheat the oven to 170ºC. Line the base and sides of a 20 cm round tin with baking paper. Toss the sliced apples in a bowl with the lemon juice and zest and set aside. 2. In a separate bowl whisk the eggs with the sugar. Add salt. Sift in the flour, mix then add the apple sauce and the melted butter. Mix the apple slices through and half of the blackberries. 3. Pour the batter in the tin, level with a spoon and top with remaining blackberries. Bake for about 60-65 minutes. The top should be caramel brown and the cake soft-yet-firm to touch. To be sure, insert a stick into the middle of the cake, if it comes out clean, the cake is baked, otherwise give it another 2-3 minutes and test again. 4. Cool in the tin for 1 hour, then transfer to a plate and serve with whipped cream.
Giving in to these soft autumnal mornings with a warm apple and berry cake. 💕 100 g unsalted butter, melted 4 medium Granny Smith apples, peeled, cored and thinly sliced ½ medium lemon, zest and juice pinch of salt 2 cups self-raising flour 2 large eggs 200 g (scant 1 cup) soft brown sugar 150 ml apple sauce 1 punnet fresh blackberries or blueberries/raspberries whipped thickened cream, for serving 1. Preheat the oven to 170ºC. Line the base and sides of a 20 cm round tin with baking paper. Toss the sliced apples in a bowl with the lemon juice and zest and set aside. 2. In a separate bowl whisk the eggs with the sugar. Add salt. Sift in the flour, mix then add the apple sauce and the melted butter. Mix the apple slices through and half of the blackberries. 3. Pour the batter in the tin, level with a spoon and top with remaining blackberries. Bake for about 60-65 minutes. The top should be caramel brown and the cake soft-yet-firm to touch. To be sure, insert a stick into the middle of the cake, if it comes out clean, the cake is baked, otherwise give it another 2-3 minutes and test again. 4. Cool in the tin for 1 hour, then transfer to a plate and serve with whipped cream.
If you have Abruzzeze blood you may be familiar with Pupe di Pasqua, Easter dolls made of a soft cookie dough. My nonna used to craft one to each of her grandchildren when we were growing up, my sister Ale, my cousin Elena and I would receive a peasant girl and the boys a horse shaped one. It was a moment of utter joy to tear the foil that enwrapped them, and we would always make sure we’d arm ourselves with a tall glass of cold milk to dunk our giant cookie in. The head was always the first to go, and we happily dunked, slurped and munched, blissfully unaware that we were receiving the gift of legacy, memory and tradition. Nonna Irene didn’t have measurements, it was all done “a occhio” , her eyes the only instrument of precision. I don’t have precise rules either, but if you want to try this, mix 2 eggs with about 70-80 gr of caster sugar, zest of 1 lemon, 3 tablespoons of olive oil, about 100 ml of milk and enough flour to create a soft pliable dough, not too firm, not tacky. You can add a little baking powder too, about 1/2 tablespoons.Then shape as you please, brush with egg and bake until golden. The doll pictured here is about 25 cm tall! Consume with your coffee or with milk. It begs to be dunked. Happy Easter! Buona Pasqua! 🐣 . #easter #pasqua #traditions #nonna #neverforget #❤️
Think eggplant parmigiana, but a lot easier and phenomenal in flavour! Hassleback Eggplant Parmigiana From my new show @silviasitalianmasterclass Ingredients 2 large aubergines 600 ml of passata 200g @floridiacheese casalingo -or your melty cheese of choice) sliced into 1 pieces ½ cup fresh breadcrumbs ¼ cup (60ml) of extra-virgin olive oil salt and pepper for seasoning fresh basil, leaves picked to serve Method Preheat the oven to 180°C, fan 160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom OR Pre heat your @oonihq pizza oven to 250C Cut lengthways slits into the eggplants about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom Arrange the fanned eggplant into a large roasting tin or ovenproof dish and season. Drizzle with half of the oil and bake for 20 minutes in a traditional oven, and 15 minutes in a pizza oven. Take the tray out of the oven, place mozzarella in between eggplant slices, cover with passata, season to your liking, top with breadcrumbs and drizzle with remaining olive oil. Bake for 15-20 minutes or until melty and golden brown. This will only take 5-6 in a pizza oven. Serve with bread and basil leaves. Watch on @channel10au or @10playau
Think eggplant parmigiana, but a lot easier and phenomenal in flavour! Hassleback Eggplant Parmigiana From my new show @silviasitalianmasterclass Ingredients 2 large aubergines 600 ml of passata 200g @floridiacheese casalingo -or your melty cheese of choice) sliced into 1 pieces ½ cup fresh breadcrumbs ¼ cup (60ml) of extra-virgin olive oil salt and pepper for seasoning fresh basil, leaves picked to serve Method Preheat the oven to 180°C, fan 160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom OR Pre heat your @oonihq pizza oven to 250C Cut lengthways slits into the eggplants about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom Arrange the fanned eggplant into a large roasting tin or ovenproof dish and season. Drizzle with half of the oil and bake for 20 minutes in a traditional oven, and 15 minutes in a pizza oven. Take the tray out of the oven, place mozzarella in between eggplant slices, cover with passata, season to your liking, top with breadcrumbs and drizzle with remaining olive oil. Bake for 15-20 minutes or until melty and golden brown. This will only take 5-6 in a pizza oven. Serve with bread and basil leaves. Watch on @channel10au or @10playau
Think eggplant parmigiana, but a lot easier and phenomenal in flavour! Hassleback Eggplant Parmigiana From my new show @silviasitalianmasterclass Ingredients 2 large aubergines 600 ml of passata 200g @floridiacheese casalingo -or your melty cheese of choice) sliced into 1 pieces ½ cup fresh breadcrumbs ¼ cup (60ml) of extra-virgin olive oil salt and pepper for seasoning fresh basil, leaves picked to serve Method Preheat the oven to 180°C, fan 160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom OR Pre heat your @oonihq pizza oven to 250C Cut lengthways slits into the eggplants about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom Arrange the fanned eggplant into a large roasting tin or ovenproof dish and season. Drizzle with half of the oil and bake for 20 minutes in a traditional oven, and 15 minutes in a pizza oven. Take the tray out of the oven, place mozzarella in between eggplant slices, cover with passata, season to your liking, top with breadcrumbs and drizzle with remaining olive oil. Bake for 15-20 minutes or until melty and golden brown. This will only take 5-6 in a pizza oven. Serve with bread and basil leaves. Watch on @channel10au or @10playau
Think eggplant parmigiana, but a lot easier and phenomenal in flavour! Hassleback Eggplant Parmigiana From my new show @silviasitalianmasterclass Ingredients 2 large aubergines 600 ml of passata 200g @floridiacheese casalingo -or your melty cheese of choice) sliced into 1 pieces ½ cup fresh breadcrumbs ¼ cup (60ml) of extra-virgin olive oil salt and pepper for seasoning fresh basil, leaves picked to serve Method Preheat the oven to 180°C, fan 160°C. Cut lengthways slits into the aubergines about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom OR Pre heat your @oonihq pizza oven to 250C Cut lengthways slits into the eggplants about 1cm apart, leaving the stalk attached and taking care not to cut right down to the bottom Arrange the fanned eggplant into a large roasting tin or ovenproof dish and season. Drizzle with half of the oil and bake for 20 minutes in a traditional oven, and 15 minutes in a pizza oven. Take the tray out of the oven, place mozzarella in between eggplant slices, cover with passata, season to your liking, top with breadcrumbs and drizzle with remaining olive oil. Bake for 15-20 minutes or until melty and golden brown. This will only take 5-6 in a pizza oven. Serve with bread and basil leaves. Watch on @channel10au or @10playau
Sensational one-tray chicken dinner! Made with succulent @inghamsaustralia chicken, seasoned with Colavita oil and balsamic by @basile_imports and baked outdoors with @ooni.anz Hardly any labour and tonnes of flavour! And we get to use up bits of stale bread we all have in our kitchen! Chicken Tray Bake Ingredients 1 whole chicken butterfiled 3/4 cup of cherry tomatoes , halved 1/2 cup of black olives, pitted 1 tablespoon capers, drained and rinsed 1 garlic bulb, halved ½ cup (125 ml) dry white wine 100 ml of extra-virgin olive oil thyme leaves 5 slices of stale sourdough cut into chunks salt for seasoning balsamic vinegar for drizzling on top Method Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, add the cherry tomatoes and their juices, olives, capers, garlic, wine and half of the oil. Add thyme leaves, bread chunks and season with salt. Place chicken on top, season with salt and pepper and drizzle some of the liquid onto it. Bake for 35-40 minutes or until the chicken is cooked through and crispy golden on top, the cooking time will be dependent on the size of your chicken, so keep an eye on it. Take the tray out of the oven, scatter more thyme leaves on top, drizzle a little extra-virgin olive oil and a little balsamic vinegar and serve. From my show @silviasitalianmasterclass on @channel10au and @10playau
Sensational one-tray chicken dinner! Made with succulent @inghamsaustralia chicken, seasoned with Colavita oil and balsamic by @basile_imports and baked outdoors with @ooni.anz Hardly any labour and tonnes of flavour! And we get to use up bits of stale bread we all have in our kitchen! Chicken Tray Bake Ingredients 1 whole chicken butterfiled 3/4 cup of cherry tomatoes , halved 1/2 cup of black olives, pitted 1 tablespoon capers, drained and rinsed 1 garlic bulb, halved ½ cup (125 ml) dry white wine 100 ml of extra-virgin olive oil thyme leaves 5 slices of stale sourdough cut into chunks salt for seasoning balsamic vinegar for drizzling on top Method Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, add the cherry tomatoes and their juices, olives, capers, garlic, wine and half of the oil. Add thyme leaves, bread chunks and season with salt. Place chicken on top, season with salt and pepper and drizzle some of the liquid onto it. Bake for 35-40 minutes or until the chicken is cooked through and crispy golden on top, the cooking time will be dependent on the size of your chicken, so keep an eye on it. Take the tray out of the oven, scatter more thyme leaves on top, drizzle a little extra-virgin olive oil and a little balsamic vinegar and serve. From my show @silviasitalianmasterclass on @channel10au and @10playau
Sensational one-tray chicken dinner! Made with succulent @inghamsaustralia chicken, seasoned with Colavita oil and balsamic by @basile_imports and baked outdoors with @ooni.anz Hardly any labour and tonnes of flavour! And we get to use up bits of stale bread we all have in our kitchen! Chicken Tray Bake Ingredients 1 whole chicken butterfiled 3/4 cup of cherry tomatoes , halved 1/2 cup of black olives, pitted 1 tablespoon capers, drained and rinsed 1 garlic bulb, halved ½ cup (125 ml) dry white wine 100 ml of extra-virgin olive oil thyme leaves 5 slices of stale sourdough cut into chunks salt for seasoning balsamic vinegar for drizzling on top Method Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, add the cherry tomatoes and their juices, olives, capers, garlic, wine and half of the oil. Add thyme leaves, bread chunks and season with salt. Place chicken on top, season with salt and pepper and drizzle some of the liquid onto it. Bake for 35-40 minutes or until the chicken is cooked through and crispy golden on top, the cooking time will be dependent on the size of your chicken, so keep an eye on it. Take the tray out of the oven, scatter more thyme leaves on top, drizzle a little extra-virgin olive oil and a little balsamic vinegar and serve. From my show @silviasitalianmasterclass on @channel10au and @10playau
Sensational one-tray chicken dinner! Made with succulent @inghamsaustralia chicken, seasoned with Colavita oil and balsamic by @basile_imports and baked outdoors with @ooni.anz Hardly any labour and tonnes of flavour! And we get to use up bits of stale bread we all have in our kitchen! Chicken Tray Bake Ingredients 1 whole chicken butterfiled 3/4 cup of cherry tomatoes , halved 1/2 cup of black olives, pitted 1 tablespoon capers, drained and rinsed 1 garlic bulb, halved ½ cup (125 ml) dry white wine 100 ml of extra-virgin olive oil thyme leaves 5 slices of stale sourdough cut into chunks salt for seasoning balsamic vinegar for drizzling on top Method Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, add the cherry tomatoes and their juices, olives, capers, garlic, wine and half of the oil. Add thyme leaves, bread chunks and season with salt. Place chicken on top, season with salt and pepper and drizzle some of the liquid onto it. Bake for 35-40 minutes or until the chicken is cooked through and crispy golden on top, the cooking time will be dependent on the size of your chicken, so keep an eye on it. Take the tray out of the oven, scatter more thyme leaves on top, drizzle a little extra-virgin olive oil and a little balsamic vinegar and serve. From my show @silviasitalianmasterclass on @channel10au and @10playau
Another “rehearsal-to-show” moment from A night with Matteo, Australian tour. This song, Honesty, is part of his latest album and I loved singing it with him at all the shows. A song about friendship, those late night, kitchen sink conversations about life, love hope, the unexpected magic in the domestic. The tour is finished, @matteobocelli has now left and is embarking on a world tour and I’m so humbled to have been a small part of his journey into making his own mark in the music industry with his velvety voice, unguarded smile and signature Tuscan joviality. #matteobocelli
This beautiful australian film is currently streaming on Binge. If you missed it at the movies, I would love you to watch it. Captivating performances by the great Robert Menzies and Mark Leonard Winter playing two men facing generational trauma, in desperate need of connection, with the background of the uplifting influence of Italian immigration. Fabio Motta plays my brother and he’s a gem! Written by Aaron Wilson (who also directed) and Christos Tsiolkas. ❤️
This beautiful australian film is currently streaming on Binge. If you missed it at the movies, I would love you to watch it. Captivating performances by the great Robert Menzies and Mark Leonard Winter playing two men facing generational trauma, in desperate need of connection, with the background of the uplifting influence of Italian immigration. Fabio Motta plays my brother and he’s a gem! Written by Aaron Wilson (who also directed) and Christos Tsiolkas. ❤️
This beautiful australian film is currently streaming on Binge. If you missed it at the movies, I would love you to watch it. Captivating performances by the great Robert Menzies and Mark Leonard Winter playing two men facing generational trauma, in desperate need of connection, with the background of the uplifting influence of Italian immigration. Fabio Motta plays my brother and he’s a gem! Written by Aaron Wilson (who also directed) and Christos Tsiolkas. ❤️
We’ll turn anything into meatballs! 🇮🇹💕😂
If the weather is inspiring you to cozy up, I’ve got you! Succulent, zingy ossobuco milanese with Squisito soft polenta from @basile_imports And if you want the cozy without the labour… order it frozen on @providoor ! From my new show @silviasitalianmasterclass Saturday at 12.30 on @channel10au and @10playau Ossobuco Milanese with Soft Polenta Ingredients Ossobuco 4 x 400 g veal osso buco, dredged in plain flour salt flakes and freshly ground black pepper 100 ml extra-virgin olive oil 2 onions, finely chopped 1 carrot, finely chopped 1 garlic clove, finely chopped 1–2 bay leaves 250 ml (1 cup) dry white wine 500 ml (2 cups) good-quality chicken or vegetable stock 1 tablespoon tomato paste Gremolata 1 garlic clove, finely chopped 3–4 tablespoons finely chopped flat-leaf parsley finely grated zest of 1 lemon Season the osso buco with salt and pepper. Method Heat 3 tablespoons of the olive oil in a large heavy-based saucepan, add the osso buco, in batches if need be, and brown on each side for 2–3 minutes. Transfer to a bowl and set aside. Heat the remaining olive oil in the pan over medium heat, add the onion, carrot, garlic and bay leaves and cook until the onion is softened. Turn up the heat to medium–high and deglaze with the wine, scraping up any bits caught on the base. Allow it to bubble away for 1–2 minutes to cook out the alcohol. Tip in the stock and tomato paste, stir and bring to the boil. Reduce the heat to low and return the osso buco to the pan. Taste for seasoning and adjust accordingly. Cover with the lid and simmer for 2 1/2–3 hours or until the meat easily comes away from the bone. Remove the osso buco, paying attention not to separate it from the marrow. Increase the heat to high and reduce the sauce for 5–8 minutes, then return the osso buco to the pan. Set aside. Combine all the gremolata ingredients in a small bowl and mix well. When the ossobuco is almost ready, make the soft polenta. If using instant polenta this will take you a couple of minutes, if using regular polenta , allow 30-35 minutes cooking time. Polenta recipe in comments Xxx
If the weather is inspiring you to cozy up, I’ve got you! Succulent, zingy ossobuco milanese with Squisito soft polenta from @basile_imports And if you want the cozy without the labour… order it frozen on @providoor ! From my new show @silviasitalianmasterclass Saturday at 12.30 on @channel10au and @10playau Ossobuco Milanese with Soft Polenta Ingredients Ossobuco 4 x 400 g veal osso buco, dredged in plain flour salt flakes and freshly ground black pepper 100 ml extra-virgin olive oil 2 onions, finely chopped 1 carrot, finely chopped 1 garlic clove, finely chopped 1–2 bay leaves 250 ml (1 cup) dry white wine 500 ml (2 cups) good-quality chicken or vegetable stock 1 tablespoon tomato paste Gremolata 1 garlic clove, finely chopped 3–4 tablespoons finely chopped flat-leaf parsley finely grated zest of 1 lemon Season the osso buco with salt and pepper. Method Heat 3 tablespoons of the olive oil in a large heavy-based saucepan, add the osso buco, in batches if need be, and brown on each side for 2–3 minutes. Transfer to a bowl and set aside. Heat the remaining olive oil in the pan over medium heat, add the onion, carrot, garlic and bay leaves and cook until the onion is softened. Turn up the heat to medium–high and deglaze with the wine, scraping up any bits caught on the base. Allow it to bubble away for 1–2 minutes to cook out the alcohol. Tip in the stock and tomato paste, stir and bring to the boil. Reduce the heat to low and return the osso buco to the pan. Taste for seasoning and adjust accordingly. Cover with the lid and simmer for 2 1/2–3 hours or until the meat easily comes away from the bone. Remove the osso buco, paying attention not to separate it from the marrow. Increase the heat to high and reduce the sauce for 5–8 minutes, then return the osso buco to the pan. Set aside. Combine all the gremolata ingredients in a small bowl and mix well. When the ossobuco is almost ready, make the soft polenta. If using instant polenta this will take you a couple of minutes, if using regular polenta , allow 30-35 minutes cooking time. Polenta recipe in comments Xxx
If the weather is inspiring you to cozy up, I’ve got you! Succulent, zingy ossobuco milanese with Squisito soft polenta from @basile_imports And if you want the cozy without the labour… order it frozen on @providoor ! From my new show @silviasitalianmasterclass Saturday at 12.30 on @channel10au and @10playau Ossobuco Milanese with Soft Polenta Ingredients Ossobuco 4 x 400 g veal osso buco, dredged in plain flour salt flakes and freshly ground black pepper 100 ml extra-virgin olive oil 2 onions, finely chopped 1 carrot, finely chopped 1 garlic clove, finely chopped 1–2 bay leaves 250 ml (1 cup) dry white wine 500 ml (2 cups) good-quality chicken or vegetable stock 1 tablespoon tomato paste Gremolata 1 garlic clove, finely chopped 3–4 tablespoons finely chopped flat-leaf parsley finely grated zest of 1 lemon Season the osso buco with salt and pepper. Method Heat 3 tablespoons of the olive oil in a large heavy-based saucepan, add the osso buco, in batches if need be, and brown on each side for 2–3 minutes. Transfer to a bowl and set aside. Heat the remaining olive oil in the pan over medium heat, add the onion, carrot, garlic and bay leaves and cook until the onion is softened. Turn up the heat to medium–high and deglaze with the wine, scraping up any bits caught on the base. Allow it to bubble away for 1–2 minutes to cook out the alcohol. Tip in the stock and tomato paste, stir and bring to the boil. Reduce the heat to low and return the osso buco to the pan. Taste for seasoning and adjust accordingly. Cover with the lid and simmer for 2 1/2–3 hours or until the meat easily comes away from the bone. Remove the osso buco, paying attention not to separate it from the marrow. Increase the heat to high and reduce the sauce for 5–8 minutes, then return the osso buco to the pan. Set aside. Combine all the gremolata ingredients in a small bowl and mix well. When the ossobuco is almost ready, make the soft polenta. If using instant polenta this will take you a couple of minutes, if using regular polenta , allow 30-35 minutes cooking time. Polenta recipe in comments Xxx
Airy and bouncy focaccia! That golden tan is courtesy of an intense chillie oil… 🌶️🥵 🌶️ This is THE BEST focaccia recipe ! It’s a bit more laborious than my usual no-knead one, but all the steps are worth the effort, to create this Italian classic staying true to its authentic recipe. And it’s #vegan !!! INGREDIENTS, makes 1 large focaccia 1 tablespoon of dried yeast 3/4 cup lukewarm water 1 teaspoon of barley malt syrup or honey (if you use honey it won’t be 💯 vegan though) 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 barley malt syrup or honey. 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. You can top it with caramelized onion or cherry tomatoes if you wish, but , believe me, this is already amazing as it is. Let it rest for another 20 minutes then bake at 200C for 20-25 minutes or until golden and irresistible! Naturally #vegan #focaccia #italianfood
The spaghetti dish that breaks all the rules: spaghetti all’assassina! This traditional southern Italian dish wants you to drop the uncooked pasta straight into the sauce, and let it catch, until slightly burnished. It’s a “trust the process” kind of dish. A few rules must be respected: 1. No breaking of your spaghetti! Choose a stainless steels or cast iron pan big enough to fit your noodles 2. No fresh spaghetti! You must use dry spaghetti, preferably those that are bronze extruded, trafilati al bronzo, for that rough texture that makes the sauce cling! Like @barillaaus in the red packet. From my new show @silviasitalianmasterclass on @channel10au and @10playau Spaghetti All’ Assassina Ingredients 400 g Spaghetti 2 red hot chilli peppers thinly sliced 2 cloves of garlic, minced 2 heaped tbsp Tomato paste 500mL tomato passata Salt and Pepper for seasoning 75 ml Extra virgin olive oil plus more for drizzling on top, if liked Put 1 lt of water and the tomato paste into a medium pot and bring to the boil. Cook for 10 minutes over medium heat, then set aside. Heat up the extra virgin olive oil in a cast iron or stainless steel large pan, then add the garlic and the chillies cook for 30 seconds, or until fragrant. Add the tomato passata, season with salt and pepper and cook for 3-5 minutes, stirring to reduce the sauce slightly. Add the spaghetti in one layer into the pan, coast with the sauce and cook, undisturbed for about 3 minutes to help caramelize the pasta. Use a spatula to roll your pasta over to start cooking the other side. Start adding the tomato water into the pan, 1-2 ladlefuls at a time but try to not move the pasta around too much. Keep adding the tomato water to the pan like you would add stock to risotto. Only stir very gently and occasionally. It will look like the pasta is sticking, and that’s what you want. Keep doing this for 8-9 minutes or until the pasta is al dente and most of the tomato water has been absorbed. Taste for seasoning and adjust to taste. Serve into bowls with a drizzle of extra virgin olive oil, if liked. Eat straight away! White bowl by @maxwellandwilliamsofficial
The spaghetti dish that breaks all the rules: spaghetti all’assassina! This traditional southern Italian dish wants you to drop the uncooked pasta straight into the sauce, and let it catch, until slightly burnished. It’s a “trust the process” kind of dish. A few rules must be respected: 1. No breaking of your spaghetti! Choose a stainless steels or cast iron pan big enough to fit your noodles 2. No fresh spaghetti! You must use dry spaghetti, preferably those that are bronze extruded, trafilati al bronzo, for that rough texture that makes the sauce cling! Like @barillaaus in the red packet. From my new show @silviasitalianmasterclass on @channel10au and @10playau Spaghetti All’ Assassina Ingredients 400 g Spaghetti 2 red hot chilli peppers thinly sliced 2 cloves of garlic, minced 2 heaped tbsp Tomato paste 500mL tomato passata Salt and Pepper for seasoning 75 ml Extra virgin olive oil plus more for drizzling on top, if liked Put 1 lt of water and the tomato paste into a medium pot and bring to the boil. Cook for 10 minutes over medium heat, then set aside. Heat up the extra virgin olive oil in a cast iron or stainless steel large pan, then add the garlic and the chillies cook for 30 seconds, or until fragrant. Add the tomato passata, season with salt and pepper and cook for 3-5 minutes, stirring to reduce the sauce slightly. Add the spaghetti in one layer into the pan, coast with the sauce and cook, undisturbed for about 3 minutes to help caramelize the pasta. Use a spatula to roll your pasta over to start cooking the other side. Start adding the tomato water into the pan, 1-2 ladlefuls at a time but try to not move the pasta around too much. Keep adding the tomato water to the pan like you would add stock to risotto. Only stir very gently and occasionally. It will look like the pasta is sticking, and that’s what you want. Keep doing this for 8-9 minutes or until the pasta is al dente and most of the tomato water has been absorbed. Taste for seasoning and adjust to taste. Serve into bowls with a drizzle of extra virgin olive oil, if liked. Eat straight away! White bowl by @maxwellandwilliamsofficial
The spaghetti dish that breaks all the rules: spaghetti all’assassina! This traditional southern Italian dish wants you to drop the uncooked pasta straight into the sauce, and let it catch, until slightly burnished. It’s a “trust the process” kind of dish. A few rules must be respected: 1. No breaking of your spaghetti! Choose a stainless steels or cast iron pan big enough to fit your noodles 2. No fresh spaghetti! You must use dry spaghetti, preferably those that are bronze extruded, trafilati al bronzo, for that rough texture that makes the sauce cling! Like @barillaaus in the red packet. From my new show @silviasitalianmasterclass on @channel10au and @10playau Spaghetti All’ Assassina Ingredients 400 g Spaghetti 2 red hot chilli peppers thinly sliced 2 cloves of garlic, minced 2 heaped tbsp Tomato paste 500mL tomato passata Salt and Pepper for seasoning 75 ml Extra virgin olive oil plus more for drizzling on top, if liked Put 1 lt of water and the tomato paste into a medium pot and bring to the boil. Cook for 10 minutes over medium heat, then set aside. Heat up the extra virgin olive oil in a cast iron or stainless steel large pan, then add the garlic and the chillies cook for 30 seconds, or until fragrant. Add the tomato passata, season with salt and pepper and cook for 3-5 minutes, stirring to reduce the sauce slightly. Add the spaghetti in one layer into the pan, coast with the sauce and cook, undisturbed for about 3 minutes to help caramelize the pasta. Use a spatula to roll your pasta over to start cooking the other side. Start adding the tomato water into the pan, 1-2 ladlefuls at a time but try to not move the pasta around too much. Keep adding the tomato water to the pan like you would add stock to risotto. Only stir very gently and occasionally. It will look like the pasta is sticking, and that’s what you want. Keep doing this for 8-9 minutes or until the pasta is al dente and most of the tomato water has been absorbed. Taste for seasoning and adjust to taste. Serve into bowls with a drizzle of extra virgin olive oil, if liked. Eat straight away! White bowl by @maxwellandwilliamsofficial
If you are in Christchurch today and tomorrow, come to the @foodshownz and watch me make Assassin Spaghetti! Book signing to follow the shows! 🇮🇹 🍝