Actress Photos Actress Silvia Colloca HD Photos and Wallpapers May 2024 By GethuCinema Admin May 23, 2024 Related Posts Actress Silvia Colloca HD Photos and Wallpapers May 2024 Actress Silvia Colloca HD Photos and Wallpapers April 2024 Actress Silvia Colloca HD Photos and Wallpapers March 2024 Actress Silvia Colloca HD Photos and Wallpapers March 2024 Actress Silvia Colloca HD Photos and Wallpapers February 2024 Share This Post FacebookTwitterPinterestWhatsAppReddItTelegram Shoot fun with @silviacollocaofficial xx What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation What a joy and privilege to join @deltagoodrem for the launch of @deltagoodremfoundation Angels and Heroes nursing recognition program, to raise funds in support of Nursing Excellence at St Vincent’s Hospital Sydney. Delta hosted the night with her signature grace and luminous presence, accompanied by Master of Ceremonies, @richardwilkins. Amongst the highlights, @davidcampbell73 belting a superb rendition of Angels, and the master work of @annapolyviou creating the memorable dessert. Singing with Delta was truly special. Particularly being in the presence of such a genuine kind heart and phenomenal talent. Congratulations to all for raising well over 1 million dollars for our true angels and heroes! ❤️🦋 #deltagoodrem #deltagoodremfoundation 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 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 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. ❤️ Easy, scrumptious midweek dinner inspo: braised Mediterranean chicken! Made with succulent @inghamsaustralia and with the addition of Capriccio Chickpeas from @basile_imports ! Recipe from @silviasitalianmasterclass And if you don’t feel like cooking…. Order it frozen, delivered to you from @providoor Ingredients ⅓ cup (80ml) extra-virgin olive oil dredged in flour 4 maryland chicken 2 golden shallots, thinly sliced 1 garlic clove, finely chopped 150 ml dry white wine 600 g cherry tomatoes 1 cup (250ml) tomato passata 40 g (1/4 cup) pitted black olives 40 g (1/4 cup) capers, in vinegar or salt, well washed 1 can 400g of chickpeas, well rinsed and drained 1–2 flat-leaf parsley sprigs, stalks finely chopped and extra leaves to serve basil leaves to serve salt flakes and freshly ground black pepper Method Heat half of the oil in a large heavy-based saucepan over medium–high heat Add the chicken and brown on both sides for 3–4 minutes. Transfer the chicken to a bowl and set aside. Add the remaining oil to the pan, reduce the heat to medium and add the shallot and cook for 1–2 minutes or until softened. Add the garlic and stir for 30 seconds or until fragrant, then add cherry tomatoes, the chicken 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. Add passata, olives, caoers chickpeas,. Don’t add any seasoning as the olives and capers are quite salty. Reduce the heat to low, cover and cook for 20 minutes or until the chicken is just cooked through. Remove the lid, increase the heat to medium and simmer for 5 minutes or until the sauce is thickened. Taste for seasoning and adjust with salt and pepper. Top with the basil leaves and serve Easy, scrumptious midweek dinner inspo: braised Mediterranean chicken! Made with succulent @inghamsaustralia and with the addition of Capriccio Chickpeas from @basile_imports ! Recipe from @silviasitalianmasterclass And if you don’t feel like cooking…. Order it frozen, delivered to you from @providoor Ingredients ⅓ cup (80ml) extra-virgin olive oil dredged in flour 4 maryland chicken 2 golden shallots, thinly sliced 1 garlic clove, finely chopped 150 ml dry white wine 600 g cherry tomatoes 1 cup (250ml) tomato passata 40 g (1/4 cup) pitted black olives 40 g (1/4 cup) capers, in vinegar or salt, well washed 1 can 400g of chickpeas, well rinsed and drained 1–2 flat-leaf parsley sprigs, stalks finely chopped and extra leaves to serve basil leaves to serve salt flakes and freshly ground black pepper Method Heat half of the oil in a large heavy-based saucepan over medium–high heat Add the chicken and brown on both sides for 3–4 minutes. Transfer the chicken to a bowl and set aside. Add the remaining oil to the pan, reduce the heat to medium and add the shallot and cook for 1–2 minutes or until softened. Add the garlic and stir for 30 seconds or until fragrant, then add cherry tomatoes, the chicken 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. Add passata, olives, caoers chickpeas,. Don’t add any seasoning as the olives and capers are quite salty. Reduce the heat to low, cover and cook for 20 minutes or until the chicken is just cooked through. Remove the lid, increase the heat to medium and simmer for 5 minutes or until the sauce is thickened. Taste for seasoning and adjust with salt and pepper. Top with the basil leaves and serve Easy, scrumptious midweek dinner inspo: braised Mediterranean chicken! Made with succulent @inghamsaustralia and with the addition of Capriccio Chickpeas from @basile_imports ! Recipe from @silviasitalianmasterclass And if you don’t feel like cooking…. Order it frozen, delivered to you from @providoor Ingredients ⅓ cup (80ml) extra-virgin olive oil dredged in flour 4 maryland chicken 2 golden shallots, thinly sliced 1 garlic clove, finely chopped 150 ml dry white wine 600 g cherry tomatoes 1 cup (250ml) tomato passata 40 g (1/4 cup) pitted black olives 40 g (1/4 cup) capers, in vinegar or salt, well washed 1 can 400g of chickpeas, well rinsed and drained 1–2 flat-leaf parsley sprigs, stalks finely chopped and extra leaves to serve basil leaves to serve salt flakes and freshly ground black pepper Method Heat half of the oil in a large heavy-based saucepan over medium–high heat Add the chicken and brown on both sides for 3–4 minutes. Transfer the chicken to a bowl and set aside. Add the remaining oil to the pan, reduce the heat to medium and add the shallot and cook for 1–2 minutes or until softened. Add the garlic and stir for 30 seconds or until fragrant, then add cherry tomatoes, the chicken 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. Add passata, olives, caoers chickpeas,. Don’t add any seasoning as the olives and capers are quite salty. Reduce the heat to low, cover and cook for 20 minutes or until the chicken is just cooked through. Remove the lid, increase the heat to medium and simmer for 5 minutes or until the sauce is thickened. Taste for seasoning and adjust with salt and pepper. Top with the basil leaves and serve The best rolls ever! Also the easiest!! No-knead dough, risen overnight, then shaped into a log and cut into rolls. I made a cluster of 7, placed then close together in a 20 cm pie dish lined with baking paper and baked in a preheated 200 C oven (conventional) them for 30 min. Amazing and #vegan Recipe for the dough below, then proceed to shape and bake as mentioned above. Or shape into one loaf and bake for 45 minutes. 🙏🏼😘🇮🇹 Ingredients 450 g 00 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 cling wrap and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. 3. Dust your cooking bench and your hands with flour and try to shape the sticky mix into a log. Let it rest for 45 min , covered with a kitchen towel generously dusted with semolina flour. Cut into 7 pieces, roll into balls and proceed as explained at the top of this post. #nokneadbread 🥯 🍞 🥖 💕💕💕 Here’s a simple a nutritious mid week meal that is both soothing and delicious: One Pot Fusilli with Potatoes, Borlotti and bitter greens From my new show @silviasitalianmasterclass on @channel10au and @10playau Ingredients 3 tablespoons of extra-virgin olive oil 1 small brown onion or French shallot, finely chopped 1 small celery rib, thinly sliced (reserve some of the green leaves for later) 400 gr of potato, peeled and cut into small cubes 300 of fusilli 1 can of borlotti beans, well rinsed and drained 120 gr of cubed Provola 6-7 leaves of cavolo nero, ribs removed, leaves torn, or baby spinach salt and pepper for seasoning Method Boil some water in a kettle or in a pot. Or bring some vegetable stock to a low heat. Heat the oil in a medium saucepan, add onion (or shallot), and celery and cook over medium heat for 2-3 minutes, until the onion is translucent. Add the potato cubes along with a little water (just enough to cover them) and season with salt and pepper. Cook for 5-6 minutes or until the potatoes are starting to soften. Add the pasta and enough water to stock to submerge it by 4 cm. Stir gently and cook for 8-9 minutes or until the pasta is al dente. Turn off the heat, add the borlotti beans, provola and cavolo nero, and stir to melt the cheese and wilt the leaves with the residual heat. Serve in bowls with freshly ground pepper and a little drizzle of extra virgin olive oil I used @barillaaus fusilli in the red packet for that added roughness to the pasta that makes it so very satisfying! Bowl by @maxwellandwilliamsofficial Here’s a simple a nutritious mid week meal that is both soothing and delicious: One Pot Fusilli with Potatoes, Borlotti and bitter greens From my new show @silviasitalianmasterclass on @channel10au and @10playau Ingredients 3 tablespoons of extra-virgin olive oil 1 small brown onion or French shallot, finely chopped 1 small celery rib, thinly sliced (reserve some of the green leaves for later) 400 gr of potato, peeled and cut into small cubes 300 of fusilli 1 can of borlotti beans, well rinsed and drained 120 gr of cubed Provola 6-7 leaves of cavolo nero, ribs removed, leaves torn, or baby spinach salt and pepper for seasoning Method Boil some water in a kettle or in a pot. Or bring some vegetable stock to a low heat. Heat the oil in a medium saucepan, add onion (or shallot), and celery and cook over medium heat for 2-3 minutes, until the onion is translucent. Add the potato cubes along with a little water (just enough to cover them) and season with salt and pepper. Cook for 5-6 minutes or until the potatoes are starting to soften. Add the pasta and enough water to stock to submerge it by 4 cm. Stir gently and cook for 8-9 minutes or until the pasta is al dente. Turn off the heat, add the borlotti beans, provola and cavolo nero, and stir to melt the cheese and wilt the leaves with the residual heat. Serve in bowls with freshly ground pepper and a little drizzle of extra virgin olive oil I used @barillaaus fusilli in the red packet for that added roughness to the pasta that makes it so very satisfying! Bowl by @maxwellandwilliamsofficial Things to do with leftover focaccia dough…. It’s really up to you. But thin potato slices and baby cherry tomatoes are my kryptonite . This is my dough recipe 7 gr of dried yeast 3/4 cup lukewarm water 1 teaspoon of sugar 320 gr (2-2/3 cups) 00 or plain flour 2 tablespoons of extra-virgin olive oil 2 teaspoons of salt In a large bowl dissolve yeast with water, add flour, oil and 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 bowl, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size. After this time it’s ready to use for any focaccia like preparations you fancy, even pizza al trancio or these oval shaped flatbreads. Any leftover can be kept in an air tight container in the fridge for up to 5 days. They took about 25 minutes at 200c static. 💕🇮🇹 Long weekend=long gatherings! A warm seafood salad with lemon and white wine dressing is too good to pass up! Made with ❤️ on my @essteeleau 500 gr vongole 2 small squid tubes 500 gr fresh mussels, cleaned and debearded 8 uncooked prawns, peeled and deveined 150 ml white wine 3 tablespoons extra virgin olive oil 10–12 small ligurian olives, pitted (see note) thick slices of crusty bread, to serve (grilled if liked) halved cherry tomatoes (about 1/2 cup) Dressing 3 tablespoons extra virgin olive oil 1 tablespoon white wine 1 tablespoon lemon juice 1 small handful of finely chopped flat-leaf parsley salt flakes and freshly ground white pepper Place a deep heavy-based frying pan over high heat, pour in the wine, then drop in the clams and mussels. Cover with a lid and allow the steam to open the shells. As they open, fish them out with a slotted spoon and set them aside in a bowl. Leave half of them in their shells for presentation. Discard any that don’t open. Reserve the poaching liquid. Place the griddle pan onto the stove and heat on high. Cut the calamari tubes into 1/2 cm rings. Add the olive oil, then stir-fry the squid and prawns for 2–3 minutes each side, depending on their size. Season. Arrange the squid rings and prawns on a serving dish, then spoon over the clams and mussels. You will notice that the shells will have released a lovely, salty liquid. Hang on to this – it’s an important part of the dressing. To make the dressing, pour the olive oil into a mixing jug, then add the wine, lemon juice, parsley, 3 tablespoons of the reserved shellfish cooking liquid and a little white pepper. Whisk together, then taste for salt and adjust if needed. Liberally spoon the dressing over the warm salad, scatter over the olives and cherry tomatoes and serve with crusty bread. Styling @jacobfood pics @sarahjaneleung Long weekend=long gatherings! A warm seafood salad with lemon and white wine dressing is too good to pass up! Made with ❤️ on my @essteeleau 500 gr vongole 2 small squid tubes 500 gr fresh mussels, cleaned and debearded 8 uncooked prawns, peeled and deveined 150 ml white wine 3 tablespoons extra virgin olive oil 10–12 small ligurian olives, pitted (see note) thick slices of crusty bread, to serve (grilled if liked) halved cherry tomatoes (about 1/2 cup) Dressing 3 tablespoons extra virgin olive oil 1 tablespoon white wine 1 tablespoon lemon juice 1 small handful of finely chopped flat-leaf parsley salt flakes and freshly ground white pepper Place a deep heavy-based frying pan over high heat, pour in the wine, then drop in the clams and mussels. Cover with a lid and allow the steam to open the shells. As they open, fish them out with a slotted spoon and set them aside in a bowl. Leave half of them in their shells for presentation. Discard any that don’t open. Reserve the poaching liquid. Place the griddle pan onto the stove and heat on high. Cut the calamari tubes into 1/2 cm rings. Add the olive oil, then stir-fry the squid and prawns for 2–3 minutes each side, depending on their size. Season. Arrange the squid rings and prawns on a serving dish, then spoon over the clams and mussels. You will notice that the shells will have released a lovely, salty liquid. Hang on to this – it’s an important part of the dressing. To make the dressing, pour the olive oil into a mixing jug, then add the wine, lemon juice, parsley, 3 tablespoons of the reserved shellfish cooking liquid and a little white pepper. Whisk together, then taste for salt and adjust if needed. Liberally spoon the dressing over the warm salad, scatter over the olives and cherry tomatoes and serve with crusty bread. Styling @jacobfood pics @sarahjaneleung Long weekend=long gatherings! A warm seafood salad with lemon and white wine dressing is too good to pass up! Made with ❤️ on my @essteeleau 500 gr vongole 2 small squid tubes 500 gr fresh mussels, cleaned and debearded 8 uncooked prawns, peeled and deveined 150 ml white wine 3 tablespoons extra virgin olive oil 10–12 small ligurian olives, pitted (see note) thick slices of crusty bread, to serve (grilled if liked) halved cherry tomatoes (about 1/2 cup) Dressing 3 tablespoons extra virgin olive oil 1 tablespoon white wine 1 tablespoon lemon juice 1 small handful of finely chopped flat-leaf parsley salt flakes and freshly ground white pepper Place a deep heavy-based frying pan over high heat, pour in the wine, then drop in the clams and mussels. Cover with a lid and allow the steam to open the shells. As they open, fish them out with a slotted spoon and set them aside in a bowl. Leave half of them in their shells for presentation. Discard any that don’t open. Reserve the poaching liquid. Place the griddle pan onto the stove and heat on high. Cut the calamari tubes into 1/2 cm rings. Add the olive oil, then stir-fry the squid and prawns for 2–3 minutes each side, depending on their size. Season. Arrange the squid rings and prawns on a serving dish, then spoon over the clams and mussels. You will notice that the shells will have released a lovely, salty liquid. Hang on to this – it’s an important part of the dressing. To make the dressing, pour the olive oil into a mixing jug, then add the wine, lemon juice, parsley, 3 tablespoons of the reserved shellfish cooking liquid and a little white pepper. Whisk together, then taste for salt and adjust if needed. Liberally spoon the dressing over the warm salad, scatter over the olives and cherry tomatoes and serve with crusty bread. Styling @jacobfood pics @sarahjaneleung This is not your ordinary BLT, it’s a BLT with an Italian twist! So simple yet so DELICIOUS, you can bring the ingredients together in no time at all. To make the Ultimate BLT with Ox Heart Tomatoes, D’orsogna Streaky Bacon, Lettuce and Burrata, you will need: 8 rashers of streaky bacon 2 tablespoon extra-virgin olive oil 2 ox heart tomatoes cut into thick slices 2 lettuce hearts mayonnaise (according to taste) 2 burrata balls, sliced into thick slices or torn with your hands 4 crusty ciabatta rolls basil leaves Method: Heat the oil in a non-stick pan and cook the bacon on both sides until crispy, then set aside. In the same pan, toast the bread so that it absorbs the bacon juices. Assemble your BLT by spreading mayonnaise on both sides and adding the following ingredients in this order: tomato (seasoned with a pinch of salt and pepper), burrata, basil, lettuce, bacon, and the remaining ciabatta bread. #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognasmokedham #dorsognaham #MGI ##mgientertainment TagsSilvia Colloca Previous articleActress Han Seon-hwa HD Photos and Wallpapers May 2024Next articleActress Ivana Surovcová HD Photos and Wallpapers May 2024