Most liked photo of Silvia Colloca with over 6.1K likes is the following photo
We have around 101 most liked posts and photos of Silvia Colloca with the thumbnails listed below. Click on any of them to view the full image along with its caption, like count, and a button to download the photo.
1. 6.1K Likes
Silvia Colloca Instagram
Caption : Last night, after 23 years of not seeing him, I was able to finally give my mentor, my one true maestro @ranieri_official the hug that contained all the love and gratitude I have felt for him since 1999, when he changed my professional life in Italy forever. I toured with him until 2001, trying to learn as much as I could. He is a one of a kind performer. His voice powerful, precise as cut steel and warm like a hug with 23 years of longing. His stage presence captivating and mystifying at once (how does he do that???!!). At 73 he has the vigor of a 35 year old man. A life dedicated to sharing his gift, to honing his craft. Ti voglio bene, Massimo!
Likes : 6086
2. 2.8K Likes
Silvia Colloca Instagram
Caption : What a night!! Here’s a little sneak peak of some behind the scenes as well as what unfolded on stage… truly magical! I’m still buzzing and I doubt the feeling will leave my body anytime soon. And to top it off, I’m still number 1 of the Core Classical Aria charts! Thank you for the love and support.❤️ Thank you Maestro @andreabocelliofficial for your generosity. And to @umusicau for making this happen! So many highlights, including hanging with three supremely talented women @natalie_imbruglia @amy_manford @stacey.alleaume Gown by @velani Sparkles by @bulgari Andrea Bocelli Australian tour 2022 Qudos Bank Arena 27/10/22 #andreabocelli #timetosaygoodbye #contepartiro
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3. 2.1K Likes
Silvia Colloca Instagram
Caption : Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Likes : 2090
4. 2.1K Likes
Silvia Colloca Instagram
Caption : Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Likes : 2090
5. 2.1K Likes
Silvia Colloca Instagram
Caption : Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Likes : 2090
6. 1.9K Likes
Silvia Colloca Instagram
Caption : 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) 😘
Likes : 1931
7. 1.9K Likes
Silvia Colloca Instagram
Caption : 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.
Likes : 1930
8. 1.9K Likes
Silvia Colloca Instagram
Caption : 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.
Likes : 1930
9. 1.9K Likes
Silvia Colloca Instagram
Caption : 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.
Likes : 1930
10. 1.9K Likes
Silvia Colloca Instagram
Caption : 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.
Likes : 1930
11. 1.9K Likes
Silvia Colloca Instagram
Caption : From rehearsal to a sold out show at the iconic Sydney Opera house! Off to Brisbane today, then Melbourne! Only a few seats available for the rest of the tour, so book now!! I promise you, @matteobocelli ‘s show, A Night with Matteo is wonderful! Stunning music, his incredible, warm voice, his elegance and humour are not to be missed! He made the entire audience stand up and dance! So uplifting! There is also a Perth show this Friday. I can’t be there but the amazing @tarrynstokes is! Book now! @tegvanegmond #matteobocelli @tabeaviolin @valerio_carboni @emilylovescello @yenamaybe
Likes : 1896
12. 1.7K Likes
Silvia Colloca Instagram
Caption : I will never not be baking focaccia! 🇮🇹 Once a week is the minimum recommended. Get onto it!❤️ INGREDIENTS, makes 1 large focaccia 7 gr of dried yeast 3/4 cup lukewarm water 1 teaspoon of honey or sugar 320 gr (2-2/3 cups) 00 or plain flour 2 tablespoons of extra-virgin olive oil 2 teaspoons of salt For the glaze : 2 tablespoons of extra-virgin olive oil, 1 tablespoon of water. HOW TO In a large bowl dissolve yeast with water, add flour, oil and honey or sugar. Knead for 5 minutes, then add the salt. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook). Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel. Stretch it with your hand to form a rectangle and fold into 3 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with sea salt. 7. Let it rest for another 30 minutes, then, using your fingertips, press the dough down onto the tray to create lots of little holes. Drizzle the holes with the glaze and sprinkle with some more salt. Let it rest for another 20 minutes then bake at 200C for 20-25 minutes or until golden and irresistible! Naturally #vegan. #focacciagenovese
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13. 1.5K Likes
Silvia Colloca Instagram
Caption : Shoot fun with @silviacollocaofficial xx
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Silvia Colloca Instagram
Caption : I promise, I’ll resume all kitchen activities shortly! For now, let me cherish this magical week in the company of my adored @zuccherosugar ! I honestly can’t believe I got to share the stage with him and his phenomenal band in Melbourne last Sunday and again tonight at the Sydney Opera House. His generosity and kindness are only matched by his extraordinary musical talent and if you are in Sydney, please come tonight, there’s a few tickets left, so hurry and book! The legendary @jimmybarnesofficial is joining the festivities along with absolute icon @tinaarena ! Heart is so full it’s about to burst! ❤️ @abstracttouring
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15. 1.4K Likes
Silvia Colloca Instagram
Caption : I’m here for the buns, not the frosting. When I buy them, I scrape it off! When I bake them, all my love goes into making the softest dough! Ingredients For the dough: ¾ cup buttermilk 2 ¼ teaspoons active yeast ¼ cup white sugar 1 large egg ¼ cup butter, melted 3 cups bread flour or 00 flour plus more for dusting 3/4 teaspoon salt Finely grated zest of 1 orange For the filling: 2/3 cup dark brown sugar 2 tablespoons ground cinnamon ¼ cup butter, softened 1 beaten egg for brushing Place buttermilk into the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg and melted butter. Mix until well combined. Add flour, zest and salt and mix gently with until a rough dough begins to form. Place dough hook on stand mixer and knead on medium speed for 5-6 or until smooth and slightly sticky. If it feels too wet you can add a little extra flour, 1-2 tablespoons. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 2-3 hours or until doubled in size. After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 40×30 cm rectangle. Spread softened butter over dough, then sprinkle brown sugar and cinnamon on top. Roll up the dough starting from the longer side side and place seam side down. Cut the log into 6-8 disks, depending how big you want them. Place cinnamon rolls in a baking tray lined with baking paper. Cover and let rise again for 30-45 minutes. Wheat up your oven to 190c, static, and brush the rolls with beaten egg. Bake for 30 minutes or until puffed up and golden brown. Serve warm, as they are of with butter and jam!
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16. 1.4K Likes
Silvia Colloca Instagram
Caption : Book number 7 edits underway…. Reading glasses are a necessity these days! 😂 Coming soon… ❤️🇮🇹
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17. 1.3K Likes
Silvia Colloca Instagram
Caption : 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.
Likes : 1335
18. 1.3K Likes
Silvia Colloca Instagram
Caption : 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.
Likes : 1335
19. 1.3K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1330
20. 1.3K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1330
21. 1.3K Likes
Silvia Colloca Instagram
Caption : 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
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22. 1.3K Likes
Silvia Colloca Instagram
Caption : Ready for breakfast! 💕 1/2 tsp dried yeast 550 g tipo 00 flour 50 g finely-ground semolina (plus extra for dusting) 1 tsp salt Method (start this recipe the night before to allow the dough to prove overnight. The following day, allow for an additional 1-2 hours of proving time before baking) Place 1.5 tsp of yeast and 500 ml (2 cups) lukewarm water in a jug and stir to dissolve. Leave for 5 minutes to activate. Place 550 g plain flour and 50 g fine semolina in a large bowl. Add the yeasted water and mix to combine. Add 1 tsp salt and mix until roughly combined. Cover with a cloth and allow to prove overnight at room temperature or until doubled in size. If it’s really hot, try to find a cooler spot in the house, otherwise, it will rise too fast and you’ll miss out on the fermented flavour. Lift the risen dough out of the bowl and onto a floured benchtop. Give it a quick knead to bring it together. Stretch into a rectangle, then fold the dough onto itself in a ball. Place the dough, seam-side down in a colander dusted with semolina. Cover with a cloth and stand at room temperature for 1-2 hours or until risen by two-thirds. To test if the dough is ready, poke it gently with a finger. If the indent is deep and doesn’t spring back at all, it has risen too much. You can still bake it but handle it with care or it will deflate (and don’t score an over-proved dough). If it springs back straight away it needs a little longer. If the finger leaves a little indent but the dough almost completely springs back, then it’s ready to bake. Sprinkle the top of the dough with semolina and slash with a knife (this will encourage the bread to bloom and cook). Preheat oven to 250°C fan-forced (270°C conventional). Place the bread onto a tray lined with baking paper, then bake for 45-50 minutes until the crust turns to a dark caramel colour. Remove from the oven, tip the bread onto a wire rack (removing the baking paper if still attached) and cool for at least 1 hour before slicing. Resist the temptation to cut into the bread early: the crumb keeps cooking while the bread is cooling down and cutting into hot bread will interfere with this important step.
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Silvia Colloca Instagram
Caption : Some fun with Italian foodie expressions. Follow me on tik tok for more! 🇮🇹🇮🇹
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Silvia Colloca Instagram
Caption : 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
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25. 1.2K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1243
26. 1.2K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1243
27. 1.2K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1243
28. 1.2K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1243
29. 1.2K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1243
30. 1.2K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1243
31. 1.2K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 1243
32. 1.2K Likes
Silvia Colloca Instagram
Caption : The most delicious, decadent and satisfying chocolate cake! None of the gluten and all of flavour! With hints of hazelnut and the boost of @illyinaustralia to make the chocolate more chocolat-ty! @silviasitalianmasterclass @10playau @channel10au 150 gr of unsalted butter 160 gr of 70 % dark chocolate 45 gr of dutch cocoa powder 50 ml espresso coffee 1 teaspoon of vanilla extract 200 gr of firmly packed brown sugar 4 eggs 120 gr of hazelnut meal Pinch of salt Serve with mascarpone and berries 1. Heat your oven to 160 C 2. Melt the butter with the chocolate in a double boiler 3. Pour the hot coffee into a bowl with the cocoa powder and whisk until there are no lumps. Add the vanilla and mix. Add the cocoa mixture to the buttery melted chocolate and stir to combine. 4. In a separate bowl, cream the yolks with the sugar with a whisk or an electric beater until fluffy then pour in the chocolate mixture. Add the hazelnut meal and stir to combine. 5. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. This will take about 1 minute if using a hand-held electric beater. A fair bit more if doing by hand…Gently fold the egg whites through the chocolate mixture using a large metal spoon. Pour the batter into a 20 cm round cake tin, lined with baking paper. Bake for 40/45 minutes or until the edges are firm and the surface it slightly cracked and feels soft in the middle. 6. Once cool it can be topped with strawberries, berries cherries, and mascarpone, cream or both! Serving plate by @maxwellandwilliamsofficial
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33. 1.2K Likes
Silvia Colloca Instagram
Caption : The most delicious, decadent and satisfying chocolate cake! None of the gluten and all of flavour! With hints of hazelnut and the boost of @illyinaustralia to make the chocolate more chocolat-ty! @silviasitalianmasterclass @10playau @channel10au 150 gr of unsalted butter 160 gr of 70 % dark chocolate 45 gr of dutch cocoa powder 50 ml espresso coffee 1 teaspoon of vanilla extract 200 gr of firmly packed brown sugar 4 eggs 120 gr of hazelnut meal Pinch of salt Serve with mascarpone and berries 1. Heat your oven to 160 C 2. Melt the butter with the chocolate in a double boiler 3. Pour the hot coffee into a bowl with the cocoa powder and whisk until there are no lumps. Add the vanilla and mix. Add the cocoa mixture to the buttery melted chocolate and stir to combine. 4. In a separate bowl, cream the yolks with the sugar with a whisk or an electric beater until fluffy then pour in the chocolate mixture. Add the hazelnut meal and stir to combine. 5. In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. This will take about 1 minute if using a hand-held electric beater. A fair bit more if doing by hand…Gently fold the egg whites through the chocolate mixture using a large metal spoon. Pour the batter into a 20 cm round cake tin, lined with baking paper. Bake for 40/45 minutes or until the edges are firm and the surface it slightly cracked and feels soft in the middle. 6. Once cool it can be topped with strawberries, berries cherries, and mascarpone, cream or both! Serving plate by @maxwellandwilliamsofficial
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Silvia Colloca Instagram
Caption : Grazie mille! 🙏🏼🇮🇹 @silviasitalianmasterclass @channel10au @10playau
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Silvia Colloca Instagram
Caption : Breakfast of champions, Italian style! INGREDIENTS: 3 eggs 200 gr (1 cup) of caster sugar 250 gr (2 and 1/3 cups) of self-raising flour 2 tablespoons of corn starch 60 ml (1/4 cup) of grape seed oil (or lightly scented olive oil) 125 gr (1/2 cup) of Greek yogurt 1 teaspoon of vanilla extract How To 1. Whisk eggs and sugar until pale and creamy. 2. Add the oil , Greek youghurt and the vanilla 3. Gently fold in the flour and the corn starch, well sifted. Mix until the batter is combined. 4. Pour 2/3 of the mix into a ring-cake tin (I used a silicon one so I didn’t have to grease it.). 5. Add 3 tablespoons of bitter cocoa to the remaining cake batter and mix until smooth. 6. Dollop the cocoa mix on top of the vanilla mix and , using a fork or a chopstick, swirl the two batters together. 7. Bake in a preheated 170 C (340 F) oven for about 40/45 minutes, or until a skewer comes out clean. Let the cake cool in its tin for about one hour before serving.
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Caption : 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
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Silvia Colloca Instagram
Caption : 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
Likes : 1088
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Silvia Colloca Instagram
Caption : 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
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Silvia Colloca Instagram
Caption : @silviasitalianmasterclass coming soon on Channel 10! All the tips and tricks to perfect your Italian cooking skills! ❤️ 🇮🇹
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Silvia Colloca Instagram
Caption : 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 #❤️
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Caption : 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
Likes : 1013
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Silvia Colloca Instagram
Caption : 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
Likes : 1013
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Silvia Colloca Instagram
Caption : 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
Likes : 1013
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Silvia Colloca Instagram
Caption : 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
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Silvia Colloca Instagram
Caption : You are not as good as gold in Italian… you are as good as 🥖 🇮🇹
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Silvia Colloca Instagram
Caption : Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls
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Silvia Colloca Instagram
Caption : Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls
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Silvia Colloca Instagram
Caption : 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
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Silvia Colloca Instagram
Caption : 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
Likes : 975
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Silvia Colloca Instagram
Caption : 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
Likes : 975
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Silvia Colloca Instagram
Caption : 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
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Silvia Colloca Instagram
Caption : 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
Likes : 960
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Silvia Colloca Instagram
Caption : 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
Likes : 960
54. 1K Likes
Silvia Colloca Instagram
Caption : 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
Likes : 960
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Silvia Colloca Instagram
Caption : 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
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Silvia Colloca Instagram
Caption : This Saturday!!! @silviasitalianmasterclass starts at 12.30 on @channel10au and available on @10playau I can’t wait to share some more of my absolute favourites with you! Tune in, and maybe eat something before watching….don’t say I didn’t warn you! 💕🇮🇹🥂
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Silvia Colloca Instagram
Caption : For your next gathering, this Homemade Flatbread is the ultimate addition to your entertaining spread, complementing perfectly with any @dorsognasmallgoods Artisan Range Product. To make the Homemade Flatbread served with @dorsognasmallgoods Artisan Range, you will need: 300g of self-raising flour 250g of unsweetened Greek Yogurt 2 tablespoons of extra-virgin olive oil salt and pepper for seasoning Served with: prosciutto salami parmesan cheese cut into chunks cheddar sliced into thin slices Method: Mix flour, yogurt, olive oil, salt, and pepper in a large bowl until the dough roughly comes together. Tip it onto your bench and knead for a few minutes or until smooth. Rest and cover with a tea towel for 20 minutes. Divide the dough into 4 pieces and roll into 1 cm thick disks. Heat a non-stick pan and, one at a time, cook the dough for 2-3 minutes on both sides or until nicely puffed and slightly scorched. Cut into wedges and serve with cold cuts and cheese. #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognasmokedham #dorsognaham #MGI ##MGIEntertainment
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Silvia Colloca Instagram
Caption : 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
Likes : 910
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Silvia Colloca Instagram
Caption : 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
Likes : 910
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Silvia Colloca Instagram
Caption : 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
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Silvia Colloca Instagram
Caption : Just a reminder that you can make any day a bit better with pasta. This is my broken lasagne with lamb ragú Ingredients 60 ml (¼ cup) extra-virgin olive oil 3-4 garlic cloves, bashed 3-4 lamb forequarter chops (see Note) 200 ml red wine 2 400 ml cans chopped tomatoes ¼ red capsicum sea salt and freshly ground black pepper, to taste 400 g lasagne sheets, broken into irregular pieces grated pecorino, to serve 1. For the lamb ragú, heat the oil in a large, heavy-based saucepan. Add the garlic and cook for 2-3 minutes or until fragrant. Add the lamb chops and cook until browned all over. Add the red wine and simmer over high heat for 2 minutes to reduce slightly. Add the tinned tomatoes, capsicum and 800 ml water. Bring to a simmer, then reduce the heat to low, cover and cook, stirring occasionally for 3–4 hours or the until meat falls off the bone. Nonna would lift out the meat and reserve it for another meal. You can do that too or simply remove it from the pan to shred and get rid of any tiny bones and then add it back to the sauce. Remove and discard the capsicum, then season to taste. 2. Bring a saucepan of salted water to the boil. Drop in the broken lasagne pieces, stir and cook for 5-6 minutes or until al dente. Remove with a slotted spoon straight into the pan with the sauce, dragging along a little pasta cooking water, then toss well. Bring to the table and serve with freshly grated pecorino. ❤️🇮🇹
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Silvia Colloca Instagram
Caption : 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
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Silvia Colloca Instagram
Caption : Anything goes… 🇮🇹💕
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Silvia Colloca Instagram
Caption : 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. ❤️
Likes : 888
65. 888 Likes
Silvia Colloca Instagram
Caption : 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. ❤️
Likes : 888
66. 888 Likes
Silvia Colloca Instagram
Caption : 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. ❤️
Likes : 888
67. 888 Likes
Silvia Colloca Instagram
Caption : 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. ❤️
Likes : 888
68. 888 Likes
Silvia Colloca Instagram
Caption : 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. ❤️
Likes : 888
69. 859 Likes
Silvia Colloca Instagram
Caption : Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Likes : 859
70. 859 Likes
Silvia Colloca Instagram
Caption : Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Likes : 859
71. 859 Likes
Silvia Colloca Instagram
Caption : Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Likes : 859
72. 859 Likes
Silvia Colloca Instagram
Caption : Did you enjoy today’s episode of @silviasitalianmasterclass ? Here is the recipe for the chicken scaloppine with capers with cannellini bean mash! Something I make for my family often and with little effort. Special thanks to @inghamsaustralia for providing the most succulent chicken and to @basile_imports , who are the distributors for Capriccio beans. This meal is now ready for ordering frozen from @providoor Have a fabulous weekend! Silvia ● 2 Chicken breasts pounded to 1⁄2 cm and then halved ●1⁄4 cup (60ml) extra-virgin olive oil ● 2 tablespoons of unsalted butter gf flour ● salt and pepper for seasoning ● zest and juice of 2 lemons ● 3 tablespoons baby capers in vinegar, drained, rinsed Cannellini mash ● 2 tablespoons extra-virgin olive oil ●2 shallots , thinly sliced ● 1 garlic clove, finely chopped ● 2x 400 gr cans cannellini beans, drained and rinsed 1. To make the cannellini mash, heat the olive oil in a saucepan over medium heat, add the shallot and garlic and cook for 1 minute or until fragrant. Add the cannellini beans and cook for 3–4 minutes, adding 1–2 tablespoons of water, if needed. Season to taste. Blitz the mixture in a food processor until smooth, add a little water if it is too stiff. Season with salt and pepper. 2. Dredge the chicken in flour and shake off the excess. Heat up the oil and 1 tablespoon of butter over medium heat, add the chicken, season with salt, pepper, add capers and sear on both sides for 2-3 minutes or until golden. Pour in the lemon juice and the remaining butter and cook over medium-low heat for 8-10 minutes or until the sauce is thick. Serve the chicken with the mash and enjoy!
Likes : 859
73. 854 Likes
Silvia Colloca Instagram
Caption : Did you watch the first episode of @silviasitalianmasterclass ? It’s now available on @10playau and this bowl of ricotta gnocchi is worth watching! Made with the best ricotta and parmigiano from my friends at @floridiacheese, with a dough that is soft and pillowy thanks to the beautiful Caputo flour, distributed in Australia by the amazing @basile_imports . This is a bowl of true comfort and you can make it from scratch quite easily, but if you are running out of time in your busy schedule, order it frozen on @providoor . It’s so so good!!! For the recipe go to Silviasitalianmasterclass.com
Likes : 854
74. 854 Likes
Silvia Colloca Instagram
Caption : Did you watch the first episode of @silviasitalianmasterclass ? It’s now available on @10playau and this bowl of ricotta gnocchi is worth watching! Made with the best ricotta and parmigiano from my friends at @floridiacheese, with a dough that is soft and pillowy thanks to the beautiful Caputo flour, distributed in Australia by the amazing @basile_imports . This is a bowl of true comfort and you can make it from scratch quite easily, but if you are running out of time in your busy schedule, order it frozen on @providoor . It’s so so good!!! For the recipe go to Silviasitalianmasterclass.com
Likes : 854
75. 854 Likes
Silvia Colloca Instagram
Caption : Did you watch the first episode of @silviasitalianmasterclass ? It’s now available on @10playau and this bowl of ricotta gnocchi is worth watching! Made with the best ricotta and parmigiano from my friends at @floridiacheese, with a dough that is soft and pillowy thanks to the beautiful Caputo flour, distributed in Australia by the amazing @basile_imports . This is a bowl of true comfort and you can make it from scratch quite easily, but if you are running out of time in your busy schedule, order it frozen on @providoor . It’s so so good!!! For the recipe go to Silviasitalianmasterclass.com
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76. 844 Likes
Silvia Colloca Instagram
Caption : We’ll turn anything into meatballs! 🇮🇹💕😂
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77. 811 Likes
Silvia Colloca Instagram
Caption : I’ve been busy…. @silviasitalianmasterclass coming very soon on Channel 10! Follow @silviasitalianmasterclass to get all the recipes and updates! Plus there’s a sweet giveaway happening… Xxx Silvia
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78. 793 Likes
Silvia Colloca Instagram
Caption : Happy place, making pasta. Simple gestures rich in meaning. 🇮🇹
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79. 793 Likes
Silvia Colloca Instagram
Caption : Happy place, making pasta. Simple gestures rich in meaning. 🇮🇹
Likes : 793
80. 787 Likes
Silvia Colloca Instagram
Caption : 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
Likes : 787
81. 787 Likes
Silvia Colloca Instagram
Caption : 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
Likes : 787
82. 787 Likes
Silvia Colloca Instagram
Caption : 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
Likes : 787
83. 775 Likes
Silvia Colloca Instagram
Caption : 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
Likes : 775
84. 775 Likes
Silvia Colloca Instagram
Caption : 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
Likes : 775
85. 775 Likes
Silvia Colloca Instagram
Caption : 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
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86. 763 Likes
Silvia Colloca Instagram
Caption : What is your favourite comfort meal? Here’s one of mine: Lentil and cherry tomato soup #vegan and #glutenfree 1 small brown onion, finely chopped 1 carrot, finely chopped 1struck of celery, thinly sliced 3 tablespoons of extra Virgin olive oil (plus more for drizzling, if liked) 2 cups of cherry tomatoes, halved or whole 250 gr of puy lentils Salt and pepper for seasoning 2 cups of vegetables stock Chopped parsley to add at the end, if liked Heat the oil in a saucepan, add chopped vegetables and stir fry for 1-2 minutes, then add tomatoes, lentils and stir through. Cover with stock, add extra water to make sure lentils are fully submerged. Cook on low for 35-40 min or until the lentils are cooked through. Add extra water as needed during the cooking time. Season with salt and pepper and serve hot! Drizzle with extra oil (or chillie oil!) and add chopped parsley, if liked. ❤️
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87. 761 Likes
Silvia Colloca Instagram
Caption : When you want it all! 🇮🇹💕
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88. 757 Likes
Silvia Colloca Instagram
Caption : Tuscan style meatless meatballs! Magic! 💕 Ricotta and Spinach Gnudi Ingredients Tomato sugo 2 tablespoons olive oil 3 garlic clove, bashed 1 can chopped tomato 2 tbs olive oil For the dumplings 450 g (2 1/2 cups) full-cream ricotta 2 cup cooked spinach, chopped and drained 1/2 teaspoon of freshly grated nutmeg Zest of 1 lemon 2/3 cup (50 g) freshly grated pecorino 1 egg 2 tablespoons of chopped parsley 1/2 teaspoon salt flakes 1 pinch freshly ground white pepper 100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs semolina flour for dusting Method in comments! ❤️🇮🇹 Recipe from my new @channel10au show @silviasitalianmasterclass (also catch on @10playau ) Bowl by @maxwellandwilliamsofficial This meal is available to order frozen on @providoor
Likes : 757
89. 757 Likes
Silvia Colloca Instagram
Caption : Tuscan style meatless meatballs! Magic! 💕 Ricotta and Spinach Gnudi Ingredients Tomato sugo 2 tablespoons olive oil 3 garlic clove, bashed 1 can chopped tomato 2 tbs olive oil For the dumplings 450 g (2 1/2 cups) full-cream ricotta 2 cup cooked spinach, chopped and drained 1/2 teaspoon of freshly grated nutmeg Zest of 1 lemon 2/3 cup (50 g) freshly grated pecorino 1 egg 2 tablespoons of chopped parsley 1/2 teaspoon salt flakes 1 pinch freshly ground white pepper 100–120gr (2/3 cups) of fresh breadcrumbs (simply place stale bread in a food processor and blitz until you have coarse breadcrumbs semolina flour for dusting Method in comments! ❤️🇮🇹 Recipe from my new @channel10au show @silviasitalianmasterclass (also catch on @10playau ) Bowl by @maxwellandwilliamsofficial This meal is available to order frozen on @providoor
Likes : 757
90. 754 Likes
Silvia Colloca Instagram
Caption : Yesterday’s episode of @silviasitalianmasterclass was entirely dedicated to bread! Starting with a traditional Abruzzo style flat bread called Pizza Scima. Crunchy, salty and best paired with cheese and salame, courtesy of @dorsognasmallgoods and @floridiacheese The dough has a special ingredient that makes it super flakey… @sanpellegrino_aus sparkling water! Pizza Scima Ingredients 500g type ‘00’ flour 1 tsp bicarb soda 50 ml extra virgin olive oil 100 ml white wine 200 ml sparkling water 2 tbsp salt flakes Serve with chunks of pecorino, salame etc… Method Preheat your oven to 220°C (200°C fan-forced). Grease a 30cm round baking tin, 2cm deep. Place the flour in a large bowl, mix in the bicarb soda, and make a well in the centre. Add the olive oil, wine, salt and water and mix with a wooden spoon to encourage the dough to come together. tip onto a floured bench and knead for a few minutes until smooth, then flatten it out with rolling pin to a thickness of about 2 cm. Place the dough onto the baking tray and flatten it to cover the tray. Score it with a serrated knife to create a criss-cross pattern. Using a brush, paint the surface with extra-virgin olive oil, season with salt, then bake for 30–35 minutes, or until golden. Serve warm of at room temperature with pecorino and salami.
Likes : 754
91. 754 Likes
Silvia Colloca Instagram
Caption : Yesterday’s episode of @silviasitalianmasterclass was entirely dedicated to bread! Starting with a traditional Abruzzo style flat bread called Pizza Scima. Crunchy, salty and best paired with cheese and salame, courtesy of @dorsognasmallgoods and @floridiacheese The dough has a special ingredient that makes it super flakey… @sanpellegrino_aus sparkling water! Pizza Scima Ingredients 500g type ‘00’ flour 1 tsp bicarb soda 50 ml extra virgin olive oil 100 ml white wine 200 ml sparkling water 2 tbsp salt flakes Serve with chunks of pecorino, salame etc… Method Preheat your oven to 220°C (200°C fan-forced). Grease a 30cm round baking tin, 2cm deep. Place the flour in a large bowl, mix in the bicarb soda, and make a well in the centre. Add the olive oil, wine, salt and water and mix with a wooden spoon to encourage the dough to come together. tip onto a floured bench and knead for a few minutes until smooth, then flatten it out with rolling pin to a thickness of about 2 cm. Place the dough onto the baking tray and flatten it to cover the tray. Score it with a serrated knife to create a criss-cross pattern. Using a brush, paint the surface with extra-virgin olive oil, season with salt, then bake for 30–35 minutes, or until golden. Serve warm of at room temperature with pecorino and salami.
Likes : 754
92. 711 Likes
Silvia Colloca Instagram
Caption : 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
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93. 679 Likes
Silvia Colloca Instagram
Caption : It always comes down to kitchen activities! 🇮🇹💕
Likes : 679
94. 678 Likes
Silvia Colloca Instagram
Caption : 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 🥯 🍞 🥖 💕💕💕
Likes : 678
95. 673 Likes
Silvia Colloca Instagram
Caption : Gnocchi!! ❤️ 850 g starchy potatoes (such as russets or Desiree) sea salt 1 egg yolk 110-150 g “00” plain flour 1. For the gnocchi, place the unpeeled potatoes in a large saucepan of water so they fit snugly and add 2 fists full of sea salt. Bring to the boil over high heat, then reduce the heat to medium and simmer for 35-40 minutes or until cooked through. Drain well and set aside to cool for 10 minutes. Pass the potatoes through a ricer (or use a potato masher but peel the potatoes first) and allow to cool for 5-10 minutes. Alternatively place the potatoes on a baking tray lined with paper, prick them with a fork and bake at 190ºC for 45-50 minutes or until soft. Scoop out the flesh and pass through the ricer. 2. To the mashed potato, add the egg yolk and a pinch of salt, then add the flour, a little at a time until well combined. Depending on your potatoes and the type of flour you use, you may need to use a little more or a little less than indicated. You want a soft dough that is pliable and not tacky. I normally end up using 120 g flour and use the rest for dusting while I’m shaping the gnocchi. Don’t be tempted to add too much flour though, or your gnocchi will be heavy. 3. Cut the dough into 4-5 pieces. Roll out each piece on a flour dusted work surface into a log, then cut each log into 2-3 cm pieces. You can leave them as is or roll them onto a gnocchi board or the tines of a floured fork, gently but like you mean it. As the gnocchi curl into the fork, the tine pattern will be embossed onto to them. Later, when coated in sauce, those very ridges will trap it in, for the joy of your palate. Once you have rolled all your gnocchi, dust them with flour and set aside. To cook them, bring a large pot of salted water to the boil, add the gnocchi, gently stir in. As they float back to the surface, lift out and drop straight into the sauce (whichever sauce you serve them with). You can freeze uncooked gnocchi, but lay them without overlapping on a tray lined with paper. Once frozen you can collect them into zip lock bags for easy storage. Cooking time and method remain pretty much unaltered. Pair with a simple sugo or your best bolognese
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96. 657 Likes
Silvia Colloca Instagram
Caption : Sunday morning roasted tomatoes. Just drizzle with a little extra virgin olive oil and balsamic, salt and pop into your oven at 160C for 30 minutes. Serve with bread for a spectacular breakfast or use as pasta sauce! 🇮🇹💕
Likes : 657
97. 613 Likes
Silvia Colloca Instagram
Caption : 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
Likes : 613
98. 613 Likes
Silvia Colloca Instagram
Caption : 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
Likes : 613
99. 613 Likes
Silvia Colloca Instagram
Caption : 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
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100. 581 Likes
Silvia Colloca Instagram
Caption : When I say this is an easy recipe for next level home-made bread, I mean it! You won’t even kneed this bread and when served with @dorsognasmallgoods Salami it will be eaten before you can say antipasti. to make this easy Homemade Baguette served with D’Orsogna Salami and Parmesan Shavings you will need: 500g all purpose or 00 flour 200g unsweetened Greek yogurt 200ml water 7g of dry yeast 1-1/2 tablespoon sea salt 2 tablespoons olive oil 1. Place flour, water, dry yeast oil and yogurt in a large bowl. 2. Mix until just combined then add salt and mix through. 3. Cover with a damp tea towel and let it rise at room temperature for 1 hour. The dough will look puffier and more relaxed, stretch it a little with wet hands (still in the bowl, no mess) and fold it onto itself in a bowl. 4. Cover and repeat the stretching and folding one more time after 30 minutes. 5. Cover again and allow to prove completely until more than doubled in size (about 45 minutes). 6. Divide the dough into two. It will be soft and slightly sticky. 7. Flour your bench and hands and stretch the two doughs into rectangles, then roll them up like big cigars. 8. Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes. 9. In that time bring your oven to 220 C and place an empty metal bowl or empty oven tray on the lower rack. 10. The dough will now look puffy. 11. Dust more flour on top, score and place in the oven, on the middle rack. 12. Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam. 13. Close door and bake for 35-40 minutes or until golden and cooked through. 14. Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time. Serve with D’Orsogna salami and parmesan shavings #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognasalami #MGI #PlateForaMate
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