Actress PhotosTop Photos

Silvia Colloca Most Liked Photos and Posts

By GethuCinema Admin

Related Posts

Share This Post

Most liked photo of Silvia Colloca with over 2.2K likes is the following photo

Most liked Instagram photo of Silvia Colloca
We have around 63 most liked 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.

Silvia Colloca Instagram - It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4x250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
Silvia Colloca Instagram - It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4x250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
Silvia Colloca Instagram - It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4x250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
Silvia Colloca Instagram - Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Silvia Colloca Instagram - Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Silvia Colloca Instagram - Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - One of my favourite shots by @alan_benson_photographer for my latest book, ITALIAN FAMILY FOOD. Luna and Mabel captured in magical light, like characters from a quirky Wes Anderson movie. Mabel (canine) is showing the signs of that longing that only chocolate pudding (which Luna, human, is stoically carrying in a retro Tupperware mould) can inspire. ❤️🇮🇹 🐕
Silvia Colloca Instagram - Book number 7 edits underway…. Reading glasses are a necessity these days! 😂 Coming soon… ❤️🇮🇹
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️
Silvia Colloca Instagram - Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Silvia Colloca Instagram - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Silvia Colloca Instagram - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Silvia Colloca Instagram - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Silvia Colloca Instagram - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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.
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - @silviasitalianmasterclass coming soon on Channel 10! All the tips and tricks to perfect your Italian cooking skills! ❤️ 🇮🇹
Silvia Colloca Instagram - With my parents enjoying their last few days down under, yesterday we went to visit our long lost Abruzzese cousins. When I moved to Australia I was determined to find this part of the family that we thought we had lost. I put up a post on Facebook telling the story of my Nonno’s sister, Adele, who tragically died in Lama dei Peligni during the war, when the village was bombed and she lost her life along three of her five children. Her two surviving boys fled Italy and re built a life here. This is where my Nonno’s nephew married the formidable Angela Maria. Someone saw the post and connected me with Maria’s daughter Adele. We met (she surprised me at a book singing event) and the second we looked at each other we knew we were family. Yesterday we all sat down and reminisced about Abruzzo, our relatives and connection , five generations of Italian women (my daughter Luna was also with us). And of course there was glorious food. This sumptuous Abruzzese cake is called fiadone. It’s rich, not overly sweet and quite bold, very much embodying the spirit of Abruzzese people “forte e gentile” (strong and kind). It’s a labour of love and it’s not lost on us that Maria, 90 years young, gifted us with this treat. I have shared this recipe before, if you are curious a quick google search will direct you, and if you have my book Made in Italy, you can read it there. 💕🇮🇹
Silvia Colloca Instagram - Publication day!!! My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online! Thanks a million to those who pre ordered and have already started cooking from it! To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you! My zucchini-hating son has now started loving them because of this recipe! 😂💕 Serves 4 4–5 zucchini freshly grated pecorino, to serve 3/4 cup bocconcini Bolognese sauce 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, skin on, bashed with the back of a knife 500 g pork and veal mince 200 ml red wine 400 g can chopped tomatoes 500 ml (2 cups) good-quality beef or chicken stock 1–2 bay leaves salt flakes and freshly ground white pepper To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!). Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious. Thank you to my glorious team at @panmacmillan for making this happen!
Silvia Colloca Instagram - Publication day!!! My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online! Thanks a million to those who pre ordered and have already started cooking from it! To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you! My zucchini-hating son has now started loving them because of this recipe! 😂💕 Serves 4 4–5 zucchini freshly grated pecorino, to serve 3/4 cup bocconcini Bolognese sauce 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, skin on, bashed with the back of a knife 500 g pork and veal mince 200 ml red wine 400 g can chopped tomatoes 500 ml (2 cups) good-quality beef or chicken stock 1–2 bay leaves salt flakes and freshly ground white pepper To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!). Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious. Thank you to my glorious team at @panmacmillan for making this happen!
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls
Silvia Colloca Instagram - Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - 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
Silvia Colloca Instagram - Súper quick and incredibly delicious bread, if you feel like baking, but don’t have time to prove dough overnight. Xxx Yogurt and olive oil filone (loaf) 500 gr all purpose or 00 flour 200 gr unsweetened Greek yogurt 200 ml water 7 gr of dry yeast 1-1/2 tablespoon sea salt 2 tablespoons olive oil Place flour, water, dry yeast oil and yogurt in a large bowl. Mix until just combined then add salt and mix through. 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. Cover and repeat the stretching and folding one more time after 30 minutes. Cover again and allow to prove completely until more than doubled in size (about 45 minutes). Flour your bench and hands and stretch the dough into a rectangle, it will feel a little soft, then roll it up like a big cigar. Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes. In that time bring your oven to 220 C and place an empty metal bowl or empty oven tray on the lower rack. The dough will now look puffy. Dust more flour on top, score and place in the oven, on the middle rack. Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam. Close door and bake for 35-40 minutes or until golden and cooked through. Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time. 🥖❤️ Enjoy!
Silvia Colloca Instagram - Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus
Silvia Colloca Instagram - Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus
Silvia Colloca Instagram - Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus
Silvia Colloca Instagram - Just my favourite tea cake, Marbled Ciambellone 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 Melted chocolate for serving (optional) 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, drizzled with melted chocolate, if liked.
Silvia Colloca Instagram - 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
Silvia Colloca - 2.2K Likes - It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4x250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.

2.2K Likes – Silvia Colloca Instagram

Caption : It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4×250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
Likes : 2224Silvia Colloca - 2.2K Likes - It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4x250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.

2.2K Likes – Silvia Colloca Instagram

Caption : It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4×250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
Likes : 2224Silvia Colloca - 2.2K Likes - It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4x250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.

2.2K Likes – Silvia Colloca Instagram

Caption : It’s apricot season and it’s time to jam! I enlisted the help of my dad to create the most velvety jam, perfumed with vanilla and lemon. Note to self… we should have made more… Also… don’t be fooled by my dad understated ease in the kitchen… the man cannot cook to save his life, but he surely can remove seeds from stone fruit like there’s no tomorrow! Makes 4×250 ml jars 1.4kg of apricots (weight is with stone removed)\500 gr of caster sugar 1 large or 2 small lemons (juice and zest) 1 vanilla bean split in half to add to the pot Cut the apricots into small chunks, place into a large, non reactive bowl with sugar, vanilla bean, lemon juice and strips of lemon zest (no white part). Cover with a damp tea towel and allow to macerate in the fridge for 2 hours or overnight (to intensify the flavors). Place the macerated fruit along with the liquid into a large pot and bring to a simmer. Cook over low heat for 45-60 minutes, or until the jam has thickened slightly. You can skim off the foam that appears on the surface with a slotted spoon as the jam cooks. To make sure the jam is cooked, place a small plate in the freezer for 10 minutes. Take it out and spoon a little jam onto it. If it thickens, the jam is ready. Pour the hot jam into the hot sterilized jars, close firmly and tip the jars upside down to create a vacuum. Allow to cool down, then refrigerate. Ps always make sure to use sterilized hard and lids. If you are reusing old jars, make sure you get new lids to create the vacuum seal that will preserve your jam safely.
Likes : 2224Silvia Colloca - 2.1K Likes - Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹

2.1K Likes – Silvia Colloca Instagram

Caption : Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Likes : 2090Silvia Colloca - 2.1K Likes - Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹

2.1K Likes – Silvia Colloca Instagram

Caption : Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Likes : 2090Silvia Colloca - 2.1K Likes - Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹

2.1K Likes – Silvia Colloca Instagram

Caption : Anzac biscuits for our heroes. #lestweforget Swipe for recipe 🌹
Likes : 2090Silvia Colloca - 1.9K Likes - 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.

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 : 1930Silvia Colloca - 1.9K Likes - 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.

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 : 1930Silvia Colloca - 1.9K Likes - 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.

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 : 1930Silvia Colloca - 1.9K Likes - 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.

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 : 1930Silvia Colloca - 1.9K Likes - One of my favourite shots by @alan_benson_photographer for my latest book, ITALIAN FAMILY FOOD. Luna and Mabel captured in magical light, like characters from a quirky Wes Anderson movie. Mabel (canine) is showing the signs of that longing that only chocolate pudding (which Luna, human, is stoically carrying in a retro Tupperware mould) can inspire. ❤️🇮🇹 🐕

1.9K Likes – Silvia Colloca Instagram

Caption : One of my favourite shots by @alan_benson_photographer for my latest book, ITALIAN FAMILY FOOD. Luna and Mabel captured in magical light, like characters from a quirky Wes Anderson movie. Mabel (canine) is showing the signs of that longing that only chocolate pudding (which Luna, human, is stoically carrying in a retro Tupperware mould) can inspire. ❤️🇮🇹 🐕
Likes : 1919Silvia Colloca - 1.4K Likes - Book number 7 edits underway…. Reading glasses are a necessity these days! 😂 Coming soon… ❤️🇮🇹

1.4K Likes – Silvia Colloca Instagram

Caption : Book number 7 edits underway…. Reading glasses are a necessity these days! 😂 Coming soon… ❤️🇮🇹
Likes : 1390Silvia Colloca - 1.3K Likes - 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.

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 : 1335Silvia Colloca - 1.3K Likes - 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.

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 : 1335Silvia Colloca - 1.3K Likes - 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

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 : 1330Silvia Colloca - 1.3K Likes - 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

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 : 1330Silvia Colloca - 1.3K Likes - 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

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 : 1330Silvia Colloca - 1.3K Likes - 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.

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.
Likes : 1304Silvia Colloca - 1.2K Likes - Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️

1.2K Likes – Silvia Colloca Instagram

Caption : Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️
Likes : 1249Silvia Colloca - 1.2K Likes - Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️

1.2K Likes – Silvia Colloca Instagram

Caption : Sick day calls for Italian penicillin, aka pastina in brodo. From my new book ITALIAN FAMILY FOOD. I can’t believe I waited 7 books to share this recipe! Serves 4 1 brown onion, peeled and cut in half 3 celery stick, roughly chopped 2 carrots, peeled and roughly chopped salt for seasoning 250 gr of baby pasta such as satellite, risoni, orzo or ditalini a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving Place the vegetables in a medium sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth then set aside. Bring the stock back to the boil, add your pastina of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with with a thick soupy constancy. Add olive oil and parmesan to your liking, a tablespoon or two of the vegetable purée, and serve hot 🇮🇹❤️
Likes : 1249Silvia Colloca - 1.2K Likes - 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

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 : 1243Silvia Colloca - 1.2K Likes - 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

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 : 1243Silvia Colloca - 1.2K Likes - 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

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 : 1243Silvia Colloca - 1.2K Likes - 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

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 : 1243Silvia Colloca - 1.2K Likes - 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

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 : 1243Silvia Colloca - 1.2K Likes - 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

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 : 1243Silvia Colloca - 1.2K Likes - 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

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 : 1243Silvia Colloca - 1.2K Likes - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr

1.2K Likes – Silvia Colloca Instagram

Caption : @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Likes : 1235Silvia Colloca - 1.2K Likes - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr

1.2K Likes – Silvia Colloca Instagram

Caption : @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Likes : 1235Silvia Colloca - 1.2K Likes - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr

1.2K Likes – Silvia Colloca Instagram

Caption : @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Likes : 1235Silvia Colloca - 1.2K Likes - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr

1.2K Likes – Silvia Colloca Instagram

Caption : @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Likes : 1235Silvia Colloca - 1.2K Likes - @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr

1.2K Likes – Silvia Colloca Instagram

Caption : @rycorr appreciation post! We have been friends for years, but last year I had the honour of sharing some screen time with this beautiful man and wonderful actor on the movie @stingfilm . Needless to say it was joyous, in spite of a pesky arachnid trying to turn us all into a snack. Thanks for the cuddles and laughter, my friend! The movie has already opened worldwide and it’s finally opened in Australia! If you are into classic, 80s inspired horror flicks, book your seats! The movie stars the incomparable @alylabrowne , who gives yet another stellar performance. Thanks to Kiah Roache Turner for letting us play in your crazy movie, and big shout out to @wetaworkshop for creating a truly terrifying creature . Enjoy some BTS footage , wish I could post more but it’s way too graphic for here!! 😂😱 🕷️ Special mention to the incredible artists at @makeupeffectsgroup who were up with me at ungodly hours of the morning to glue all kinds of stuff on my face and body! Wish I could share more pictures of that, but it may ne too realistic and scary…. @jamiehilton1 gets the crown as best producer ever! Go team! #stingfilm #ryancorr
Likes : 1235Silvia Colloca - 1.2K Likes - 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

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
Likes : 1202Silvia Colloca - 1.2K Likes - 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

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
Likes : 1202Silvia Colloca - 1.2K Likes - 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.

1.2K Likes – 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.
Likes : 1180Silvia Colloca - 1.1K Likes - 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

1.1K Likes – 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 : 1088Silvia Colloca - 1.1K Likes - 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

1.1K Likes – 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 : 1088Silvia Colloca - 1.1K Likes - 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

1.1K Likes – 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 : 1088Silvia Colloca - 1.1K Likes - @silviasitalianmasterclass coming soon on Channel 10! All the tips and tricks to perfect your Italian cooking skills! ❤️ 🇮🇹

1.1K Likes – Silvia Colloca Instagram

Caption : @silviasitalianmasterclass coming soon on Channel 10! All the tips and tricks to perfect your Italian cooking skills! ❤️ 🇮🇹
Likes : 1062Silvia Colloca - 1K Likes - With my parents enjoying their last few days down under, yesterday we went to visit our long lost Abruzzese cousins. When I moved to Australia I was determined to find this part of the family that we thought we had lost. I put up a post on Facebook telling the story of my Nonno’s sister, Adele, who tragically died in Lama dei Peligni during the war, when the village was bombed and she lost her life along three of her five children. Her two surviving boys fled Italy and re built a life here. This is where my Nonno’s nephew married the formidable Angela Maria. Someone saw the post and connected me with Maria’s daughter Adele. We met (she surprised me at a book singing event) and the second we looked at each other we knew we were family. Yesterday we all sat down and reminisced about Abruzzo, our relatives and connection , five generations of Italian women (my daughter Luna was also with us). And of course there was glorious food. This sumptuous Abruzzese cake is called fiadone. It’s rich, not overly sweet and quite bold, very much embodying the spirit of Abruzzese people “forte e gentile” (strong and kind). It’s a labour of love and it’s not lost on us that Maria, 90 years young, gifted us with this treat. I have shared this recipe before, if you are curious a quick google search will direct you, and if you have my book Made in Italy, you can read it there. 💕🇮🇹

1K Likes – Silvia Colloca Instagram

Caption : With my parents enjoying their last few days down under, yesterday we went to visit our long lost Abruzzese cousins. When I moved to Australia I was determined to find this part of the family that we thought we had lost. I put up a post on Facebook telling the story of my Nonno’s sister, Adele, who tragically died in Lama dei Peligni during the war, when the village was bombed and she lost her life along three of her five children. Her two surviving boys fled Italy and re built a life here. This is where my Nonno’s nephew married the formidable Angela Maria. Someone saw the post and connected me with Maria’s daughter Adele. We met (she surprised me at a book singing event) and the second we looked at each other we knew we were family. Yesterday we all sat down and reminisced about Abruzzo, our relatives and connection , five generations of Italian women (my daughter Luna was also with us). And of course there was glorious food. This sumptuous Abruzzese cake is called fiadone. It’s rich, not overly sweet and quite bold, very much embodying the spirit of Abruzzese people “forte e gentile” (strong and kind). It’s a labour of love and it’s not lost on us that Maria, 90 years young, gifted us with this treat. I have shared this recipe before, if you are curious a quick google search will direct you, and if you have my book Made in Italy, you can read it there. 💕🇮🇹
Likes : 1025Silvia Colloca - 1K Likes - Publication day!!! My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online! Thanks a million to those who pre ordered and have already started cooking from it! To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you! My zucchini-hating son has now started loving them because of this recipe! 😂💕 Serves 4 4–5 zucchini freshly grated pecorino, to serve 3/4 cup bocconcini Bolognese sauce 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, skin on, bashed with the back of a knife 500 g pork and veal mince 200 ml red wine 400 g can chopped tomatoes 500 ml (2 cups) good-quality beef or chicken stock 1–2 bay leaves salt flakes and freshly ground white pepper To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!). Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious. Thank you to my glorious team at @panmacmillan for making this happen!

1K Likes – Silvia Colloca Instagram

Caption : Publication day!!! My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online! Thanks a million to those who pre ordered and have already started cooking from it! To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you! My zucchini-hating son has now started loving them because of this recipe! 😂💕 Serves 4 4–5 zucchini freshly grated pecorino, to serve 3/4 cup bocconcini Bolognese sauce 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, skin on, bashed with the back of a knife 500 g pork and veal mince 200 ml red wine 400 g can chopped tomatoes 500 ml (2 cups) good-quality beef or chicken stock 1–2 bay leaves salt flakes and freshly ground white pepper To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!). Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious. Thank you to my glorious team at @panmacmillan for making this happen!
Likes : 1014Silvia Colloca - 1K Likes - Publication day!!! My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online! Thanks a million to those who pre ordered and have already started cooking from it! To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you! My zucchini-hating son has now started loving them because of this recipe! 😂💕 Serves 4 4–5 zucchini freshly grated pecorino, to serve 3/4 cup bocconcini Bolognese sauce 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, skin on, bashed with the back of a knife 500 g pork and veal mince 200 ml red wine 400 g can chopped tomatoes 500 ml (2 cups) good-quality beef or chicken stock 1–2 bay leaves salt flakes and freshly ground white pepper To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!). Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious. Thank you to my glorious team at @panmacmillan for making this happen!

1K Likes – Silvia Colloca Instagram

Caption : Publication day!!! My 7th book, ITALIAN FAMILY FOOD is out in all bookstores and online! Thanks a million to those who pre ordered and have already started cooking from it! To celebrate, here is a lovely recipe of Bolognese stuffed zucchini for you! My zucchini-hating son has now started loving them because of this recipe! 😂💕 Serves 4 4–5 zucchini freshly grated pecorino, to serve 3/4 cup bocconcini Bolognese sauce 3 tablespoons extra-virgin olive oil 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 1 garlic clove, skin on, bashed with the back of a knife 500 g pork and veal mince 200 ml red wine 400 g can chopped tomatoes 500 ml (2 cups) good-quality beef or chicken stock 1–2 bay leaves salt flakes and freshly ground white pepper To make the bolognese sauce, heat the olive oil in a heavy-based saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until the onion is soft and translucent. Drop in the pork and beef mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine, scraping up any bits caught on the base, and simmer away until the alcohol has evaporated, about 2 minutes. Pour in the tomatoes and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season with salt and cook, covered, for 4–6 hours, stirring occasionally, until rich and slightly reduced. If the ragù starts to dry out, add a little water. Taste for salt and adjust accordingly, and season with pepper. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut the zucchini in half lengthways. Using a spoon, hollow out the flesh without cutting through to the base. Reserve the zucchini flesh for a later use (great in soups!). Fill the hollowed-out zucchini halves with the bolognese sauce, sprinkle with the pecorino and arrange on the tray. Bake for 25–30 minutes, then scatter the bocconcini on top and bake for a further 5–10 minutes until golden and delicious. Thank you to my glorious team at @panmacmillan for making this happen!
Likes : 1014Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 1013Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 1013Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 1013Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 1013Silvia Colloca - 1K Likes - Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls

1K Likes – 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
Likes : 988Silvia Colloca - 1K Likes - Go back 1 post for the full recipe and reel. I need to make them again, that are so good!! #cinnamonrolls

1K Likes – 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
Likes : 988Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 975Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 975Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 975Silvia Colloca - 1K Likes - 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

1K Likes – 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 : 975Silvia Colloca - 1K Likes - 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

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 : 960Silvia Colloca - 1K Likes - 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

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 : 960Silvia Colloca - 1K Likes - 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

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 : 960Silvia Colloca - 1K Likes - 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

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 : 960Silvia Colloca - 0.9K Likes - Súper quick and incredibly delicious bread, if you feel like baking, but don’t have time to prove dough overnight. Xxx Yogurt and olive oil filone (loaf) 500 gr all purpose or 00 flour 200 gr unsweetened Greek yogurt 200 ml water 7 gr of dry yeast 1-1/2 tablespoon sea salt 2 tablespoons olive oil Place flour, water, dry yeast oil and yogurt in a large bowl. Mix until just combined then add salt and mix through. 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. Cover and repeat the stretching and folding one more time after 30 minutes. Cover again and allow to prove completely until more than doubled in size (about 45 minutes). Flour your bench and hands and stretch the dough into a rectangle, it will feel a little soft, then roll it up like a big cigar. Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes. In that time bring your oven to 220 C and place an empty metal bowl or empty oven tray on the lower rack. The dough will now look puffy. Dust more flour on top, score and place in the oven, on the middle rack. Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam. Close door and bake for 35-40 minutes or until golden and cooked through. Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time. 🥖❤️ Enjoy!

0.9K Likes – Silvia Colloca Instagram

Caption : Súper quick and incredibly delicious bread, if you feel like baking, but don’t have time to prove dough overnight. Xxx Yogurt and olive oil filone (loaf) 500 gr all purpose or 00 flour 200 gr unsweetened Greek yogurt 200 ml water 7 gr of dry yeast 1-1/2 tablespoon sea salt 2 tablespoons olive oil Place flour, water, dry yeast oil and yogurt in a large bowl. Mix until just combined then add salt and mix through. 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. Cover and repeat the stretching and folding one more time after 30 minutes. Cover again and allow to prove completely until more than doubled in size (about 45 minutes). Flour your bench and hands and stretch the dough into a rectangle, it will feel a little soft, then roll it up like a big cigar. Place on a baking tray lined with baking paper, flour the top and prove for 30 minutes. In that time bring your oven to 220 C and place an empty metal bowl or empty oven tray on the lower rack. The dough will now look puffy. Dust more flour on top, score and place in the oven, on the middle rack. Pour in some water on the lower oven tray or metal bowl you’ve been preheating to create steam. Close door and bake for 35-40 minutes or until golden and cooked through. Cool on a rack for at least 30 minutes before serving as the crumb keeps baking and settling in the cooling time. 🥖❤️ Enjoy!
Likes : 946Silvia Colloca - 0.9K Likes - Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus

0.9K Likes – Silvia Colloca Instagram

Caption : Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus
Likes : 939Silvia Colloca - 0.9K Likes - Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus

0.9K Likes – Silvia Colloca Instagram

Caption : Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus
Likes : 939Silvia Colloca - 0.9K Likes - Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus

0.9K Likes – Silvia Colloca Instagram

Caption : Some sexy looking lasagna from my latest book ITALIAN FAMILY FOOD, out in 3 weeks!!! Around 90 new recipes to make your everyday cooking that much taste yet and a lot easier! Pre order now to secure a copy via the link in my bio! @macmillanaus
Likes : 939Silvia Colloca - 0.9K Likes - Just my favourite tea cake, Marbled Ciambellone 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 Melted chocolate for serving (optional) 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, drizzled with melted chocolate, if liked.

0.9K Likes – Silvia Colloca Instagram

Caption : Just my favourite tea cake, Marbled Ciambellone 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 Melted chocolate for serving (optional) 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, drizzled with melted chocolate, if liked.
Likes : 925Silvia Colloca - 0.9K Likes - 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

0.9K Likes – 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
Previous article
Adeline Chetail Most Liked Photos and Posts
Next article
Kelly Sweeney Most Liked Photos and Posts

Categories

Company

Follow on

© Gethu Cinema. All Rights Reserved