I found my love in Santa Margherita. Only a short 10 minute drive to the coveted Portofino, Santa Margherita has truly stolen my heart over the years. I have noticed that Sicily, The Amalfi coast and Puglia seem to be on everyone’s bucket list these days, and of course they are magical places. But the Ligurian coast is equally stunning, only 1 hour and 45 minutes away from Milan by car, and it offers just as much beauty, both in nature and in its glorious food. Grazie mille, Santa Margherita! ❤️🇮🇹 #santamargheritaligure
Matera! ❤️ Add this magical town to your bucket list. In italy its known as La Città Dei Sassi, the stone city, as it’s entirely carved out of stone. It was only 60 years ago that local villagers resided in cave dwellings, with no electricity, and their animals to keep them warm in the harsh winter months. Some 30 years later UNESCO heritage listed this gem and proclaimed it Patrimonio dell’Umanitá , world heritage. What’s even more beautiful than the city itself is it’s villagers, the Lucani who embody the generous and convivial spirit of the Basilicata region with pride and humility. Go back one post to see some beautiful village life! And yes, Matera is NOT in Puglia! It’s in Basilicata! ❤️🇮🇹 #matera #materacittàdeisassi #materaunescoworldheritage #basilicata
Matera! ❤️ Add this magical town to your bucket list. In italy its known as La Città Dei Sassi, the stone city, as it’s entirely carved out of stone. It was only 60 years ago that local villagers resided in cave dwellings, with no electricity, and their animals to keep them warm in the harsh winter months. Some 30 years later UNESCO heritage listed this gem and proclaimed it Patrimonio dell’Umanitá , world heritage. What’s even more beautiful than the city itself is it’s villagers, the Lucani who embody the generous and convivial spirit of the Basilicata region with pride and humility. Go back one post to see some beautiful village life! And yes, Matera is NOT in Puglia! It’s in Basilicata! ❤️🇮🇹 #matera #materacittàdeisassi #materaunescoworldheritage #basilicata
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!
If you know you know. #maltyogurt
So happy to announce that will be singing some Opera for the inaugural @pairdfestival and I’ll be at the Grand Tasting presented by Singapore Airlines this 15 – 17 Nov. Pair’d is a ‘wine first’ event, curated through the lens of a sommelier and blended with incredible culinary, music and cultural experiences. The event program is as diverse as it is eclectic, offering guests a variety of never before seen, heard or tasted experiences to delight the senses Don’t miss out – get your tickets at pairdmargaretriver.com! #PairdFestival #WAtheDreamState #WineAndFoodFestival #MargaretRiver #NewWaveGathering #ClubMargaret
A night in magical Matera. ❤️ Richard and I spent some time with local wood artist @artepastoralematera and watched him carve some beautiful bread stamps for me, then joined him to hang with his mates in the piazza. Mario played guitar and I accompanied him with some singing. Spontaneous, imperfect and yet so unbelievably perfect! What a night! #matera #cittadeisassi #materaitaly
1 more sleep until my new book, ITALIAN FAMILY FOOD comes out! You can find it in all book stores and on line. This eggplant bake is one of my absolute favourite recipes from the book! So many easy dishes, family favourites, personal stories and all the tips and tricks to make your life easier in the kitchen! ❤️🇮🇹
1 more sleep until my new book, ITALIAN FAMILY FOOD comes out! You can find it in all book stores and on line. This eggplant bake is one of my absolute favourite recipes from the book! So many easy dishes, family favourites, personal stories and all the tips and tricks to make your life easier in the kitchen! ❤️🇮🇹
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
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
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
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
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
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
Let me share with you one of my favourite family dinner recipe: succulent white fish nestled on a bed of juicy roasted tomatoes and bread! Baked with ❤️ on my @essteeleau serves 4 4 white fish fillets (like ling, or hapuka) roughly same size (about 150-180 gr each) 3 slices of stale sourdough cut into chunks 3/4 cup of cherry tomatoes 3-4 anchovy fillets thyme leaves 125 ml dry white wine 100 ml of extra-virgin olive oil 1/2 cup of black olives, pitted a few tablespoons of capers salt for seasoning Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, then add the cherry tomatoes and their juices, olives, capers, wine, 1/2 of the oil, anchovies, olives and capers. Add thyme leaves, bread chunks and season with salt. Drizzle some of the liquid onto the bread. Ad it bakes, it will soak up all the beautiful flavors. Bake for 25 minutes then place the fish on top, skin side down, drizzle with the remaining oil and baste with the cooking juices. Season with salt and continue baking for 15-18 minutes or until the fish is just cooked through. The cooking time will be dependent on the size of your fillets, 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 serve. #essteele #silviacolloca #essteelecookware
Let me share with you one of my favourite family dinner recipe: succulent white fish nestled on a bed of juicy roasted tomatoes and bread! Baked with ❤️ on my @essteeleau serves 4 4 white fish fillets (like ling, or hapuka) roughly same size (about 150-180 gr each) 3 slices of stale sourdough cut into chunks 3/4 cup of cherry tomatoes 3-4 anchovy fillets thyme leaves 125 ml dry white wine 100 ml of extra-virgin olive oil 1/2 cup of black olives, pitted a few tablespoons of capers salt for seasoning Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, then add the cherry tomatoes and their juices, olives, capers, wine, 1/2 of the oil, anchovies, olives and capers. Add thyme leaves, bread chunks and season with salt. Drizzle some of the liquid onto the bread. Ad it bakes, it will soak up all the beautiful flavors. Bake for 25 minutes then place the fish on top, skin side down, drizzle with the remaining oil and baste with the cooking juices. Season with salt and continue baking for 15-18 minutes or until the fish is just cooked through. The cooking time will be dependent on the size of your fillets, 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 serve. #essteele #silviacolloca #essteelecookware
Let me share with you one of my favourite family dinner recipe: succulent white fish nestled on a bed of juicy roasted tomatoes and bread! Baked with ❤️ on my @essteeleau serves 4 4 white fish fillets (like ling, or hapuka) roughly same size (about 150-180 gr each) 3 slices of stale sourdough cut into chunks 3/4 cup of cherry tomatoes 3-4 anchovy fillets thyme leaves 125 ml dry white wine 100 ml of extra-virgin olive oil 1/2 cup of black olives, pitted a few tablespoons of capers salt for seasoning Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, then add the cherry tomatoes and their juices, olives, capers, wine, 1/2 of the oil, anchovies, olives and capers. Add thyme leaves, bread chunks and season with salt. Drizzle some of the liquid onto the bread. Ad it bakes, it will soak up all the beautiful flavors. Bake for 25 minutes then place the fish on top, skin side down, drizzle with the remaining oil and baste with the cooking juices. Season with salt and continue baking for 15-18 minutes or until the fish is just cooked through. The cooking time will be dependent on the size of your fillets, 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 serve. #essteele #silviacolloca #essteelecookware
Let me share with you one of my favourite family dinner recipe: succulent white fish nestled on a bed of juicy roasted tomatoes and bread! Baked with ❤️ on my @essteeleau serves 4 4 white fish fillets (like ling, or hapuka) roughly same size (about 150-180 gr each) 3 slices of stale sourdough cut into chunks 3/4 cup of cherry tomatoes 3-4 anchovy fillets thyme leaves 125 ml dry white wine 100 ml of extra-virgin olive oil 1/2 cup of black olives, pitted a few tablespoons of capers salt for seasoning Pre-heat your oven to 180 C conventional or 160 fan forced. Oil an oven safe dish, then add the cherry tomatoes and their juices, olives, capers, wine, 1/2 of the oil, anchovies, olives and capers. Add thyme leaves, bread chunks and season with salt. Drizzle some of the liquid onto the bread. Ad it bakes, it will soak up all the beautiful flavors. Bake for 25 minutes then place the fish on top, skin side down, drizzle with the remaining oil and baste with the cooking juices. Season with salt and continue baking for 15-18 minutes or until the fish is just cooked through. The cooking time will be dependent on the size of your fillets, 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 serve. #essteele #silviacolloca #essteelecookware
Here’s a simple and quick pasta dish bursting with Italian flavours, my Monini Olive, Zucchini, and Lemon Zest Pasta. This meat-free dish is so simple to make and only uses a few ingredients, so my advice is to select the best you can get. @moniniaustralia Classico Extra Virgin Olive Oil is perfect for cooking the zucchini to perfection and complementing their sweetness with its signature piquancy. And the olives, Leccino and Cerignola are to die for: juicy, meaty and so full of flavour! Delizioso! I’m using Monini Classico 100% Italian Extra Virgin Olive Oil and Monini 100% Organic Italian Olives in Leccino and Bella di Cerignola to elevate this quintessential Italian pasta. This delicious and quick recipe is perfect for the whole family, delivering incredible flavour in no time. Full recipe in comments 💕🇮🇹 #ad #monini #moninioliveoil #moniniextravirginoliveoil #moniniolives #unmistakabletasteofitaly #italianfood
Le Marche! A glorious region nestled between Emilia Romagna and my Abruzzo. Welcoming, jovial people, glorious food, breathtaking landscapes. Too many places to mention to do this region any justice, but to name a few 1. Urbino 2. Ascoli Piceno 3. Macerata 4. Il Conero I know Tuscany gets all the love, and it’s indeed stunning, but there’s is something magical and unpretentious in the richness and beauty of Le Marche. ❤️🇮🇹 #lemarche #marcheregion
Le Marche! A glorious region nestled between Emilia Romagna and my Abruzzo. Welcoming, jovial people, glorious food, breathtaking landscapes. Too many places to mention to do this region any justice, but to name a few 1. Urbino 2. Ascoli Piceno 3. Macerata 4. Il Conero I know Tuscany gets all the love, and it’s indeed stunning, but there’s is something magical and unpretentious in the richness and beauty of Le Marche. ❤️🇮🇹 #lemarche #marcheregion
Book number 7, ITALIAN FAMILY FOOD is coming in August 27!! Packed full with simple recipes to make your everyday cooking easier and tastier, as well as more elaborate ideas for special occasions, how to shop and organize your pantry like an Italian, how to stay on budget! Plus all the personal stories and anecdotes I love to pepper my books with. Pre order now to secure your copy!! If I’m as lucky as I’ve been with previous book, this may sell out fast… ☺️ pre order link in my bio (click here @silviacollocaofficial and the on the link provided) or check my stories for direct link. ❤️🇮🇹 @macmillanaus
Here’s my tip to elevate a simple bowl of bocconcini into something special. Use a bold & balanced extra virgin olive oil, like @moniniaustralia Classico, with its signature piquant and slightly bitter taste, it enhances and preserves the flavours of creamy bocconcini. Perfect for entertaining, simply serve it with slices of crusty bread, and watch everyone come back for more. Consume within 3 days of making and store in the fridge in an airtight jar. Fun fact: There is a really simple way to know if you have a good quality extra virgin olive oil. If the oil is quality like Monini Classico 100% Extra Virgin Olive Oil, you’ll notice a hint of bitterness. This comes from healthy olives that have been carefully selected and picked at the right time to give a richer and slightly piquant flavour. #ad #monini #moninioliveoil #moniniextravirginoliveoil #unmistakabletasteofitaly #italianfood
