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.
If you have Abruzzeze blood you may be familiar with Pupe di Pasqua, Easter dolls made of a soft cookie dough. My nonna used to craft one to each of her grandchildren when we were growing up, my sister Ale, my cousin Elena and I would receive a peasant girl and the boys a horse shaped one. It was a moment of utter joy to tear the foil that enwrapped them, and we would always make sure we’d arm ourselves with a tall glass of cold milk to dunk our giant cookie in. The head was always the first to go, and we happily dunked, slurped and munched, blissfully unaware that we were receiving the gift of legacy, memory and tradition. Nonna Irene didn’t have measurements, it was all done “a occhio” , her eyes the only instrument of precision. I don’t have precise rules either, but if you want to try this, mix 2 eggs with about 70-80 gr of caster sugar, zest of 1 lemon, 3 tablespoons of olive oil, about 100 ml of milk and enough flour to create a soft pliable dough, not too firm, not tacky. You can add a little baking powder too, about 1/2 tablespoons.Then shape as you please, brush with egg and bake until golden. The doll pictured here is about 25 cm tall! Consume with your coffee or with milk. It begs to be dunked. Happy Easter! Buona Pasqua! 🐣 . #easter #pasqua #traditions #nonna #neverforget #❤️
🥧 Golden Quiche with @dorsognasmallgoods Leg Ham, Gruyère & Asparagus 🧀✨ The easiest dinner idea! 🚨 Tag the person who should cook this for you! 👇🍳 🛒 INGREDIENTS: ✅ 1 sheet of puff pastry (thawed if frozen) ✅ 150g ham, diced ✅ 150g asparagus, stalks trimmed and parboiled ✅ 3 large eggs ✅ 200ml (¾ cup) heavy cream ✅ 100g grated cheese (e.g., Gruyère or cheddar) ✅ Salt & black pepper, to taste ✅ 1 tablespoon olive oil ✅ Fresh herbs (e.g., chives or parsley) for garnish (optional) 👩🍳 STEP-BY-STEP: 1️⃣ Preheat the oven: Set your oven to 200°C. 2️⃣ Prepare the puff pastry: Roll out the puff pastry on a lightly floured surface to fit a round or rectangular baking dish lined with baking paper. Press the pastry into the edges, leaving some overhang. Trim any excess if necessary. 3️⃣ Make the filling: In a bowl, whisk together the eggs, heavy cream, salt, and black pepper. Stir in the diced ham and grated cheese. 4️⃣ Fill the pastry: Pour the mixture into the pastry-lined baking dish, spreading evenly. Arrange the parboiled asparagus on top. 5️⃣ Bake: Place in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden. 6️⃣ Serve: Let the quiche cool slightly before slicing. Garnish with fresh herbs if desired, and enjoy warm or at room temperature. 😍 #Quiche #EasyMeals #Dorsogna #LegHam #CheesyGoodness #BrunchTime#SilviaColloca #Dorsogna #DorsognaRecipe #Recipe
Bread day! 💕 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.
A Mediterranean classic: octopus and potatoes. Combined in a salad it will make you believe you are somewhere warm on the Ionian Sea… Made with ❤️ on my @essteelau Serves 4 1 kg octopus, cleaned salt 2 tablespoons of extra-virgin olive oil plus more for drizzling 100 ml of the water 100 ml of white wine 1-2 bay leaves 3-4 white peppercorns 3-4 medium potatoes, peeled salt flakes and freshly ground white pepper for seasoning parsley leaves Place the octopus in a large heavy-based pan or wok, add the wine, oil, bay leaves and peppercorns, bring to a simmer, then turn the heat to low, cover with a fitted lid and poach slowly for 60-70 minutes or until fork tender. Set aside to cool in the pot. In the meantime, place the potatoes in a large pot of cold, salted water, bring to the boil and cook for 30-35 minutes or until cooked through. Drain and allow to cool down for 10-15 minutes. To assemble the dish, cut the octopus and the potatoes into small chunks, season with a drizzle of extra-virgin olive oil, 2-3 tablespoons of the poaching liquor, salt flakes, freshly ground white pepper and roughly chopped parsley. Enjoy with crusty bread as a stunning antipasto or light lunch.
A Mediterranean classic: octopus and potatoes. Combined in a salad it will make you believe you are somewhere warm on the Ionian Sea… Made with ❤️ on my @essteelau Serves 4 1 kg octopus, cleaned salt 2 tablespoons of extra-virgin olive oil plus more for drizzling 100 ml of the water 100 ml of white wine 1-2 bay leaves 3-4 white peppercorns 3-4 medium potatoes, peeled salt flakes and freshly ground white pepper for seasoning parsley leaves Place the octopus in a large heavy-based pan or wok, add the wine, oil, bay leaves and peppercorns, bring to a simmer, then turn the heat to low, cover with a fitted lid and poach slowly for 60-70 minutes or until fork tender. Set aside to cool in the pot. In the meantime, place the potatoes in a large pot of cold, salted water, bring to the boil and cook for 30-35 minutes or until cooked through. Drain and allow to cool down for 10-15 minutes. To assemble the dish, cut the octopus and the potatoes into small chunks, season with a drizzle of extra-virgin olive oil, 2-3 tablespoons of the poaching liquor, salt flakes, freshly ground white pepper and roughly chopped parsley. Enjoy with crusty bread as a stunning antipasto or light lunch.
A Mediterranean classic: octopus and potatoes. Combined in a salad it will make you believe you are somewhere warm on the Ionian Sea… Made with ❤️ on my @essteelau Serves 4 1 kg octopus, cleaned salt 2 tablespoons of extra-virgin olive oil plus more for drizzling 100 ml of the water 100 ml of white wine 1-2 bay leaves 3-4 white peppercorns 3-4 medium potatoes, peeled salt flakes and freshly ground white pepper for seasoning parsley leaves Place the octopus in a large heavy-based pan or wok, add the wine, oil, bay leaves and peppercorns, bring to a simmer, then turn the heat to low, cover with a fitted lid and poach slowly for 60-70 minutes or until fork tender. Set aside to cool in the pot. In the meantime, place the potatoes in a large pot of cold, salted water, bring to the boil and cook for 30-35 minutes or until cooked through. Drain and allow to cool down for 10-15 minutes. To assemble the dish, cut the octopus and the potatoes into small chunks, season with a drizzle of extra-virgin olive oil, 2-3 tablespoons of the poaching liquor, salt flakes, freshly ground white pepper and roughly chopped parsley. Enjoy with crusty bread as a stunning antipasto or light lunch.
A little recap of the fun we had on our last cooking class! Now it’s your turn. Cook with @silviacollocaofficial & @gcalombaris on Friday, March 7 at 6PM, as they guide you step-by-step through their signature dishes, answer questions, and help you sharpen your skills (and maybe even your knives). Limited spots, so reserve your seat in the link. #CulinaryWonderland #CulinaryCookingClass
Easy weekend day recipe! Anchovy lovers, this one is for you! Warning! ⚠️ This is not a French pissaladiere or a Ligurian Pissalandrea. It’s whatever I had in the freezer and pantry, which bears similarities with the above mentioned specialities! 1 sheet of great quality puff pastry placed on top on a tray lined with baking paper, 1/2 tin of chopped tomatoes on top, two onions cut into rings and stewed for 10 minutes in a little olive oil and balsamic vinegar (and a pinch of sugar) scattered at random, and however many anchovies you can handle. In a 200C oven for 25 minutes. AMAZING! ❤️ #notpissaladiere #notevenpissalandrea #justdelicious #pantryrecipes #humpday
Eerie…. Mabel turned into a ghost in dusk light… 🐕 #wolf #ghost #ghostsighting
Please join me in Canberra next Friday at the @nationalmuseumofaustralia for a special evening dedicated to Italian culture. Cantiamo e Mangiamo, let’s sing and eat. I’ll be performing accompanied by the marvelous @missgeorgiagliss and I’ll be in conversation with the incredible @emmamacdonaldinsta . There will be exquisite food with a bespoke menu curated by me, and we will all get a chance to marvel at the Pompeii exhibition. Get your tickets soon!! https://www.nma.gov.au/whats-on/italian-feast-with-silvia-colloca
Here’s a quick and delicious pastry filled with all the good things! Pinwheel Pastry with Zucchini and @dorsognasmallgoods Sweet Honey Leg of Ham ✨ 🚨 Tag the person who should cook this for you! 👇🍳 🛒 INGREDIENTS: ✅ 1 sheet of puff pastry (thawed if frozen) ✅ 150g sliced D’Orsogna Sweet Honey Leg Ham ✅ 1 medium zucchini, grated ✅ 150g cheddar cheese, grated ✅ 2 tablespoons olive oil ✅ 1 egg (for egg wash) ✅ Salt & black pepper, to taste ✅ Fresh herbs (basil or parsley), chopped (optional) 👩🍳 STEP BY STEP: 1️⃣ Preheat the oven: Set your oven to 200°C and line a baking sheet with parchment paper. 2️⃣ Sauté the zucchini: Heat the olive oil in a skillet over medium heat. Add the grated zucchini, season with salt and pepper, and cook for 3-4 minutes until softened. Remove from heat and let cool slightly. 3️⃣ Prepare the filling: In a bowl, combine the sautéed zucchini, diced ham, and grated cheddar. Add fresh herbs if using, and mix well. 4️⃣ Roll out the pastry: Lightly flour a surface and roll out the puff pastry to smooth it out. 5️⃣ Assemble the pinwheels: Spread the filling evenly over the pastry. Roll the pastry into a log, then slice into 2 cm pinwheel rounds. 6️⃣ Egg wash: Arrange the pinwheels on the prepared baking sheet and cut side up. Beat the egg and brush it over the tops for a golden finish. 7️⃣ Bake: Place in the preheated oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed. 8️⃣ Serve: Let the pinwheels cool slightly before serving. Enjoy them warm as a snack or appetiser! 😍 #Pastry #Zucchini #PinwheelPastry #CheesyGoodness #Dorsogna #SweetHoneyHam #QuickSnacks #EasyBites #SilviaColloca #Dorsogna #DorsognaRecipe #Recipe
Orecchiette with @dorsognasmallgoods Rindless Streaky Bacon and Broccoli – a perfect trio of flavors that come together in just 10 minutes. The key? Boil the broccoli with the pasta, so everything is ready at the same time. Once the bacon is crispy, toss it all together in the same pan for a quick, delicious meal that’s bursting with savory goodness. Simple, satisfying, and full of flavour! To make the Orecchiette with D’orsogna Rindless Streaky Bacon and Broccoli, you will need: • 300g (10.5 oz) orecchiette pasta • 200g (7 oz) streaky bacon, chopped • 1 large head of broccoli (about 300g), including stems, chopped into small florets and sliced stems • 3 cloves garlic, minced • 2 tablespoons olive oil • 1/2 teaspoon red pepper flakes • Salt and black pepper, to taste • Grated Parmesan cheese (for serving) • Fresh lemon juice (optional, for serving) Instructions: 1. Cook the Pasta and Broccoli: ◦ In a large pot, bring salted water to a boil. Add the broccoli and orecchiette and cook according to package instructions for about 8-10 minutes. ◦ In the last 4 minutes of cooking, add the chopped broccoli florets and stems to the pot. Drain the pasta and broccoli together, reserving a cup of the pasta water. 2. Cook the Bacon: ◦ While the pasta and broccoli are cooking, heat the olive oil over medium heat in a large skillet. Add the chopped bacon and cook until crispy, about 5-7 minutes. 3. Add Garlic and Pepper Flakes: ◦ Once the bacon is crispy, add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant, being careful not to burn the garlic and add 1/2 a ladleful of pasta cooking water to stop the garlic from burning. 4. Combine Pasta and Broccoli: ◦ Add the drained orecchiette and broccoli to the skillet with the bacon. Toss to combine, adding a splash of the reserved pasta water to help create a sauce. Cook for 2-3 minutes, stirring gently. 5. Season and Serve: ◦ Season with salt and black pepper to taste. Serve hot, garnished with grated Parmesan cheese and a squeeze of fresh lemon juice if desired. #doorsognaathome #CookLikeanItalian #DOrsogna #dorsognarindlessstreakybacon
Be swept away to the south of Italy for an exclusive evening of food, wine and music with Silvia Colloca Food Writer. 📅 Friday 14 March 2025, 6.30–10pm 📍 National Museum’s Gandel Atrium Secure your spot at the link in our bio. Start the evening with an aperitivo while you listen to Silvia’s soaring voice as she performs live alongside a harpist. Then take your seat to savour a three-course Italian feast designed by Silvia and inspired by southern Italian cuisine. Over dinner, delight in a lively conversation as Silvia is joined on stage by HerCanberra’s Emma Macdonald. Later, step inside Pompeii for an exclusive viewing with curator Dr Lily Withycombe.
It’s that time of the year!! Hot Cross Buns!! 🐇🐣 🐰🐇🐣🐇🥕 For the ferment: 1 tablespoon of dry yeast 150 ml (2/3 cup) ml lukewarm milk 1 tablespoon honey 100 gr (3/4 cup 1 tablespoon) all-purpose flour Finely grated zest of 1 orange Dissolve the yeast in milk. Stand for 5 minutes then add the other ingredients and mix well. Cover with a tea towel and rest for 1 hour or until it has doubled in size Dough: The Risen ferment 250 gr (2 cups) of all-purpose flour 50 gr (1/4 cup) of soft butter, cubed 2 teaspoons of cinnamon 1/4 teaspoon ground clove 100 (1/2 cup) gr of sugar 1 egg 3 tablespoons of floured mixed peel and 1/3 cup of sultana Criss-Cross dough 4 tablespoon of flour 2 tablespoon of water Mix together of form a soft, pliable, soft dough. Egg wash 1 egg 2 tablespoon of milk Beat egg with milk and brush on the buns just before baking Glaze 1/3 of a cup ml of milk, 2 tablespoons of brown sugar, 1 teaspoon of cinnamon Simmer of milk with sugar and cinnamon until sugar is dissolved and the glaze is slightly reduced. Method 1. In a large bowl, or using a stand mixer, add flour to the risen ferment, then the butter, a little at a time, the spices and the sugar. The dough will be a little dry at this stage. 2. Add 1 egg and knead for 6-8 minutes or until the dough is smooth and silky and is see-through if stretched with your fingers. Shape the dough into a ball and rest, covered for 20 minutes. 3. Stretch the dough with floured hands to shape a rectangle. 4. Sprinkle the surface with mixed peel and sultanas roll the dough tightly. Shape into a ball and leave to prove in a floured bowl for 2-3 hours. 5. Stretch the dough one more time, fold it into three then shape into a log. Cut the log into 8 or 10 pieces (according to how big or small you want them), shape them into balls and place them next to one another on the oven tray. 6. Make the paste for the crosses. Roll it up and place on top of the balls in a criss-cross patters. 7. Leave to prove for 45 minutes. 8. Heat your oven to 180 C (340 F) 9. Glaze the buns with egg wash and bake for 36-40 minutes or until golden. Brush them with the milk glaze as they come out of the oven and cool on a rack.
A simple, classic Italian meatball recipe to add to your repertoire. I can’t take full credit for this recipe; it’s the dish my mother cooked us children, and it’s the one I cook for my family today. It involves a simple process of combining great produce – the secret ingredient is pork and fennel sausage 😍 Comment ‘Italian’ and we’ll DM you the link. – Silvia
If you are entertaining this long weekend and looking for a quick entree that packs favour and looks festive, then try this classic Italian Mussels and Vongole Zuppetta! Made with ❤️ on my @essteeleau (Essteele Per Domani 28cm Deep Covered Skillet) Serves 4 2 tablespoons of extra-virgin olive oil 2 garlic cloves, finely chopped 1 hot chillie, thinly sliced 1-2 tablespoons finely chopped parsley stalks 3/4 cup of halved cherry tomatoes 150 ml of dry white wine 1 kg of cleaned mussles 1 kg of vongole salt for seasoning, if needed 1-2 tablespoons of finely chopped parsley leaves grilled sourdough to serve Place the vongole in a colander and rinse them under cold water to remove any grit they may have, Set aside. De beard the mussels by tugging on the furry string dangling from the shells. Heat up the oil in an large pot over medium-high heat. Add garlic, parsley, tomatoes chillie and stir. After about 20-30 seconds add the shells and wine, allow for the alcohol to bubble away (-1-2 minutes), then cover with a lid to allow the steam to open the mussles. In the meantime grill the bread to your liking Once all the shells have opened, turn the heat off (about 4-5 minutes) Discard any broken or unopened shell. Pour shells and poaching liquid into a bowl, scatter parsley on top and serve hot with the grilled bread.
If you are entertaining this long weekend and looking for a quick entree that packs favour and looks festive, then try this classic Italian Mussels and Vongole Zuppetta! Made with ❤️ on my @essteeleau (Essteele Per Domani 28cm Deep Covered Skillet) Serves 4 2 tablespoons of extra-virgin olive oil 2 garlic cloves, finely chopped 1 hot chillie, thinly sliced 1-2 tablespoons finely chopped parsley stalks 3/4 cup of halved cherry tomatoes 150 ml of dry white wine 1 kg of cleaned mussles 1 kg of vongole salt for seasoning, if needed 1-2 tablespoons of finely chopped parsley leaves grilled sourdough to serve Place the vongole in a colander and rinse them under cold water to remove any grit they may have, Set aside. De beard the mussels by tugging on the furry string dangling from the shells. Heat up the oil in an large pot over medium-high heat. Add garlic, parsley, tomatoes chillie and stir. After about 20-30 seconds add the shells and wine, allow for the alcohol to bubble away (-1-2 minutes), then cover with a lid to allow the steam to open the mussles. In the meantime grill the bread to your liking Once all the shells have opened, turn the heat off (about 4-5 minutes) Discard any broken or unopened shell. Pour shells and poaching liquid into a bowl, scatter parsley on top and serve hot with the grilled bread.
If you are entertaining this long weekend and looking for a quick entree that packs favour and looks festive, then try this classic Italian Mussels and Vongole Zuppetta! Made with ❤️ on my @essteeleau (Essteele Per Domani 28cm Deep Covered Skillet) Serves 4 2 tablespoons of extra-virgin olive oil 2 garlic cloves, finely chopped 1 hot chillie, thinly sliced 1-2 tablespoons finely chopped parsley stalks 3/4 cup of halved cherry tomatoes 150 ml of dry white wine 1 kg of cleaned mussles 1 kg of vongole salt for seasoning, if needed 1-2 tablespoons of finely chopped parsley leaves grilled sourdough to serve Place the vongole in a colander and rinse them under cold water to remove any grit they may have, Set aside. De beard the mussels by tugging on the furry string dangling from the shells. Heat up the oil in an large pot over medium-high heat. Add garlic, parsley, tomatoes chillie and stir. After about 20-30 seconds add the shells and wine, allow for the alcohol to bubble away (-1-2 minutes), then cover with a lid to allow the steam to open the mussles. In the meantime grill the bread to your liking Once all the shells have opened, turn the heat off (about 4-5 minutes) Discard any broken or unopened shell. Pour shells and poaching liquid into a bowl, scatter parsley on top and serve hot with the grilled bread.
If you are entertaining this long weekend and looking for a quick entree that packs favour and looks festive, then try this classic Italian Mussels and Vongole Zuppetta! Made with ❤️ on my @essteeleau (Essteele Per Domani 28cm Deep Covered Skillet) Serves 4 2 tablespoons of extra-virgin olive oil 2 garlic cloves, finely chopped 1 hot chillie, thinly sliced 1-2 tablespoons finely chopped parsley stalks 3/4 cup of halved cherry tomatoes 150 ml of dry white wine 1 kg of cleaned mussles 1 kg of vongole salt for seasoning, if needed 1-2 tablespoons of finely chopped parsley leaves grilled sourdough to serve Place the vongole in a colander and rinse them under cold water to remove any grit they may have, Set aside. De beard the mussels by tugging on the furry string dangling from the shells. Heat up the oil in an large pot over medium-high heat. Add garlic, parsley, tomatoes chillie and stir. After about 20-30 seconds add the shells and wine, allow for the alcohol to bubble away (-1-2 minutes), then cover with a lid to allow the steam to open the mussles. In the meantime grill the bread to your liking Once all the shells have opened, turn the heat off (about 4-5 minutes) Discard any broken or unopened shell. Pour shells and poaching liquid into a bowl, scatter parsley on top and serve hot with the grilled bread.
Got a burning question for @gcalombaris or @silviacollocaofficial? Now’s your chance! 🔥 Our live cooking class is back for round 2, filled with expert tips, hands-on techniques, and game-changing skills. Check out the menu and book your spot using the link in the bio.
Got a burning question for @gcalombaris or @silviacollocaofficial? Now’s your chance! 🔥 Our live cooking class is back for round 2, filled with expert tips, hands-on techniques, and game-changing skills. Check out the menu and book your spot using the link in the bio.
Got a burning question for @gcalombaris or @silviacollocaofficial? Now’s your chance! 🔥 Our live cooking class is back for round 2, filled with expert tips, hands-on techniques, and game-changing skills. Check out the menu and book your spot using the link in the bio.
