Repeat with remaining pastry and cheese
mixture. Place pockets on prepared trays.
Lightly beat remaining egg and use to Lightly beat remaining egg and use to
brush pockets. Sprinkle with salt flakes brush pockets. Sprinkle with salt flakes
and bake for 25 minutes or until golden.and bake for 25 minutes or until golden.
SPELT SCHIACCIATA WITH SPELT SCHIACCIATA WITH
OLIVES AND ARTICHOKESOLIVES AND ARTICHOKES
SERVES 6-8SERVES 6-8
1 x 7g sachet dried yeast1 x 7g sachet dried yeast
(^11) // 44 cup (60ml) olive oil, plus cup (60ml) olive oil, plus
extra to drizzleextra to drizzle
1 tsp caster sugar1 tsp caster sugar
200g white spelt flour200g white spelt flour
220g tipo 00 flour (substitute plain flour)220g tipo 00 flour (substitute plain flour)
(^11) // 22 cup (40g) finely grated truffled cup (40g) finely grated truffled
pecorino (from good delis), plus extra pecorino (from good delis), plus extra
shaved to serveshaved to serve
(^11) // 22 cup (50g) coarsely grated mozzarella cup (50g) coarsely grated mozzarella
3 rosemary sprigs3 rosemary sprigs
6 marinated artichokes hearts6 marinated artichokes hearts
(^33) // 44 cup (120g) mixed pitted cup (120g) mixed pitted
marinated olivesmarinated olives
To make the dough, combine yeast, To make the dough, combine yeast,
oil, sugar and oil, sugar and^33 // 44 cup (180ml) lukewarm cup (180ml) lukewarm
water in a bowl. Cover and set aside for water in a bowl. Cover and set aside for
10 minutes or until frothy. Combine flours 10 minutes or until frothy. Combine flours
and 2 tsp salt flakes in a bowl. Add yeast and 2 tsp salt flakes in a bowl. Add yeast
mixture, stirring until combined. Turn out mixture, stirring until combined. Turn out
onto a floured work surface and knead for onto a floured work surface and knead for
10 minutes or until smooth and elastic. 10 minutes or until smooth and elastic.
Transfer to a floured bowl, cover with a Transfer to a floured bowl, cover with a
clean tea towel and stand in a warm place clean tea towel and stand in a warm place
for 20 minutes to rise slightly. for 20 minutes to rise slightly.
Transfer dough to a floured work surface Transfer dough to a floured work surface
and stretch into a rectangle. Fold one short and stretch into a rectangle. Fold one short
edge into the middle, then fold over other edge into the middle, then fold over other
edge to cover the first fold. Form into a ball edge to cover the first fold. Form into a ball
and return to floured bowl. Cover and and return to floured bowl. Cover and
stand for a further 1 hour 30 minutes stand for a further 1 hour 30 minutes
or until doubled in size.or until doubled in size.
Meanwhile, preheat oven to 200°C. Meanwhile, preheat oven to 200°C.
Grease a baking tray and line with baking Grease a baking tray and line with baking
paper. Place dough on prepared tray paper. Place dough on prepared tray
and press into a 20cm x 30cm rectangle. and press into a 20cm x 30cm rectangle.
Cover with a clean tea towel and stand in Cover with a clean tea towel and stand in
a warm place for 20 minutes or until risen a warm place for 20 minutes or until risen
slightly. With oiled hands, create dimples slightly. With oiled hands, create dimples
in dough. Scatter with cheeses and top in dough. Scatter with cheeses and top
with rosemary, artichokes and olives. Bake with rosemary, artichokes and olives. Bake
for 25 minutes or until golden and puffy. for 25 minutes or until golden and puffy.
Serve warm or at room temperature, Serve warm or at room temperature,
cut into squares or wedges drizzled with cut into squares or wedges drizzled with
extra oil and scattered with extra pecorino.extra oil and scattered with extra pecorino.
BRUSCHETTA WITH CHILLI BRUSCHETTA WITH CHILLI
& LEMON ZUCCHINI& LEMON ZUCCHINI
SERVES 10-12SERVES 10-12
(^11) // 33 cup (80ml) extra virgin olive oil, cup (80ml) extra virgin olive oil,
plus extra to serve plus extra to serve
1 garlic clove, crushed1 garlic clove, crushed
(^11) // 22 tsp dried chilli flakes tsp dried chilli flakes
Juice of 1 lemonJuice of 1 lemon
1 zucchini, thinly sliced1 zucchini, thinly sliced
12 baby zucchini with their flowers, 12 baby zucchini with their flowers,
stems very thinly sliced into rounds, stems very thinly sliced into rounds,
petals separated, stamens removedpetals separated, stamens removed
1 long baguette, thinly sliced, toasted1 long baguette, thinly sliced, toasted
Small mint leaves, to serveSmall mint leaves, to serve
CANNELLINI & ANCHOVY PUREECANNELLINI & ANCHOVY PUREE
400g can cannellini beans, 400g can cannellini beans,
rinsed, drainedrinsed, drained
1 garlic clove, crushed1 garlic clove, crushed
2 anchovy fillets in oil, drained, 2 anchovy fillets in oil, drained,
finely choppedfinely chopped
(^11) // 33 cup (80ml) olive oil cup (80ml) olive oil
To make the cannellini and anchovy puree, To make the cannellini and anchovy puree,
place beans, garlic and anchovies in a food place beans, garlic and anchovies in a food
processor and whiz until well combined. processor and whiz until well combined.
With the motor running, gradually add oil With the motor running, gradually add oil
and 1 tbs hot water, and whiz until smooth.and 1 tbs hot water, and whiz until smooth.
To make the bruschetta, combine oil, To make the bruschetta, combine oil,
garlic, chilli and lemon in a bowl and garlic, chilli and lemon in a bowl and
season. Addseason. Add zucchini stems and petals, zucchini stems and petals,
and gently toss to coat.and gently toss to coat.
Arrange baguette slices on a platter and Arrange baguette slices on a platter and
spread with cannellini and anchovy puree. spread with cannellini and anchovy puree.
Top with zucchini mixture, scatter with mint Top with zucchini mixture, scatter with mint
leaves and drizzle with extra oil to serve.leaves and drizzle with extra oil to serve.
STRAWBERRY & MASCARPONE STRAWBERRY & MASCARPONE
PANNA COTTA WITH BISCOTTIPANNA COTTA WITH BISCOTTI
SERVES 4SERVES 4
3 titanium-strength gelatine leaves3 titanium-strength gelatine leaves
600ml pure (thin) cream600ml pure (thin) cream
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
300g mascarpone300g mascarpone
500g strawberries, hulled (larger 500g strawberries, hulled (larger
strawberries halved)strawberries halved)
2 tbs pure icing sugar, sifted2 tbs pure icing sugar, sifted
(^11) // 22 cup (125ml) amaretto (from cup (125ml) amaretto (from
bottle shops)bottle shops)
Roasted chopped hazelnuts, to serveRoasted chopped hazelnuts, to serve
HAZELNUT BISCOTTIHAZELNUT BISCOTTI
2 eggs plus 3 egg yolks2 eggs plus 3 egg yolks
1133 // 44 cups (385g) caster sugar cups (385g) caster sugar
1 tsp vanilla extract1 tsp vanilla extract
4 cups (600g) self-raising flour, sifted4 cups (600g) self-raising flour, sifted
20g unsalted butter, melted20g unsalted butter, melted
1 tbs milk1 tbs milk
(^33) // 44 cup (105g) hazelnuts, cup (105g) hazelnuts,
roughly choppedroughly chopped
To make the panna cotta, soak gelatine To make the panna cotta, soak gelatine
in cold water for 5 minutes to soften. in cold water for 5 minutes to soften.
Meanwhile, combine cream and Meanwhile, combine cream and
sugar in a saucepan over medium heat, sugar in a saucepan over medium heat,
stirring, for 3 minutes or until sugar has stirring, for 3 minutes or until sugar has
dissolved. Squeeze excess water from dissolved. Squeeze excess water from
gelatine and stir into cream mixture, then gelatine and stir into cream mixture, then
stand for 30 minutes or until cooled to stand for 30 minutes or until cooled to
room temperature. Once cooled, whisk room temperature. Once cooled, whisk
mascarpone into cream mixture until mascarpone into cream mixture until
combined. Pour into 4 x 250ml (1-cup) combined. Pour into 4 x 250ml (1-cup)
dishes and chill for 3 hours or until set.dishes and chill for 3 hours or until set.
For biscotti, place the eggs, egg yolks, For biscotti, place the eggs, egg yolks,
sugar and vanilla in a stand mixer fitted sugar and vanilla in a stand mixer fitted
with the paddle attachement and beat with the paddle attachement and beat
until pale and creamy. Add flour, butter, until pale and creamy. Add flour, butter,
a pinch of salt, milk and nuts, and stir a pinch of salt, milk and nuts, and stir
to combine. Using floured hands, shape to combine. Using floured hands, shape
the dough into two logs. the dough into two logs.
Preheat oven to 180°C. Place logs on Preheat oven to 180°C. Place logs on
a baking tray and bake for 25-30 minutes a baking tray and bake for 25-30 minutes
or until light golden.or until light golden.
Remove from oven and allow to cool Remove from oven and allow to cool
for 3-5 minutes, then, using a sharp bread for 3-5 minutes, then, using a sharp bread
knife, cuts the logs on an angle into knife, cuts the logs on an angle into
8mm-thick slices. Return the semi-cooked 8mm-thick slices. Return the semi-cooked
dough slices to the tray and place in the dough slices to the tray and place in the
oven to toast, turning once, for about oven to toast, turning once, for about
10 minutes. Remove the biscotti and 10 minutes. Remove the biscotti and
allow to cool at room temperature.allow to cool at room temperature.
Place strawberries, icing sugar and Place strawberries, icing sugar and
amaretto in a bowl and stir to combine. amaretto in a bowl and stir to combine.
Stand for up to 1 hour to macerate. Top Stand for up to 1 hour to macerate. Top
panna cottas with strawberries and panna cottas with strawberries and
hazelnuts, and serve biscotti alongside.hazelnuts, and serve biscotti alongside.
For more of Silvia’s recipes, see
ON SUNDAY
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