Recipes………
Simple Italian -
The Essentials Of Italian Home Cooking IN SIMPLE ITALIAN, SILVIA COLLOCA SHARES THE ESSENTIAL DISHES AND TECHNIQUES THAT ARE AT THE HEART OF THE WORLD’S MOST POPULAR CUISINE. With 100 recipes and countless tips and tricks, you’ll be cooking silky smooth pasta, perfectly creamy risotto and soft gnocchi every time. Alongside chapters on pasta, gnocchi and rice, you’ll also learn how to create stunning antipasto spreads, cook hearty mains and cakes, biscuits and tarts that Italians actually eat at home. Silvia has authored five books, is a contributor to delicious magazine, and has cocreated, co-produced and hosted four television shows.
SIMPLE ITALIAN BY SILVIA COLLOCA, PUBLISHED BY PLUM, RRP $39.99, PHOTOGRAPHY BY ROB PALMER.
BASIC POTATO GNOCCHI INGREDIENTS SERVES 4
• 850g starchy potatoes (russet or desiree), unpeeled • Salt flakes • 1 egg yolk • 110–150g (68⁄4–1 cup) plain or type ‘00’ flour
METHOD Place the whole potatoes snugly in a large saucepan. Fill with cold water, add two fistfuls of salt and bring to the boil over high heat. Cook for 35–40 minutes or until tender. Drain well, then set aside for 10 minutes until cool enough to handle. Pass the potatoes through a potato ricer and allow to cool for about 5–10 minutes. Stir in the egg yolk and a small pinch of salt. (If you don’t have a ricer, you can use a masher instead, although you will need to peel the potatoes first.) Start adding the flour, a little at a time. Depending on your potatoes and the type of flour you use, you may need to use a little more or less than indicated. You want a soft dough that is pliable and not tacky. I normally end up using about three-quarters and use the rest for dusting while I’m shaping the gnocchi. Don’t be tempted to add too much flour or your gnocchi will be heavy. Cut the dough into four or five pieces, then place on a floured surface and roll them into 2 cm thick logs. Cut each log into 2–3 cm pieces. You can leave them like that if you like. Alternatively, roll them over a wooden gnocchi board or press them against the tines of a fork to form ridges – gently but like you mean it. The tines will leave indentations in the gnocchi, ready to trap the sauce for the joy of your palate. Once you have rolled all your gnocchi, dust them with flour and set aside. They are best cooked within a few hours. 68 slim magazine autumn 2021
