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Simple Italian - The Essentials Of Italian Home Cooking
Recipes……… Simple Italian -
The Essentials Of Italian Home Cooking
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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.
BAKED ZUCCHINI FLOWERS WITH RICOTTA, MINT AND CHILLI
INGREDIENTS SERVES 4
• 300g fresh ricotta • 3 tbsp freshly grated pecorino • 1 egg • 3–4 mint leaves, finely chopped • Pinch of freshly grated nutmeg • 1 long red chilli, finely chopped • 4–5 anchovy fillets, chopped • Salt flakes • 12 baby zucchini with their flowers, inner stamens removed • Extra-virgin olive oil, for drizzling • Crusty bread, to serve (optional)
METHOD
Preheat your oven to 200ºC and line a baking tray with baking paper. Combine the ricotta, pecorino, egg, mint, nutmeg, chilli and anchovy in a bowl. Taste for salt and adjust accordingly. Gently open the petals of the zucchini flowers, spoon the ricotta mixture in and twist the petals to enclose. Place in a single layer on the prepared tray and drizzle with olive oil. Bake for 20 minutes or until golden. Serve just as they are or with crusty bread, if you like.
ZITI TIMBALLO
INGREDIENTS SERVES 4
• 3 tbsp extra-virgin olive oil • 1 onion, chopped • 1 carrot, chopped • 1 celery stalk, chopped • 2 garlic cloves, crushed • 2 tsp fennel seeds, toasted and crushed • 750g pork and veal mince • 3 x 400g cans chopped tomatoes • 400g dried ziti pasta • 50g (½ cup) freshly grated • Parmigiano, plus extra to serve • 150g frozen peas • 3–4 tbsp dried breadcrumbs • Basil leaves, to serve (optional)
METHOD
Heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion, carrot and celery and cook for 3–4 minutes until softened, then add the garlic and fennel seeds and cook for a further 1 minute until fragrant. Add the mince and cook, breaking up any lumps with a wooden spoon, for 8–10 minutes until well browned. Add the tomatoes and 250ml (1 cup) of water and stir to combine, then cook for 45 minutes or until the liquid has reduced. Reserve 250ml (1 cup) of the sauce and set aside to cool. Preheat your oven to 180°C. Bring a saucepan of salted water to the boil over high heat, add the ziti and cook for 5–6 minutes. You want to stop before it is al dente. Drain and rinse, then leave to cool. Set aside one-third of the ziti and cut the rest into thirds. Combine the cut ziti, cooled mince mixture, parmigiano and peas in a bowl. Grease a 30cm x 10cm loaf tin with olive oil, then coat with the breadcrumbs. Line the intact ziti around the base and sides of the tin, then fill with the remaining pasta and mince mixture, compressing it down as much as possible. Cover with foil and bake for 30 minutes. Remove from the oven and allow to cool for 15 minutes. Carefully remove the timballo from the tin and serve with extra parmigiano, basil leaves (if desired) and the reserved sauce.
Cultivating Mental Resilience
IN THE AGE OF COVID-19 THE TERM “MENTAL RESILIENCE” HAS TAKEN ON A WHOLE NEW MEANING.
We’re not just born with resilience. For many people resilience is developed through experience and exposure to hardship and adversity. But we can cultivate our resilience through daily practises such as mindfulness, selfawareness, embracing flexible thinking, and reframing your narrative from negative to positive. AIA Vitality Ambassador, ultramarathon runner and professional endurance athlete Samantha Gash’s tips for fostering mental resilience during a pandemic have been tried and tested, and they might help you to navigate these trying times. There are no shortcuts Nothing worthwhile can be achieved quickly or easily – that’s why I view progress as a long-term game and putting in the hard yards when nobody’s watching. With social media, it’s easy for people to glamorise the end product – that’s what people aspire to: the result. But you need to be prepared for the work it takes to get there, which both requires and fosters resilience. The long road to success involves trusting your process and keeping your end goal in mind. The power of gratitude Challenges can shape us and can certainly enable us to become more resilient. Whenever I come up against a challenge or an obstacle, I try to see it as an opportunity for growth. Not only that: but being grateful for the areas of our lives that are going well, even in difficult times, helps us maintain perspective and remain positive in the face of adversity. Resilience is a muscle Have you ever tried doing something difficult when you’re upset, tired, or angry? Chances are, it was much more difficult than it would’ve been if you’d approached it from a good, centred and positive mindset. Journaling is a good way to foster resilience on a daily basis. Maybe each night, you write down three things you’re grateful for, and three things you’re good at. You’ll more likely than not find that it’s quite difficult to write down the thing you’re good at, and that’s the point. The more often you challenge yourself to recognise what you can do, and what you are capable of, the more readily you’ll be able to access it in times of need.
Expect the unexpected (especially when you least expect it) Through the first lockdowns in Victoria, where I live, we seemed to get through with a sense of camaraderie, and with this hope that it wouldn’t take too long before things would return to some level of normal. We baked sourdough bread, had our Zoom social events, and bunkered down. When it was over, we gave ourselves a pat on the back, and moved on. And then the stage 4 lockdown came. This second lockdown feels different. The end – both of the lockdown and of the pandemic in general – is not so clear. We’re tired, and those notions of hope and gratitude are a little harder to access. The idea of baking bread suddenly feels less fulfilling. The point is: there is no ‘end’ to resilience. You don’t just become a resilient person, and all of a sudden life is a breeze. You will continue to be challenged throughout your life in ways that you couldn’t possibly imagine, and you will need to access your resilience in different ways, using different techniques and methods. Maybe running helped you through the first lockdown, but now you just can’t face another kilometre? That’s OK. Run a bath, read a book, do some stretching – adapt and experiment, until you find something that works for you. Your resilience will look different under different circumstances, so keep looking for it.
Be kind to yourself It’s OK to allow yourself to feel all the emotions that run alongside the challenges we’re experiencing. Resilience isn’t about ignoring the way you feel. It’s about noticing how you feel and allowing it to move past. That is the foundation of resilience: not never feeling pain, difficulty, or adversity – that’s impossible. But feeling it, and making a conscious, calm decision about how you’re going to react to it.
SAMANTHA GASH
Samantha is an Australian endurance athlete, inspirational speaker, author, social impact entrepreneur, mother and AIA Vitality ambassador. In 2010, she made history by becoming the youngest person and first woman in the world to complete the 4 Deserts Grand Slam ultramarathon event. She has since run numerous ultra-events around the world and raised $1.3 million dollars for charity in the process.
Annie Noon FOTOFORCE PHOTOGRAPHY
SLIM'S SOCIAL PHOTOGRAPHER, AMONG MANY OTHER ROLES, ANNIE HAS BEEN IN THE PHOTOGRAPHY BUSINESS FOR OVER THREE DECADES. HER BEAMING SMILE AND LENS NEARLY BIGGER THAN HERSELF ARE FAMILIAR SIGHTS IN THE SOUTH-EAST.
Here, Annie recounts her path to photography and how it still fascinates and motivates her.
My pathway to a Photography career was filled with serendipity moments. Firstly, not knowing what on earth I was going to do on leaving school, I spied a job listed in the window of a suburban familywedding-portrait studio in Sydney. I stayed for a year and that lovely family practically adopted me. Then I heard about a job with a large commercial photo studio at the top floor of the Strand Arcade. The owner as I later found out was a Phrenologist (they study the shape of the skull to indicate character) so I like to think I got that job because I had bumps in all the right places! One year on and I heard about an assistant’s job with an advertising and fashion photo studio. This was the job I really wanted. Dozens of applicants and my appointment was at the end of the day on a Friday. As luck would have it, the lift jammed between two floors with just me in it. Voices came down the lift well that the technician was on the way. “Come down the pub on the corner when you get out!” On arrival at the pub the studio team yelled out “Now what are you drinking .. the jobs yours by the way!” After three years there, I took a deep breath and started my own studio, doing fashion spreads for Vogue magazine and catalogue shoots for David Jones. These days, I try to take time out to work on various photographic series for myself, for Arts sake. I’ve had exhibitions of my work around Australia. Some of my work is now housed in the Australian photography section of the Australian National Gallery, plus I have work in the NSW and Victoria state galleries. One of the highlights was when I received a Visual Arts Board Grant to photograph the Greek Islands which saw me based on Mykonos for 10 months, this in turn led to a five-year European journey. In London, I worked for Sotheby’s auction house. I met my husband – another crazy serendipity moment – and he is now a Photoshop wizard doing beautiful editing work for my imagery. I have always loved what I do. I constantly meet new people and have had some amazing experiences and seen some incredible sights along the way.
2021 sees me working on my ‘Lifestyle Library’ photo shoots, working with clients for concepts ahead of a threehour photo shoot in different locations. The client receives 150 finished images that they can use for website updates, lifestyle imagery, social media, press release, promotions and blogs. I get great satisfaction from these shoots as they utilise all my skills.
Fotoforce photography fotoforce.com Tel: 0417 882 554
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Graduation with special guests inc casting, talent and modelling agencies
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“PETROLHEADS” MIGHT NEED A NEW NAME
THE PORSCHE TAYCAN, THE FIRST ALL-ELECTRIC PORSCHE SPORTS CAR, LINKS THE COMPANY’S HISTORY TO THE FUTURE. IT MARKS A START OF A NEW ERA.
The Taycan 4S, Turbo and Turbo S are now available to order via Porsche Centres around Australia, with the Porsche Car Configurator now live with local specifications and pricing. The four-door sports sedan is a unique package, offering typical Porsche performance and connectivity with everyday usability. It has the soul of the Porsche, electrified.
PERFORMANCE MEETS EFFICIENCY The flagship Taycan Turbo S can generate up to 560 kW / 761 PS* (horsepower) of overboost power in combination with Launch Control. The Taycan Turbo S accelerates from zero to 100 km/h in just 2.8 seconds, the same acceleration figures as a 911 GT2 RS. It has a combined range of up to 405 km# when the battery is fully charged. The Taycan Turbo generates up to 500 kW / 680 PS* (horsepower) of overboost power in combination with Launch Control and completes the zero to 100 km/h sprint in 3.2 seconds with a range of up to 420 km# when the battery is fully charged and a top speed of 260 km/h. Completing the line-up is the Taycan 4S, which produces up to 390 kW / 530 PS* (horsepower) of power and 640 Nm of torque, performance output coupled with a two-speed transmission and powered by a 79.2 kWh Performance Battery. The Taycan 4S accelerates from a standing start to 100 km/h in 4.0 seconds and has a top speed of 250 km/h. The range is 365 km# when the battery is fully charged. The Performance Battery Plus package on the Taycan 4S is available as an option. It increases battery capacity to 93.4 kWh resulting in a notable performance increase of up to 420 kW / 571 PS* (horsepower) of power and 650 Nm of torque, as well as an increased combined range of 414 km#. CHARGING THE PORSCHE TAYCAN IN AUSTRALIA The Taycan is the first production vehicle with a system voltage of 800 volts, instead of the usual 400 volts for many electric cars. This enables consistent high performance, reduces the charging time and decreases the weight and installation space of the cabling. It also boasts a maximum peak charging capacity of 270 kW (Performance Battery Plus). Australian models come with the Mobile Charger Connect as standard, providing intelligent charging functions as well as a Charging Cable (Mode 3) for use at AC public charging stations. For charging at 400 volt charging points, a 150 kW on-board DC-Charger is standard in Australia.
In Australia, owners will have several ways to charge their Taycan, including High Performance Charging, Home Charging and Porsche Destination Charging. HIGH PERFORMANCE CHARGING Porsche Cars Australia has partnered with Chargefox, Australia’s largest EV charging network operator. Taycan owners will receive a complimentary three year subscription to the Chargefox Ultra-Rapid DC charging network (up to 350 kW), and complimentary charging at selected Chargefox-managed Fast DC charging sites (mostly 50 kW)&. The complimentary subscription period begins on delivery of the vehicle. Owners can download the Chargefox app via Google Play or Apple App Store. HOME CHARGING When purchasing a Taycan in Australia, Porsche Centre sales consultants are able to arrange a Home Check service in order to determine installation requirements for charging at home. For that Porsche Centres have partnered with JET Charge who can deliver expert advice on home charging solutions. The Home Energy Manager can dynamically optimise the charging process in terms of performance, time and costs. This standard specification item, correctly integrated into your domestic power network, continually monitors the power requirements of your Taycan and the available output of the power supply. PORSCHE DESTINATION CHARGING When on the road, the Taycan, as well as Porsche plug-in hybrid models, benefits from the expanding Porsche Destination Charging network being installed across metro and regional sites. Check out the Taycan for yourself at Porsche Centre Gold Coast from the 27thFebruary.
