Cook Like An Italian With Silvia Colloca

Catching up on Cook Like An Italian With Silvia Colloca?

Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!

Season 3
If renting a red Vespa, and embarking on a road trip from the top of Italyall the way down to the bottom of the 'boot,' isn't fitting your schedule anytime soon, Silvia has 3 recipes that will take you on that journey. From an incredible zucchini filled strudel with all the flavours of Calabria to a pesto linguine from Gen...
This recipe has pesto hack that you'll use forever, and will ensure your sauce keeps its vibrant green hue.
A savoury strudel is a wonderful way to present a pie in a slightly different shape and form. This one is filled with creamy ricotta and meaty pork sausage.
If a tigelle press is not in your arsenal of cookware, you can easily cook the tigelle in a frying pan, ideally a non-stick and fitted with a lid.
Season 3
Italian home cooks always have a signature dish that families just can't getenough of and in this episode Silvia's friend Silvania shows her how tomake an Arancini recipe that has been in her family.
Some arancini are made with leftover risotto, some are made from scratch – either way, they make a perfect appetiser. In this recipe, the little rice balls are filled with cheese, peas and mince.
This risotto packs a punch with a couple of simple trickles – pumpkin roasted in balsamic vinegar, and a salty savoury touch of pancetta cooked until it's crispy.
Everyone needs another reliable chocolate cake recipe – this traditional Italian chocolate cake is set apart because it's flourless (gluten-free!), simple to make, and impressive to serve.
Season 3
For Italians, if the pantry is stocked with classic and versatile ingredients,they will never go hungry again or spend a fortune ordering in.
Italian home cooking has an array of recipes that are so well suited to cook ahead - and one such recipe is this chicken dish, which is called pollo alla cacciatora in Italian (chicken cacciatore in english), meaning chicken in stye style of the hunter.
Sfincione is a legendary Sicilian street food with universal appeal. A hearty, tomatoey, deep dish pizza topped with gooey scamorza cheese and salty anchovies that fills the house with tantalising aromas as it bakes.
Amaretti biscuits – biscuits made with ground almonds or almond paste and other flavourings – date back hundreds of years in Italian cuisine. They're often served with a dessert wine or to accompany a coffee, and also appear as an ingredient in other desserts.
When you're blessed with ripe figs, this focaccia is a great way to celebrate them. Little puddles of olive oil and balsamic vinegar bring peppery and tart flavours, and shaved pecorino adds a salty finish.
After preparing the lamb with olive oil, salt and pepper, rosemary and white wine, it's left to infuse for a little before roasting, for an extra aromatic finish.
Let's face it - when it comes to Italian food, carbs are king. Pizza, pasta,panini - it can feel impossible to enjoy Italian cuisine with a gluten-freelifestyle. But modern Italian home cooks have embraced gluten free cultureand in this episode Silvia explores 3 very different ways of cooking Italian‘Senza Gluten’.
Season 3
In Italy, the culinary tradition of the egg is inextricably linked to pasta andpastries, in this episode Silvia explores 3 very different kinds of dishes allborn of Italy's love of eggs. Including one of the most famous pasta recipesever, Spaghetti Carbonara. A dish known the world over but seldom doneright. Spoiler, it's ...
More commonly known in English as ladyfingers, these homemade sponge biscuits are light, springy, and scented with the addition of olive oil. They're ideal for soaking up liquid, whether it's dunking into an espresso or in layers of a tiramisu.
Cute and convenient, these mini tiramisu serve up all the layers of silky mascarpone and coffee-liqueur soaked sponge that make this dessert famous.
This pasta is a classic for a reason – it brings together simple elements of egg, pecorino and guanciale into creamy, salty, meaty harmony. Hold the cream, you can keep it for alfredo sauce.
Season 3
The Sunday lunch in Italy is a truly special family food ritual, its respected and celebrated across the whole country and when friends are invited itcreates a very special sense of belonging. With Silvia's family all back inItaly, she loves nothing more than spending Sundays in the kitchen withItalian friends she has made...
Archive