Cook­ing with real per­son­al­ity

Sat­is­fy­ing mix of hearty meals and con­ver­sa­tion

Isis Town and Country - - Life | Easy Eating -

SIL­VIA Col­loca in­vites view­ers into her busy Ital­ian kitchen in the new TV series Sil­via’s Ital­ian Ta­ble. Grow­ing up in Mi­lan, where daily life re­volved around the kitchen ta­ble and where cook­ing and con­ver­sa­tion went hand in hand, Sil­via wants to share her her­itage with Aus­tralia. Each week she in­vites three in­ter­est­ing per­son­al­i­ties into her kitchen to cook sim­ple, mouth-wa­ter­ing Ital­ian dishes while shar­ing sto­ries about their lives and the things that mat­ter most to them. As Sil­via breaks bread with her guests, the con­ver­sa­tion will take nu­mer­ous and var­ied di­rec­tions, of­ten re­sult­ing in laugh­ter, tears and in­ti­mate thoughts. The per­son­al­i­ties fea­tured are di­verse and eclec­tic, in­clud­ing for­mer Olympians Ian Thorpe, Cathy Free­man and Lau­ren Jack­son, au­thors Kathy Lette and Tara Moss, ac­tress and co­me­dian Magda Szuban­ski, for­mer politi­cian Amanda Van­stone, renowned jour­nal­ists Ge­orge Ne­gus, Ita But­trose, Emma Al­berici and Sarah Fer­gu­son, ac­claimed chef Matt Mo­ran, ac­tresses Marta Dus­sel­dorp, Lisa McCune and Clau­dia Kar­van, and artist Ken Done. Sil­via’s Ital­ian Ta­ble pre­mieres to­mor­row (Thurs­day, Oc­to­ber 6) at 8pm on ABC. 8 skinned chicken thighs 1 skinned chicken crown (on the bone) Bunch of basil 2 gar­lic cloves, bashed 500ml of dry white wine 12 slices of pancetta 4 ta­ble­spoons of ex­tra-vir­gin olive oil 2 brown onions, sliced 3 red and yel­low cap­sicum, cut into strips 500ml of pas­sata 1 litre of chicken stock 6 kipfler pota­toes, peeled and cut into thirds A hand­ful of baby ca­pers, Salt and pep­per for sea­son­ing Place the chicken in a large bowl with half the bunch of basil leaves, torn, 250ml of wine and the gar­lic. Cover in plas­tic film and mar­i­nate in the fridge for 1 hour. Drain the mari­nade, dis­card the gar­lic and basil and pat dry the meat. Heat up the oil in a large heavy-based pan. Wrap the pancetta around the chicken pieces and shal­low fry on both sides un­til golden. Lift the chicken out and set aside. Add onion to the pan, a pinch of salt and stir-fry for a few min­utes, then add the cap­sicum and mix well. Re­turn the chicken to the pan, deglaze with wine and al­low for the al­co­hol to evap­o­rate. Add the pas­sata and the stock and bring to a sim­mer. Add the pota­toes, a pinch of salt and turn the heat to low. Cover with a lid and cook for 20–25 min­utes. Take off the lid, lift the chicken out and set aside. Turn up the heat and cook for a fur­ther 15 min­utes to re­duce the sauce. Taste for salt and ad­just to your taste. Turn off the heat and add the baby ca­pers. Cut the chicken crown into four pieces and ar­range with the thighs on a serv­ing plat­ter. Lib­er­ally cover with the sauce and serve with a gen­er­ous grind­ing of black pep­per and torn basil leaves.

TV COOK: Sil­via Col­loca.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.