Cooking with real personality
Satisfying mix of hearty meals and conversation
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.