If you have always wanted to be able to cook like an Italian, the new cookbook by Silvia Colloca is for you! 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 like a nonna in no time. Today, we have two recipes from the book to share with you – spaghetti alla carbonara and homemade ‘Baci’ truffles.
Happy cooking!
Spaghetti alla Carbonara
Serves: 4
Carbonara is said to have been created by the Carbonari, groups of secret revolutionary societies founded in the early 19th century who sought the creation of a liberal, unified Italy. Others say that it was first invented by some Italian charcoal burners, also called carbonari. One thing we do know for sure is that carbonara is an incredibly delicious sauce made with just four ingredients: eggs, pork, black pepper and pecorino. Because of the recipe’s simplicity, (non-Italian) home cooks and chefs are often tempted to add extraneous ingredients, such as garlic, onion, parsley or, any Italian’s worst fear, cream! Please don’t do this! The Carbonari knew what they were doing back in 1820, and in Italy the dish has remained unchanged to this day. It is perfect as it is. To summarise, here is a little carbonara rule book I swear by:
1. Absolutely, unequivocally NO cream needed.
2. If you can’t find guanciale (cured pork jowl), smoked pancetta is also acceptable.
3. Vegan carbonara doesn’t exist. Sorry (not sorry), but when a sauce is made with four ingredients, three of which are eggs, cheese and meat, and you use vegan-friendly substitutes, then carbonara it ain’t.
Sticking to tradition is one of the few ways we have to preserve and honour our past. Think of it as an act of respect for those who came before us!
Ingredients
400 g dried spaghetti
1 tablespoon extra-virgin olive oil
150 g (1/2 cup) diced guianciale
3 egg yolks
1 teaspoon salt flakes
1 tablespoon freshly ground black pepper, plus extra to serve (optional)
100 g (1 cup) freshly grated pecorino, plus extra to serve
Method
Bring a large saucepan of salted water to the boil. Drop in the spaghetti and stir to separate the strands, then cook for 1–2 minutes or until nicely al dente.
While your spaghetti is cooking, heat the olive oil in a large frying pan over low heat. Add the guanciale and gently fry until it renders its fat and turns crispy and pink.
Beat the eggs yolks, salt and pepper in a small bowl. Add the pecorino and beat well to combine.
Using a spaghetti spoon, transfer the spaghetti straight into the pan, dragging a little of the cooking water with it, and toss with the guanciale to allow the flavours to combine. Reserve a few tablespoons of the pasta cooking water.
Take the pan off the heat, add the egg and cheese mixture and stir through very quickly to avoid overcooking the egg, adding a little of the reserved pasta cooking water if it looks a bit dry. Add a little more cheese to bring the temperature down and amalgamate. The residual heat of the pan, spaghetti and cooking water will gently cook the egg, but keep it nice and creamy. Grind over a bit more pepper if you like and serve straight away.
Homemade ‘Baci’
Makes: 16
Dessert making doesn’t have to be complicated. This is more than just a sentiment in Italian home cooking, it’s a way of life! We look into our pantries and often the simplest staples are just enough to concoct an impressive dessert, like this homemade version of the famous Baci truffles. If you don’t mind getting your hands a little sticky, these mini chocolate bombs can be yours with very little effort. No oven required! My only advice would be to wait for a cool wintery day to make this treat. Chocolate and hot, sticky summer days don’t mix all that well.
Ingredients
80 g roasted hazelnuts, skins removed, plus an extra 16 nuts for topping
1 tablespoon light-tasting olive oil
200 g dark chocolate, chopped
100 g chocolate and hazelnut spread
1 tablespoon Dutch cocoa powder
1 tablespoon Frangelico (optional)
Method
Use a knife to finely chop the 80 g of hazelnuts. It’s better to chop them with a knife, as a blender will likely turn them into a paste. You can also buy pre-chopped hazelnuts if you prefer.
Place the olive oil and 75 g of the chocolate in a heatproof bowl set over a saucepan of simmering water to melt (make sure the bottom of the bowl does not touch the water). Once melted, remove from the heat and add the chocolate and hazelnut spread, cocoa, finely chopped hazelnuts and Frangelico (if using). Mix well, then place in the freezer for about 30–45 minutes to firm up.
Line a tray with baking paper and place a wire rack on top. Take the mixture out of the fridge and shape into 16 walnut-sized bites, then place an extra whole hazelnut on top of each one. Return to the freezer to set for 20 minutes.
Meanwhile, melt the remaining chocolate in a heatproof bowl set over a saucepan of simmering water. Allow it to cool to room temperature.
Take the ‘Baci’ out of the freezer and place them on the wire rack. Using two forks to help you, dip each one in the melted chocolate to coat completely, then carefully put them back on the rack. Alternatively, place the cooled ‘Baci’ on the wire rack and pour the chocolate over them. This is particularly effective if friends are watching!
Put the ‘Baci’ back in the fridge to set for at least 30 minutes, then serve them as they are or wrap in baking paper or foil (don’t forget to include a love note in each one!). Store in the fridge for 2–3 days.
—Simple Italian: The Essentials of Italian Home Cooking by Silvia Colloca (Pan Macmillan) is out now.
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 like a nonna in no time. Create silky smooth pasta, find out which shapes go with which sauce and learn the secrets to achieving perfectly creamy risotto and soft gnocchi every time...
RECIPE: Shoyu ramen (Tokyo-style ramen) from Japanese Home Cooking!
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