TV cook shares Italian heritage
SILVIA Colloca invites viewers into her busy Italian kitchen in the new TV series Silvia's Italian Table. Silvia, an actress and blogger, grew up in Milan where daily life revolved around the kitchen table, and where cooking and conversation went hand in hand, and wants to share her heritage with Australia.
Pan di Ramerino (Tuscan raisin and rosemary buns)
The perfect afternoon tea treat, or a sensational addition to an indulgent cheese platter.
INGREDIENTS: 1 sachet dry yeast 300ml lukewarm water 2 eggs 3 tbs honey 2-3 sprigs rosemary 60ml extra-virgin olive oil 100g sultanas 575g 00 flour (Italian milled flour)
METHOD: Heat the oil in a small pan. Add 1-2 sprigs of rosemary, turn off the heat and allow to infuse.
In the meantime, dissolve the yeast in the water and let it sit for five minutes, until frothy. Add the egg, honey, half of the oil and mix well. Add the flour, in two or three batches, and incorporate into the mixture.
Knead for 10 minutes or until smooth. Shape into a ball and rest, covered, for 90 minutes or until doubled in size.
Discard the rosemary from the oil. Add the sultanas to the oil to soak it up. Add one tablespoon of chopped up rosemary and set aside.
Take the risen dough out of the bowl and turn onto a floured surface. Knock the air out, stretch into a rectangle and spread the sultanas on top.
Roll it up into a big sausage and cut it into 10 pieces. Roll each piece into a ball and rest, covered for one hour. Heat up your oven to 200C.
Score the buns in a noughts and crosses pattern, brush with 1 beaten egg and bake for 20 minutes or until golden. Place on a rack.
Make a sugar syrup by heating four tablespoons of sugar with two tablespoons of water. Cook until syrupy. Brush the syrup on top of the buns and cool on a rack. Serve as is or with cheese.
Silvia's Italian Table airs Thursday at 8pm on ABC