Perfect the art of Italian cooking with Silvia Colloca and David Jones Food

Perfect everyday Italian fare with Silvia Colloca from hit SBS Food series Cook Like An Italian.

silvia colloca pasta recipes from cook like an italian
Silvia Colloca champions home cooking, using many of her mother and nonna’s Italian recipes.

Providing an authentic guide to Italian-style cooking, SBS Food series Cook Like An Italian has won over fans around the country, showing how you can use simple but flavourful quality ingredients to help perfect a range of classic dishes. Its host, cook Silvia Colloca, shares the recipes and tips handed down through generations, giving them her own spin with an unfussy and intuitive cooking style that’s easily channelled at home.

David Jones Food has proudly partnered with the 2021 series of Cook Like an Italian. This season sees Silvia visit her local David Jones Food locations—Sydney’s Elizabeth Street and Bondi Junction stores—to stock up on quality essentials and special ingredients, before sharing several ways to bring them to life with simple yet delicious and inspired Italian-style recipes. Premiering April 8, tune in weekly at 8pm to be inspired to recreate Silvia’s magic at home. From wholesome ragù to light and zesty spins on seafood, her recipes are a celebration of everyday cooking that’s best when simple and shared.

Maccheroni al ferro with sausage ragù

silvia colloca recipe sausage ragu italian
This homestyle pork and fennel sausage ragù will become a new classic at your place.

Pair the simple pleasure of handmade pasta with this hearty sausage ragù, which calls for quality staples and a splash of red wine.

Serves: 6

INGREDIENTS

500g of semola
2 egg yolks
200–250ml of warm water
3 tbsp of David Jones extra virgin olive oil
2 garlic cloves, bashed, skin on
4 pork and fennel sausages, squeezed out of their casing
100ml of red wine
1L of passata
David Jones salt flakes and David Jones freshly ground black pepper, to season
Freshly grated pecorino, to serve

METHOD

1. Combine flour and egg yolks in a bowl, then add water slowly, and mix as you do to create a dough. Start with 150ml of water and continue until the dough is ready. It should feel firm but pliable enough to knead. Knead onto a board for 10–12 minutes or until smooth and silky. Rest, covered, for 30 minutes to 1 hour.

2. Pinch off small bits of dough 2cm in size. Flatten it, then roll it around a knitting or crocheting needle and release. They should be 7–8cm long. Repeat with remaining dough. Allow to dry for 12–14 hours at room temperature. Once dry use straightaway, or freeze for another day.

3. To make the sauce, heat up the oil in a large pot, add the garlic and cook over medium heat for 2 minutes, then add the sausage meat and break it up with a fork to brown all over. Deglaze with the red wine, allowing the alcohol to evaporate, then add the passata. Season with salt, turn the heat to low and cook away for 2 hours or until reduced by one-third. Taste for seasoning and adjust to your liking.

4. Bring a large pot of salted water to the boil, cook the handmade pasta for 7–8 minutes or until cooked through, strain with a slotted spoon straight into the sauce ragú pot. Mix well. Serve hot with a dusting of freshly grated pecorino.

LE CREUSET

Cast iron 30cm shallow casserole in cerise red

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DAVID JONES FOOD

Italian extra virgin olive oil

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DAVID JONES FOOD

Cypriot salt tub

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DAVID JONES WINE

Clare Valley shiraz

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Ragù bolognese with tagliatelle

silvia colloca recipe ragu bolognese
A special spin on the classic bolognese.

This delicious ragù calls for pancetta, plus quality beef and pork mince, and teams perfectly with fresh tagliatelle. It’s bound to be a hit with the whole family, or serve it up next time you’re entertaining for a guaranteed crowd-pleaser.

Serves: 4–6

INGREDIENTS

4 tbsp David Jones extra virgin olive oil
80g of thinly sliced and chopped pancetta
1 carrot, chopped
1 brown onion, chopped
1 celery stick, chopped
500g of mixed beef and pork mince
200ml red wine
2 tbsp of tomato paste
1L David Jones beef (or chicken) stock
1–2 bay leaves
150ml of milk
500g tagliatelle
David Jones salt flakes and David Jones freshly ground black pepper
Freshly grated pecorino, to serve

METHOD

1. Heat up half of the olive oil in a heavy based pot, add pancetta and cook gently for 1-2 minutes. Then add carrot, onion and celery and cook over medium heat until the onion is soft and translucent.

2. Add the rest of the oil. Push the veggies to one side, drop in the beef and pork mince and brown over high heat for 5 minutes, breaking up any lumps as you go. Deglaze the pan with the wine and simmer away until the alcohol has evaporated (this should take about 2 minutes). Add the tomato paste and stock along with 500ml of water, bring to a simmer, then reduce heat to low. Add the bay leaves, season with salt and cover with a lid. Cook slowly for 4–6 hours, stirring occasionally. If it starts to dry out, add a little water.

3. Towards the end of the cooking time, add the milk and cook over medium heat for a further 20 minutes. Taste for salt and adjust accordingly, and season with white or black pepper.

4. Bring a large saucepan of salted water to the boil, drop in the tagliatelle and cook for 2–4 minutes or until al dente. Drain well, but be sure to reserve a couple of tablespoons of the pasta cooking water and add to the ragù. This trick will help bind the sauce and create a richer, creamier texture. Toss the pasta in the sauce to coat it well, top with freshly grated pecorino and serve hot.

Be inspired to bring Silvia’s ragù bolognese to life

Spaghetti vongole e ’nduja

silvia colloca recipe pasta
Clams add their distinct flavour to this beautifully simple pasta dish.

If you considered clams outside your kitchen repertoire, it’s time to rethink. The delicious seafood staple doesn’t take much to perfect, and adds a distinct flair to a range of dishes, including pasta and risotto. This pared-back pasta recipe includes garlic, chilli and ’nduja, but largely lets the vongole shine.

Serves: 4

INGREDIENTS

400g of spaghetti, spaghettoni or linguine
1–2 garlic cloves, bashed, skin on (or finely chopped if you like garlic a bit more pungent)
1 bird eye chilli, thinly sliced (or half, according to what heat intensity you can handle)
2 tbsp of ’nduja
5–6 stalks of parsley (leaves as well as the tender bits of the stalks)
150ml dry white wine
1kg vongole
Chopped parsley, to serve
3 tbsp David Jones extra virgin olive oil, optional, to serve, plus a little for the frying pan

METHOD

1. Fill a large pot of salted water and bring to the boil. Take your pasta, drop it in the pot and stir through. Let it bubble away until almost al dente, stirring occasionally.

2. While the pasta is boiling, put a large frying pan on the stove with a little extra virgin olive oil. Heat it up and drop in garlic, chilli, ’nduja and finely chopped parsley stalks and let sizzle for about 15 seconds, then add a good splash of white wine and the vongole, and let the alcohol evaporate. Taste for salt and adjust accordingly, keeping in mind that vongole will add their sapid kick to the dish.

3. Cover with a lid to allow the steam to open the shells. They will take about 2–3 minutes to open up and release their beautiful juices. Drop your three-quarters-cooked pasta in the vongole and wine juice, dragging along some of the pasta cooking water, enough so the spaghetti can finish cooking until al dente and the sauce is creamy in texture.

4. Turn off the heat and add your chopped up parsley leaves and extra olive oil, if you like. Serve immediately.

LE CREUSET

Signature stainless steel casserole

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ECOLOGY

Speckle large shallow bowl

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3 DROPS

Sauvignon blanc

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LE CREUSET

Cast iron shallow casserole in sage green

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Zuppetta di pesce

silvia colloca recipe pasta
The liquid from the stew makes for a delicious pasta sauce all on its own.

This fish stew takes some prep, but once it’s underway is well worth the extra effort, especially considering you’ll end up with leftover stew to pair with pasta. Plus, you can soak up the extra juices with warm bread topped with fresh butter.

Serves: 4–6

INGREDIENTS

60ml David Jones extra virgin olive oil
2 garlic cloves, finely chopped
2 tbsp finely chopped flat-leaf parsley stalks, plus extra leaves to serve
2 x 400g cans chopped tomatoes
Small piece of capsicum
500ml of water
Fish reduction (recipe below) or 750ml store bought fish stock
300g skinless ling or barramundi fillet, pin-boned, cut into 3cm pieces
12 green prawns, peeled (tails intact), de-veined
8 scallops, roe removed
8 mussels, de-bearded, scrubbed
8 clams, rinsed

Fish reduction
The prawn heads
2 tbsp David Jones extra virgin olive oil
100ml of dry white wine
1 carrot, chopped
1 celery stick, chopped
3–4 spring onions, roughly chopped
2–3 garlic cloves, chopped
Small piece of capsicum
Water, enough to submerge

METHOD

1. Make the fish reduction by frying off the prawn heads with extra virgin olive oil, deglazing with white wine, then adding carrot, celery, spring onion, garlic and capsicum, and covering with enough water to submerge (about 1L). Season with salt and cook for 1 hour, removing the foam that comes up to the surface. You will notice it will reduce to about 500–700 ml. This is ok! Pass through a sieve and set aside.

2. Heat oil in a large saucepan with a lid over medium-high heat. Add garlic and parsley and cook, stirring, for 1–2 minutes until fragrant. Add the chopped tomatoes, water and fish reduction (or store bought stock) and bring to a simmer, then reduce heat to medium-low and cook for 20–30 minutes until reduced and slightly thickened. Add fish and prawns, and cook for 1 minute. Add remaining seafood, cover and cook, shaking the pot once or twice for a further 1-2 minutes, until the mussels and clams have opened and seafood is cooked through. Remove from heat. Ladle stew into bowl and serve with plenty of bread.

3. If there is any leftover stew, or even just the liquid, simply boil some short pasta in a pot with salted salter, drain, and toss through the left over stew. Serve with fresh chopped parsley and freshly grated lemon zest.

LE CREUSET

Signature 28cm round casserole in fig

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ECOLOGY

Speckle Noodle Bowl

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MURAGLIA

Red stripe jar with extra virgin olive oil

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ECOLOGY

Speckle Milk Dip Bowl

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Cook Like An Italian airs Thursdays at 8pm on SBS Food.