Ancient Pots for Modern Cooks

Copper and Clay Pots  by Dinnerinvenice.com

 Copper and Clay Pots  by Dinnerinvenice.com

In the new Fall issue of Joy of Kosher Magazine (pages 33-37) you will find my new article on “Ancient Pots for modern Flavors”, and a possible answer to why your grandma’s food always tasted best and you were never quite able to replicate it…. and this month, you can get this issue of Joy of Kosher Magazine  for FREE , to read on your iPad:
http://www.joyofkosher.com/2013/08/free-issue-of-joy-of-kosher-magazine-now-on-your-ipad/

Alessandra Fall JOK

Silvia Colloca’s Pumpkin Seed Rolls

Silvia Colloca - Silvia's Cucina - Italian Food blogger

Silvia Colloca's Pumpkin Seed Rolls - SilviasCucina.net

We all have weaknesses. One of mine is that I tend to be quite impatient. That’s why, even though I adore homemade bread, I’m not going to babysit that dough for several hours!

Enter this week’s guest, Silvia Colloca, my go-to expert (the other one is Vittorio of  Viva la Focaccia) when it comes to bread making, including tips on cutting corners and reducing the waiting time.

Silvia Colloca - Italian food blogger, actress. SilviasCucina.net

Silvia is hands-down one of the best Italian food bloggers out there: on Silvia’s Cucina, she shares lots of tasty, easy, healthy Italian recipes that she learned growing up in Milan from her mom and grandma. Just FYI, Silvia is also a successful movie and theater actress and mezzo soprano opera singer, trained at the prestigious music academy of Milan. For the past ten years, she has been married to one of the most beloved Australian actors, producers (and heart-throbs), Richard Roxburgh, and living in Sydney, where they are raising their adorable sons. Silvia somehow manages to do all of the above with remarkable grace and ease, and to look drop-dead gorgeous even when covered in flour.

Which, in theory, makes her one of those super-women we’d all like to hate: however, she also happens to be incredibly nice, modest, and laid-back, so you stand no chance: you are going to fall in love with her, and her delicious, authentic Italian food.

Silvia Colloca's Pumpkin Seed Rolls - SilviasCucina.net for Dinnerinvenice.com 2

SILVIA SAYS: 

I was overjoyed when my friend Alessandra asked me if I could write a guest post on her blog DinnerInVenice. Alessandra and I both started our Italian food blogs back in 2011. Like Ale, I am an Italian-born woman, recently emigrated to an English speaking country (Australia) and, just like her, I have been fascinated and enamoured with the bounty of local produce and diverse cuisines my new home-land has to offer. However, I could not help but miss my Bella Italia, the very scents of it, its flavors. My most unsatisfied craving was “real” bread, Il pane. Fragrant, crunchy and bronzed, with its inviting crackly crust and a moist and airy crumb.

Silvia Colloca's Pumpkin Seed Rolls - SilviasCucina.net for Dinnerinvenice.com 3

I have learnt to make it at home, from slow-proving sourdoughs to yeast-risen ones, for more immediate gratification. And every time a loaf is baking in my oven, I can simply close my eyes and smell my beloved Italy from my sunny Sydney kitchen.

Silvia Colloca’s Pumpkin Rolls

makes 6-8 rolls

Ingredients

  • 2 cups wholewheat flour
  • 1 cup high gluten flour (or all purpose, or 00 flour)
  • 1 1/2 tbsp dried yeast stirred into 300 ml (1 1/4 cup) lukewarm water
  • 1 tsp honey or barley malt syrup
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 tsp salt
  • milk or non-dairy milk for brushing
  • 2-3 handfuls shelled pumpkin seeds (or sunflower seeds)

Directions

1. Place the flour in a large bowl, add the water and yeast, honey (or barley malt syrup) and oil.

2. Knead onto a floured surface for 3-4 minutes, then add the salt and keep keading for 3-5 minutes or until the dough is smooth and soft.

3. Transfer the dough into a floured bowl and cover with a kitchen towel.

4. After 30 minutes, stretch the dough to shape a rectangle, then fold it into three and onto itself. Place the dough back in the bowl. Repeat a second time after 30 minutes. Folding the dough will ensure the softest, moistest crumb.

5. Prove the dough in a warm spot until it has doubled in size.

6. Shape the dough into 6-8 rolls, and place them close together on a baking tray lined with parchment. Brush the top with milk, or buttermilk (or non-dairy milk) and top them with the seeds. Rest the rolls covered with a kitchen towel for 30-45 minutes. In the meantime bring your oven to 200 C (390 F)

7. Bake the rolls for 30-35 minutes, or until crusty and bronzed, and until the bottom sounds hollow when tapped. Allow to cool at room temperature before eating.

http://dinnerinvenice.com/2013/05/21/silvia-collocas-pumpkin-seed-rolls/