Silvia learns how to make heavenly hand-rolled cannelloni with slow braised meat; makes one of her favourite vegetarian dishes of stuffed capsicum; explores the secrets behind an ancient recipe for Italian cheesecake; and teams up with her brother to create an exquisite clam-and-chickpea pasta, cooked risotto-style.
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9 Oct 2014 - 2:10 PM  UPDATED 21 Jul 2016 - 1:24 PM

This week, Silvia Colloca journeys to the medieval village Roccascalenga, where she calls upon the expertise of some local cooks and learns how to make heavenly, hand-rolled cannelloni with slow braised meat. Then, heading east, Silvia travels to Sulmona, where she explores the farmers' market and acquires fresh ingredients for one of her favourite vegetarian dishes - peperoni imbottiti (stuffed capsicum). Travelling on to Torricella, Silvia sweetens things up as she explores the secrets behind an Italian cheesecake called fiadone. Then, back at her family home, Silvia teams up with her brother to create an exquisite clam-and-chickpea pasta, cooked risotto-style.

 

Recipes

Ditalini pasta with clams and chickpeas, cooked risotto-style (ditalini risottati con vongole e ceci)

Antonina’s cannelloni with braised meat (cannelloni di Antonina
)

Stuffed capsicum (peperoni imbottiti)

Vincenzo’s fiadone cake (fiadone di Vincenzo)