COLLOCA IN THE KITCHEN

In her new book, Silvia Colloca presents 100 recipes that channel traditional and modern Italian cuisine

WORDS & RECIPE SILVIA COLLOCA

roasted chilli & crab crostini SERVES 6 10 large long red chillies 3 tbsp chopped flat-leaf parsley leaves and chives Salt flakes 80ml (⅓ cup) extra-virgin olive oil, plus extra for brushing 300g picked crab meat 2 tbsp lemon juice 2 garlic cloves, peeled and halved 1 day-old baguette, cut into 1cm-thick slices TO SERVE Small flat-leaf parsley leaves 1 Preheat the grill function on your oven to high and line a baking tray with foil. Place the chillies on the prepared tray, slide under the grill and roast, turning the chillies over as they blister, for 25—30 minutes or until blackened. Remove chillies from the tray and place in a zip-lock bag for 1 hour. 2 Remove the chillies from the bag and scrape off the skin. Don’t rinse them or you…

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Inside Out (Digital) - 1 Issue, May 2021

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