Chef Silvia pulled out all the stops last night on Food Network's Chopped! Not even the April Fools Day terrible pranks phased her (meat covered in frosting, candy shaped peas and carrots). She kept her cool and went on to win the Chopped title and $10,000 prize. All courses were steadily executed but it was her spectacular Canederli (bread dumplings and a regional specialty of northeast Italy) which triumphed. Upon tasting them Chopped Judge Chris Santos exclaimed: "The most delicious dessert I've ever tasted in this kitchen. Period". Praise doesn't get any higher than that.
The victory is extremely important to Chef Baldini who says: “I left behind a successful career in advertising to become a chef. Hopefully this win is a small step towards promoting women in food and giving the recognition they deserve. I have to admit, it feels great to win against three much younger, accomplished, hipster chefs".
Chef Silvia Baldini plans to use her $10,000 in winnings to create an educational food program that teaches people to cook and share food based on her philosophy - that we enjoy food more when we are well-versed in its origins, culinary history, and traditions.
If you fancy trying to recreate Chef Silvia's Candereli, following is her recipe,
Brava Chef Silvia!
BALSAMIC STRAWBERRY SOUP AND SWEET CANEDERLI
For The Canederli:
- ¼ teaspoon salt
- 6 tablespoons butter
- 1 lb fresh ricotta, drained
- 2 large eggs
- 1 cup all-purpose flour
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup stale bread cut in small pieces
- 1 cup bread crumbs
- 3 pints strawberries, hulled and quartered (about 6 cups)
- ½ cup sugar
- 4 tablespoons aged balsamic
For The Poaching Liquid:
- 4 cups of water
- 1 lemon, juice and zest
- 1 stick cinnamon
- 1 teaspoon cardamom
- 1 teaspoon cloves
- 4 tablespoons sugar
- 1 small piece of cheese-cloth and string
- ½ teaspoon salt
Directions:
Serves 4 / 6
For the Strawberry soup: gently mix the strawberry, sugar and balsamic vinegar in a bowl and set aside to macerate for at least ½ an hour.
For the dough: Put the ricotta into a large bowl, and stir to loosen it and break up lumps, then blend in the eggs, the vanilla and 1/4 teaspoon salt. Sprinkle the flour on top, and fold it in gently, add the stale bread. The dough will be stiff and somewhat sticky. Put in the refrigerator for at least half an hour. When cold, shape the dough in small balls with wet hands, or a spoon. Keep on a lined tray in the fridge until ready to cook. Toast the breadcrumbs in a pan with the butter, add cinnamon and sugar.
Prepare the poaching liquid by boiling the water with the lemon juice, the zest, the sugar, and the salt. Tie all the remaining ingredients in the cloth and place in the poaching liquid. Simmer.
When ready to cook, gently place the Canederli in the poaching liquid and simmer for 4 to 5 minutes. Roll in the toasted breadcrumbs. Serve on the strawberry soup.