Meet an Alum!
Hebrew University alumna, Silvia Nacamulli, is a freelance cook, teacher and writer of Italian cooking.
Silvia grew up and lived in Rome until the age of 20. She moved to Israel and graduated with a BA in Political Science at The Hebrew University in Jerusalem (Class of 1997). She now lives in London.
“My time at the Hebrew University was one of the best times of my life”, she says. “I studied Political Science and I thought that the Hebrew University was the perfect place to study the subject, with its international high calibre of professors and the opportunity to live the day-to-day reality of Israeli life, which stimulates the studies even more. I had the good fortune of being taught by world renowned Professors, such as Shlomo Avineri and I found the international student environment interesting and fun”.
In 2002 Silvia established her own business, La Cucina di Silvia - Cooking for the Soul (http://cookingforthesoul.com/) where she teaches and caters Italian cooking. Her specialty is food from the Roman region, particularly cooked in the Italian Jewish tradition.
Rome, to the surprise of many, has the oldest Jewish community in the Western world and its influence in shaping what is today’s traditional Italian food has been of great importance. Silvia was raised in this unique tradition and was taught to cook by three generations of Italian Jewish cooks.
Silvia has kindly given the Alumni Association a delicious summer Italian recipe “Salame di cioccolata” - bon appetite!
- Salame di cioccolata -(Cold chocolate and biscuits salami) |
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Time: 20 min + time in the freezer
Ingredients (Serves 6-8 as dessert):
- 2 egg yolks
- 2 full tablespoons of white caster sugar
- 2 full tablespoons of cocoa powder
- 150 gr. butter
- 200 gr. dry tea biscuits
- Pinch of salt
Cooking Directions:
Melt the butter in a double saucepan (put it in a bowl or saucepan over another bigger saucepan of simmering water) or in the microwave.
In the meantime separate the egg whites from the yolks (you will use only the yolks for this recipe). Beat the egg yolks with the sugar, by hand or with an electric hand mixer, until you have a smooth and creamy consistency.
Once the butter has melted, add it the mixture of yolks and sugar, stir well and add the cocoa, a pinch of salt and mix thoroughly.
TIP: If you are using a slightly salted butter there is no need for the pinch of salt.
Break the biscuits into small pieces and add it to the chocolate mixture.
A good way to break the biscuits is to put them in a kitchen towel /tea towel, wrap the towel and bash it on the table a few times. Alternatively cut them a few at the time with a sharp knife until you get small pieces of about 1.5 cm.
Work the mixture with your hands and mould it so as to create a salami shape. Wrap it in greaseproof paper and then again in aluminum foil and place it in the freezer for at least a couple of hours.
Take the chocolate salami out of the freezer, remove the greaseproof paper and the foil and slice it.
The salami will keep in the freezer for several weeks so you can just cut yourself a slice whenever you feel like having a little sweet treat… Mmmm!
Created by Silvia Nacamulli ©
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