Pizza, you name it…I am simply crazy about this dish! I actually think it is not by chance that my partner is 100% Neapolitan! But even before meeting him my passion for this iconic dish of the Neapolitan tradition fascinated me, and in the past 7 years I lost count of the pizzas I baked. Many of them were baked in my friend Reto’s wood fired oven, you can’t ask for more! But I realized it has been quite a while ‘since I posted a pizza dough recipe, I had to go as far as my licorice and beetroot pizza which I had baked for the MTChallenge. A gap to be filled with a new dough for Maroggia’s Mill Cookbook, made Mulino di Maroggia’s rye flour. A very tasty and versatile flour which I love particularly. I baked the pizzas blind to be garnished as one likes the best, even with cold ingredient as we are in the full bloom of summer and not anyone is in for eating an oven hot pizza!
Here we are with a new recipe for Maroggia’s Mill Cookbook. As some of you might know the past year I often travelled to one of the most beautiful cities in Italy: Naples. Falling in love with a proud Neapolitan I did not miss out on the opportunity to visit the city, admiring its culture, beauty but especially enjoying its gastronomic specialties. Specialties of which time by time I have written down the names, usually using my cellphone transferring all manually on post-its when back in Chiasso. Too often these notes are then forgotten, buried by piles of books that gradually accumulate while I research for other recipes during my work of testing and programming for the baking workshops I teach at Maroggia’s Mill. Usually I and end up finding the precious notes while I clear up the mess, which I must admit happens quite infrequently, peeking out from a notebook inviting me with their phosphorescent colors to undertake a new challenge in the kitchen. So it happened with the migliaccio, a typical dessert of the Campania tradition. Hold on, before unleashing horrified comments and anathemas. This recipe has nothing to do with the traditional recipe, if not as an inspiration for this cake that I renamed semolina cheesecake. Why a cheesecake? Well this cake has a crust and the filling as the traditional dessert too requires ricotta, which makes it in itself a sweet cheesecake. Did I convince you? Well I hope so. First of all I decided to use a very fine soft wheat semolina flour, which is great for making gnocchi alla romana too, and compared to the original recipes found online I added a much lower amount of sugar. The dough, made with 00 flour, is also slightly sweetened so if you want you can add ten grams of sugar if you prefer sweeter flavors. Raisins can be soaked in rum to give the sweet an edge and nothing prevents you from adding other ingredients in the semolina filling, may it be candied fruit, nuts, chocolate or fruit it’s up to your preferences. The dessert is fresh and light and if you want to make a simpler version you can skip on lining the cake tin with pastry, but remember to grease well the mold and sprinkle it with plenty of semolina!
For the last episode of this season of ZZAFF! I chose a simple but very scrumptious recipe. The base consists in cavollatt, an egg cream that was once consumed as an energy drink because of the amount of sugar and fat contained in it. The cream, alternated with ladyfinger biscuits, results in an excellent dessert that is perfect for the summer season. Cavollatt montato has to rest in the refrigerator and is to be eaten cold. Continue reading / Continua a leggere…
Utilizziamo i cookie per essere sicuri che tu possa avere la migliore esperienza su questo sito. Proseguendo la navigazione senza modificare le impostazioni del browser, accetti di ricevere tutti i cookies del sito web.OkRead more