Homebaker’s Cookbook: Cavatelli with broccoli and anchovies/ Il Ricettario di Homebaker: Cavatelli con broccoli e acciughe

I wanted to make orecchiette…and I came out with cavatelli! For today’s Homebaker‘s Cookbook recipe I studied a lot, watching several videos and discovering an inspiring woman…Nunzia! The problem is that despite my good manual skills that gesture that might seems so easy to do, dragging a dumpling of dough using the tip of a knife, proved to be very difficult and quite frustrating. So after the first ten orecchiette that believed themselves to be cavatelli, I gave in. But I intend to find a grandmother from Puglia willing to spend several hours with me to teach me all secrets that lay behind the famous pasta. I wonder if this site could be of any help (go and take a look, it is truly wonderful!). Ok, no more chatting…fasten your aprons!
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Maroggia’s Mill Cookbook: Maroggia’s Mill Rye loaf / Il Ricettario del Mulino di Maroggia: Pagnotta di segale del Mulino

Naming a Mill what’s the first thing that comes up to your mind? A loaf, of course! When thinking about home baking, the first image that pops into our mind is that of a beautifully leavened and fragrant bread. For Maroggia’s Mill Cookbook I came up with this recipe for a tasty bread homemade, using the Mill’s rye flour. I sort of thought about it as a trademark loaf! This bread goes well with local products such as salamis and cheeses, but serves as a good alternative to cereals if you enjoy a healthy, homemade breakfast, spread with a generous layer of homemade jam or a good regional honey.

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