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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Maroggia’s Mill Cookbook: Rye Flour Tigelle / Il Ricettario del Mulino di Maroggia: Tigelle con farina di segale

 

Street food is now everywhere on the streets of our cities and at every special event around Ticino. A few years ago when I attended Food Immersion Festival I was impressed by Tigella Bella‘s stand but there was so much to say and eat that I realized I had completely forgot to mention them! The thought of these soft flat breads didn’t leave me but only now I had the idea to reinterpret the original recipe for Maroggia’s Mill Cookbook. The result? Spectacular! Try them as soon as baked. Warm, soft and fragrant they lend themselves beautifully for a brunch in your backyard!
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Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

 

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill CookbookI baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Marjoram and Orange Zest Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia maggiorana e scorza d’arancia

 

And yet again another focaccia recipe! For today’s Maroggia’s Mill Cookbook I present you the recipe for a high hydration, fresh, spring-mood flavoured focaccia. Mix a hint of creativity, a sprinkle of marjoram a pinch of orange zest and you will have a delicious bread to accompany your salads with. Keep aside the recipe to accompany cold summer soups…try it with a fresh gazpacho, you will love it! To make it I used Maroggia’s Mill pasta and pizza flour, a skilful mix of wheat flour and finely ground semolina flour. When I don’t have any of this special flour around I usually mix 50% of wheat flour with 50% of semolina flour. The recipe has been tasted and approved by my guinea pigs, what are you waiting for?
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Maroggia’s Mill Cookbook: Banitsa / Il Ricettario del Mulino di Maroggia: Banitsa

It’s been more than six months, but it seems like a century ago. In June we went on a short trip to Sofia, Bulgaria. A strange city, which I feel I still have to visit in order to fully understand (or at least try to understand). Needless to say that in 4 days we ate plenty of local food. I must say that variety is not a hallmark of Bulgarian cuisine and that in our daily trip to the bakery we often opted for a warm banitsa, a bread stuffed with eggs and feta. As is well explained in this Wikipedia page banitsa is generally served with boza. For your own sake I do not recommend trying this drink.
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Maroggia’s Mill Cookbook: Seadas / Il ricettario del Mulino di Maroggia: Seadas

Once you start with fried foods, well…it’s over! Frying makes almost anything irresistible so for today’s Maroggia’s Mill Cookbook recipe I present you a typical sardinian dessert: seadas. Also called Sebadas, they are amongst the most famous Sardinian desserts. Usually made with semolina flour and filled with pecorino cheese and lemon zest, seadas are enjoyed with honey to sweeten them naturally. But let’s find out more about these irresistible fried treats!
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Maroggia’s Mill Cookbook: Rye and Herb Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabattine alla segale e erbe aromatiche

Ciabatta. A versatile crunchy bread roll. Breakfast? You can have ciabatta spread with butter and jam. Lunch break? Bite into a cheese and lettuce ciabatta. Snack? A mini ciabatta with a piece of chocolate will ease those hunger pangs. Dinner? Ciabatta is the perfect accompaniment for any soup, or a valuable help to scoop spaghetti sauce from the plate. For today’s recipe for Maroggia’s Mill Cookbook I flavoured the dough with fresh herbs. What a flavour! And what a pleasure to eat them with a little soft goat cheese. Maroggia’s Mill’s farina bianca nostrana is the perfect choice for this highly hydrated dough, developing a good gluten bond which traps all the air bubbles who make this ciabattas so soft. But in order to bite in those crunchy rolls you have to pull your sleeves up! Let’s get started!
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Maroggia’s Mill Cookbook: Vegan Rye flour, Almond and Dark Chocolate Cookies / Il Ricettario del Mulino di Maroggia: Biscotti Vegani alla farina di segale, mandorle e cioccolato fondente

Has been quite a long time since the last time I baked cookies for Maroggia’s Mill Cookbook. Taking a look at the past recipes I realized that all of the cookies baked so far contain butter, eggs, milk or cream. Not even one vegan recipe. Surprising, as these vegan cookies have been a staple of my famous brunches! I adapted the original recipe to the use of Maroggia’s Mill rye flour, but you can always replace with any other kind of flour. These cookies are chewy, a word I tried to translate into Italian with not much success. If, just like me you love chewy cookies this recipe is the one you are looking for!

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Maroggia’s Mill Cookbook: Taralli ‘nzogna e pepe / Il Ricettario del Mulino di Maroggia: Taralli ‘nzogna e pepe

In July I spent a couple of days in Naples. In July I fell in love. In love with a city that sings, that sings with the chattering of its inhabitants and with the rumbling and rattling noises of motorcycles. In love with the flowers, even the plastic ones, that adorn balconies, windows, terraces. In love with its food, which I did not miss to admire, to bite into, to savour. For this recipe for Maroggia’s Mill Cookbook I bake a Neapolitan classic: the ‘nzogna and pepper tarallo. Tarallari stands are located at every corner of the street and the taralli are served warm. It is impossible to resist their call. Crispy, crunchy and tasty. Heavenly. My partner, who is Neapolitan, tried and approved my recipe. Serve them as an aperitif and conquer your hosts, I assure you they won’t be disappointed!
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