Comfort food: Buckwheat and Hazelnut flour Pie with Broccoli and Walnut filling / Comfort Food: Crostata salata di grano saraceno e nocciole con ripieno di broccoli e salsa di noci

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Last week I started working again, part time, after 10 months unemployment. It feels weird, since the blog was born it became a fulltime job for me and it’s hard to let go, even if a little. Still struggling to make my schedules meet, maybe Panettone weekend wasn’t helpful and scrambled my brain a little, I had the chance to bake some bread only once with a semi-failed experiment that turned out nicely (but in the rush forgot to take notes). This is not good. Continue reading / Continua a leggere…

What a Daring Challenge! Sfogliatelle ricce / Che sfida ardita, le Sfogliatelle ricce per Daring Bakers!

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Sandie of the lovely blog, Crumbs of Love, was our November hostess. Sandie challenged us to make a traditional Italian dessert, along with its American version – Sfogliatelle (or better known in the US – lobster tails!) The flakey, 1000 layers of super thin dough, shaped into a horn and filled with a scrumptious filling. Così buono!

Sfogliatelle ricce has always been one of my favourite sweet treats. Anything made out of layers, especially food, fascinates me. Like a surgeon I dissect mozzarella layer by layer, and do the same thing with Msemen, a moroccan bread a friend taught me to bake recently that will be surely included in the blog. Savouring sfogliatelle I’m used to gently pull one end to see at which extent the spiral will unravel before breaking. It’s a childish but irresistible way of savouring food. Continue reading / Continua a leggere…

Requiem for a Sourdough: Whey bread and a Fendu Fail / Requiem per una pasta madre: Pane al siero di latte e il fendu fallimentare

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Sourdough is a funny creature. Sometimes it greets you with a bubbly surface and a heavenly white wine perfume, ready to start another adventure in the bread baking world, confident in a good rise and excellent flavour. Other times, when neglected , it can turn nasty and sour with a grey appereance that speaks for itself. Sourdough is alive, and as many other living creatures it’s easy to create a bond with it. Continue reading / Continua a leggere…

Brioche obsession and Chocolate Babka / L’ossessione per la brioche e la Babka al cioccolato

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Lately brioche has been the queen of my kitchen. It all started with italian facebook baking groups raving about this russian flower and the endless posting of pictures, videos and blog posts. I’m not usually inclined to follow trends, but admit the shape was so gorgeous I couldn’t help myself. And having friends around for dinner is always a great excuse, isn’t it?

Continue reading / Continua a leggere…

Breadcrumbs Grissini for World Bread Day / Grissini panati per il World Bread Day

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This recipe has been lying in my “limbo” folder for a long time. The opportunity to publish it came with the invitation from Barbara of Bread and Companatico  to all members of Panissimo group on Facebook to join Zorra’s  bread collection for this year’s bread day. What a pleasure to discover past years bread recipes, how many new blogs to explore. I simply loved it and had to give a little contribution. So here come the grissinis. You may ask: “Do we really need another recipe for grissinis?” Yes you do, and I’ll explain to you why. Continue reading / Continua a leggere…

Sourdough and Hazelnut Grissini / Grissini alla pasta madre e nocciole

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After my post on sourdough crackers I thought it would be nice, every now and then, to post some recipes that use excess sourdough. There are plenty around and I think it’s a nice way to use our little blobs excesses without having to pack the freezer with sliced bread. One of my favourite solution ever, and I warn you these sticks are addictive, is grissini. Continue reading / Continua a leggere…

Versatile Blogger Award

Today yours truly tecno-incompetent blogger was awarded with the “Versatile Blogger Award” by Elly, aka Ovosodocook. Obviously I had no clue what this was about and had to go and check informations about it. Yes I do live on a different planet! Being awarded means I “have to” award other blogs which I follow and love. If any of you that have been nominated by me do not feel comfortable with this kind of “chain letter award” please feel free to delete my post on your blog and not award anyone. I fully understand that this could bother someone (oh lord another chain letter thing) and to me there is nothing mre important in life than respectiong other people opinions. If you do not respond I won’t feel offended at all. Here you go, the ones I chose for their talent, passion and enthusiasm for sharing their knowledges and skills:

http://www.myitaliansmorgasbord.com/

http://machetiseimangiato.com/

http://bricioleincucina.com

http://cakegardenproject.com/

http://familybakeryandcountry.wordpress.com/

http://figandquince.com/

http://lagreg.wordpress.com/

http://paroledizucchero.com/

http://tortore.wordpress.com/

http://unsoffiodipolveredicannella.wordpress.com

http://veggiedesserts.co.uk/

http://www.conlemaninpasta.com/wordpress/

Oggi la vostra amica tecno-incompetente (si proprio io!) ha ricevuto un award, il “Versatile Blogger Award”, da una fellow blogger che si chiama Elly di Ovosodocook. Ovviamente chi mi conosce personalmente si immaginerà la mia faccia a punto di domanda. Mi sono subito attivata per scoprire di cosa si tratta. Si, lo so, vivo su un altro pianeta! Avendo ricevuto questo award “devo” conferirlo ad altri blog che seguo con continuità e di cui apprezzo contenuti e qualità. Eccoli qua, coloro che seguo un po’ in modalità stalker. Chiaramente se qualcuno di voi nominati non avesse voglia di proseguire nel nominare e portare avanti questa cosa non fatelo. Capisco che ad alcuni possa dare noia questo tipo di cosa strutturata come le catene postali (che odio profondamente) a me sembra un’iniziativa carina e mi fa piacere ma certo non mi offenderò se riterrete opportuno cancellare il mio commento con il link e non proseguire attribuendo l’award. Il rispetto per le opinioni altrui é la cosa che mi sta più a cuore. Ed eccoli qui i miei awarded blogs, perché hanno talento, passione e condividono con entusiasmo le proprie esperienze e conoscenze:

http://www.myitaliansmorgasbord.com/

http://machetiseimangiato.com/

http://bricioleincucina.com

http://cakegardenproject.com/

http://familybakeryandcountry.wordpress.com/

http://figandquince.com/

http://lagreg.wordpress.com/

http://paroledizucchero.com/

http://tortore.wordpress.com/

http://unsoffiodipolveredicannella.wordpress.com

http://veggiedesserts.co.uk/

http://www.conlemaninpasta.com/wordpress/

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Pain de beaucaire, truth or dare? / Pain de beaucaire e le verità nascoste

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I know I owe you all an apology and an explanation. My last post’s title was misleading, as pointed out to me by Barbara. Probably some of you, like her, expected some dark revelation about my personal life and got none. I talked about some secrets and shared none… My mind was travelling back in years, living those moments I would share solely with my mother and my mind went through what we considered our little secrets.
Continue reading / Continua a leggere…