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!
Sometimes it does not take much of an effort to have a brilliant idea. One of the easiest ways is to proceed by mental association. What I wanted was to develop a recipe that would be easy and quick to bake but still quite stunning, even its simplicity. Something with bread. Mmmmmh, soup served in loaf…but what if I turned it into a sweet recipe? No, nothing like my beet and mango gazpacho, what I wanted was something more unusual and original. A cake! Well…a cake encased in bread might be a bit too dense. The answer was just around the corner…a cheesecake! Rolls are perfect to serve this cake as a single portion, the crust is crispy on the sides and is not too heavy unlike some cheesecake crusts which are quite dense and heavy. And imagine the reaction of your guests while bringing them to the table humble sandwiches for dessert? There are endless possibilities to flavour the cheesecake cream as well as the pairing of fruits that you can use to decorate these little delicious treasures. Making them takes very few minutes, a little more than half an hour. Ready to make a great impression on your guests?
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