Maroggia’s Mill Cookbook: Parmesan and Chive Polenta Muffins / Il Ricettario del Mulino di Maroggia: Muffins alla polenta, parmigiano e erba cipollina

muffin polenta 1

Polenta. For centuries it has been the staple of our grandparents and great-grandparents diet, accompanied by meat, cheese, or more commonly by milk (even though I’m aware it is a quite childish on it’s my favourite combination). Corn is a tenacious plant with a very good yield, two features which make of this plant the most commonly cultivated and the staple of many peoples diet all around the world. It can also be toasted and reduced to a fine powder to produce farina bona, a special flour which is typical of the Valle Onsernone, a Valley in Ticino. Corn flour can be used in many different ways, as coating meat or bread sticks instead of using breadcrumbs, and can also be used in sweet preparations such as cakes (like amor polenta) and biscuits. Continue reading / Continua a leggere…

Pistachios, Anchovies and Buffalo Mozzarella Arancini / Arancini ai pistacchi, acciughe e mozzarella di bufala

Pistachios, Anchovies and Buffalo Mozzarella Arancini - Arancini ai pistacchi, acciughe e mozzarella di bufala

Summer is over. Fortunately the days of sweltering heat wave are only a distant memory. I do not know about you but this summer’s heat was reall unbearable to me. I stopped counting on the sleepless nights spent gasping for fresh air. Oh what a relief when the first rains came, finally, in late August. Finally the right climate to bake and experiment with doughs. July and August were particularly intense, with a lot of hard work to come up with a good recipe for croissants and different projects and works that popped out of the blue to both my surprise and delight. This year is ending definitely better than it started and I hope that 2016 will see a new chapter of my life unfold, hopefully one of many stimulating collaborations.

Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Farfalle with Walnut and Thyme sauce / Il Ricettario del Mulino di Maroggia: Farfalle con salsa di noci e timo

farfalle pasta with semolina and wheat flour, farfalle semola e frumento 1

A long time has passed since I posted a recipe for fresh pasta on Maroggia’s Mill Cookbook. During my last visit Alessandro asked me to test their special pizza flour, which is sold at Migros among the loacl products selection, to make pasta. This flour is both ideal for pizza and pasta making, being a special blend of wheat and semolina flour. The results are great. After trofie with chestnut and sauce and rye flour tagliolini with oil emulsion and fresh sage I present you with a new recipe for you to try your skills in the art of fresh egg pasta making. This time I tried make farfalle, butterflies, a kind of pasta easy to do but very effective. Get your pasta machine out of the cupboard or dust your rolling pin, it’s time to make pasta!

Continue reading / Continua a leggere…

A Spring Menu nr 3 / Un menù di primavera nr 3

fishcakeHere we are with the third appointment with my spring menus (you can check out here the first and second menu). Aren’t you curious to read what’s up for this week? Here are the four courses of the second menu:
Buckwheat Salad with Mixed Sprouts, Avocado and Mint
Lasagna with pears , cream of celeriac and creamy goat cheese
Leeks and Flounder Fishcakes
Anise pudding with rhubarb compote

Continue reading / Continua a leggere…

Sourdough Surprises: Gozleme filled with Kohlrabi, Aubergines and Parmesan Cheese / Sourdough Surprises Luglio: Gozleme ripieni di crema di cavolo rapa, melanzana e parmigiano reggiano

gozleme 2

As you may well know by now the 20th of each month is dedicated to the beautiful sourdough bread – and not only, do you remember my lattst recipe for apple fritters? – collection Sourdough Surprises. This month the choice fell on a turkish filled bread, Gozleme. Those of you who know me well will know I absolutely love all kind of Middle Eastern foods. The ones who know me better and in person know about my regrets of going to Istanbul and not being able to profit fully of the experience, especially from a culinary point of view (I guess I’ll have to organize a trip with my friend Michela). It sounds so daft I know, but the only Gozleme I have ever eaten was savoured walking up and down the nice turkish market in Kreuzberg, Berlin. Continue reading / Continua a leggere…

Testaroli with almond sauce / Testaroli con salsa di mandorle

testaroli

We already tried once before, but I had failed miserably. We have not talked about since, most certainly because both taken by other duties, maybe I was just a little embarrassed by my terrible flop. But in the end we made it. Continue reading / Continua a leggere…

Depressed soufflé, Shrimp, Turnip and Redo Oranges zest Soufflé with Licorice sauce / Del soufflé deprimé o anche un soufflé ai gamberi, rapa bianca e scorza d’arancia rossa con salsa di liquirizia per l’MTC

soufflé1

I will be very straightforward and come clean to all of you. This month my participation to the MTC Challenge was more painful and depressing than ever. I’ll try to be brief and exhaustive listing the various problems that I encountered. I’m not a soufflé lover, which doesn’t help. Definitely more prone to be attracted to the sweet version of this recipe I had to deal with the strict rule imposed by Tiziana, aka Tagli e Intagli, MTC‘s hostess for this month: only savory recipes. Panic. I admit that although the blog post date had already been written down on my blog-schedule after the “recipe of the month post” came out (the last day of the contest as usual) I did not have a single idea until the end. Or rather, until the day that I set out to cook the recipe. Continue reading / Continua a leggere…