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…

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…

Maria’s Spiced Cauliflower Flan / Lo sformato al cavolfiore e spezie di Maria

sformato 1

Since the 4th of December, when I started working part time at a goldsmith shop, my weeks have been quite hectic. Recipes and blog post scheduling, the weekly appointment with Wing Chun training, trying to be present on my usual social networks and fitting in multiple appointments hasn’t been easy. Let’s add my Panettone Obsession and the picture is quite clear. But chaos is my element, stress has always been my cup of tea (or loaf of bread) and even though feeling a bit tired I wouldn’t change a single thing. Continue reading / Continua a leggere…