Maroggia’s Mill Cookbook: Semolina cheesecake/ Il Ricettario del Mulino di Maroggia: Cheesecake al semolino

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!

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Maroggia’s Mill Cookbook: La resta, Easter sweet bread from Como / Il Ricettario del Mulino di Maroggia: La Resta di Como

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Easter is around the corner and this year instead of the traditional colomba I decided to venture into new shores and try a recipe of which my friend Rita told me so much about last year. Rita has been a good friend for many years and over the time I also had the chance to meet all of her family. Back in the days they used to run the most famous pastry shop in Chiasso. Her father often told me about the pastries that they sold and also lent me several books (although pastry is not really my field, even though I always promise myself to sooner or later and bake some of the delicacies illustrated in these magnificent volumes). In short, they know their pastries. So, last year speaking of colomba and various Easter cakes and breads Rita asked me whether I knew this sweet bread which is traditionally baked and eaten in Como, la resta. Characteristic of this sweet loaf is the insertion of a branch of olive tree in its centre. I was immediately fascinated by this traditional bread and promised myself to try this recipe sooner or later. Luckily this year Easter falls shortly after my column of recipes for Maroggia’s Mill Cookbook.

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Of favourite dishes and comfort food: Pasta ccu li brocculi / Piatto del cuore e comfort food: Pasta ccu li brocculi

Pasta avec choux-fleur copia

Forgotten in a dusty folder in the darkest recesses of my “limbo” folder, yet another recipe part of the project that never came to light of which I wrote about in my previous post. A saviouor to me, being this one a tough moment where I am finding it very hard to have control on both blogs, switching from macro to bread and non-macro recipes, feeling a bit drained and uninspired. This dish became a staple at my parents place in the past few years, and my father cooks it divinely. I worked on the basic recipe from the book Le migliori ricette della cucina regionale Italiana which I used as an inspiration for my sweet rice cakes, too. Sicilian traditional food never disappoints. A light salty note is given by sardines, counterbalanced by a slightly sweet touch confered by raisins and fennel seeds. The texture of blanched cauliflower and pine nuts add an irresistible crunchy touch to a dish which I never get bored with. Savour it bite after bite, chew religiously. The aromas and textures will blend, caressing your taste buds and you will inevitably fall in love. Simple ingredients, minimum time of preparation, the ultimare comfort food…you couldn’t ask for more! Continue reading / Continua a leggere…

Raffaele Pignataro’s Panettone / Il Panettone di Raffaele Pignataro

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Christmas is coming, by now most of you will have decorated their living room with a properly decorated tree, maybe yoi have put some pomanders here and there, set up the crib and started the countdown on the an advent calendar. I admit, my innate laziness and the luxury of having my sister (up until 3 years ago) to take care of the tree and house Christmas decorations at our parents made me unfit to recreate a proper festive atmosphere in the house. But as I type it comes up to my mind that some bread wreath, from Essen Mag’s shooting, are still lying around. It would take just 10′ to make a nice decoration, something to be hanged on my front door. That said to me Christmas mood is all in the food. All memories, emotions and Christmas images are filtered by special and traditional dishes. Continue reading / Continua a leggere…

My mother’s memories of a posh grocery and cheesecakes: Leicestershire curd tarts / I ricordi di mia madre, tortine al formaggio e un alimentari molto chic: Leicestershire curd tarts

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This recipe has been “commissioned” to me by my mother so I am leaving the post to the words she e-mailed to me. The recipe she sent me can be found on this page which has some other Leicestershire recipes on it too. The pastry I chose is a quick “rough” one but proved to be very good, flaky and crisp. You can find it on British Larder, at this page. Continue reading / Continua a leggere…

Easter Bread: Hot Cross Buns / Pane Pasquale: Hot cross buns

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Yet another month and Panissimo is back again. March marked the beginning of the “Easter leavened season”, which is usually known for complex and rich in fat recipes. Usually the time required for testing and improving these recipes is significant. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Cream Biscuits with Saffron and Raisins / Il Ricettario del Mulino di Maroggia: Biscotti alla panna con zafferano e uvette

biscotti zaff uvette 1

Maroggia’s Mill Cookbook is back, this time with some cookies which in reality are a little of a failed experiment from an aestethic point of view but then such a delightful for the tastebuds I decided to publish them anyway. Let’s call them ugly but tasty cookies!
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Merry Belated Christmas and a latecomer recipe: My Mum’s Mincepies / Tardivi Auguri di Natale e una ricetta in differita: I Mincepies di mia Mamma

mincepies2Merry Belated Christmas! Working in a shop around this time of the year means no time to blog around and unfortunately little baking and cooking too. But I am back, and cannot exempt from leaving one little traditional recipe even though it’s a latecomer.

Christmas is nothing without traditions. I grew up with a weird mix of Father Christmas meets Joan Baez in front of the manger scene. But I guess that’s our tradition. Continue reading / Continua a leggere…

Poppy seed snails for Serena / Delle chioccioline ai semi di papavero per Serena

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What I love the most about having a blog and a Facebook page is having inputs from fellow bloggers, followers and friends. Sometimes I wish I’d dedicate more time of my time to studying from books, but 90% of the time I end up following another blog’s inspiration, or responding to special requests from friends and family. This time around Serena (who works here, how cool is she?), an old friend from Padoa Art School, asked me whether I had a good recipe for a german pastry she loves. Continue reading / Continua a leggere…

Banana Bread, the ultimate comfort food / Banana bread, cibo coccola per eccellenza

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Autumn is slowly drawing in, climate is getting colder, days are getting shorter. We are hit by mixed feelings about whether adventuring out of the house risking to catch a cold out of a sudden watery change of weather, or stay in, sipping on an old good cuppa. Tea time, comforting and soothing. Nothing wipes away fatigue, stress and anxieties like a mug of black tea. There’s no game, tea wins over everything. It can be savoured with a good varieties of foods, may it be sandwiches, scones, biscuits or cakes. One of my favourite options is toasted banana bread, with a gentle spread of salted butter. Continue reading / Continua a leggere…