This is not the first time that I talk about Maroggia’s Millrye flour which is sold by Migros Ticino among the Nostrani selection. I used it before to cook pillowy soft blinis and a spiced Babka. An aromatic flour which can be used in sweet preparations (but I will soon develop recipes for pasta and savoury bread). This time around I decided to bake biscuits which are the perfect accompaniment for a moment of pause and chatter while sipping a damn good coffee.
What could possibly happen when a friend offers you mealworms to taste? This is what happened two me a couple of weeks ago. I went over to the Mill for my usual flour collecting trip and found Alessandro holding a box of dried mealworms and a big grin on his face. Taste, he said. And taste I did indeed. Of course he commissioned me a recipe for Maroggia’s Mill Cookbook. How cool is it to work with him???? That’s how my Tenebrownies were born. But if dried worms make you feel queasy you can bake these delicious brownies with any kind of nut or ingredient that please your palate. They are simply divine. Crunchy on the outside and extremely chewy inside. You definitely have to try them! And what about the mealworms, what do they taste like? Well, I must say I was amazed…they have a distinctive aftertaste of hazelnut!!!! In this case the flavour is very attenuated by the high content of chocolate and cocoa in the brownies but the larvae give a very special crunchiness that I have never felt in any other food, which I really liked. The proof is in the pudding!
Lately my fridge-emptying skills have been quite bad. Unable of resisting the impulse of filling it up with all sorts of fruit and vegetables I plan to cook or bake with. But then I get lost, too much blogging around, recipe searching, the occasional invite for lunch or dinner, late dinners that get resolved with a quick pasta or simple bread and cheese. Fruits and vegetables lying in the bottom drawer of the fridge, to be found just in time before they’re due to be thrown away. Continue reading / Continua a leggere…
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