Maroggia’s Mill Cookbook: Rye Flour Tigelle / Il Ricettario del Mulino di Maroggia: Tigelle con farina di segale

Street food is now everywhere on the streets of our cities and at every special event around Ticino. A few years ago when I attended Food Immersion Festival I was impressed by Tigella Bella‘s stand but there was so much to say and eat that I realized I had completely forgot to mention them! The thought of these soft flat breads didn’t leave me but only now I had the idea to reinterpret the original recipe for Maroggia’s Mill Cookbook. The result? Spectacular! Try them as soon as baked. Warm, soft and fragrant they lend themselves beautifully for a brunch in your backyard!
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Maroggia’s Mill Cookboo: Sumac Ladyfingers / Il Ricettario del Mulino di Maroggia: Savoiardi al sumac

And we are baking sweets treats all over again at Maroggia’s Mill. For today’s Maroggia’s Mill Cookbook recipe I propose a classic of Italian pastry…slightly modified. Ladyfingers. Who hasn’t got memories of ladyfingers being stocked, packet loads of them, in the pantry? They were always there, ready for mummy to whip up a good old trifle or a tiramisu. I loved to steal a couple while she was busy preparing the chosen dessert. I loved their soft and yielding consistency and slightly spongy inside. Dipped in tea, but very quickly in order not to run the risk of turning the liquid into a cloudy porridge, they reached the peak of gustative enjoyment. Here is a whole new version flavoured with sumac, a spice commonly used in the Middle East which tastes a bit like lemon. I really like it and I find that it lends itself well to both sweet and savoury dishes. These biscuits are ideal for an alternative and light tiramisu, with yogurt and red fruits or for a fresh and summery trifle.

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ZZAFF!: Amaretti ticinesi

For this month’s ZZAFF! Episode we offer you a recipe for a sweet ticinese treat which often accompanies coffee at the end of a meal. I’m talking about amaretti, slightly bitter biscuits, crumbly on the outside and soft on the inside, which were born from the need to use egg white left over from the preparation of recipes based on yolk, such as panettone or cream custard. Amaretti are very popular all over Italy, where different types of this biscuit can be found. In fact, those from Ticino are different from the best-known Italian amaretti biscuits, which are round and soft (amaretti di Sassello) or crispy (amaretti di Saronno). The term amaretti comes from the bitter taste given by armelline (bitter almonds) which are added in small quantities, but for convenience I used sweet almonds only adding a few drops of bitter almond flavour.
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Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill CookbookI baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Kamut and Pear Crumble / Il ricettario del Mulino di Maroggia: Crumble di kamut alle pere

A classical British dessert for today’s Maroggia’s Mill Cookbook recipe. I used a flour available at Maroggia’s Mill which is not directly produced by them. I was intrigued since I used Kamut flour very seldom. I took a look online and found out that Kamut flour is more easily digestible, has a lower glycemic index and is very rich in protein, amino acids, vitamins and minerals compared to wheat flour. Seen all these qualities why not use it to bake a sweet? The crumble turned out beautifully, soft and heavenly melting in the mouth when warm, crunchy when eaten cold. The basic recipe for the crumble can be used with any kind of seasonal fruit, spices and even chocolate chips!

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Maroggia’s Mill Cookbook: Banitsa / Il Ricettario del Mulino di Maroggia: Banitsa

It’s been more than six months, but it seems like a century ago. In June we went on a short trip to Sofia, Bulgaria. A strange city, which I feel I still have to visit in order to fully understand (or at least try to understand). Needless to say that in 4 days we ate plenty of local food. I must say that variety is not a hallmark of Bulgarian cuisine and that in our daily trip to the bakery we often opted for a warm banitsa, a bread stuffed with eggs and feta. As is well explained in this Wikipedia page banitsa is generally served with boza. For your own sake I do not recommend trying this drink.
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ZZAFF!: Pesce in carpione

Pesce in carpione is a typical dish from the lake regions of northern Italy such as Lake Como and Lake Garda. This recipe requires fatty fish, such as shad, whitefish, bleak or smelt. The recipe was born from the need to preserve the fish for a long time. The fishes are fried, then dipped in a marinade of white wine and vinegar which is flavored with herbs and vegetables. Fish thus prepared can be eaten warm but more often pesce in carpione is eaten cold, after a rest of 24 hours in the refrigerator.

Here you can listen the program, every first Sunday of the month:
At 20 pm Rendez-vous on http://www.radiogwen.ch to hear Vostok’s podcasts in French!
At 21 Rendez-vous on http://www.radiovostok.ch to hear Gwen’s podcasts in italian!
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Maroggia’s Mill Cookbook: Rye and Herb Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabattine alla segale e erbe aromatiche

Ciabatta. A versatile crunchy bread roll. Breakfast? You can have ciabatta spread with butter and jam. Lunch break? Bite into a cheese and lettuce ciabatta. Snack? A mini ciabatta with a piece of chocolate will ease those hunger pangs. Dinner? Ciabatta is the perfect accompaniment for any soup, or a valuable help to scoop spaghetti sauce from the plate. For today’s recipe for Maroggia’s Mill Cookbook I flavoured the dough with fresh herbs. What a flavour! And what a pleasure to eat them with a little soft goat cheese. Maroggia’s Mill’s farina bianca nostrana is the perfect choice for this highly hydrated dough, developing a good gluten bond which traps all the air bubbles who make this ciabattas so soft. But in order to bite in those crunchy rolls you have to pull your sleeves up! Let’s get started!
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ZZAFF!: Risotto con la Luganega

This month recipe for ZZAFF! is a classic of Ticino cuisine. Luganega or luganighetta is a sausage made with pork, pepper and spices, which is usually grilled in summer and country festivals. I remember when I was a child at the Sassello Fair in Obino, the village where I grew up, they served luganighette rolled on wooden sticks which looked like a snail. This sausage is usually associated with carnival and is appreciated with the classic risotto, a dish formerly reserved for holidays.

Here you can listen the program, every first Sunday of the month:
At 20 pm Rendez-vous on http://www.radiogwen.ch to hear Vostok’s podcasts in Italian!
At 21 Rendez-vous on http://www.radiovostok.ch to hear Gwen’s podcasts in French!
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Maroggia’s Mill Cookbook: Vegan Rye flour, Almond and Dark Chocolate Cookies / Il Ricettario del Mulino di Maroggia: Biscotti Vegani alla farina di segale, mandorle e cioccolato fondente

Has been quite a long time since the last time I baked cookies for Maroggia’s Mill Cookbook. Taking a look at the past recipes I realized that all of the cookies baked so far contain butter, eggs, milk or cream. Not even one vegan recipe. Surprising, as these vegan cookies have been a staple of my famous brunches! I adapted the original recipe to the use of Maroggia’s Mill rye flour, but you can always replace with any other kind of flour. These cookies are chewy, a word I tried to translate into Italian with not much success. If, just like me you love chewy cookies this recipe is the one you are looking for!

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