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 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: 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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Maroggia’s Mill Cookbook: Seadas / Il ricettario del Mulino di Maroggia: Seadas

Once you start with fried foods, well…it’s over! Frying makes almost anything irresistible so for today’s Maroggia’s Mill Cookbook recipe I present you a typical sardinian dessert: seadas. Also called Sebadas, they are amongst the most famous Sardinian desserts. Usually made with semolina flour and filled with pecorino cheese and lemon zest, seadas are enjoyed with honey to sweeten them naturally. But let’s find out more about these irresistible fried treats!
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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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Maroggia’s Mill Cookbook: Semlor / Il Ricettario del Mulino di Maroggia: Semlor

The carnival is almost over, but in Ticino opportunities to celebrate do not lack. For this post for Maroggia’s Mill Cookbook I propose a typical Shrove Tuesday recipe, from Sweden. No one will notice, we are still having fun after all aren’t we? In fact even in Sweden these soft rolls, flavoured with cardamom and filled with almond paste and cream, have become the national breakfast cake and snack and are sold in bakeries all over the country. And there’s no wondering why, they are simply irresistible!
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Maroggia’s Mill Cookbook: Radici scuro Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia radici scuro

Focaccia. May it be with rye flour, with stale bread, semolina flour, potato or sourdough focaccia was my first love, and always be my last. My signature bake, the most welcomed gift as I cross the threshold of most of my friends’ house. This time around for Maroggia’s Mill Cookbook I baked a version using a percentage of unbleached flour, Maroggia’s Mill’s farina radici scuro. What a flavour…come and discover this new focaccia with me!
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Maroggia’s Mill Cookbook: Taralli ‘nzogna e pepe / Il Ricettario del Mulino di Maroggia: Taralli ‘nzogna e pepe

In July I spent a couple of days in Naples. In July I fell in love. In love with a city that sings, that sings with the chattering of its inhabitants and with the rumbling and rattling noises of motorcycles. In love with the flowers, even the plastic ones, that adorn balconies, windows, terraces. In love with its food, which I did not miss to admire, to bite into, to savour. For this recipe for Maroggia’s Mill Cookbook I bake a Neapolitan classic: the ‘nzogna and pepper tarallo. Tarallari stands are located at every corner of the street and the taralli are served warm. It is impossible to resist their call. Crispy, crunchy and tasty. Heavenly. My partner, who is Neapolitan, tried and approved my recipe. Serve them as an aperitif and conquer your hosts, I assure you they won’t be disappointed!
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Maroggia’s Mill Cookbook: Roscòn de Reyes / Il Ricettario del Mulino di Maroggia: Roscòn de Reyes

Today for Maroggia’s Mill Cookbook a festive recipe. For once not a Christmas one but one dedicated to Epiphany instead, so you still have plenty of time to study it and find the time to bake it. For once I decided to cross cultural boundaries, flying to Spain. Roscón de Reyes is a doughnut shaped bread, made with a dough similar to panettone, which is decorated with candied fruit. This bread is prepared on the occasion of the coming of the Three Kings, on January 6th. In short, the Iberian version of the Swiss Three King Cake Bread! The dough I created is not the simplest to handle. For those who are not familiar with very rich and soft doughs I would recommend using a dough mixer. For reasons balance in the photographs but also to redistribute the Roscon to my various guinea pigs I decided to make mini portions, I think that for a larger donut 20 minutes of further baking lowering to 160 ° C will be surely necessary to bake the bread thoroughly. Try it…I bet you won’t find a softer dough!

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Maroggia’s Mill Cookbook: Rye flour, Cranberry and Orange Zest Scones / Il Ricettario del Mulino di Maroggia: Scones alla farina di segale, cranberries e scorza d’arancia

Nothing’s better than an old good cup of tea and scones on these cold, cold winter mornings. For Maroggia’s Mill Cookbook I wrote this recipe thinking of lazy sundays and something rewarding to eat on a well deserved day of relax. I used the Mill’s rye flour and white AP flour. Easy to make, soft and sweet, they keep for a couple of days (though I suggest warming them up in the oven at 100°C for 8 minutes). Let’s put the kettle on!

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