Ravioli with ricotta and zucchini with olive oil, lemon and wild fennel emulsion / Ravioli alla ricotta e zucchine con emulsione di olio evo, limone e finocchietto

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It has been was quite a while since I last made pasta from scratch, and it’s just the second time I do some stuffed pasta for the blog. Not having any finely ground semolina (like the wonderful friscello speciale from Maroggia ‘s Mill), which unfortunately was to be found infested by moths on my return from vacation, I opted for normal semolina. Unthinkable, with my back bruised from the accident Copenhagen, going to the Mill to pick up the usual pack of 5 kilos. As a result I liked it. You will not feel much difference from the usual pasta, maybe yes it is a bit unrefined compared to the other version, but I quite like a rustic touch! The filling is very delicate and fresh, especially if you find the time to make ricotta at home as I did. What can I say, I should do it more often! It is worth taking the time to knead, roll out the dough to the thickness that suits you best, and prepare a stuffing from A to Z. What a satisfaction! And you, what are you waiting for? Try out for yourself and let me know what you think about it!
Continue reading / Continua a leggere…

Paris Brest

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The Paris-Brest, a jump into the void. Yes I admit, not without shame, that I never had one before trying the recipe at home. No romantic breakfasts with a view on the Eiffel Tower in Paris, no foodie raids at Hermé’s. My last trip to Paris probably dates back more than twenty years ago. Just a child, fascinated by Loire’s Castles and Diane de Poitiers. So what got me into experimenting with this classic gem of French pastry? Definitely my passion for beauty, the challenge of being able to obtain a product not only palatable but also aesthetically appealing (do you remember the ordeal I had gone through to make “simple” éclairs?) and an innate curiosity.

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Wheat and Emmer Focaccia with Leeks and Broccoli / Focaccia di frumento e farro con broccoli e porri

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Today on the blog a recipe from another blogger, Astrid aka Dolce Amara Deliziosa, will be delighting your tastebuds. This good recipe languished a long time in my “limbo” folder, photos already taken and all the changes to the original file already written down. But then, a challenge, a new recipe, and me getting lost into many other ideas and projects and the recipe slowly drifted into oblivion. Well, it’s finally the right time to publish it, if only to give credit to Astriduccia. It was indeed love at first sight with this tasty focaccia, which I enjoyed very much for lunch on several occasions (thank you freezer <3). Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Chocolate and Cinnamon Cake / Il Ricettario del Mulino di Maroggia: Torta al cioccolato e cannella

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Holidays are indeed over, and Maroggia’s Mill Cookbook is back as well, and back with a sweet tooth. This cake was born from the need to recycle egg whites that I had to freeze last Easter, after some proper Colombe baking (here is the link to the original recipe I used, my post has yet to be put online!). Having had enough of meringues and macarons I needed to find a new recipe to use up all those whites! Upon returning from vacation I realized that my freezer exploded with different vegetables, sauces, meat, and egg whites. A recipe for Sacher Torte taken from an old issue of A Tavola, which I baked several times during my university years, came up to my mind. Continue reading / Continua a leggere…

Living on my own: Swiss Chard, Beetroot and Feta Salad / Living on my own: Insalata di coste, barbabietola e feta

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I’m back with a fast, healthy and tasty recipe for you single friends! Swiss Chard is a vegetable rich in vitamins, fiber, folic acid and minerals. The higher concentration of vitamins and carotene is in the green outer leaves, but that does not mean that this vegetable can not be consumed entirely. In fact the stem is my favorite part, it’s so crisp and fresh! Beetroot is one of the vegetables I love the most because of its versatility. Continue reading / Continua a leggere…

Oh all these excesses! Bread Thins against Sourdough waste / Oh tutti questi eccessi! Sfogliate di pane per combattere lo spreco di pasta madre

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A mess, such a total mess I collected not 150 grams, not 300 grams but one kilo excess sourdough. These things happen when scheduling gets out of control, chaos grows and my excess sourdough jar fills up to the brim. What to do? Luckily bread thins are always there to save the day (and are quite appreciated by my guinea pigs). If you are like me, a waste hater that gets lost into too many projects this is the recipe for you. It does take some time but it has an addictive quality to it, once you start rolling out the dough you soon get into a state of trance. Try it for yourself, you won’t be disappointed by these super crisp crackers, far the best I have ever tasted and baked in my own house. You can flavor them as you please, in fact I did three different flavoring a for these batches. Are you ready to roll the bread thins? Continue reading / Continua a leggere…

Copenhagen / Copenaghen

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Copenhagen city view from the Rundetaarn / Vista della città dalla Rundetaarn

As promised, I am back on the blog today. No new recipe but a little review of the city of Copenhagen, which I had the pleasure to visit on my holidays. Needless to say, back from vacation I am more tired and bruised than when I left (but I will talk about it later in the post), but happy with the fact that I finally made it to go on this trip. Several things about the city struck me. Continue reading / Continua a leggere…

Injury leave… / Chiusa per infortunio…

I know, I know…I promised I would have re-opened the blog today. But my last night in Copenhagen I was involved in a car accident. Luckily no one got hurt seriously but few days after I started having shoulder pain. I am on injury leave and taking medicaments, which make me sleepy, until the 21st onf August. I have tried to pull together a post about my holidays but pain and feeling sleepy didn’t help. I will have to postpone to next week. See you then and take care!

Chiusa per infortunio…

Lo so, avevo detto ci saremmo rivisti oggi con nuove avventure e ricette. Sfiga vuole che la mia ultima notte a Copenaghen sono stata coinvolta in un incidente stradale. Nulla di grave, non ci sono stati feriti e son tornata a casa intera. Solo qualche giorno dopo il mio rientro ho iniziato ad avere un forte dolore a spalla e collo. Attualmente sono in infortunio fino al 21 Agosto e devo prendere medicamenti che mi fanno venire una sonnolenza pazzesca, ergo non sono riuscita a finire il post sulla mia vacanza scandinava. Devo rimandare l’apertura del blog al 25 di Agosto. Vi aspetto!

Holiday! The blog is closed until the 18th of August! / Vacanze! Il blog riapre il 18 di Agosto!

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I admit it, when my boss told me she would close the shop the first two weeks of August my first thought was: “Cool, I can work two full weeks on the blog!”. Luckily after of a few days of this ongoing thought I realized how much a proper break was needed and decided to book a trip. I’ll let you guess where I am going! See you on the 18th of August (though I fear you’ll all be on holiday!).

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Twelve Loaves August: Basil Buns / Twelve Loaves Agosto: Panini al basilico

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And we’re back with the monthly appointment with Twelve Loaves, one of my favourite collections of bread. In August the theme we were given was that of herbs. I immediately thought of making a dough with a high concentration of basil, a Hulk dough that would lend perfectly itself to a weird project that I have been having in mind for some time. This project was inspired to me by a person whom I respect very much. Among the people I have been following for years, and who I’ve also had the great pleasure of meeting personally, is a talented photographer and art director who works in Milan. Continue reading / Continua a leggere…