“Cuochi d’artificio”: An easy peasy home baked bread / “Cuochi d’artificio”: Pane casereccio facile facile

pane casereccio facile facile

Ready, steady, go! With a little delay on the start of the new “Cuochi d’artificio” season, but here I am. This year we start with a few changes. From now on the cooks on the show can be consulted directly by the public by writing an email. All of the show’s chefs are here to help you resolve problems in the kitchen, giving tips and providing you with the best recipes.

The first question that was sent to me concerns homemade bread in its simplest form. Thinking about it, I realized that this question often comes from people who haven’t got much experience in the kitchen, who might have tried over and over the same recipe without obtaining any satisfactory results but still want to be able to make a genuine bread in their own kitchen. Better if all the process is sort of fast, effortless, without messing the kitchen too much. Daunting task…Luckily a few months ago I came across this gadget, a rubber bowl which allows you to mix the dough, let it proof and bake it in the same container. Not bad for those who do not want to havee too many kitchen tool to clean (after baking the mold is basically clean and just needs a good rinse) and doesn’t have a great dexterity to engage in types and shapes of bread which are far too complicated. The proofing schedule is specifically meant for people who work. This bread just needs a little kneading, proofing a few hours and can be put to rest in the fridge during the day if you want to bake the bread in the evening to return from work, or overnight if you want to cook it the morning after a good night’s sleep. I added a bit of whole wheat flour and seeds to give a more rustic and authentic flavor to the bread, to make it more homely.

Here you will find the list of ingredients and step by step description of the recipe, and here you can see the video recipe to have a more accurate visual reference.

And what about you, do you have any questions?

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Maroggia’s Mill Cookbook: Saffron and Chilli Bread Thins / Il Ricettario del Mulino di Maroggia: Sfoglie di pane allo zafferano e peperoncino

Crackers allo zafferano e peperoncino 1

Crack, crunch, crock! As I crunch through a bread thin the first thing coming up to my mind is the classic comic balloon words written in a bold uppercase font and the exclamation point, slightly bigger than the character as to give strength to the onomatopoeic sound. To me crunchy foods, especially if they are baked goods, are irresistible. Is it an ancient heritage we carry with us that drives us to go through entire packs of crunchy crisps and crumbly grissini?

After a quick glance at the blog I realized that along all these years I posted few recipes for crackers. Such a gap had to be filled as soon as possible, I thought to myself! It’s thanks to chilli and a brilliant intuition (which I admit was totally random as when opening the “Food Thesaurus” the first ingredient I came across was saffron) I baked these amazing bread thins. Without modesty I can say this recipe is among the best I ever made for the blog when it’s up to crackers and Maroggia’s Mill Cookbook.

These bread thins are quite spicy, so if you do not like spicy food but you still want to feel a slight tingling I recommend to halve the amount of chilli.

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MTChallenge n° 61: Hunger for tiramisu / MTChallenge n° 61: Miriam mangia il tiramisu a mezzanotte

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Here I am, after oh so many tribulations, ready once more to participate to this month’s MTChallenge.This month’s recipe is only apparently an easy one to whip up: tiramisu. Susy literally threw at us a proper hand grenade…one able to shatter nerves and make our clothes explode under the pressure of fat and calories! Who would have imagined that making tiramisu would be so difficult? I’ll spare you all details of the various problems, errors and frustration I encountered all through my tiramisu journey on order to come up with a recipe that if only I had the skills would be a scream. No pastry skills, no party. What I managed to come up with is rather a tiramimoscio (an italian word I invented to describe my flaccid tiramisu). But I can assure you that if you do have the pastry skill necessary in order to make a proper tiramisu this recipe is truly remarkable. You can either choose to have it as tiramimoscio or a tiramifreddo (another invented word for the frozen version of this dessert). In fact those two version can be easily interpreted as the sweet incarnations of the two female characters from the film from which I drew inspiration: “The Hunger”.
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Buckwheat diamonds in autumnal broth / Pasta di grano saraceno in brodo autunnale

Pasta di grano saraceno in brodo autunnale 2

Autumn. If you have been following my blog for a few years there is no need for me to stress on how much I love this season. If I had to pick a few words to describe this season those words would be: orange, leaves, perfumes, chestnuts, woolly jumpers, fireplace, home. A few words which are already eight…oh the nasty habit of dwelling that I have! To these “few words” I would just add another one: buckwheat.

No other kind of grain embodies in itself all the scents, colours and flavours of the most beautiful season of the year. Aromatic, intense, hot, buckwheat is very well suited for a variety of recipes ranging from sweet to savoy with the advantage of being a highly warming food (something I learned during my macrobiotic phase), therefore ideal for these months that are slowly introducing us to the cold winter. There is nothing better than a good hot soup to reconcile yourself with the world after a hard day’s work. Just imagine being in the cozy warmth of your house, holding a steaming bowl while sitting on the couch watching one of your favourite tv series.

The dough can be prepared it in advance and frozen laying the diamond shaped pasta on a cutting board covered with plastic wrap. When the pasta is thoroughly frozen you can store it in box to prevent it from breaking.

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Maroggia’s Mill Cookbook: Cocoa and Orange Marmalade Tarts / Il Ricettario del Mulino di Maroggia: Crostatine al cacao e marmellata di arance amare

 Crostatine al cacao e marmellata di arance amare 1

Desserts at my house are quite forbidden. Or I’d rather say that you will hardly find in my pantry packets of biscuits, chocolate bars, candy and all food alike. The main issue is self-control, the other “no sweet stuff factor” is because I’d rather choose ingredients myself since too often store bought sweets contain too much sugar for my palate. This recipe for Maroggia’ Mill Cookbook was born from the desire for something sweet…but not too much. Flavours to pamper your tastebuds with and sweeten a gloomy day and why not, to scent your house with. I simply love it when the perfume of a sweet dessert spreads from the kitchen and permeates all the flat, it always puts me in a good mood. I decided to make small tart, a simple trick not to have too many sweets at home and because I find the little tart or cake format nicer to be photographed. For a 24-25 cm cake of about it is sufficient to multiply the quantities of the two ingredients and to bake the tart for 45′-50′.

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Chestnuts Flour and Walnut Bread / Pane alla farina di castagne e noci

Chestnuts Flour and Walnut Bread - Pane alla farina di castagne e noci 1

How I love the cold season. Vendors at every turn of a corner, the thick smoke coming from the roasting racks. Paper cones filled with roasted chestnuts keep my hands warm. Autumn and winter are my favourite season for their distinctive perfumes and flavours. Chestnuts come in the first place of my cold season food top ten. Sweet and fragrant, once amongst the staple food of our ancestors here in Ticino it has now become quite an expensive ingredient to buy in stores. Definitely not an every day ingredient if not for those who have the chance of being able to go in the woods and pick some. Every now and then I treat myself with a bag of chestnut flour and bake kolache. Lately I have been experimenting a bit and came up for this recipe for a bread I took to a dinner with friends. It’s flavour is intense and lends itself well to accompany a vegetable soup which is so seasonal. Chestnuts, walnuts and polenta are all products which are typical of my region and blend perfectly. This bread is one with a strong personality, it is rich and dense and keeps fresh for several days…a bit like bread did in the old days.

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Vade “Dietro…la lasagna”! Il nuovo libro dell’MTChallenge!

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E siamo a cinque! Sî, proprio cinque i libri finora pubblicati dall’instancabile team dell’MTChallenge! Siamo tutti fieri di presentarvi l’ultimo nato…“Dietro la lasagna” (ma quanto è geniale la nostra Van Pelt???). Il libro, edito da Gribaudo (Gruppo Feltrinelli) e’ in vendita in tutte le librerie d’Italia al costo di 14,90 euro, e on line su Amazon e Feltrinelli. Come per le pubblicazioni precedenti il ricavato della vendita del libro andrà a sostenere la Fondazione Piazza dei MestieriA curare i testi la nostra boss, Alessandra Gennaro, mentre le meravigliose illustrazioni (e lo styling) sono della nostra insuperabile Mai Esteve. Dietro l’obbiettivo fotografico il mitico Paolo Picciotto. C’è da dire altro? Beh, c’è anche una mia ricetta tra le altre, ma fate conto che son ben 160 pagine di pura goduria stratificata! Andate e lasagnate miei cari!

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Maroggia’s Mill Cookbook: Basmati Rice Sandwiches / Il Ricettario del Mulino di Maroggia: Panini al riso basmati

panini basmati 1

For some months now I have been getting in the mail the Swiss bakers, pastry chefs and confectioners newspaper, Panissimo. An interesting read which informs of all the news revolving around the world of baking and a huge inspiration for the development of new recipes. In fact every now and then the Richemont School publishes its recipes for delicious breads and confectioneries. And that’s how I discovered “risotto bread”, a bread enriched with cooked rice and other flavorings. Obviously I could not refrain myself from experimenting and trying to work out a new recipe of my own for Maroggia’s Mill Cookbook, and thus basmati bread was born. A nice find, a bread with a soft and fragrant crumb delightfully perfumed as only Indian rice can be. I baked the buns for the first picnic of the warm season and my friends and faithful guinea pigs liked them very much. The recipe is very simple and quick, with a short proofing, but you can experiment stretching the rest of the dough in order to get a lighter, honeycombed crumb. Are you ready for the inebriating scent of these sandwiches?

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MTChallenge nr 60: Marchesa Casati’s tapas / MTChallenge nr 60: Infiniti auguri alla nomade! O anche le tapas della Marchesa

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Another month, another MTChallenge! Mai‘s challenge is a tough one. Tapas! This month our MTC judges were really tough on us and we were asked to develop three recipes. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Rustic Polenta and Mushroom Gnocchi / Il Ricettario del Mulino di Maroggia: Gnocchi rustici alla polenta e funghi porcini

Gnocchi rustici alla polenta e funghi porcini 1

Here we come with a new appointment with Maroggia’s Mill Cookbook and polenta flour. Today I propose you a recipe for gnocchi which can also be used to recycle leftover polenta. Since I had to make polenta from scratch I decided to flavour it with dried mushrooms, and the result was excellent! An autumnal tasty recipe that I have no doubt your guests will fall in love with.

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