A Spring Menu nr 2 / Un menù di primavera nr 2

risotto rosmarino e limone blog

Here we are with the second appointment with my spring menus. Aren’t you curious to read what’s up for this week? Here are the four courses of the second menu:
Savoury Short Pastry Nests with Cheese Cream, Chicory and Black Olives
Rosemary and Candied Lemon Peel Risotto
Rabbit with Beer, Honey and Herbs Glaze with Roasted Potatoes
Almonds and Orange

Is your mouth watering yet?

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Maroggia’s Mill Cookbook: Wild Garlic Olive Oil Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e aglio orsino

panini aglio orsino 1

In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!

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A Spring Menu / Un menù di primavera

tagliatelle def

Spring arrived, at last! After a cold and rainy winter pleasant warm days have finally set in and thinner sweaters have replaced wool jumpers which have been stored in boxes for next year’s cold. To welcome spring I decided to dust off the drawer a small collection of recipes I put together last year, for a project that never came to life. The entire collection has been available for a few hours on the blog, then an opportunity made me decide to take it off in a hurry to see whether it was possible to have the work published. In the end, unfortunately, there was no further development but the recipes and photos are so beautiful that I decided to publish them on the blog this year,. I will post two menus a month, for a total of four, until the end of May. Without further ado I start with the first menu, which is composed by four recipes. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Multi grain, Fennel Seeds, Lemon Zest and Black Pepper Crunchy Donuts / Il Ricettario del Mulino di Maroggia: Ciambelline croccanti ai quattro cereali, semi di finocchio, scorza di limone e pepe nero

ciambelline finocchio, pepe, limone 2And here we are with the usual appointment with Maroggia’s Mill Cookbook. This time I delight you with a recipe for some very nice crunchy appetizers, to offer to your friends with a good cocktail or simply to munch in front of a good movie. I made them a few weeks ago, to thank a couple of friends who invited me over to theirs for fantastic persian dinner. Of course I indulged with various baked goods (I hate going over to friend empty handed!) including some toasted flour and black sesame seeds naan and my legendary chocolate and cinnamon cake which my friend Laura calls “the most delicious chocolate cake in the world”. The crunchy donuts were received with much enthusiasm and frantic chewing, an unmistakable signs of success! Continue reading / Continua a leggere…

An Easter treat: Colomba / È quasi Pasqua! Colomba Giorilli dei Fables de Sucre

colomba giorilli-fables 1

It’s almost April, the time to test your baking skills with difficult doughs, the time for Colomba! I tried this recipe last year and I am very sad not to be able to replicate it this year too, due to a lack of time. This Colomba, the original recipe is by Giorilli and this it the re viewed by Fables de Sucre, is simply perfect. A fragrant cloud with a compact, soft, buttery and well developed dough. Scent of vanilla and citrus, perfectly balanced, blend very nicely with the buttery texture. My guinea pigs loved it! As with all very rich doughs, such as panettone, there are some basic rules. Continue reading / Continua a leggere…

MTC Challenge: Celeriac, Turmeric, Apple and Onion mini pies with dill brisée pastry/ MTC Challenge: Tortine al sedano rapa, curcuma, mela e cipolla con brisée all’aneto

mtc marzo 1

For this month’s MTC Challenge Elisa challenges us with a basic cooking preparation, brisée pastry. At first I thought I could not participate because the guideline called for the use of Michel Roux’s recipe. Fortunately, after writing to MTC’s staff I was reassured that in cases of allergies and health problems we were allowed to use other ingredients to substitute the ones indicated in the given recipe, so I decided to try out my first vegan brisée. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Multigrain ciabatta / Il Ricettario del Mulino di Maroggia: Ciabatte del mulino alla farina 4 cereali

ciabatta 4 cereali 1

It’s Maroggia’s Mill Cookbok Friday again! It has been a while now since I last posted a recipe for ciabatta. This time I chose Maroggia’s Mill multi grain floru, which I used for these Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini. The result is very good, a nicely developed dough, with a good ratio of holes and a super crunchy crust. The flavour is richer than white flour ciabatta and the texture slighlty rustic, but without the stodginess so common in whole flour breads. The long fermentation helps develop carbon dioxide and gluten, so the bread can rise properly during proffing and baking, and develops a richer flavour of the dough while at the same time making the bread more digestible. But let’s move on to the recipe!

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Of favourite dishes and comfort food: Pasta ccu li brocculi / Piatto del cuore e comfort food: Pasta ccu li brocculi

Pasta avec choux-fleur copia

Forgotten in a dusty folder in the darkest recesses of my “limbo” folder, yet another recipe part of the project that never came to light of which I wrote about in my previous post. A saviouor to me, being this one a tough moment where I am finding it very hard to have control on both blogs, switching from macro to bread and non-macro recipes, feeling a bit drained and uninspired. This dish became a staple at my parents place in the past few years, and my father cooks it divinely. I worked on the basic recipe from the book Le migliori ricette della cucina regionale Italiana which I used as an inspiration for my sweet rice cakes, too. Sicilian traditional food never disappoints. A light salty note is given by sardines, counterbalanced by a slightly sweet touch confered by raisins and fennel seeds. The texture of blanched cauliflower and pine nuts add an irresistible crunchy touch to a dish which I never get bored with. Savour it bite after bite, chew religiously. The aromas and textures will blend, caressing your taste buds and you will inevitably fall in love. Simple ingredients, minimum time of preparation, the ultimare comfort food…you couldn’t ask for more! Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Toasted Wheat Flour and Black Sesame Naan / Il Ricettario del Mulino di Maroggia: Naan alla farina di grano tostata e semi di sesamo neri

Naan alla farina di grano tostata e semi di sesamo neri 1

Long time no see, flat bread! Thinking of new recipes for the blog I realised that flat bread has been missing for a while (just a quick reminder of what has been posted so far: piadina, reinterpreted in a menu, Turkish pide, a classic white naan, persian lavash and msemmen) and that Maroggia’s Mill Cookbook doesn’t even feature this type of bread. Bad, very bad of me indeed. So I am back to using the wonderful toasted flour of which I wrote about in this post for my rye, toasted flour and thyme crackers. A flour that can be done at home by simply toasting plain flour in a pan, which gives breads, crackers and breadsticks a very particular taste. Continue reading / Continua a leggere…

MTChallenge February: Bread, Anise and Lemon Zest Baci / MTChallenge di Febbraio: Baci al pane, anice e scorza di limone

baci 1

What is love? This month Mtchallenge challenges us with baci, Perugina’s world famous chocolate confection and with the daunting task of opening our hearts. Difficult task, tempering chocolate as exploring the darkest recesses of our hearts. Looking back I can see how my view on love has changed, through relationships and heartbreaks. Different shades of the same colour, or so it seems. Have I yet understood what love really is or will my perspective change once again? One thing is clear, however, falling in love is to love as bran to wheat and only in trust, freedom, respect and above all sharing one can find true love. I consider myself lucky having had such a love in my love, even though it’s over now.
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