Maroggia’s Mill Cookbook: Rye Tagliolini with Oil and Sage Emulsion / Ricettario del Mulino di Maroggia: Tagliolini con farina di segale con emulsione di olio e salvia fresca

And it’s Maroggia’s Mill Cookbook time again. And I’m back to making fresh egg pasta a couple of months after my recipe for Pici with sausage, hazelnuts and coffee sauce. I simply love making pasta at home. This time around I chose to use a beautiful rye flour, the same flour I used for my blood orange and onions chutney filled snails. The result is really good and rye, with its rustic quality, gives these tagliolini (as this very narrow pasta is called) a pleasant roughness.

Crunchy Licorice Snails / Chioccioline croccanti alla liquirizia

It has been a while that I’ve been entertaining the idea of experimenting a little with basic grissini dough and some time ago, a morning before going off to work, I baked my first batch of grissini snails.

MTC Challenge May: Orange flavored Babà with Saffron Cream and Chopped Pistachios / MTC Challenge di Maggio: Babà aromatizzato all’arancia con crema allo zafferano e pistacchi tritati

When I read this month’s MTC Challenge recipe I jumped for joy. Babà! A sweet treat that has always fascinated me, a leavened which is not easily baked at home. In short, a real challenge! I thank Antonietta (not Antonella as I called her wrongly in my excited comment to the post on the official page of MTC Challenge…I do have a problem with names…) from the blog La Trappola Golosa, for throwing such a high standard challenge and especially for providing us with a GOR GE OUS recipe.

Sourdough Surprises: Hot Dog Buns

I am back on track with Sourdough Surprises, one of my favourite bread events from which I had withdrawn a bit due to other obligations. But I am more than glad to be back on track and with a recipe totally new to me. Hot dog buns. I am not a big meat eater, and very rarely eat hamburgers and hot dogs. But the thought of being able to pull together a good and more or less healthy fast food recipe appeals to me. So much I ate Hot Dogs two days in a row!

Maroggia’s Mill Cookbook: Pizza with zucchini, lemon zest and mint / Il Ricettario del Mulino di Maroggia: Pizza con zucchine, scorza di limone e menta

Pizza is one of my fixations. The ones who know the baking world are well aware of how this recipe can cause insomnia, stress and nervous breakdowns. Whether it is baked in a pan or the classic round neapolitan pizza shape it doesn’t matter, both variants need some knowledge to come out of the oven as true masterpieces. I don’t recall confessing it, but my infatuation with sourdough started with an obsessive search for the perfect pizza, which began three years ago and perhaps has now come to an end at last.

Garlic and Lemon Thyme Ciabattas for Twelve Loaves / Ciabatte all’aglio e al timo limonato per Twelve Loaves

When this month’s Twelve Loaves theme came out I was so happy! Onions, garlic, chives, shallots, leeks and Co. Love them all and the choice is so vasti t was only a matter of flavour pairings. Michela just came by for a few days, bringing with her nice presents and a few little glass jars filled with herbs and spices. One particular herb stole my heart and amazed my tastebuds: lemon thyme. I wanted, at all costs, to use it in a bread. Lemon thyme and garlic, I just knew it would work.

Ècole de Boulangerie de Panissimo: Marguerite

Last month I was so taken by Easter Festive Breads (fortunately all went down well) I didn’t post the bread for Panissimo’s École. You probably won’t believe it but at the beginning of April my bread for the École de Boulangerie de Panissimo – the Marguerite – was already baked and photographed. But then came Twelve Loaves, a couple of recipes Michela and I cooked together and some other projects and there was no space for another blog post.

Bavarian Cream with White Chocolate, Cinnamon and Orange and Dark Chocolate Butterflies / Un bavarese a quattro mani e due cervelli: Bavarese al cioccolato bianco, arancia e cannella con farfalle di cioccolato fondente

As I promised to you here on my Garganelli homemade pasta post I am finally posting the recipe for the dessert me and Michela made while her visit in Switzerland. Pastry is a world that fascinates me. Accuracy, balance of ingredients, pure aesthetics. Three core elements that just thinking about them make me shake with anxiety.

Garganelli and Ragù alla Mamma / Garganelli del riciclo pasquale e ragù alla mamma

I still remember the day when I virtually met Michela, aka Menta e Rosmarino, on Facebook’s group Panissimo. She had just published a recipe for a very nice bread. As absurd as it sounds I vaguely remember the loaf but remember very well the main colors of the photo, white and red, which I later discovered to be her “signature colors”. A sort of White Stripe of baking my friend, the third missing element who I imagine playing the pans using woden spoons. No time for digression, let’s get on with my story.

Maroggia’s Mill Cookbook: Savoury Muffins with Salami and Cheese / Il Ricettario del Mulino di Maroggia: Muffin salati con salame e formaggio nostrani

It’s Maroggia’s Mill Friday again! This recipe wasn’t meant to be published, well…not really. In fact I made it up for Azione, a quick job that was commisioned to me in a short time and I was able to pull together in just one hour prior to leaving home and going to the shop where I work part time. Needless to say there are just few pics I shot for my own database. But then my friend Michela, whom is always up to date and informed of my experiments, tried the recipe out and asked me to please please please post it so she could then make her own blogpost. That’s how much she loved the muffins, and trusting her as I trust my own judgment well…I could not decline!