I simply love brunch. If and when I have the occasion of indulging into some proper brunching I never miss out to eat both savoury and sweet dishes, even if it often means I will leave the table with a bloating stomach. It’s simply irresistible. With this premise you can well imagine my reaction when I was asked to think up two recipes for a brunch themed episode of “Cuochi d’artificio”. I was over the moon and of course my main concern was to present two recipes that would incarnate well the whole concept of brunch. At first I obsessed quite a while around crumpets, which I still have to nail, then resigned to downshifting to the most easy pikelets (since I doubt anyone in Ticino would buy crumpet rings just for the thrill of attempting to cook crumpets when it is really difficult to pull out a proper result). Of course crumpets and pikelets are best eaten with salted butter and honey or jam but I had to add another recipe in order to fill up the many minutes I was given to illustrate both recipes so I thought they would be definitely scrumptious if paired with a velvety lemon curd. As for the savoury part of the brunch what is more suitable than proper crispy english muffins topped with an avocado cream and a well poached egg? I can’t tell you how many eggs I have poached (luckily my aunt’s hens have started producing an incredible amount of egg and there is nothing better than a fresh egg to achieve the perfect poaching) but in the end, through internet surfing and tips studying and many trials I finally made it! So here you will find the video illustrating all steps to cook english muffins and pikelets, make a heavenly lemon curd and poach perfectly eggs. Here you will find all the quantities and instructions you can google translate (hopefully something intelligible will turn out) and print. And don’t forget to call your friends over for a Sunday brunch!
P.S.: The blog is on holiday until January the 8th!
Do you know what it takes to make me happy? Hand me a pack of proper grissinis and this will keep me good, quiet and happy for a good half an hour…just long enough for me to eat them all! There is nothing I can do, they are simply irresistible to em! It has been a while since I have baked a batch especially for Maroggia’s Mill Cookbook so I came up with a new version, which have passed successfully my guinea pigs’ test. To add more crispiness and crunch I added some mixed seeds which Alessandro, production director atMaroggia’s Milland my faithful miller, handed me over the last time I visited. I added some dried sage too. The result is fragrant, aromatic, crisp and extremely addictive. Try the recipe and let me know what you think about those ones!
In this post I propose the original recipe for the piadina that believed itself to be ravioli. Oh yes, the recipe was originally conceived as a sweet and only later I was asked to change it into a savoury version. In fact, the first recipe’s name should have been “Piadina that believed itself to be ravioli… but also a bit cannoli”because of its sweet filling made with goat cheese and candied fruit, like the traditional cannolo. Since no recipe goes to waste and blog posting optimization has become vital to me I propose the recipe with a slight modification in the dough too, with a mix of fine semolina and AP white flour which is reminiscent of fresh pasta. I recommend using goat cheese because it is much more delicate on the palate and less creamy (too much creaminess is likely to cover the flavours of the other ingredients). I added lemon zest and fennel powder to give some freshness to the filling which would be otherwise a little too bland. Sometimes it takes very little to make a recipe special and I am very happy to say this one passed the guinea pigs test with no problem, despite the presence of candied peel which are not always to the taste of everyone. If you are among those who do not like candied peel you can always replace this ingredient with chocolate chips or other ingredients you like the most.