A couple of months ago I was interviewed by a young local journalist, Ivan Campari, for a series of articles he is publishing on the newspaper LaRegione featuring young people from the Mendrisiotto area. For this I have to thank my friend Alan Alpenfelt, the mind behind the independent Radio Gwen and the acting company V XX Zweetz who was interviewed too and gave my name amongst others. To greet both the photographer and the journalist I decided to bake a batch of biscuits, which proved providential as the only good picture of me is one I am transferring them from the baking tray to the rack! I am such a terrible photography subject as I always feel very embarrassed and pull faces and eventually end up throw evil glances at the camera.
Antinea is a special person. We’ve known each other for little over a year but it is as if it were a life time that we have been friends. It was a mutual friend who introduced her to me. With the impending 35th birthday I thought it would be good for me to start some kind of physical activity to keep fit. Amongst the various options the most popular for women in their thirties seemed to be pilates and talking to Marko it came out that her friend Antinea is pilates instructor. There was a nice vibe from the start and despite my stiffness and the struggle to assimilate her teachings I decided to trust her, committing to exercising and trying to overcome my limits. And so it was. I’m sure that without her there would have been no “Cuochi d’artificio” and I am convinced that pilates has greatly contributed to my physical and psychological well-being, giving me not only a new body but also a new mindset. Perhaps at my age I have finally reached a state of equilibrium and for that I must thank Antinea too.
Today for Maroggia’s Mill Cookbook I want to present you with a very practical and entertaining recipe, as well as delicious of course! Bread in a can is the perfect example of how man can use anything as a cooking tool. Really, there is no point in owning multiple moulds and bread tins when you can re-use tin cans. Besides the result is so nice and the rounded slices of bread are perfect for making appetizers!
And here we are, time flies doesn’t it? This is my last episode on this season of “Cuochi d’artificio” as the program is taking a well deserved summer break. A challenging adventure which made me grow so much and discover the fascinating world of tv production, one experience I hope to have the honour and privilege to repeat next year. This episode has for a theme snails. Well, nothing more suitable for bread, as dough is often shaped in this guise, and bread snail can be found in bakeries filled with all kind of ingredients, both sweet and savoury. In the past I have used this shaping to make my Crunchy Licorice Snails, Rye and fennel seeds snails with blood oranges and red onion chutney and Poppy seed snails. This time around I thought it could be fun to bake snails that at first glance might seem stuffed with basil pesto…while instead they are flavoured with a fresh mix of minced mint, pine nuts, white chocolate and a touch of grated lemon zest. The dough is 100% vegan. The use of cocoa butter makes it particularly soft, the best vegan bread I have developed so far…it’s really light as a feather and very similar to brioche dough. You can change the filling omitting white chocolate and put another 100% vegan ingredient. Unfortunately my knowledge in this area is limited and my attempt to produce a vegan vanilla custard failed miserably.
Here is a list of the required ingredients and step by step instructions to bake the bread and to make the filling. Here you can see the episode where I explain all the steps to bake these cute snails at home.