Maroggia’s Mill Cookbook: Rye Flour Tigelle / Il Ricettario del Mulino di Maroggia: Tigelle con farina di segale

 

Street food is now everywhere on the streets of our cities and at every special event around Ticino. A few years ago when I attended Food Immersion Festival I was impressed by Tigella Bella‘s stand but there was so much to say and eat that I realized I had completely forgot to mention them! The thought of these soft flat breads didn’t leave me but only now I had the idea to reinterpret the original recipe for Maroggia’s Mill Cookbook. The result? Spectacular! Try them as soon as baked. Warm, soft and fragrant they lend themselves beautifully for a brunch in your backyard!

Tigelle

Street food is now everywhere on the streets of our cities and at every special event around Ticino. A few years ago when I attended Food Immersion Festival I was impressed by Tigella Bella‘s stand but there was so much to say and eat that I realized I had completely forgot to mention them! The thought of these soft flat breads didn’t leave me but only now I had the idea to reinterpret the original recipe. The result? Spectacular! Try them as soon as baked. Warm, soft and fragrant they lend themselves beautifully for a brunch in your backyard!

Maroggia’s Mill Cookboo: Sumac Ladyfingers / Il Ricettario del Mulino di Maroggia: Savoiardi al sumac

 

And we are baking sweets treats all over again at Maroggia’s Mill. For today’s Maroggia’s Mill Cookbook recipe I propose a classic of Italian pastry…slightly modified. Ladyfingers. Who hasn’t got memories of ladyfingers being stocked, packet loads of them, in the pantry? They were always there, ready for mummy to whip up a good old trifle or a tiramisu. I loved to steal a couple while she was busy preparing the chosen dessert. I loved their soft and yielding consistency and slightly spongy inside. Dipped in tea, but very quickly in order not to run the risk of turning the liquid into a cloudy porridge, they reached the peak of gustative enjoyment. Here is a whole new version flavoured with sumac, a spice commonly used in the Middle East which tastes a bit like lemon. I really like it and I find that it lends itself well to both sweet and savoury dishes. These biscuits are ideal for an alternative and light tiramisu, with yogurt and red fruits or for a fresh and summery trifle.

Maroggia’s Mill Cookboo: Sumac Ladyfingers / Il Ricettario del Mulino di Maroggia: Savoiardi al sumac

And we are baking sweets treats all over again at Maroggia’s Mill. For today’s Maroggia’s Mill Cookbook recipe I propose a classic of Italian pastry…slightly modified. Ladyfingers. Who hasn’t got memories of ladyfingers being stocked, packet loads of them, in the pantry? They were always there, ready for mummy to whip up a good old trifle or a tiramisu. I loved to steal a couple while she was busy preparing the chosen dessert. I loved their soft and yielding consistency and slightly spongy inside. Dipped in tea, but very quickly in order not to run the risk of turning the liquid into a cloudy porridge, they reached the peak of gustative enjoyment. Here is a whole new version flavoured with sumac, a spice commonly used in the Middle East which tastes a bit like lemon. I really like it and I find that it lends itself well to both sweet and savoury dishes. These biscuits are ideal for an alternative and light tiramisu, with yogurt and red fruits or for a fresh and summery trifle.

ZZAFF!: Amaretti ticinesi

 

For this month’s ZZAFF! Episode we offer you a recipe for a sweet ticinese treat which often accompanies coffee at the end of a meal. I’m talking about amaretti, slightly bitter biscuits, crumbly on the outside and soft on the inside, which were born from the need to use egg white left over from the preparation of recipes based on yolk, such as panettone or cream custard. Amaretti are very popular all over Italy, where different types of this biscuit can be found. In fact, those from Ticino are different from the best-known Italian amaretti biscuits, which are round and soft (amaretti di Sassello) or crispy (amaretti di Saronno). The term amaretti comes from the bitter taste given by armelline (bitter almonds) which are added in small quantities, but for convenience I used sweet almonds only adding a few drops of bitter almond flavour.

ZZAFF!: Amaretti ticinesi

For this month’s ZZAFF! Episode we offer you a recipe for a sweet ticinese treat which often accompanies coffee at the end of a meal. I’m talking about amaretti, slightly bitter biscuits, crumbly on the outside and soft on the inside, which were born from the need to use egg white left over from the preparation of recipes based on yolk, such as panettone or cream custard. Amaretti are very popular all over Italy, where different types of this biscuit can be found. In fact, those from Ticino are different from the best-known Italian amaretti biscuits, which are round and soft (amaretti di Sassello) or crispy (amaretti di Saronno). The term amaretti comes from the bitter taste given by armelline (bitter almonds) which are added in small quantities, but for convenience I used sweet almonds only adding a few drops of bitter almond flavour.