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!

Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

 

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Rye and Herb Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabattine alla segale e erbe aromatiche

Ciabatta. A versatile crunchy bread roll. Breakfast? You can have ciabatta spread with butter and jam. Lunch break? Bite into a cheese and lettuce ciabatta. Snack? A mini ciabatta with a piece of chocolate will ease those hunger pangs. Dinner? Ciabatta is the perfect accompaniment for any soup, or a valuable help to scoop spaghetti sauce from the plate. For today’s recipe for Maroggia’s Mill Cookbook I flavoured the dough with fresh herbs. What a flavour! And what a pleasure to eat them with a little soft goat cheese. Maroggia’s Mill’s farina bianca nostrana is the perfect choice for this highly hydrated dough, developing a good gluten bond which traps all the air bubbles who make this ciabattas so soft. But in order to bite in those crunchy rolls you have to pull your sleeves up! Let’s get started!

Maroggia’s Mill Cookbook: Rye flour, Thymian and Orange Cake / Il Ricettario del Mulino di Maroggia: Cake alla farina di segale, timo e arancia

Orange is one of the most versatile fruits that we can find in the kitchen. Whether it is sliced, juiced or peeled, orange is found in countless recipes. Both sweet and savoury. Habit, at least for what concerns me, often leads to combine it with the same ingredients, especially when it comes to sweets and cakes. Cinnamon and dark chocolate, a classics. In this recipe I developed for Maroggia’s Mill Cookbook I decided to combine orange with an aromatic herb that I love very much, thyme. The result is fresh and very fragrant. Especially given the contrast with the more rustic flavour of Maroggia’s Mill rye flour. A true discovery! This cake is excellent with a good cup of tea, I’m sure it will bring a bit of sun in these chilly days. Are you ready? Then roll up your sleeves!

Maroggia’s Mill Cookbook: Rye Flour Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia alla segale

Focaccia, it simply needs no introduction. I baked many version but I still had to use Maroggia’s Mill rye flour. And here it is! Simply delicious…

Maroggia’s Mill Cookbook: Rye Beer Burger Buns / Il Ricettario del Mulino di Maroggia: Burger Buns alla birra di segale

Did you know that Maroggia’s Mill sells Beer too?? Oh yes, we are talking about la birra del mugnaio (miller’s beer) and for this recipe for Maroggia Mill’s Cookbook I thought of using this product to invent beer burgers buns! These sandwiches have a delicious flavour of beer that goes well with the finest flavours of meat and all the ingredients that make a good hamburger. Add some proper cheese, fresh tomato and onion and I assure you…you will love them! Burger must be accompanied by a good beer, of course! These sandwiches are so soft I can’t find the words to describe them and in my opinion they are very well suited for breakfast too if you like intense aromatic notes! Have you turned the grill on?

Maroggia’s Mill Cookbook: Rye flour Blinis / Il Ricettario del Mulino di Maroggia: Blinis alla farina di segale

Here we go again with another post for Maroggia’s Mill and its Cookbook. More precisely with rye flour. After this gorgeous recipe for a soft, sweet rye bread I decided to whip up some blinis, one of my favourite options when its up to deciding what to cook for a relaxed and rewarding breakfast, preferably on a lazy Sunday morning in the company of family or friends. The recipe is a bit time consuming due to all the proofing steps but I assure you will not be disappointed. Alternatively, you can prepare a large batch of blinis and freeze what’s left by stacking them between layers of plastic wrap. Thaw 10′ in the oven at 150° C, they will keep their soft consistence as if they were freshly cooked. If you don’t have enough time on your hands you can reduce the first rest to 30′ and skip all the other steps by incorporating the remaining ingredients, always respecting the sequence in which they are mixed in, but the blinis will not be as soft!

Maroggia’s Mill Cookbook: Cinnamon and Hazelnut Rye Flour Babka / Il Ricettario del Mulino di Maroggia: Babka speziata alla cannella e noci con farina di segale

Catch a Babka in the Rye! I haven’t been baking this soft and pillowy treat for a while and when Alessandro gave me the first few packets of Maroggia’s Mill rye flour I knew immediately I had to try and develop a recipe for Maroggia’s Mill Cookbook which had nothing to do with the idea we usually have of rye bread. Nothing better than a Babka. Would I be able to obtain a soft and pillowy crumb with such a flour, which as you know is not as rich in gluten as wheat flour? Well, I am proud to say that I made it! And my guinea pigs loved it. Of course it’s not as light and pillowy as it would be using wheat flour, but i can assure you its surprisingly soft and melts in the mouth beautifully.

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

Focaccia mon amour. Once you’ve been to Genova and gained two solid kilos by feeding yourself daily with focaccia there is no possible way out, as this crispy and soft flatbread leads to severe addiction. Along the years I baked many focacce, the first one published in the blog was a gorgeous artichoke and red cabbage focaccia for Sourdough Surprises, then I ventured into potato focaccia and developed a recipe for semolina focaccia too. But up until now I had never baked a rustic version of focaccia. This is the reason why I decided it was about time to experiment a little with whole flours too, for Maroggia’s Mill Cookbook. Maroggia’s Mill special pizza flour helps the dough to develop and proof in the best possible way, providing with a soft crumb and a crunchy crust, while the rye flour gives this focaccia a rustic flavour and texture. Long fermentation, needless to say, helps obtain a more digestible bread, with an aromatic and soft crumb reason why I will never stress enough about the fact it is so much worth the wait of a day. With the sunny and warm weather finally setting in you can bake a batch to share with friends for a Sunday picnic brunch. This focaccia is simply heavenly with soft goat cheese and fresh salad. Are you ready to roll up your sleeves and bake?