Maroggia’s Mill Cookbook: Taralli ‘nzogna e pepe / Il Ricettario del Mulino di Maroggia: Taralli ‘nzogna e pepe

In July I spent a couple of days in Naples. In July I fell in love. In love with a city that sings, that sings with the chattering of its inhabitants and with the rumbling and rattling noises of motorcycles. In love with the flowers, even the plastic ones, that adorn balconies, windows, terraces. In love with its food, which I did not miss to admire, to bite into, to savour. For this recipe for Maroggia’s Mill Cookbook I bake a Neapolitan classic: the ‘nzogna and pepper tarallo. Tarallari stands are located at every corner of the street and the taralli are served warm. It is impossible to resist their call. Crispy, crunchy and tasty. Heavenly. My partner, who is Neapolitan, tried and approved my recipe. Serve them as an aperitif and conquer your hosts, I assure you they won’t be disappointed!

Maroggia’s Mill Cookbook: Tonka Bean and Tangerine Taralli / Il Ricettario del Mulino di Maroggia: Taralli alla fava tonka e scorza di mandarino

Here we are, with our usual appointment with Maroggia’s Mill and its Cookbook. Today I propose you a very addictive recipe, which I turned into a sweet version…taralli! You can have them as a snack during coffee break rather than offer them as an alternative to popcorn at your next movie night. I assure, there won’t be much left!

Whole Rye Flour and White Wine Taralli / Taralli alla segale rotta e vino bianco

It has been quite a while since I last posted a recipe to use up sourdough leftovers, but once more my leftover jar lay in the fridge almost filled to the brim. What to do? Yes, we all do love bread thins, breadsticks and fritters but I wanted to bake something new. In the end inspiration came to me in guise of a tarallo. I still remember discovering taralli during the first year of Art School in Varese.

Maroggia’s Mill Cookbook: Merlot flavoured Ticinese Taralli with polenta breading / Il ricettario del Mulino di Maroggia: Taralli Ticinesi al Merlot con panatura di polenta

I already mentioned Maroggia’s Mill and the high quality of its Farina Nostrana flour in my post for my Autumn Flower’s recipe, a sweet brioche with pumpkin and chestnuts cream, and I expressed the good intention of making an extra effort in the selection of flours that I use for my experiments in the kitchen. Said and done.

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 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!

MTChallenge nr 60: Marchesa Casati’s tapas / MTChallenge nr 60: Infiniti auguri alla nomade! O anche le tapas della Marchesa

Another month, another MTChallenge! Mai‘s challenge is a tough one. Tapas! This month our MTC judges were really tough on us and we were asked to develop three recipes.

Food Immersion, impressions on the Festival and my first workshop! / Food Immersion, impressioni sul Festival e il mio primo workshop!

Two weeks have passed since my return from Reggio Emilia and the fantastic experience of my first baking workshop. It seems like yesterday and like centuries ago as well. I had waited so long for the festival with mixed feeling, both of anxiety and excitement, typical of new experiences. At first I didn’t even know whether I would be able to take part to it, not sure they would take me onboard despite Antonella‘s enthusiasm and good words about my work. Why would a successful Food Festival, which hosts important and interesting names in its busy busy program, include me too? And suddenly I found myself in, with all the typical mistakes beginners make and the natural contingencies that derive from them.

Maroggia’s Mill Cookbook

CAKES/BISCUITS/MUFFINS/SWEET BREADS AND GRISSINI

Aniseed, White Chocolate and Lime Zest Grissini

Beetroot, Orange and White Chocolate Muffins

Chocolate and Cherry Jam Cookies

Chocolate and Cinnamon Cake

Cream Biscuits with Saffron and Raisins

Dark Chocolate and Hazelnuts Milk Rolls

Madeleines with licorice and orange zest

 

BREAD/PIZZA/FOCACCIA

Caramelized Pecans Ciabattas

Ciabatta, Maroggia’s Mill recipe

Emmer Knacker Brot with mixed seeds

Graham Flour Tin Loaf

Pizza with Zucchini, Lemon and Mint

Potato Focaccia

Savoury Muffins with Salami and Cheese

Semolina Flour Focaccia

Soft butter rolls with rye flour with quick hummus

Taralli Ticinesi with red Merlot wine and polenta breading

 

PASTA

Pici with Luganega, Hazelnuts and Coffee Sauce

Trofie with Chestnut and pumpkin sauce

Ricettario del Mulino di Maroggia

BISCOTTI/TORTE/PANE E LIEVITATI DOLCI

Biscotti con cioccolato fondente e marmellata di ciliegia e anice

Biscotti alla panna con zafferano e uvette

Grissini all’anice, cioccolato bianco e scorza di lime

Madeleines alla liquirizia e scorza d’arancia

Muffin alla barbabietola, arancia e cioccolato bianco

Panini al latte con gocce di cioccolato fondente e nocciole delle Langhe

Torta al cioccolato e cannella

 

PANE E LIEVITATI SALATI

Ciabatta del Ricettario del Mulino di Maroggia

Ciabatte alle noci pecan caramellate

Crackers di farro tipo Knacker Brot con semi misti

Focaccia alle patate

Focaccine con farina di semola

Muffin salati con salame e formaggio nostrani

Pane in cassetta con farina Graham

Panini morbidi al burro e farina di segale con hummus veloce

Pizza con zucchine, scorza di limone e menta

Taralli Ticinesi al Merlot rosso con panatura di polenta

 

PASTA

Pici con salsa alla luganega, nocciole e caffé

Trofie alla salsa di castagne e zucca butternut