Butternut Squash and Licorice Muffins / Muffins alla zucca butternut e liquirizia

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Butternut squash mon amour. I started appreciating pumpkin and butternut squash quite late into my twenties, but since my father grows these vegetables in his garden I now cannot wait for the arrival of the cold season in order to taste sweet and savoury dishes cooked with this versatile ingredient. Its natural sweetness makes it an excellent ingredient for cakes and muffins so why not do a little experiment and combine it with one of my favourite ingredients ever? And here it is…the omnipresent liquorice! Needless to say the pairing is superb, these muffin are soft and sweet (but not too much). You can’t get any better than this!
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Maroggia’s Mill Cookbook: Pumpkin, Pears and Walnut Ravioli in Vegetable Broth / Il Ricettario del Mulino di Maroggia: Tortelli di zucca, pere e noci in brodo vegetale

Pumpkin Pears and Walnut Ravioli in Vegetable Broth Tortelli di zucca pere e noci in brodo vegetale 1

I haven’t posted a fresh pasta recipe for Maroggia’s Mill Cookbook in a while http://www.mulinomaroggia.ch and the opportunity now comes along with the new packaging for pasta and pizza flour which has been available in stores since November. Alessandro gave me some samples and I decided to try out a tortelli recipe, since I’ve never had the chance to make them myself. I highly recommend you to try making them on a Sunday afternoon, preferably with some family members who can help you out and with whom you can spend some good times with. Making the dough is a long process and requires some patience but the result repays with a fresh product which is also easily customizable. Continue reading / Continua a leggere…

Living On My Own, The Ultimate Comfort Food: Fried Polenta bites and Butternut Squash / Living On My Own, il cibo coccola per eccellenza: Cubetti di polenta fritta e zucca butternut

Polenta e Butternut 1

Autumn is finally here, with its warm colors and scent of damp earth, burnt wood and hot soups. Even though it is my favourite season I can’t deny its characteristic cold weather and leaden skies can have a melanchonic effect on the mood. Today’s recipe is mostly a remedy against autumnal melancholy, the ultimate comfort food for singles. Something you might want to eat on one of those lonely nights when you feel a bit down after a bad day at work, when its cold all around and inside your heart too. As a single woman sometimes I speculate about relationships, especially on those cold and lonely nights, envying a bit my friends who have a partner waiting for them at home. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Trofie with Chestnut and pumpkin sauce / Il Ricettario del Mulino di Maroggia: Trofie alla salsa di castagne e zucca butternut

trofie mulino 1

It has been quite a while since the last time I posted a fresh pasta recipe for Maroggia’s Mill Cookbook. My choice fell on a classic of Genoese cuisine, trofie, which are accompanied with two typical ticinese ingredient, pumpkin/butternut squash and chestnuts. There’s nothing more autumnal than this, and considered the cold weather nothing better than a good seasonal dish to warm our hearts and bodies isn’t it? Continue reading / Continua a leggere…

MTC Challenge February: Savoury strudel with Butternut squash, creamed Cassava, Bacon and Walnuts with Roquefort cheese Béchamel / MTC Challenge Febbraio: Strudel salato alla zucca butternut, crema di manioca, pancetta e noci con besciamella al Roquefort

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MTC Challenge this month is being held at the home of Mari, aka Lasagna Pazza, who has challenged us with strudel. Now I will bother you once more by saying how much I love these challenges, every month living the anxiety and joy of a new culinary discoveries (a proper strudel made with homemade dough, not a plastic store bought version), breaking my head against the wall thinking about flavour pairing and seeking the right ingredients. Improving my skills. And I can not but be grateful. Continue reading / Continua a leggere…

Autumn Brioche Flower with Chestnut and Butternut Squash, a winner recipe / Fiore d’autunno alla castagna e zucca butternut, una ricetta vincente

fiore autunno3

Put together a contest, some seasonal ingredients, my brioche dough and shake until thoroughly mixed. The result? An extremely soft sweet bread and a first prize win. But let’s start from the beginning. Almost two months ago I stumbled into an article in Azione, a weekly newspaper by Migros which is one of Switzerland’s retail chains leader. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Pecorino flavoured Tagliatelle / Il Ricettario del Mulino di Maroggia: Tagliatelle al pecorino

Maroggia's Mill Cookbook- Pecorino flavoured Tagliatelle - Il Ricettario del Mulino di Maroggia- Tagliatelle al pecorino 1

Recipe for fresh pasta I’ve already posted plenty on Maroggia’s Mill Cookbook…from farfalle with walnuts and thyme sauce, to the pici with sausage, coffee and hazelnuts sauce and trofie with chestnut and pumpkin sauce. But what I had never tried before was putting another ingredient in the dough…why not try with some cheese to add flavour and taste to the pasta? Luckily Maroggia’s Mill flour for pizza never disappoints me…add my aunt’s happy hens’ eggs and a little cheese and voilà, cheese flavoured pasta! The dough is a bit more delicate than usual fresh pasta, since the presence of cheese tends to make it more prone to breaking. For this reason I advice you to roll it in fairly thick sheets to obtain rustic tagliatelle.
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Maroggia’s Mill Cookbook: Farfalle with Walnut and Thyme sauce / Il Ricettario del Mulino di Maroggia: Farfalle con salsa di noci e timo

farfalle pasta with semolina and wheat flour, farfalle semola e frumento 1

A long time has passed since I posted a recipe for fresh pasta on Maroggia’s Mill Cookbook. During my last visit Alessandro asked me to test their special pizza flour, which is sold at Migros among the loacl products selection, to make pasta. This flour is both ideal for pizza and pasta making, being a special blend of wheat and semolina flour. The results are great. After trofie with chestnut and sauce and rye flour tagliolini with oil emulsion and fresh sage I present you with a new recipe for you to try your skills in the art of fresh egg pasta making. This time I tried make farfalle, butterflies, a kind of pasta easy to do but very effective. Get your pasta machine out of the cupboard or dust your rolling pin, it’s time to make pasta!

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MTC Challenge: Piadina Romagnola

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This month’s MTC Challenge was a massacre for me…never underestimate what a flatbread can do to your brain. Tiziana (last month’s winner) requested not one but 5 recipes. Yes 5 recipes, and obviously I had to come up with something different, an attitude I have always had and which eventually turns up against me like in this case.

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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