ZZAFF! Gazosa casalinga

Summer time has finally arrived! For the fourth episode of ZZAFF! I decided to try out a classic drink which is very commonly drunk during the warm season: gazosa. It’s sort of a homemade version of Sprite, and it is usally mixed with red wine or beer (this version is called panaché) but flavoured versions of the drink can be found in shops. One of the most common, and my favourite, is tangerine. This has been the first time I tried to make gazosa and I was very pleased about the result. Next time I will try and flavour it with other blends of herbs. Why don’t you try it out too?

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Maroggia’s Mill Cookbook: Pistachio and Candied Orange Peel Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabatte al pistacchio e scorza d’arancia candita

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Ciabatta mon amour. As you well know, I have tried out and made several ciabatta recipes as its such a versatile dough that I never get tired of experimenting. This time around I wanted to make a version for Maroggia’s Mill Cookbook that lends itself beautifully to whip up a quick and delicious bread and chocolate, strictly extra dark, snack. Don’t you agree that pistachios and orange peel are the perfect match to enrich this simple dough? What are you waiting for? Roll up your sleeves!

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100% Whole Wheat Sourdough Bread / Pane 100% Integrale a lievitazione naturale

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This bread recipe has been developed specifically for a friend who can only eat 100% wholemeal sourdough bread. Typically whole grain bread are a little denser compared to refined wheat bread, but adding the water roux made the trick and I managed to get a nice fluffy and soft loaf. This is definitely one to try at home!
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MTChallenge: Rolls! / MTChallenge: Paracul Rock’n’Rolls!

As I write it is my birthday. I woke up at 6.30 to prepare everything, both the rolls for the challenge and a sweet dessert to celebrate. So forgive me for cutting short, time is short and I even have to pack for tomorrow since I’m going to fly to the UK for a family reunion.

MTChallenge keeps lifting the stalk and I admit, I am struggling. It’s a lot to deal with, the degree of complexity, not to mention the degree of sophistication required…imagine what happened in my mind when I saw these beautiful rolls with which Giovanna challenged us. I quite not fit in. I’m rough and tough. Im not good with sophisticated things, at least not in the kitchen. These kind of challenges always make me quite anxious. On top of it the UK trip and a fridge to empty rather than to fill. So no coup de theatre, just two little recipe in order to participate. I hope Ale and Giovanna will forgive me but after all, the most important thing is to participate, isn’t it?

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Maroggia’s Mill Cookbook: Gin Bisbino Babà / Il Ricettario del Mulino di Maroggia: Babà al Gin Bisbino

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Today for Maroggia’s Mill Cookbook I propose you my own interpretation of a great classic of Neapolitan pastry. The babà! Three years ago I baked babà for the first time thanks to the MTChallenge and I then promised to myself to try out other combinations sooner or later. I just had to wait until Alessandro wrote to me one day asking me if I had some original ideas to promote a new brand of gin, 100% local, produced by friends of his. I had already heard about Gin Bisbino and already had the opportunity to taste it but in fact I had never thought of using it in a recipe. Gin Bisbino really impressed me for its delicate flavour. A real pleasure to taste Gin Bisbino goes perfectly well with the fresh flavours of rosemary and grapefruit I chose to flavour the pastries with. To balance the bitter note of the grapefruit I added a little rose water that comes very delicately as an aftertaste, especially when the cream is eaten on its own. I decided to brush the babàs with rhubarb jelly which is slightly sweeter albeit maintaining the sourness of the other ingredients. And if you do not want to get your hands dirty, you can always try the recipe of Gin Bisbino to make an excellent Gin Tonic!
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ZZAFF! Riso in cagnone

This recipe, which I proposed in the latest episode of ZZAFF!, is a simple one. A recipe reminiscent of times when even with a simple rice dish could satiate the stomach as much as please one’s taste buds. Rice, mostly cooked as a risotto, is very common in Ticino’s culinary tradition probably because of its high content of starch, a quality that makes it a highly satiating food. Risotto was cooked mostly in middle-class families, while farmers would just add a handful to their soup. This recipe is simple to make yet very tasty.
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Maroggia’s Mill Cookbook: Tenebrownies…mealworm brownies! / Il Ricettario del Mulino di Maroggia: Tenebrownie, o anche i brownie alle larve tenebrio

What could possibly happen when a friend offers you mealworms to taste? This is what happened two me a couple of weeks ago. I went over to the Mill for my usual flour collecting trip and found Alessandro holding a box of dried mealworms and a big grin on his face. Taste, he said. And taste I did indeed. Of course he commissioned me a recipe for Maroggia’s Mill Cookbook. How cool is it to work with him???? That’s how my Tenebrownies were born. But if dried worms make you feel queasy you can bake these delicious brownies with any kind of nut or ingredient that please your palate. They are simply divine. Crunchy on the outside and extremely chewy inside. You definitely have to try them! And what about the mealworms, what do they taste like? Well, I must say I was amazed…they have a distinctive aftertaste of hazelnut!!!! In this case the flavour is very attenuated by the high content of chocolate and cocoa in the brownies but the larvae give a very special crunchiness that I have never felt in any other food, which I really liked. The proof is in the pudding!

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Rice flour, Matcha and Lemon Cookies / Biscotti di farina di riso, matcha e limone

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Tea time with a friend. Rice flour which has been sitting in the pantry for too long, as well as a jar of matcha powder which might as well be a find from an archaeological site. Consider lemons are never missing in my fridge. Put all of that above together and what you are left with is a batch of sensational cookies. And here’s the recipe!

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

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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!
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Liquorice and Beetroot Babka / Babka alla barbabietola e liquirizia

For those who know me well this recipe does not come as a surprise… you know ho much I love beetroot and licorice don’t you? I tried this babka for breakfast and it is simply delicious, pillowy soft and just slightly sweet, want a slice? Well, roll up your sleeves and get started baking!
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