Maroggia’s Mill Cookbook: Rye and Extra Virgin Olive Oil Bread Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e farina di segale

panini olio segale 1

Ooops, I messed up with the blog. Many of you may have noticed that last Friday I mis-scheduled my post. Instead of posting a recipe for the Mill I posted a recipe for macarons…too many things to do, appointments, too many bad days and then I lost track of the usual scheduling (I have to go back to the good habit of writing down a special calendar only for blog posts). I apologize to Alessandro, who has to deal with my head in the clouds, and all of you that expected a new recipe for Maroggia’s Mill Cookbook. I have to get used to the new routine Macro-Monday and Baking-Friday. The recipe that I am finally posting was developed very spontaneously, going with the flow feeling the dough as it takes shape under the kneading hands. Bread rolls so fragrant, soft and tasty you simply cannot fall for them. To give them a special flavour and rustic texture I added whole rye flour (I think it is quite plain to everyone how much I love this flour) and extra virgin olive oil. Have them for breakfast or just a quick snack to fill your hungry belly. Want to try and make them together? Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Rye, Toasted Flour and Thyme Crackers / Il Ricettario del Mulino di Maroggia: Crackers di farina di segale, farina tostata e timo

cracker segale e timo 1

New year, new life, new recipe. I start the year with new recipes, with Maroggia’s Mill Cookbook and some news. As already anticipated shortly I will be opening a new blog where I will talk about my new adventure with macrobiotics and develop my own recipes according to my new lifestyle. Some changes are necessary for this blog too. It is unthinkable for me to be able to publish twice a week in both blogs, so I decided to split up the posts on two different days, keeping Fridays as posting day for the current blog and keeping Monday for the macro blog. Here the focus will be mainly on bread, and if possible I will try to participate to the various bread collections and contest I took part to the past year and a half, as Twelve Loaves, Daring Bakers and MTC Challenge. Of course Maroggia’s Mill Cookbook column will stay so I will have to make some choices, probably picking just a few challenges from month to month. But now let’s move on to the recipe with which I greet the new year.

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Maroggia’s Mill Cookbook: Cast Iron Pot Wheat and Whole Rye Bread / Il Ricettario del Mulino di Maroggia: Pane in pentola al frumento e segale rotta

pane pentola segale Mulino 1

Yet another Friday and yet another loaf. There will be changes in the blog and in Maroggia’s Mill Cookbook in general. As you know I embarked this new path of macrobiotic diet in order to solce a health problem, and have no other choice, for Maroggia’s Mill Cookbook, to focus more on the bread (especially ones made with wholemeal flours which are more suitable for the regime that I must follow). I won’t do any biscuits, cakes nor dessert recipes, at least not for Maroggia’s Mill Cookbook as I don’t really think macrobiotic sweets and desserts fit into such column, because they have too many banned ingredients and even though I am allowed to have a little taste of banned foods better not risk to fall into unnecessary temptations. I have in mind a new project, which I will talk about later on. In short from now on, concerning Maroggia’s Mill cookbook, I will publish only bread, breadsticks and crackers recipes. Continue reading / Continua a leggere…

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

Taralli 1

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. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Soft butter rolls with rye flour with quick hummus/ Il Ricettario del Mulino di Maroggia: Panini morbidi al burro e farina di segale con hummus veloce

panino morbido 1

Another Maroggia’s Mill Friday, with a new bread recipe that will delight your palate. It often happens that, in kitchen as in life, mistakes, accidents and misfortunes can lead to even more fortunate coincidences. This recipe was born just like that, with a failed experiment and some mistakes. Continue reading / Continua a leggere…

A nice discovery: About Mornflake Oats and a recipe for Rye and Coarse Oat Loaf / Che bella scoperta! L’Avena Mornflake e una ricetta per il Pane alla segale e avena spezzata

Pane Segale e Avena

If I say oats, what do you say? Porridge! I assume, as most of us associate this ingredient with the infamous healthy breakfast. One of the most healthy but yet discriminated cereals, it’s one of the few products I have a clear memory of when going back to my childhood days. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Rye Tagliolini with Oil and Sage Emulsion / Ricettario del Mulino di Maroggia: Tagliolini con farina di segale con emulsione di olio e salvia fresca

tagliolini piatto

And it’s Maroggia’s Mill Cookbook time again. And I’m back to making fresh egg pasta a couple of months after my recipe for Pici with sausage, hazelnuts and coffee sauce. I simply love making pasta at home. This time around I chose to use a beautiful rye flour, the same flour I used for my blood orange and onions chutney filled snails. The result is really good and rye, with its rustic quality, gives these tagliolini (as this very narrow pasta is called) a pleasant roughness. Continue reading / Continua a leggere…

#Twelve Loaves: Rye and fennel seeds snails with blood oranges and red onion chutney / #Twelve Loaves: Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle

girelle 1

I’ve been thinking a lot about this recipe, most of all because the need to create a savoury bread was stronger than ever. What triggered this flavour combination was the poll that Lora-Cake Duchess launched in Twelve Loaves to choose April’s theme. Continue reading / Continua a leggere…

Homebaker’s Cookbook: Aromatic Crisp Bread / Il Ricettario di Homebaker: Pane croccante aromatico

Today for Homebaker’s Cookbook I present you with a recipe for a crispy bread, loosely based on South Tyrol’s Schüttelbrot. A versatile bread which is ideal for an aperitif served in combination with cheese and salami, you can also break it in small pieces ad add it to soup and guess what, it is amazing paired with jam…for a slightly different breakfast. Trust me, I tried it with an orange jam and was ecstatic!
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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!
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