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

taralli-dolci-mandarino-tonka-1

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!
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Tortelli di San Giuseppe / Il Ricettario del Mulino di Maroggia: Tortelli di San Giuseppe

tortelli-di-san-giuseppe-1

And its Carnival time again at Maroggia’s Mill! Last year for this occasion for the Cookbook I prepared some tortelli who believed themselves to be chiacchiere, while today I present the classic recipe for round tortelli di San Giuseppe, which are made with a batter reminiscent of pâte a choux that is used to make cream puffs and éclair. A quick and easy recipe to celebrate Carnival in sweetness.
Continue reading / Continua a leggere…

Cantucci di Prato

cantucci 1

Cantucci (or biscotti, as they are called in the States and UK), can’t tell you how many of those I ate when I lived in Tuscany. Actually it was one of my favourite dessert when I went at the restaurant. A nice glass of Vin Santo, the relaxed dipping of the cantucci in the golden boozy liquid. The most perfect way to end a dinner. Before Christmas I was unable to bake panettone so I indulged with backing plenty of cantucci and pandolce (a Genoese version of panettone) that I gave as a gift to family and friends. Searching for the best recipes I came across this one which is just perfect. I found it on a very reliable blog which I already known for years, Anice e Cannella. The only two changes I made have been replacing orange zest with lemon zest, which I much more prefer, and not brushing the cantucci with the egg (more out of laziness than anything else). A gift which my guinea pigs welcomed and appreciated very much. You can store them in nice tin boxes and bring them as a gift to friends who invite you over for dinner, maybe with a good bottle of Vin Santo!

Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Mock panettone with candied orange and dark chocolate / Il Ricettario del Mulino di Maroggia: Finti panettoncini all’arancia candita e cioccolato fondente

Finti panettoncini all'arancia candita e cioccolato fondente 1

It has been hanging around for a long time, this thought. Unfortunately having many things to do and little time to stop and think and do something about it…but I couldn’t stop thinking this blog was born thanks to my passion for sourdough but lately my recipes have been increasingly lacking this ingredient. What happened? Nothing serious, some of it is to blame on the discovery of long fermentation which can make yeasted bread more digestible and fresh for longer time, just like sourdough bread. A little blame is on “Cuochi d’artificio” for which I decided to restrain myself to the use of yeast, being sourdough leavening too complex. And last but not least lately time to plan refreshments and dough rising has failed me big time.

At the first occasion I knew I had to do something about it. I threw a quick loving glance to the jar of my dear Hannibal Dolores Frank, my liquid sourdough culture, and rolled up my sleeves. In a jiffy I found the right ingredients and I started to put down, off the cuff, the recipe for these mock panettoncini fo Maroggia’s Mill Cookbook. Mock because mind you, panettone is a serious matter. The recipe is regulated by a disciplinary from which you can not escape, and the commitment needed to come up with a good homemade panettone is remarkable. This recipe in a way is no exception and I don’t recommend it to the faint of heart, or better faint of hand. Unless you are familiar with very hydrated or high in fat doughs, if you’re not quite skilled with handling and shaping breads I warn you nervous breakdown is around the corner waiting for you. But if you are experienced or daring enough go all the way and this recipe will not disappoint you. These little panettoni are perfect for a special, and why not romantic, breakfast. Soft as a pillow and sweet, I tell you. Bake them on a Saturday afternoon for Sunday morning. Pop them for a while in the oven before you tasting them while cocooning in the warmth comfort of your bed, wide smile under your cappuccino foam moustache. That’s amore!

Continue reading / Continua a leggere…

MTChallenge n° 61: Hunger for tiramisu / MTChallenge n° 61: Miriam mangia il tiramisu a mezzanotte

miriam-mangia-tiramisu-a-mezzanotte-1

Here I am, after oh so many tribulations, ready once more to participate to this month’s MTChallenge.This month’s recipe is only apparently an easy one to whip up: tiramisu. Susy literally threw at us a proper hand grenade…one able to shatter nerves and make our clothes explode under the pressure of fat and calories! Who would have imagined that making tiramisu would be so difficult? I’ll spare you all details of the various problems, errors and frustration I encountered all through my tiramisu journey on order to come up with a recipe that if only I had the skills would be a scream. No pastry skills, no party. What I managed to come up with is rather a tiramimoscio (an italian word I invented to describe my flaccid tiramisu). But I can assure you that if you do have the pastry skill necessary in order to make a proper tiramisu this recipe is truly remarkable. You can either choose to have it as tiramimoscio or a tiramifreddo (another invented word for the frozen version of this dessert). In fact those two version can be easily interpreted as the sweet incarnations of the two female characters from the film from which I drew inspiration: “The Hunger”.
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Cocoa and Orange Marmalade Tarts / Il Ricettario del Mulino di Maroggia: Crostatine al cacao e marmellata di arance amare

 Crostatine al cacao e marmellata di arance amare 1

Desserts at my house are quite forbidden. Or I’d rather say that you will hardly find in my pantry packets of biscuits, chocolate bars, candy and all food alike. The main issue is self-control, the other “no sweet stuff factor” is because I’d rather choose ingredients myself since too often store bought sweets contain too much sugar for my palate. This recipe for Maroggia’ Mill Cookbook was born from the desire for something sweet…but not too much. Flavours to pamper your tastebuds with and sweeten a gloomy day and why not, to scent your house with. I simply love it when the perfume of a sweet dessert spreads from the kitchen and permeates all the flat, it always puts me in a good mood. I decided to make small tart, a simple trick not to have too many sweets at home and because I find the little tart or cake format nicer to be photographed. For a 24-25 cm cake of about it is sufficient to multiply the quantities of the two ingredients and to bake the tart for 45′-50′.

Continue reading / Continua a leggere…

Pistachio, Lemon and Fennel infused Cake / Torta di pistacchi, limone e infuso di finocchio

Torta di pistacchi limone e infuso di finocchio 2

A recipe is a stratification, sweet or salty, bitter, spicy or sweet and sour, of the manifestations of one’s love. I do firmly believe in this statement. May it be a gesture of affection, a manifestation of esteem and friendship, or love expressed as an overwhelming passion if you proceed to remove layers of flavours and gestures to distill its essence what you will obtain is one of the deepest and most sincere of all human feelings. A thought waiting to take shape, the choice of ingredients and the process of turning them into something familiar, desired, which has the power of warming the heart, or an unusual pairing of flavours, a surprise, love at first sight. The long wait, that feeling so similar to the eager stare at the window when waiting for a lover who has been away for a long time. What will be next? A perfectly risen cake, eyes bursting with desire or a collapsed soufflé and a quick peek on the cheek, a glacial politeness falling heavy like a gravestone on a long time exhausted relationship? Food speaks, or allows us to speak to others when words fail or are simply useless. I have seen more manifestations of love on a rich and well prepared table that in readymade Valentine gifts and in badly chosen birthday gifts.

Continue reading / Continua a leggere…

Stale Bread and Fennel Seeds Brittle Biscuits / Biscotti al croccante di pane raffermo e semi di finocchio

Biscotti al croccante di pane raffermo e semi di finocchio 1

A couple of months ago I was interviewed by a young local journalist, Ivan Campari, for a series of articles he is publishing on the newspaper LaRegione featuring young people from the Mendrisiotto area. For this I have to thank my friend Alan Alpenfelt, the mind behind the independent Radio Gwen and the acting company V XX Zweetz who was interviewed too and gave my name amongst others. To greet both the photographer and the journalist I decided to bake a batch of biscuits, which proved providential as the only good picture of me is one I am transferring them from the baking tray to the rack! I am such a terrible photography subject as I always feel very embarrassed and pull faces and eventually end up throw evil glances at the camera.

Continue reading / Continua a leggere…

Furesta Nera Cake (or my version of Black Forest Cake) / Furesta nera (o anche la Foresta nera a modo mio)

 furesta nera 1

Antinea is a special person. We’ve known each other for little over a year but it is as if it were a life time that we have been friends. It was a mutual friend who introduced her to me. With the impending 35th birthday I thought it would be good for me to start some kind of physical activity to keep fit. Amongst the various options the most popular for women in their thirties seemed to be pilates and talking to Marko it came out that her friend Antinea is pilates instructor. There was a nice vibe from the start and despite my stiffness and the struggle to assimilate her teachings I decided to trust her, committing to exercising and trying to overcome my limits. And so it was. I’m sure that without her there would have been no “Cuochi d’artificio” and I am convinced that pilates has greatly contributed to my physical and psychological well-being, giving me not only a new body but also a new mindset. Perhaps at my age I have finally reached a state of equilibrium and for that I must thank Antinea too.

Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Cream, Almond and Pistachio Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla panna, mandorle e pistacchi

grissini panna mandorle pistacchi 2

Sometimes the best recipes for Maroggia’s Mill Cookbook are born this way…recovering ingredients that have been languishing in the fridge for too long and next to their expiration date. Full cream, I can’t ever recall for which recipe I had bought it. Was it to make a batch of fleur sel caramel or rather to bake some cookies to nibble on at tea time? No clue at all! Then I came up with this bizarre idea. What about trying to bake sweet full cream infused grissini, would they taste any good? The answer came with the verdict from my faithful guinea pigs, these grissini are simply AMAZING. And highly addictive to…Flavia knows something about it, having said at least three times “This is the last one, I swear” before sealing the bag and leaving the few survivors on her studiomate Micha’s desk. These grissini can be underbaked, maintaining an internal softness which makes them very pleasant and accentuates the creamy quality of its dough. Alternatively, you can bake a little longer and let them dry in the oven to make them crispy. However you decide to bake them they are perfect as a snack for tea time or to munch on in front of a good movie. The sugar and pistachio breading can be replaced with other kinds of chopped nuts. What are you waiting for, roll up your sleeves and knead!
Continue reading / Continua a leggere…