Here we come with a new appointment with Maroggia’s Mill Cookbook and polenta flour. Today I propose you a recipe for gnocchi which can also be used to recycle leftover polenta. Since I had to make polenta from scratch I decided to flavour it with dried mushrooms, and the result was excellent! An autumnal tasty recipe that I have no doubt your guests will fall in love with.
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.