Soft Milk Rolls / Panini al latte

I don’t know about you, but these rolls to me are all about childhood. The inevitable snack in the lunch box my mum would pack for school trips, an evergreen of impromptu snacks…the milk roll is the emblem of sharing made carbohydrate. Split it in two and enjoy it with the ones you love the most, stuff it with slices of ham or chocolate bars, wrap one in wax paper and place it safely in a little corner of your bag. The soft milk roll will never disappoint you!
Continue reading / Continua a leggere…

Annunci

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

ciabattine-pistacchi-e-scorza-darancia-candita-1

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!

Continue reading / Continua a leggere…

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!
Continue reading / Continua a leggere…

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: Basmati Rice Sandwiches / Il Ricettario del Mulino di Maroggia: Panini al riso basmati

panini basmati 1

For some months now I have been getting in the mail the Swiss bakers, pastry chefs and confectioners newspaper, Panissimo. An interesting read which informs of all the news revolving around the world of baking and a huge inspiration for the development of new recipes. In fact every now and then the Richemont School publishes its recipes for delicious breads and confectioneries. And that’s how I discovered “risotto bread”, a bread enriched with cooked rice and other flavorings. Obviously I could not refrain myself from experimenting and trying to work out a new recipe of my own for Maroggia’s Mill Cookbook, and thus basmati bread was born. A nice find, a bread with a soft and fragrant crumb delightfully perfumed as only Indian rice can be. I baked the buns for the first picnic of the warm season and my friends and faithful guinea pigs liked them very much. The recipe is very simple and quick, with a short proofing, but you can experiment stretching the rest of the dough in order to get a lighter, honeycombed crumb. Are you ready for the inebriating scent of these sandwiches?

Continue reading / Continua a leggere…

Wholemeal Flour Friselle / Friselle con farina integrale

friselle integrali 1

Summer is almost over but some juicy tomato are still hanging on the plants of most of home gardens…a wonderful opportunity to try out a great classic of Italian baking: friselle. Have you ever tasted one?

Before moving on to the recipe let’s find out more about these delicious baked goods. Frisella (or frisedda, freseḍḍa, frisa or friseddha in the various variants of Apulia) is a bread biscuit which is only partially baked, cut in half and then baked once more to dry it. It is typical of Southern Italy regions such as Campania, Puglia, Basilicata and Calabria. Before the war, wheat flour friselle were reserved for the most affluent and celebrations. The poor ate barley flour or barley and wheat flour friselle. The characteristic shape is the result of transportation and storage needs, in fact friselle were strung on a cord to facilitate transport and storage. Fishermen used to wet them with sea water to make them soft and to be able to eat them.

Generally the bread is rubbed with garlic, wet with water and seasoned with fresh tomato and a drizzle of oil, but you can be more creative and use all sorts of ingredients…I even had friselle with lumpfish roe once! Friselle keep for several days if kept in a tin box but personally I can get through a batch in just a few days with the pretence of a snack or an aperitif!

Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Savoury Vegan Babka with Black Olives and Sun-dried Tomatoes / Il Ricettario del Mulino di Maroggia: Babka salata vegana con olive nere e pomodori secchi

Brioche vegana con olive e pomodori secchi 1

I had been working on a new vegan dough for my last episode of “Cuochi d’artificio” a few months ago and fell in love with it. The use of cocoa butter has proved decisive for its softness, something I would never imagine possible without the use of butter. Having experimented with sweet dough I thought it might be interesting to develop a recipe for savoury brioche, and here it is. For the shaping I looked back to the good old babka (check out my Chocolate Babka and Licorice, White Chocolate and Strawberry Babka). The result? A pillowy soft, scrumptious, fragrant and summery bread! Even my friend Nevia, who is skeptical about “bread which has stuff in it” tried a slice and loved it! Perfect to whip up some Sunday brunch sandwiches, eaten alone or with a nice cream cheese.
Continue reading / Continua a leggere…

MTChallenge: Licorice, Beetroot, Eggplant, Burrata cheese and Anchovies Pizza / MTChallenge: Pizza alla liquirizia con crema di barbabietole e pomodoro concentrato, melanzane grigliate, burrata e acciughe

pizza mtc

Pizza in a pan logbook. When Antonietta proposed her recipe for this month’s MTChallenge I could not believe it…finally my favourite, pizza! Anyone who knows me personally is well aware of the efforts I have undertaken years ago in the search for the perfect traditional pizza. What they probably don’t know is that pizza pan is a true mystery to me. Even though I am a proud owner of Gabriele Bonci’s book “Pizza”, which was given to me as a gift by my sister, all my attempts so far (very few I must admit) have ended in a big failure. Being totally honest with you I am not a huge fan of pizza in a pan. But a challenge is a challenge, and for this occasion I decided to overcome my limitations and my fears and bake Antonietta’s pizza in a pan. 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…

MTChallenge: Chestnut Honey and Feta Pizza / MTChallenge: Pizza al miele di castagno e feta

pizza feta e miele di castagno, chestnut honey and feta pizza 1

Here comes another month, here another MTChallenge. This time Eleonora and Michael, the two minds behind the blog Burro e Miele, threw their gauntlet not with a recipe but with an ingredient instead, and honey it is. Panic. This exact month is filled with work and new ideas, meetings, recipe testing and I won’t deny that such a great freedom within the challenge scares me a bit. In order not to exhaust myself I decided to keep a low profile, a very low one…but always with the desire to test new recipes and enjoy something different. Feta and honey have been a staple of Sunday brunches for a long time now and I’ve been crumbling feta on almost all of my white pizzas in the past years. It seemed to me like a perfect combination. A sweet and salty pizza, bring it on! The idea of putting honey directly into the dough is a winning one. Chestnut honey has a very distinctive taste and the result is pretty good…I already have been thinking of other recipes and I think I will be experimenting next Autumn. For the umpteenth time I want to thank MTC for being such a source of inspiration.

Continue reading / Continua a leggere…