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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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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Maroggia’s Mill Cookbook: Bread Bunnies / Il Ricettario del Mulino di Marogggia: Coniglietti di pane

Here comes another appointment with Maroggia’s Mill Cookbook which is also a good opportunity to celebrate. Easter is approaching and what more appropriate than a recipe for festive bread bunnies? The dough is super soft and can be also used to make simple rolls or to be shaped into any kind of animals to make tour children’s snacks more fun!
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Maroggia’s Mill Cookbook: Tortelli di San Giuseppe / Il Ricettario del Mulino di Maroggia: Tortelli di San Giuseppe

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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.
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Maroggia’s Mill Cookbook: Yogurt and Toasted Wheat Germ Bread / Il Ricettario del Mulino di Maroggia: Pane allo yogurt e germe di grano tostato

pane-germe-e-yogurt-1A few days ago I went to the Mill to collect some flour to develop new recipes and asked Alessandro if he had any new interesting products. Happens that I just arrived on a lucky day while freshly ground wheat germ was available. Wheat germ is no more than 3% of the entire grain kernel, and is generally discarded because of its more intense flavour and the presence of moisture which can reduce shelf life of the flour. A product rich in vitamins, starches, proteins and lipids, wheat germ is really good for our health. Presence of Omega 3, Omega 6, vitamins A and D, make it a very valid aid for skin, hair and helps fighting free radicals too. To best preserve all its nutritional qualities the advice is to eat it raw (in this way all its properties, especially vitamin E and B and fatty acids are kept intact) in addition to milk, yogurt or soups but without exceeding a daily dose of 50 g. Being a highly perishable product in order to keep more than a few days you can toast it lightly to remove the moisture which encourages rancidity and mould formation.

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Maroggia’s Mill Cookbook: Feta, Tropea Red Onion and Sumac Panzerotti / Il Ricettario del Mulino di Maroggia: Panzerotti alla feta, cipolle di Tropea e Sumac

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When I was a little girl right before Christmas it was tradition that I, my older sister and my father would go shopping in Milan on a Saturday. A special event, an opportunity for us to spend some time alone with our Daddy, who was often away from home for business matters. On this same Friday, but twenty-eight years ago, I would be counting the money safely stored in my piggy bank, waiting impatiently for the next morning to come. To my eyes Milan was magical place. I recall the bitter cold which would redden our cheeks and noses. The snow would fall slowly, in fine grains that almost did not leave a trace on the sidewalks. And all those lights, bright lights everywhere.

After long walks in the centre of the city and a due visit to Rinascente and Fiorucci where we would usually find little presents for our mom and friends we would happily end our Christmas pilgrimage at a mythical place: Luini. Luini and its warm to piping hot panzerotti, for which we would patiently wait in line, that same line that in the past years split into three to four separate ones in order to greet as much costumers as possible. Panzerotti must be eaten standing up, preferably leaning against a free portion of one of the walls of the buildings along Via Santa Radegonda 16, not to lose crispness of the dough and lava texture of the filling, which for me will always and only ever be tomato and mozzarella.

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Maroggia’s Mill Cookbook: Cinnamon and Hazelnut Rye Flour Babka / Il Ricettario del Mulino di Maroggia: Babka speziata alla cannella e noci con farina di segale

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Catch a Babka in the Rye! I haven’t been baking this soft and pillowy treat for a while and when Alessandro gave me the first few packets of Maroggia’s Mill rye flour I knew immediately I had to try and develop a recipe for Maroggia’s Mill Cookbook which had nothing to do with the idea we usually have of rye bread. Nothing better than a Babka. Would I be able to obtain a soft and pillowy crumb with such a flour, which as you know is not as rich in gluten as wheat flour? Well, I am proud to say that I made it! And my guinea pigs loved it. Of course it’s not as light and pillowy as it would be using wheat flour, but i can assure you its surprisingly soft and melts in the mouth beautifully.

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

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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′.

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Maroggia’s Mill Cookbook: Wholemeal and Cinnamon Rusks / Il Ricettario del Mulino di Maroggia: Zwieback integrali alla cannella

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The first meal of the day is the most important, needless for me to say it for the nth time. May it be breakfast on working days or a rich Sunday brunch spent in the company of family and friends it doesn’t really matter, it’s carbohydrates that make the difference. A proper source of energy, carbohydrates are better to be consumed during the first part of the day mainly because by approaching the night hours our capacity to burn down calories is reduced and this may lead, if carbs are consumed in excess, to an important weight gain. Today’s recipe for Maroggia’s Mill Cookbook is a twist on zwieback, a great classic of Swiss breakfasts. I admit I do prefer them much to their Italian cousins, rusks, which always seem to be inconsistent and unwilling to be properly dunk in tea. For while dunking a rusk in tea it is important not to exceed those five seconds soaking time separating a properly soaked slice from an impalpable slurry which irredeemably splashes in the cup resulting in Pollock splatters all around, staining clothing, tablecloth and newspaper. Zwieback on the other hand are more compact and can be dunk twice. Italy 0 – Switzerland 1. And why not…lets be dragged by a little national pride, roll up our sleeves and accomplices our faithful and reliable Maroggia’s Mill flours let’s bake together these crispy delights! I added whole wheat flour and a pinch of cinnamon to the mixture to differentiate our zwieback from those available on the market, but you can try to make the classic version using only white wheat flour or pick any other combinations of sweet and savoury ingredients to flavour them. For the record this recipe has been subjected to a brunch tests and got top marks from all of my five enthusiastic guinea pigs. What are you waiting for? Ready, steady, bake!

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Maroggia’s Mill Cookbook: Leftover Cake Muffins / Il Ricettario del Mulino di Maroggia: Muffins con resti di torta

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What remains of the cake…what to do with it? Sometimes, even though not very often, a bit of cake may remain uneaten, waiting to be finished and eventually ends drying up. Or in the worst cases, as it happened to me with Antinea’s birthday cake, a part of a layered cake might break effectively becoming unusable. And what about the tops, cut to level perfectly the cake layers? Too much cake to eat, at least for me! I then asked myself what I could do with those poor cake crumbles, but also with the double Gruyère cream I had bought in excess (rather than running out an ingredient I have a tendency of buying too much) and the ridiculous amount of eggs I was given by my aunt, who has now taken the habit of delivering about a dozen every week…high cholesterol anyone? Adverse and hostile as I am to cake pops, an option which seems amongst the most popular when it’s up to use leftover, I thought of using the leftovers to flavour a batch of muffins, a sweet recipe which has been missing for quite a while in my column for the Maroggia’s Mill. In fact my last sweet muffins recipe for Maroggia’s Mill Cookbook has been the one for Beetroot, Orange and White Chocolate Muffins.

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