Maroggia’s Mill Cookbook: Pumpkin, Pears and Walnut Ravioli in Vegetable Broth / Il Ricettario del Mulino di Maroggia: Tortelli di zucca, pere e noci in brodo vegetale

I haven’t posted a fresh pasta recipe for Maroggia’s Mill Cookbook in a while http://www.mulinomaroggia.ch and the opportunity now comes along with the new packaging for pasta and pizza flour which has been available in stores since November. Alessandro gave me some samples and I decided to try out a tortelli recipe, since I’ve never had the chance to make them myself. I highly recommend you to try making them on a Sunday afternoon, preferably with some family members who can help you out and with whom you can spend some good times with. Making the dough is a long process and requires some patience but the result repays with a fresh product which is also easily customizable.

A Spring Menu / Un menù di primavera

Spring arrived, at last! After a cold and rainy winter pleasant warm days have finally set in and thinner sweaters have replaced wool jumpers which have been stored in boxes for next year’s cold. To welcome spring I decided to dust off the drawer a small collection of recipes I put together last year, for a project that never came to life. The entire collection has been available for a few hours on the blog, then an opportunity made me decide to take it off in a hurry to see whether it was possible to have the work published. In the end, unfortunately, there was no further development but the recipes and photos are so beautiful that I decided to publish them on the blog this year,. I will post two menus a month, for a total of four, until the end of May. Without further ado I start with the first menu, which is composed by four recipes.

MTChallenge: Licorice Lasagna with Chicken Liver and Leeks / MTChallenge: Lasagna alla liquirizia, fegatini di pollo e porri

Another month and yet another MTChallenge. A tough one. Yes, because this month Sabrina, from Les Madeleines Proust blog, challenged us with a traditional Italian recipe. One of those one might think would be fairly easy to make, after all what’s so difficult about rolling some dough? I bet you already guessed what I am talking about: Lasagna! And we’re talking about the real deal. The sheet of pasta, as instructed by Sabrina, had to be rolled by hand. Yeah, rrrright! May it be my proverbial insecurity, my total inexperience, my well known impatience, or the fact that after 30′ resting the dough was slightly sticky but my lasagna certainly will make history. For its thickness.

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

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.