Maroggia’s Mill Cookbook: Soft Milk Flatbreads / Il Ricettario del Mulino di Maroggia: Focaccine soffici al latte

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Yet another Friday with Maroggia’s Mill Cookbook and yet another bread: a flat bread. Nothing more handy. Flatbread can be stuffed, lends itself perfectly as an accompaniment to a main dish or serves beautiful as a simple snack. A soft and versatile bread that doesn’t need to be sliced and can be easily portioned by tearing it into smaller pieces. Ideal to have for breakfast as for lunch and dinner. This time around I wanted to try and enrich the dough with eggs and milk to make the bread as soft as I could. The result is great but I would recommend you to consume this bread when still hot or to warm it briefly in the oven or toaster after brushing it with a little water, to fully taste its softness and fragrance. You can flavour the dough with seeds, spices or chocolate chips for a tasty snack.
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Maroggia’s Mill Cookbook: Rye Beer Burger Buns / Il Ricettario del Mulino di Maroggia: Burger Buns alla birra di segale

Did you know that Maroggia’s Mill sells Beer too?? Oh yes, we are talking about la birra del mugnaio (miller’s beer) and for this recipe for Maroggia Mill’s Cookbook I thought of using this product to invent beer burgers buns! These sandwiches have a delicious flavour of beer that goes well with the finest flavours of meat and all the ingredients that make a good hamburger. Add some proper cheese, fresh tomato and onion and I assure you…you will love them! Burger must be accompanied by a good beer, of course! These sandwiches are so soft I can’t find the words to describe them and in my opinion they are very well suited for breakfast too if you like intense aromatic notes! Have you turned the grill on?
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Maroggia’s Mill Cookbook: Trapizzino, my way / Il Ricettario del Mulino di Maroggia: Trapizzino a modo mio

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Here we are with our usual appointment with Maroggia’s Mill. This time it Alessandro was the one suggesting the recipe to try out: trapizzino. Stefano Callegari is the inventor of Trapizzino, a triangle of pizza-like dough with a soft crumb and crisp crust stuffed with all things good. A bread pocket which can be filled with whatever you like the most and is just the right size for a little snack or a quick lunch on the go. The inspiration for my own version came from this interview which is accompanied by the original recipe. Since not everyone keeps sourdough at home I decided to solve this problem by making a preferment. The dough is super soft and the bread can be filled with everything, even runny sauces, as in fact is done in Trapizzino’s shops around Rome. Why not organize a nice picnic outdoors with your friends? You can bring your trapizzini already cut in the centre and ready to be filled, along with tupperwares of various foods and sauces to personalize your trapizzino, isn’t it brilliant?
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Maroggia’s Mill Cookbook: Hazelnut and Liquorice cake / Ricettario del Mulino di Maroggia: Torta di nocciole e liquirizia

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Some time has passed since the last cake recipe for Maroggia’s Mill Cookbook. One of those simple cakes, easy and quick to bake and offer to friends who come over for a tea or a coffee, or as the perfect finishing touch to a casual dinner. This recipe lends itself well to be customized using other nut-based flours such as almond flour, pistachio flour, or walnut flour. This cake (which I baked in a 15×8 cm mould with 1/3 of the amount of ingredients shown in the recipe written for this post, which requires the use of a ring mould of approximately 23 cm diameter) marries the warm and enveloping taste of hazelnut with the slightly bitter sweetness of licorice. What a perfect match!
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Maroggia’s Mill Cookbook: Pistachio and Candied Orange Peel Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabatte al pistacchio e scorza d’arancia candita

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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!

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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: Rye flour Blinis / Il Ricettario del Mulino di Maroggia: Blinis alla farina di segale

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Here we go again with another post for Maroggia’s Mill and its Cookbook. More precisely with rye flour. After this gorgeous recipe for a soft, sweet rye bread I decided to whip up some blinis, one of my favourite options when its up to deciding what to cook for a relaxed and rewarding breakfast, preferably on a lazy Sunday morning in the company of family or friends. The recipe is a bit time consuming due to all the proofing steps but I assure you will not be disappointed. Alternatively, you can prepare a large batch of blinis and freeze what’s left by stacking them between layers of plastic wrap. Thaw 10′ in the oven at 150° C, they will keep their soft consistence as if they were freshly cooked. If you don’t have enough time on your hands you can reduce the first rest to 30′ and skip all the other steps by incorporating the remaining ingredients, always respecting the sequence in which they are mixed in, but the blinis will not be as soft!
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Maroggia’s Mill Cookbook: Tonka Bean and Tangerine Taralli / Il Ricettario del Mulino di Maroggia: Taralli alla fava tonka e scorza di mandarino

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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!
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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: Vegetarian Seitan Empanadas / Il Ricettario del Mulino di Maroggia: Empanadas vegetariane al seitan

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Another day at the Mill, a new recipe for the Cookbook…or rather two new recipes! Today I will be teaching you how to make seitan, a product that has gained more and more visibility in the past years. It takes very little time to make it and the result is excellent. Seitan is a high-protein food of oriental origins that is often used in vegetarian and vegan diets. Being very rich in gluten it is not suitable for celiacs. If cooked with seaweed or flavoured with soy sauce seitan is a complete food, containing 8 amino acids essential to our diet. A very versatile product and a good alternative to meat (it can be flavoured in many different ways), it is worth to include this ingredient in our diets. One kilo flour is enough to obtain 500 g of seitan in just a few minutes of kneading and washing the dough. The rest of the job is done by soaking and boiling the mixture of flour and water.
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