Sourdough Surprises: Gozleme filled with Kohlrabi, Aubergines and Parmesan Cheese / Sourdough Surprises Luglio: Gozleme ripieni di crema di cavolo rapa, melanzana e parmigiano reggiano

As you may well know by now the 20th of each month is dedicated to the beautiful sourdough bread – and not only, do you remember my lattst recipe for apple fritters? – collection Sourdough Surprises. This month the choice fell on a turkish filled bread, Gozleme. Those of you who know me well will know I absolutely love all kind of Middle Eastern foods. The ones who know me better and in person know about my regrets of going to Istanbul and not being able to profit fully of the experience, especially from a culinary point of view (I guess I’ll have to organize a trip with my friend Michela). It sounds so daft I know, but the only Gozleme I have ever eaten was savoured walking up and down the nice turkish market in Kreuzberg, Berlin.

Michela’s cazzottini buns / I cazzottini di Michela

It was April when finally my blog and facebook friend Michela and I met. A friendship born out of luck onto the pages of Panissimo‘s facebook group. Something immediately clicked between us, and as we always say we found each other like two little dough balls originating from the same mixture. She flew from Rome with a small trolley bag full of little presents and her addictive laughter. Amongst her presents she took two little packages of flour. One was the renomated Senatore Cappelli, which I had read so many raving reviews about.

Crunchy Licorice Snails / Chioccioline croccanti alla liquirizia

It has been a while that I’ve been entertaining the idea of experimenting a little with basic grissini dough and some time ago, a morning before going off to work, I baked my first batch of grissini snails.

Bavarian Cream with White Chocolate, Cinnamon and Orange and Dark Chocolate Butterflies / Un bavarese a quattro mani e due cervelli: Bavarese al cioccolato bianco, arancia e cannella con farfalle di cioccolato fondente

As I promised to you here on my Garganelli homemade pasta post I am finally posting the recipe for the dessert me and Michela made while her visit in Switzerland. Pastry is a world that fascinates me. Accuracy, balance of ingredients, pure aesthetics. Three core elements that just thinking about them make me shake with anxiety.

Garganelli and Ragù alla Mamma / Garganelli del riciclo pasquale e ragù alla mamma

I still remember the day when I virtually met Michela, aka Menta e Rosmarino, on Facebook’s group Panissimo. She had just published a recipe for a very nice bread. As absurd as it sounds I vaguely remember the loaf but remember very well the main colors of the photo, white and red, which I later discovered to be her “signature colors”. A sort of White Stripe of baking my friend, the third missing element who I imagine playing the pans using woden spoons. No time for digression, let’s get on with my story.

Maroggia’s Mill Cookbook: Savoury Muffins with Salami and Cheese / Il Ricettario del Mulino di Maroggia: Muffin salati con salame e formaggio nostrani

It’s Maroggia’s Mill Friday again! This recipe wasn’t meant to be published, well…not really. In fact I made it up for Azione, a quick job that was commisioned to me in a short time and I was able to pull together in just one hour prior to leaving home and going to the shop where I work part time. Needless to say there are just few pics I shot for my own database. But then my friend Michela, whom is always up to date and informed of my experiments, tried the recipe out and asked me to please please please post it so she could then make her own blogpost. That’s how much she loved the muffins, and trusting her as I trust my own judgment well…I could not decline!