Homebaker’s Cookbook: Cavatelli with broccoli and anchovies/ Il Ricettario di Homebaker: Cavatelli con broccoli e acciughe

I wanted to make orecchiette…and I came out with cavatelli! For today’s Homebaker‘s Cookbook recipe I studied a lot, watching several videos and discovering an inspiring woman…Nunzia! The problem is that despite my good manual skills that gesture that might seems so easy to do, dragging a dumpling of dough using the tip of a knife, proved to be very difficult and quite frustrating. So after the first ten orecchiette that believed themselves to be cavatelli, I gave in. But I intend to find a grandmother from Puglia willing to spend several hours with me to teach me all secrets that lay behind the famous pasta. I wonder if this site could be of any help (go and take a look, it is truly wonderful!). Ok, no more chatting…fasten your aprons!

Maroggia’s Mill Cookboo: Sumac Ladyfingers / Il Ricettario del Mulino di Maroggia: Savoiardi al sumac

And we are baking sweets treats all over again at Maroggia’s Mill. For today’s Maroggia’s Mill Cookbook recipe I propose a classic of Italian pastry…slightly modified. Ladyfingers. Who hasn’t got memories of ladyfingers being stocked, packet loads of them, in the pantry? They were always there, ready for mummy to whip up a good old trifle or a tiramisu. I loved to steal a couple while she was busy preparing the chosen dessert. I loved their soft and yielding consistency and slightly spongy inside. Dipped in tea, but very quickly in order not to run the risk of turning the liquid into a cloudy porridge, they reached the peak of gustative enjoyment. Here is a whole new version flavoured with sumac, a spice commonly used in the Middle East which tastes a bit like lemon. I really like it and I find that it lends itself well to both sweet and savoury dishes. These biscuits are ideal for an alternative and light tiramisu, with yogurt and red fruits or for a fresh and summery trifle.

Maroggia’s Mill Cookboo: Sumac Ladyfingers / Il Ricettario del Mulino di Maroggia: Savoiardi al sumac

 

And we are baking sweets treats all over again at Maroggia’s Mill. For today’s Maroggia’s Mill Cookbook recipe I propose a classic of Italian pastry…slightly modified. Ladyfingers. Who hasn’t got memories of ladyfingers being stocked, packet loads of them, in the pantry? They were always there, ready for mummy to whip up a good old trifle or a tiramisu. I loved to steal a couple while she was busy preparing the chosen dessert. I loved their soft and yielding consistency and slightly spongy inside. Dipped in tea, but very quickly in order not to run the risk of turning the liquid into a cloudy porridge, they reached the peak of gustative enjoyment. Here is a whole new version flavoured with sumac, a spice commonly used in the Middle East which tastes a bit like lemon. I really like it and I find that it lends itself well to both sweet and savoury dishes. These biscuits are ideal for an alternative and light tiramisu, with yogurt and red fruits or for a fresh and summery trifle.

Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

 

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Marjoram and Orange Zest Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia maggiorana e scorza d’arancia

And yet again another focaccia recipe! For today’s Maroggia’s Mill Cookbook I present you the recipe for a high hydration, fresh, spring-mood flavoured focaccia. Mix a hint of creativity, a sprinkle of marjoram a pinch of orange zest and you will have a delicious bread to accompany your salads with. Keep aside the recipe to accompany cold summer soups…try it with a fresh gazpacho, you will love it! To make it I used Maroggia’s Mill pasta and pizza flour, a skilful mix of wheat flour and finely ground semolina flour. When I don’t have any of this special flour around I usually mix 50% of wheat flour with 50% of semolina flour. The recipe has been tasted and approved by my guinea pigs, what are you waiting for?

Maroggia’s Mill Cookbook: Banitsa / Il Ricettario del Mulino di Maroggia: Banitsa

It’s been more than six months, but it seems like a century ago. In June we went on a short trip to Sofia, Bulgaria. A strange city, which I feel I still have to visit in order to fully understand (or at least try to understand). Needless to say that in 4 days we ate plenty of local food. I must say that variety is not a hallmark of Bulgarian cuisine and that in our daily trip to the bakery we often opted for a warm banitsa, a bread stuffed with eggs and feta. As is well explained in this Wikipedia page banitsa is generally served with boza. For your own sake I do not recommend trying this drink.

Maroggia’s Mill Cookbook: Rye and Herb Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabattine alla segale e erbe aromatiche

Ciabatta. A versatile crunchy bread roll. Breakfast? You can have ciabatta spread with butter and jam. Lunch break? Bite into a cheese and lettuce ciabatta. Snack? A mini ciabatta with a piece of chocolate will ease those hunger pangs. Dinner? Ciabatta is the perfect accompaniment for any soup, or a valuable help to scoop spaghetti sauce from the plate. For today’s recipe for Maroggia’s Mill Cookbook I flavoured the dough with fresh herbs. What a flavour! And what a pleasure to eat them with a little soft goat cheese. Maroggia’s Mill’s farina bianca nostrana is the perfect choice for this highly hydrated dough, developing a good gluten bond which traps all the air bubbles who make this ciabattas so soft. But in order to bite in those crunchy rolls you have to pull your sleeves up! Let’s get started!

Maroggia’s Mill Cookbook: Semlor / Il Ricettario del Mulino di Maroggia: Semlor

The carnival is almost over, but in Ticino opportunities to celebrate do not lack. For this post for Maroggia’s Mill Cookbook I propose a typical Shrove Tuesday recipe, from Sweden. No one will notice, we are still having fun after all aren’t we? In fact even in Sweden these soft rolls, flavoured with cardamom and filled with almond paste and cream, have become the national breakfast cake and snack and are sold in bakeries all over the country. And there’s no wondering why, they are simply irresistible!

Maroggia’s Mill Cookbook: Rye flour, Thymian and Orange Cake / Il Ricettario del Mulino di Maroggia: Cake alla farina di segale, timo e arancia

Orange is one of the most versatile fruits that we can find in the kitchen. Whether it is sliced, juiced or peeled, orange is found in countless recipes. Both sweet and savoury. Habit, at least for what concerns me, often leads to combine it with the same ingredients, especially when it comes to sweets and cakes. Cinnamon and dark chocolate, a classics. In this recipe I developed for Maroggia’s Mill Cookbook I decided to combine orange with an aromatic herb that I love very much, thyme. The result is fresh and very fragrant. Especially given the contrast with the more rustic flavour of Maroggia’s Mill rye flour. A true discovery! This cake is excellent with a good cup of tea, I’m sure it will bring a bit of sun in these chilly days. Are you ready? Then roll up your sleeves!