Maroggia’s Mill Cookbook: Mustard Flavoured Pita / Il Ricettario del Mulino di Maroggia: Pita alla senape

Flatbreads are amongst my favourite breads. Why? First of all they are already portioned and ready to be eaten on the go for a quick snack or stuffed for an easy lunch to take with you to eat on your mid-day break. They also make the perfect side dish bread, to be dunked in rich gravies, to clean the plate from the tomato sauce that hasn’t been trapped linguine or spaghetti or even to be used instead of cutlery to scoop food from the plate as one would do with a spoon or a fork. No slicing, no morsels, no fuss. For this recipe for Maroggia’s Mill Cookbook I thought to add a little flavour and spice to the dough by simply mixing in some mustard. Heavenly…you don’t need to spread mustard anymore as the flavour is already in the bread! These pitas are pillowy soft, melt in the mouth and keep fresh up to 5 days if stored in plastic bags. You can also freeze them and keep them stored on case of a bread emergency. Simply pop them in the toaster or the oven!

A Spring Menu nr 4 / Un menù primavera nr 4

This is the last appointment with my spring menus (you can check the first, the second and the third menu by clicking directly on them). Here are the four courses of my forth spring menu:

Kidney Bruschetta on Rocket and Hazelnut Spread
Gnocchi with nettles, butter and mint
Fried Lamb Chops with Mustard and Apple Compote
Frothy Custard with Saffron, Cardamom and Rose Water

Naan Bread and a different kind of Curry / Pane Naan e un curry un po’ diverso

Bread comes first, always. I am quite amused, because this post would reasonably have to be about the curry recipe. Curry the main dish and bread just something on the side and not vice versa. But you know I’m a little crazy and love to do things all the other way round. Why put bread first? There are several reasons.