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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Annunci

Buckwheat diamonds in autumnal broth / Pasta di grano saraceno in brodo autunnale

Pasta di grano saraceno in brodo autunnale 2

Autumn. If you have been following my blog for a few years there is no need for me to stress on how much I love this season. If I had to pick a few words to describe this season those words would be: orange, leaves, perfumes, chestnuts, woolly jumpers, fireplace, home. A few words which are already eight…oh the nasty habit of dwelling that I have! To these “few words” I would just add another one: buckwheat.

No other kind of grain embodies in itself all the scents, colours and flavours of the most beautiful season of the year. Aromatic, intense, hot, buckwheat is very well suited for a variety of recipes ranging from sweet to savoy with the advantage of being a highly warming food (something I learned during my macrobiotic phase), therefore ideal for these months that are slowly introducing us to the cold winter. There is nothing better than a good hot soup to reconcile yourself with the world after a hard day’s work. Just imagine being in the cozy warmth of your house, holding a steaming bowl while sitting on the couch watching one of your favourite tv series.

The dough can be prepared it in advance and frozen laying the diamond shaped pasta on a cutting board covered with plastic wrap. When the pasta is thoroughly frozen you can store it in box to prevent it from breaking.

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Maroggia’s Mill Cookbook: Basmati Rice Sandwiches / Il Ricettario del Mulino di Maroggia: Panini al riso basmati

panini basmati 1

For some months now I have been getting in the mail the Swiss bakers, pastry chefs and confectioners newspaper, Panissimo. An interesting read which informs of all the news revolving around the world of baking and a huge inspiration for the development of new recipes. In fact every now and then the Richemont School publishes its recipes for delicious breads and confectioneries. And that’s how I discovered “risotto bread”, a bread enriched with cooked rice and other flavorings. Obviously I could not refrain myself from experimenting and trying to work out a new recipe of my own for Maroggia’s Mill Cookbook, and thus basmati bread was born. A nice find, a bread with a soft and fragrant crumb delightfully perfumed as only Indian rice can be. I baked the buns for the first picnic of the warm season and my friends and faithful guinea pigs liked them very much. The recipe is very simple and quick, with a short proofing, but you can experiment stretching the rest of the dough in order to get a lighter, honeycombed crumb. Are you ready for the inebriating scent of these sandwiches?

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Gnocchi with tomato, thyme and fennel seeds / MTC o anche pararsi le terga in corner: Gnocchi freschi al pomodoro, timo e semi di finocchio

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Time flies so quickly it’s hard for me to believe that next month will mark my three years as a participant to the MTChallenge. The toughest, craziest and most instructive foodblogger challenge in the worldwide web. Some challenges I had to give up to, many ones I took part to were spent addressing not so nice thoughts to the challengers but all of the challenges have been an occasion to learn new techniques and recipes. I always tried to participate to the best of my means, were they economical, in terms of the time I had on my hands and my creative resources. But never a challenge had been so tough on me. Gnocchi. Apparently an easy one, but someone like me who has always eaten gnocchi straight from a bag and topped them with butter, sage and parmesan this challenge has been THE CHALLENGE. No wonder I do have the sentiment that I am participating as a loser from the start, except for one thing: finally I was able to make proper gnocchi for the first time in my life. So thank you so much Annarita for her thorough post in which she presents us with three different recipes, perfectly described in every detail.

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Maroggia’s Mill Cookbook: Savoury Vegan Babka with Black Olives and Sun-dried Tomatoes / Il Ricettario del Mulino di Maroggia: Babka salata vegana con olive nere e pomodori secchi

Brioche vegana con olive e pomodori secchi 1

I had been working on a new vegan dough for my last episode of “Cuochi d’artificio” a few months ago and fell in love with it. The use of cocoa butter has proved decisive for its softness, something I would never imagine possible without the use of butter. Having experimented with sweet dough I thought it might be interesting to develop a recipe for savoury brioche, and here it is. For the shaping I looked back to the good old babka (check out my Chocolate Babka and Licorice, White Chocolate and Strawberry Babka). The result? A pillowy soft, scrumptious, fragrant and summery bread! Even my friend Nevia, who is skeptical about “bread which has stuff in it” tried a slice and loved it! Perfect to whip up some Sunday brunch sandwiches, eaten alone or with a nice cream cheese.
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MTChallenge: Licorice, Beetroot, Eggplant, Burrata cheese and Anchovies Pizza / MTChallenge: Pizza alla liquirizia con crema di barbabietole e pomodoro concentrato, melanzane grigliate, burrata e acciughe

pizza mtc

Pizza in a pan logbook. When Antonietta proposed her recipe for this month’s MTChallenge I could not believe it…finally my favourite, pizza! Anyone who knows me personally is well aware of the efforts I have undertaken years ago in the search for the perfect traditional pizza. What they probably don’t know is that pizza pan is a true mystery to me. Even though I am a proud owner of Gabriele Bonci’s book “Pizza”, which was given to me as a gift by my sister, all my attempts so far (very few I must admit) have ended in a big failure. Being totally honest with you I am not a huge fan of pizza in a pan. But a challenge is a challenge, and for this occasion I decided to overcome my limitations and my fears and bake Antonietta’s pizza in a pan. Continue reading / Continua a leggere…

Tuscan Crostini with Chicken Livers / Crostini con fegatini di pollo

Fegatini

Chicken livers…so much I have eaten, so much I love them! I discovered this delicacy during my studies at the university of Florence, and I still enjoy them after so many years. There’s nothing more winter and cuddly. The ingredients are simple and poor. Bread is always in the pantry. Appetizer anyone?

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Maroggia’s Mill Cookbook: Sage and Mixed Seeds Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla salvia e semi misti

Sage and Mixed Seeds Grissini - Grissini alla salvia e semi misti 1

Do you know what it takes to make me happy? Hand me a pack of proper grissinis and this will keep me good, quiet and happy for a good half an hour…just long enough for me to eat them all! There is nothing I can do, they are simply irresistible to em! It has been a while since I have baked a batch especially for Maroggia’s Mill Cookbook so I came up with a new version, which have passed successfully my guinea pigs’ test. To add more crispiness and crunch I added some mixed seeds which Alessandro, production director at Maroggia’s Mill and my faithful miller, handed me over the last time I visited. I added some dried sage too. The result is fragrant, aromatic, crisp and extremely addictive. Try the recipe and let me know what you think about those ones!

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Maroggia’s Mill Cookbook: Stale bread focaccia / Il Ricettario del Mulino di Maroggia: Focaccia con pane raffermo

stale bread focaccia - focaccia pane raffermo 1

I don’t know what’s your policy at home, but at my place nothing gets thrown away. Food is sacred and anything that is left over is eaten the next day, possibly converting the dish into something else or mixing up with other ingredients. This rule goes for bread too. I had already used breadcrumbs to bake pain de beaucaire, discovering how the addition of ground stale bread to give something extra to the flavour of the dough. With this in mind I came up with this tasty focaccia, covered with a crunchy breading, especially for Maroggia’s Mill Cookbook. Suffice to say it has been all the rage at RSI (the tv channel I am working for) and people still ask me with pleading eyes to bring some more!

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Maroggia’s Mill Cookbook: Dark Chocolate, Candied Ginger and Orange Zest Fougasse / Il Ricettario del Mulino di Maroggia: Fougasse al cioccolato fondente, zenzero candito e scorza d’arancia

Maroggia's Mill Cookbook- Dark Chocolate, Candied Ginger and Orange Zest Fougasse - Il Ricettario del Mulino di Maroggia- Fougasse al cioccolato fondente, zenzero candito e scorza d'arancia 1

I’d been wanting to try out this bread for a long time, actually since I have been given Jeffrey Hamelman’s book “Bread” for a gift last Christmas. It’s a nice way to break a little from the routine of baking large loaves, rolls and grissinis. An easy bake yet a stunning decorative bread. A perfect recipe to post for Maroggia’s Mill Cookbook. The original recipe I took inspiration from which is indeed the one by Jeffrey Hamelman and his book Bread although instead of a mix of white and wholemeal flour I decided to use only white flour (the farina bianca nostrana I get from Maroggia’s Mill mulinomaroggia.ch) to not interfere with the flavours of the ingredients I added to the dough. The bread is crunchy on the outside and has a soft crumb. Dark chocolate, candied ginger (here you can find the recipe to make it at home) and orange zest go wonderfully well together. I did not add sugar to the mixture to enable the flavours to come out in all their aromatic notes and to be able to taste the contrast between them. The intense chocolate flavour, freshness of the orange and the tingling sensation the ginger gives to the palate are quite special. I must admit that the only thought of those ingredients put together make me think of Christmas, what about you?

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