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

Focaccia, it simply needs no introduction. I baked many version but I still had to use Maroggia’s Mill rye flour. And here it is! Simply delicious…
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Annunci

Maroggia’s Mill Cookbook: Tortelli di San Giuseppe / Il Ricettario del Mulino di Maroggia: Tortelli di San Giuseppe

tortelli-di-san-giuseppe-1

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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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: Wild Garlic Olive Oil Rolls / Il Ricettario del Mulino di Maroggia: Panini all’olio e aglio orsino

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In the past few weeks me and my father have been going gathering wild garlic (here if you want to know more about where and when to find it) and in addition to making a small batch of pesto we froze for the cold winter nights I thought I’d try out a bread recipe for a change. I took inspiration from a bread by Hamelman, the actual original recipe is for fougasse, changing some quantities adding a little oil and flour. I must say I’m very happy about these soft and aromatic rolls which I happily include in Maroggia’s Mill Cookbook. If wild garlic is not to your liking you can always use some basil. These fluffy and fragrant buns can be filled with any ingredients, simply be eaten as they are or as an accompaniment to a fresh salad!

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Maroggia’s Mill Cookbook: Rye Tagliolini with Oil and Sage Emulsion / Ricettario del Mulino di Maroggia: Tagliolini con farina di segale con emulsione di olio e salvia fresca

tagliolini piatto

And it’s Maroggia’s Mill Cookbook time again. And I’m back to making fresh egg pasta a couple of months after my recipe for Pici with sausage, hazelnuts and coffee sauce. I simply love making pasta at home. This time around I chose to use a beautiful rye flour, the same flour I used for my blood orange and onions chutney filled snails. The result is really good and rye, with its rustic quality, gives these tagliolini (as this very narrow pasta is called) a pleasant roughness. Continue reading / Continua a leggere…

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

garganelli ragùI 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.

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Testaroli with almond sauce / Testaroli con salsa di mandorle

testaroli

We already tried once before, but I had failed miserably. We have not talked about since, most certainly because both taken by other duties, maybe I was just a little embarrassed by my terrible flop. But in the end we made it. Continue reading / Continua a leggere…

Cassava and Rice Flour Gnocchis with Wild Garlic Pesto/ Gnocchi alla Manioca e farina di riso con pesto di aglio orsino

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Cassava, this – to me – quite unknown vegetable. A root that for several years I only watched from a distance, intimidated by its seemingly thick and hard rind. Let’s say that because of a purely aesthetic matter and my own ignorance about its use in cooking our paths have never really crossed if not for my rapid and puzzled looks to it, before reaching the shelf to get my beloved avocados. Well, I’m not ashamed to say that I was wrong, and how was I wrong!

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Maroggia’s Mill Cookbook: Pici with Luganega sausage, Hazelnuts and Coffee Sauce / Il Ricettario del Mulino di Maroggia: Pici con salsa alla luganega, nocciole e caffé

pici doppia

And here we are, back to the Mill’s cookbook. Having already experimented with baked goods such as grissini, ciabatte and muffins this month I decided to turn my attention to a pasta recipe. With an incredible timing I came across a recipe for pici, a tuscan pasta, by Margherita/La petite casserole, and loved so much its rustic simplicity I just had to do it straight away. And rustic is the sauce I pulled together for this dish. Continue reading / Continua a leggere…

Panissimo February: Ticinese bread / Panissimo Febbraio: Pane alla ticinese

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Panissimo’s theme for this month was regional breads. As soon as I read Sandra’s post I knew I would be baking pane alla ticinese, one my favourite breads as a kid. Funnily enough my first article for Azione was about this special kind of bread, a thing which brought back to mind many colourful memories about my childhood and the afternoon snack I used to eat with my friends: bread and chocolate. Continue reading / Continua a leggere…