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

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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…

MTC Challenge February: Savoury strudel with Butternut squash, creamed Cassava, Bacon and Walnuts with Roquefort cheese Béchamel / MTC Challenge Febbraio: Strudel salato alla zucca butternut, crema di manioca, pancetta e noci con besciamella al Roquefort

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MTC Challenge this month is being held at the home of Mari, aka Lasagna Pazza, who has challenged us with strudel. Now I will bother you once more by saying how much I love these challenges, every month living the anxiety and joy of a new culinary discoveries (a proper strudel made with homemade dough, not a plastic store bought version), breaking my head against the wall thinking about flavour pairing and seeking the right ingredients. Improving my skills. And I can not but be grateful. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Aniseed, White Chocolate and Lime Zest Grissini / Il Ricettario del Mulino di Maroggia: Grissini all’anice, cioccolato bianco e scorza di lime

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It’s already the third appointment with the Mill’s Cookbook, time does fly quick doesn’t it? This recipe is one that has been lying around for a long time, just as an idea, on my recipe notebook. No better chance to put it to practice and see whether the flavour combination would work or not, and hell it works! Continue reading / Continua a leggere…

Panissimo and Ethnic Bread: Turkish Pide / Panissimo e i pani etnici: la Pide turca

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Panissimo‘s theme for the start of 2014 immediately grabbed my attention: Ethnic breads. I love the cuisine of distant cultures and countries, especially the ones of India and Middle East. Continue reading / Continua a leggere…

My heart belongs to Genoa. Sourdoug Surprises: Focaccia with pickled artichokes, red cabbage and anchovies / Il cuore a Genova, una focaccia alla crema di carciofi, cavolo rosso e acciughe per l’amore della mia vita

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Focaccia, Genoa’s most famous bread, is this month’s Sourdough Surprises theme. Genoa has adopted me for little less than a year back in 2006, and still is the city I consider my true home. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Merlot flavoured Ticinese Taralli with polenta breading / Il ricettario del Mulino di Maroggia: Taralli Ticinesi al Merlot con panatura di polenta

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I already mentioned Maroggia’s Mill and the high quality of its Farina Nostrana flour in my post for my Autumn Flower’s recipe, a sweet brioche with pumpkin and chestnuts cream, and I expressed the good intention of making an extra effort in the selection of flours that I use for my experiments in the kitchen. Said and done.

Continue reading / Continua a leggere…

Maria’s Spiced Cauliflower Flan / Lo sformato al cavolfiore e spezie di Maria

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Since the 4th of December, when I started working part time at a goldsmith shop, my weeks have been quite hectic. Recipes and blog post scheduling, the weekly appointment with Wing Chun training, trying to be present on my usual social networks and fitting in multiple appointments hasn’t been easy. Let’s add my Panettone Obsession and the picture is quite clear. But chaos is my element, stress has always been my cup of tea (or loaf of bread) and even though feeling a bit tired I wouldn’t change a single thing. Continue reading / Continua a leggere…

I bought you flours: Potato and Za’atar Bread Roses for Twelve Loaves / Rose speziate per te: Panini a forma di rosa con patate e za’atar per Twelve Loaves

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As things of life unravel I find myself almost two weeks from my last blogpost. Blame it on the weather, blame it on too many failed recipes and things to do, blame it on me and my laziness. The last days I’ve been blessed with good recipes, good lightning and the urge of writing a new post. The recipe has been waiting two weeks in the “limbo” folder and after yet another good review from one my food testers I can share it with you. This recipe was inspired by this month’s Twelve Loaves theme: spices. Continue reading / Continua a leggere…

Dried wild fennel leaves, Lemon and Pepper crackers / Sfogliate di pane al finocchietto, limone e pepe

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Lately baking disasters have been the norm, the uneasy feeling of not doing it right, of not being focused. Yet another batch of grissinis gets burnt, the ciabatte do not rise as expected and every single recipe and experiments turns into drama. Not good. To get back on the track and to push myself I turn to the easiest solution to soothe the wounds to my confidence: online challenges and contests. When improvising too much I often lose concentration, having to participate to contests is another thing…there are deadlines and a recipe can turn out bad once, maybe twice. I started with a quick and easy recipe, because as always I put myself in the position of squeezing my urge of baking between chores and appointments. Renouncing is not an option. Continue reading / Continua a leggere…