Maroggia’s Mill Cookbook: Rye flour, Cranberry and Orange Zest Scones / Il Ricettario del Mulino di Maroggia: Scones alla farina di segale, cranberries e scorza d’arancia

Nothing’s better than an old good cup of tea and scones on these cold, cold winter mornings. For Maroggia’s Mill Cookbook I wrote this recipe thinking of lazy sundays and something rewarding to eat on a well deserved day of relax. I used the Mill’s rye flour and white AP flour. Easy to make, soft and sweet, they keep for a couple of days (though I suggest warming them up in the oven at 100°C for 8 minutes). Let’s put the kettle on!

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Annunci

ZZAFF! Spampezie

For this month’s installment of ZZAFF! I chose a traditional Christmas recipe. Spampezie biscuits are a typical Christmas treat filled with a mixture of nuts, grated bread, spices, grappa, sugar and honey which are only produced in some Leventina villages. They keep for very long periods and it is said that the families used to send them overseas to their emigrated children. Spampezie are produced only in Faido, Prato, Dalpe, Osco, Chiggiogna or in other municipalities of the lower valley such as Bodio, Personico and Pollegio. Some say that Osco is the homeland of spampezie.
Typically the cookies are pressed into wood shapes that have different shapes. Carved figures recall festivities or represent the coat of arms of a family. The basic preparation method has remained virtually untouched until today: however, everyone has his personal recipe, which is unlikely to be revealed.
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Maroggia’s Mill Cookbook: Pane Carasau / Il Ricettario del Mulino di Maroggia: Pane Carasau

Carasau bread is a typical Sardinian bread, originally from Barbagia and spread throughout Sardinia, also known as the music paper. The Sardinian term comes from the word carasare, which means to toast. During the carasadura the bread is placed in the oven for the final baking which makes the bread crisp. The second name is probably given by its characteristic crunchiness, which makes its chewing quite noisy and…musical. Carasau bread can be eaten with cured meats and cheeses as it is or briefly dipped in water to make it softer. Carasau bread is used for recipes such as pan guttiàu and pan frattau. Nowadays for the Cookbook of Maroggia’s Mill I have decided to make a version that uses a portion of wholewheat flour, which gives this bread a more intense and even slightly sweeter taste.

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ZZAFF! Polenta Uncia

Polenta uncia, which means greasy, is called so because it is a mixture of polenta, cheese and melted butter. An original dish of the province of Como it is also popular, with small varieties, in the provinces of Lecco, Bergamo and the Ticino Region too. A filling dish, ideal for warm winter evenings.
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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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Maroggia’s Mill Cookbook: Friselle / Il Ricettario del Mulino di Maroggia: Friselle

Friselle, I have already baked them for Maroggia’s Mill Cookbook with a wholemeal version and prepared a “Messy Spring Frisella” for “Cuochi d’artificio”. I simply adore this crunchy bread and often eat it when I do not feel like cooking, especially during the summer time. Simply soften it up with a little water (or orange juice!) and flavour them the way you like the most. Usually I do with some soft cheese like mozzarella and vegetables. In this case I added pear slices and anchovies, which I simply love! The process take some time but I assure you you won’t be disappointed.
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ZZAFF! Castagnaccio

Our ZZAFF! season begins with an autumnal recipe which has chestnut as the main ingredient. Chestnut is an ancient plant whose presence in the Ticino Region extends from Mendrisiotto to Leventina. Chestnut has been one of the staple ingredients in ticinese cooking since the Middle Ages, due to its high nutritional value. It’s nutritional value can be preserved for a long time through drying or grounding into flour. Among the different recipe sin which chestnut is used I chose the castagnaccio, a sweet which is typical of Northern Italy but has always been very popular in Ticino too. The ingredients are simple as well as the recipe is.
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Maroggia’s Mill Cookbook: Bagel / Il Ricettario del Mulino di Maroggia: Bagel

Bagels, we had the chance to bake a licorice version with a slightly longer and more complex method. Today for all American style brunch lovers for Maroggia’s Mill Cookbook I present you with a quick and easy recipe for bagels. These soft sandwiches are a perfect match with jams, sweet and savoury creams, spreadable cheeses but above all with butter and salmon.

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Maroggia’s Mill Cookbook: Bread Tin Brioche / Il Ricettario del Mulino di Maroggia: Brioche in cassetta

Shall those who do not like to have breakfast with a sweet and pillowy soft bread raise their hands. Well, as expected…no one! For some getting up in the morning is really hard, but I swear this brioche bread I baked for Maroggia’s Mill Cookbook will make your day perfect at the first bite. Maroggia’s Mill AP white flour lends itself perfectly to bake this grumpiness-proof bread. You don’t believe me? Well, there’s nothing left for you but try!
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Maroggia’s Mill Cookbook: Rye Flour and Ginger Biscuits / Il Ricettario del Mulino di Maroggia: Biscotti alla farina di segale e zenzero

This is not the first time that I talk about Maroggia’s Mill rye flour which is sold by Migros Ticino among the Nostrani selection. I used it before to cook pillowy soft blinis and a spiced Babka. An aromatic flour which can be used in sweet preparations (but I will soon develop recipes for pasta and savoury bread). This time around I decided to bake biscuits which are the perfect accompaniment for a moment of pause and chatter while sipping a damn good coffee.

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