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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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 Beer Burger Buns / Il Ricettario del Mulino di Maroggia: Burger Buns alla birra di segale

Did you know that Maroggia’s Mill sells Beer too?? Oh yes, we are talking about la birra del mugnaio (miller’s beer) and for this recipe for Maroggia Mill’s Cookbook I thought of using this product to invent beer burgers buns! These sandwiches have a delicious flavour of beer that goes well with the finest flavours of meat and all the ingredients that make a good hamburger. Add some proper cheese, fresh tomato and onion and I assure you…you will love them! Burger must be accompanied by a good beer, of course! These sandwiches are so soft I can’t find the words to describe them and in my opinion they are very well suited for breakfast too if you like intense aromatic notes! Have you turned the grill on?
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Maroggia’s Mill Cookbook: Trapizzino, my way / Il Ricettario del Mulino di Maroggia: Trapizzino a modo mio

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Here we are with our usual appointment with Maroggia’s Mill. This time it Alessandro was the one suggesting the recipe to try out: trapizzino. Stefano Callegari is the inventor of Trapizzino, a triangle of pizza-like dough with a soft crumb and crisp crust stuffed with all things good. A bread pocket which can be filled with whatever you like the most and is just the right size for a little snack or a quick lunch on the go. The inspiration for my own version came from this interview which is accompanied by the original recipe. Since not everyone keeps sourdough at home I decided to solve this problem by making a preferment. The dough is super soft and the bread can be filled with everything, even runny sauces, as in fact is done in Trapizzino’s shops around Rome. Why not organize a nice picnic outdoors with your friends? You can bring your trapizzini already cut in the centre and ready to be filled, along with tupperwares of various foods and sauces to personalize your trapizzino, isn’t it brilliant?
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Maroggia’s Mill Cookbook: Pistachio and Candied Orange Peel Ciabatta / Il Ricettario del Mulino di Maroggia: Ciabatte al pistacchio e scorza d’arancia candita

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Ciabatta mon amour. As you well know, I have tried out and made several ciabatta recipes as its such a versatile dough that I never get tired of experimenting. This time around I wanted to make a version for Maroggia’s Mill Cookbook that lends itself beautifully to whip up a quick and delicious bread and chocolate, strictly extra dark, snack. Don’t you agree that pistachios and orange peel are the perfect match to enrich this simple dough? What are you waiting for? Roll up your sleeves!

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100% Whole Wheat Sourdough Bread / Pane 100% Integrale a lievitazione naturale

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This bread recipe has been developed specifically for a friend who can only eat 100% wholemeal sourdough bread. Typically whole grain bread are a little denser compared to refined wheat bread, but adding the water roux made the trick and I managed to get a nice fluffy and soft loaf. This is definitely one to try at home!
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MTChallenge: Rolls! / MTChallenge: Paracul Rock’n’Rolls!

As I write it is my birthday. I woke up at 6.30 to prepare everything, both the rolls for the challenge and a sweet dessert to celebrate. So forgive me for cutting short, time is short and I even have to pack for tomorrow since I’m going to fly to the UK for a family reunion.

MTChallenge keeps lifting the stalk and I admit, I am struggling. It’s a lot to deal with, the degree of complexity, not to mention the degree of sophistication required…imagine what happened in my mind when I saw these beautiful rolls with which Giovanna challenged us. I quite not fit in. I’m rough and tough. Im not good with sophisticated things, at least not in the kitchen. These kind of challenges always make me quite anxious. On top of it the UK trip and a fridge to empty rather than to fill. So no coup de theatre, just two little recipe in order to participate. I hope Ale and Giovanna will forgive me but after all, the most important thing is to participate, isn’t it?

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Maroggia’s Mill Cookbook: Gin Bisbino Babà / Il Ricettario del Mulino di Maroggia: Babà al Gin Bisbino

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Today for Maroggia’s Mill Cookbook I propose you my own interpretation of a great classic of Neapolitan pastry. The babà! Three years ago I baked babà for the first time thanks to the MTChallenge and I then promised to myself to try out other combinations sooner or later. I just had to wait until Alessandro wrote to me one day asking me if I had some original ideas to promote a new brand of gin, 100% local, produced by friends of his. I had already heard about Gin Bisbino and already had the opportunity to taste it but in fact I had never thought of using it in a recipe. Gin Bisbino really impressed me for its delicate flavour. A real pleasure to taste Gin Bisbino goes perfectly well with the fresh flavours of rosemary and grapefruit I chose to flavour the pastries with. To balance the bitter note of the grapefruit I added a little rose water that comes very delicately as an aftertaste, especially when the cream is eaten on its own. I decided to brush the babàs with rhubarb jelly which is slightly sweeter albeit maintaining the sourness of the other ingredients. And if you do not want to get your hands dirty, you can always try the recipe of Gin Bisbino to make an excellent Gin Tonic!
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Maroggia’s Mill Cookbook: Rye flour Blinis / Il Ricettario del Mulino di Maroggia: Blinis alla farina di segale

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Here we go again with another post for Maroggia’s Mill and its Cookbook. More precisely with rye flour. After this gorgeous recipe for a soft, sweet rye bread I decided to whip up some blinis, one of my favourite options when its up to deciding what to cook for a relaxed and rewarding breakfast, preferably on a lazy Sunday morning in the company of family or friends. The recipe is a bit time consuming due to all the proofing steps but I assure you will not be disappointed. Alternatively, you can prepare a large batch of blinis and freeze what’s left by stacking them between layers of plastic wrap. Thaw 10′ in the oven at 150° C, they will keep their soft consistence as if they were freshly cooked. If you don’t have enough time on your hands you can reduce the first rest to 30′ and skip all the other steps by incorporating the remaining ingredients, always respecting the sequence in which they are mixed in, but the blinis will not be as soft!
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