Maroggia’s Mill Cookbook: Tonka Bean and Tangerine Taralli / Il Ricettario del Mulino di Maroggia: Taralli alla fava tonka e scorza di mandarino

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Here we are, with our usual appointment with Maroggia’s Mill and its Cookbook. Today I propose you a very addictive recipe, which I turned into a sweet version…taralli! You can have them as a snack during coffee break rather than offer them as an alternative to popcorn at your next movie night. I assure, there won’t be much left!
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Butternut Squash and Licorice Muffins / Muffins alla zucca butternut e liquirizia

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Butternut squash mon amour. I started appreciating pumpkin and butternut squash quite late into my twenties, but since my father grows these vegetables in his garden I now cannot wait for the arrival of the cold season in order to taste sweet and savoury dishes cooked with this versatile ingredient. Its natural sweetness makes it an excellent ingredient for cakes and muffins so why not do a little experiment and combine it with one of my favourite ingredients ever? And here it is…the omnipresent liquorice! Needless to say the pairing is superb, these muffin are soft and sweet (but not too much). You can’t get any better than this!
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Maroggia’s Mill Cookbook: Tortelli di San Giuseppe / Il Ricettario del Mulino di Maroggia: Tortelli di San Giuseppe

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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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MTChallenge: Macarons / Dell’MTChallenge e dei Macarons gemelli diversi: il macaron gnocco e il macaron cesso

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I’m quitting. This is the last one, I swear. I have been repeating the same thing for quite a while now. Too much stress, brainstorming, tetris-like scheduling strategies. What about the anxiety, the overwhelming sense of inferiority I feel every time I check out the other contestants’ recipes, every time a picture gets posted onto the group’s facebook page. And then a new month comes along with a new challenge. I can’t help but participate, I can’t resist to the call of the MTChallenge. Even though I felt a shiver down my spine when I read the theme for this month’s challenge. Our dear Ilaria chose one of the most fearsome recipes…the macaron! A few years back I did experiment a bit and produced dragon eggs for a first attempt and got only close to proper macarons with these Luxemburgerli-like sweets (a swiss version of macarons but of a smaller size) on my second attempt. Fear and Loathing in Chiasso. And on top of it all the tap in the kitchen has been out of order for almost a month and I was forced to wash dishes, bowls and kitchen accessories in the bathtub. You can just imagine my state of mind. And what about the firm conviction that both the shells of the macarons had to be flavored, which led me to test and photograph them a second time because the first one I had forgotten to spice up the shells of one of the two recipes I baked for the challenge. The first macarons batch turned out to be perfect (I have pictures to prove it!!!) but I decided not to fill them in order not to waste time and ingredients. And of course the second time around something went wrong with the cardamom macarons. Virtually they came out in the shape of tits. I think the problem lies in the fact that the mix was very thick and maybe I should have work it a little harder in order to break the air bubbles. Or maybe it just needed a little more egg white having added the cardamom powder and poppy seeds. However having no time nor desire to whip up a third batch I decided to participate in any case, with both macarons: the beautiful and the ugly.
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Cantucci di Prato

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Cantucci (or biscotti, as they are called in the States and UK), can’t tell you how many of those I ate when I lived in Tuscany. Actually it was one of my favourite dessert when I went at the restaurant. A nice glass of Vin Santo, the relaxed dipping of the cantucci in the golden boozy liquid. The most perfect way to end a dinner. Before Christmas I was unable to bake panettone so I indulged with backing plenty of cantucci and pandolce (a Genoese version of panettone) that I gave as a gift to family and friends. Searching for the best recipes I came across this one which is just perfect. I found it on a very reliable blog which I already known for years, Anice e Cannella. The only two changes I made have been replacing orange zest with lemon zest, which I much more prefer, and not brushing the cantucci with the egg (more out of laziness than anything else). A gift which my guinea pigs welcomed and appreciated very much. You can store them in nice tin boxes and bring them as a gift to friends who invite you over for dinner, maybe with a good bottle of Vin Santo!

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Maroggia’s Mill Cookbook: Mock panettone with candied orange and dark chocolate / Il Ricettario del Mulino di Maroggia: Finti panettoncini all’arancia candita e cioccolato fondente

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It has been hanging around for a long time, this thought. Unfortunately having many things to do and little time to stop and think and do something about it…but I couldn’t stop thinking this blog was born thanks to my passion for sourdough but lately my recipes have been increasingly lacking this ingredient. What happened? Nothing serious, some of it is to blame on the discovery of long fermentation which can make yeasted bread more digestible and fresh for longer time, just like sourdough bread. A little blame is on “Cuochi d’artificio” for which I decided to restrain myself to the use of yeast, being sourdough leavening too complex. And last but not least lately time to plan refreshments and dough rising has failed me big time.

At the first occasion I knew I had to do something about it. I threw a quick loving glance to the jar of my dear Hannibal Dolores Frank, my liquid sourdough culture, and rolled up my sleeves. In a jiffy I found the right ingredients and I started to put down, off the cuff, the recipe for these mock panettoncini fo Maroggia’s Mill Cookbook. Mock because mind you, panettone is a serious matter. The recipe is regulated by a disciplinary from which you can not escape, and the commitment needed to come up with a good homemade panettone is remarkable. This recipe in a way is no exception and I don’t recommend it to the faint of heart, or better faint of hand. Unless you are familiar with very hydrated or high in fat doughs, if you’re not quite skilled with handling and shaping breads I warn you nervous breakdown is around the corner waiting for you. But if you are experienced or daring enough go all the way and this recipe will not disappoint you. These little panettoni are perfect for a special, and why not romantic, breakfast. Soft as a pillow and sweet, I tell you. Bake them on a Saturday afternoon for Sunday morning. Pop them for a while in the oven before you tasting them while cocooning in the warmth comfort of your bed, wide smile under your cappuccino foam moustache. That’s amore!

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Maroggia’s Mill Cookbook: Cinnamon and Hazelnut Rye Flour Babka / Il Ricettario del Mulino di Maroggia: Babka speziata alla cannella e noci con farina di segale

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Catch a Babka in the Rye! I haven’t been baking this soft and pillowy treat for a while and when Alessandro gave me the first few packets of Maroggia’s Mill rye flour I knew immediately I had to try and develop a recipe for Maroggia’s Mill Cookbook which had nothing to do with the idea we usually have of rye bread. Nothing better than a Babka. Would I be able to obtain a soft and pillowy crumb with such a flour, which as you know is not as rich in gluten as wheat flour? Well, I am proud to say that I made it! And my guinea pigs loved it. Of course it’s not as light and pillowy as it would be using wheat flour, but i can assure you its surprisingly soft and melts in the mouth beautifully.

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Maroggia’s Mill Cookbook: Cocoa and Orange Marmalade Tarts / Il Ricettario del Mulino di Maroggia: Crostatine al cacao e marmellata di arance amare

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Desserts at my house are quite forbidden. Or I’d rather say that you will hardly find in my pantry packets of biscuits, chocolate bars, candy and all food alike. The main issue is self-control, the other “no sweet stuff factor” is because I’d rather choose ingredients myself since too often store bought sweets contain too much sugar for my palate. This recipe for Maroggia’ Mill Cookbook was born from the desire for something sweet…but not too much. Flavours to pamper your tastebuds with and sweeten a gloomy day and why not, to scent your house with. I simply love it when the perfume of a sweet dessert spreads from the kitchen and permeates all the flat, it always puts me in a good mood. I decided to make small tart, a simple trick not to have too many sweets at home and because I find the little tart or cake format nicer to be photographed. For a 24-25 cm cake of about it is sufficient to multiply the quantities of the two ingredients and to bake the tart for 45′-50′.

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Pistachio, Lemon and Fennel infused Cake / Torta di pistacchi, limone e infuso di finocchio

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A recipe is a stratification, sweet or salty, bitter, spicy or sweet and sour, of the manifestations of one’s love. I do firmly believe in this statement. May it be a gesture of affection, a manifestation of esteem and friendship, or love expressed as an overwhelming passion if you proceed to remove layers of flavours and gestures to distill its essence what you will obtain is one of the deepest and most sincere of all human feelings. A thought waiting to take shape, the choice of ingredients and the process of turning them into something familiar, desired, which has the power of warming the heart, or an unusual pairing of flavours, a surprise, love at first sight. The long wait, that feeling so similar to the eager stare at the window when waiting for a lover who has been away for a long time. What will be next? A perfectly risen cake, eyes bursting with desire or a collapsed soufflé and a quick peek on the cheek, a glacial politeness falling heavy like a gravestone on a long time exhausted relationship? Food speaks, or allows us to speak to others when words fail or are simply useless. I have seen more manifestations of love on a rich and well prepared table that in readymade Valentine gifts and in badly chosen birthday gifts.

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Maroggia’s Mill Cookbook: Leftover Cake Muffins / Il Ricettario del Mulino di Maroggia: Muffins con resti di torta

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What remains of the cake…what to do with it? Sometimes, even though not very often, a bit of cake may remain uneaten, waiting to be finished and eventually ends drying up. Or in the worst cases, as it happened to me with Antinea’s birthday cake, a part of a layered cake might break effectively becoming unusable. And what about the tops, cut to level perfectly the cake layers? Too much cake to eat, at least for me! I then asked myself what I could do with those poor cake crumbles, but also with the double Gruyère cream I had bought in excess (rather than running out an ingredient I have a tendency of buying too much) and the ridiculous amount of eggs I was given by my aunt, who has now taken the habit of delivering about a dozen every week…high cholesterol anyone? Adverse and hostile as I am to cake pops, an option which seems amongst the most popular when it’s up to use leftover, I thought of using the leftovers to flavour a batch of muffins, a sweet recipe which has been missing for quite a while in my column for the Maroggia’s Mill. In fact my last sweet muffins recipe for Maroggia’s Mill Cookbook has been the one for Beetroot, Orange and White Chocolate Muffins.

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