Maroggia’s Mill Cookbook: Soft Milk Flatbreads / Il Ricettario del Mulino di Maroggia: Focaccine soffici al latte

focaccine-morbide-1

Yet another Friday with Maroggia’s Mill Cookbook and yet another bread: a flat bread. Nothing more handy. Flatbread can be stuffed, lends itself perfectly as an accompaniment to a main dish or serves beautiful as a simple snack. A soft and versatile bread that doesn’t need to be sliced and can be easily portioned by tearing it into smaller pieces. Ideal to have for breakfast as for lunch and dinner. This time around I wanted to try and enrich the dough with eggs and milk to make the bread as soft as I could. The result is great but I would recommend you to consume this bread when still hot or to warm it briefly in the oven or toaster after brushing it with a little water, to fully taste its softness and fragrance. You can flavour the dough with seeds, spices or chocolate chips for a tasty snack.
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Trapizzino, my way / Il Ricettario del Mulino di Maroggia: Trapizzino a modo mio

trapizzino-1

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?
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Hazelnut and Liquorice cake / Ricettario del Mulino di Maroggia: Torta di nocciole e liquirizia

torta-di-nocciole-e-liquirizia-1

Some time has passed since the last cake recipe for Maroggia’s Mill Cookbook. One of those simple cakes, easy and quick to bake and offer to friends who come over for a tea or a coffee, or as the perfect finishing touch to a casual dinner. This recipe lends itself well to be customized using other nut-based flours such as almond flour, pistachio flour, or walnut flour. This cake (which I baked in a 15×8 cm mould with 1/3 of the amount of ingredients shown in the recipe written for this post, which requires the use of a ring mould of approximately 23 cm diameter) marries the warm and enveloping taste of hazelnut with the slightly bitter sweetness of licorice. What a perfect match!
Continue reading / Continua a leggere…

Soft Milk Rolls / Panini al latte

I don’t know about you, but these rolls to me are all about childhood. The inevitable snack in the lunch box my mum would pack for school trips, an evergreen of impromptu snacks…the milk roll is the emblem of sharing made carbohydrate. Split it in two and enjoy it with the ones you love the most, stuff it with slices of ham or chocolate bars, wrap one in wax paper and place it safely in a little corner of your bag. The soft milk roll will never disappoint you!
Continue reading / Continua a leggere…

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

1212baba-al-gin-1

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!
Continue reading / Continua a leggere…

Rice flour, Matcha and Lemon Cookies / Biscotti di farina di riso, matcha e limone

biscotti-the-e-matcha-2

Tea time with a friend. Rice flour which has been sitting in the pantry for too long, as well as a jar of matcha powder which might as well be a find from an archaeological site. Consider lemons are never missing in my fridge. Put all of that above together and what you are left with is a batch of sensational cookies. And here’s the recipe!

Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Bread Bunnies / Il Ricettario del Mulino di Marogggia: Coniglietti di pane

Here comes another appointment with Maroggia’s Mill Cookbook which is also a good opportunity to celebrate. Easter is approaching and what more appropriate than a recipe for festive bread bunnies? The dough is super soft and can be also used to make simple rolls or to be shaped into any kind of animals to make tour children’s snacks more fun!
Continue reading / Continua a leggere…

MTChallenge: Terrine!

Another month, another challenge. Welcome back to the monthly appointment with the MTChallenge. The last challenge was won by Giuliana, our vintage hen which is quite passionate with terrines.I must confess. Terrines scare me, they always did. I don’t like them. Blame it on the gelatin, which remind me of culinary horrors of the 70s which can be found on many pages of my mum’s culinary scrap books. I always considered terrines a too playful and poor of substance dish (forgive me Giuliana!). But MTC is MTC, one simply can’t escape from it. As a matter of fact, the more a subject is far from what I like the most, the more stress it generates and the more excited I feel. More or less. The roughest British sides of me started saying “No cold jellies… can’t you see you finally have the chance to try and bake your own pork pie? You don’t want to lose this opportunity do you?”. HI must come out of the pie closet and my beloved Van Pelt will be shocked, she will… I’ve never ever baked a pork pie in my whole life. I needed MTC to finally bake one! I have to be honest. I had many ideas mainly involving apples, oranges, beetroot and liquorice. Then I had a fennel, lying on its own in my fridge, and decided to flavour the broth with spices and the pig with herbs. No overthinking and simply following my gut.
Continue reading / Continua a leggere…

Butternut Squash and Licorice Muffins / Muffins alla zucca butternut e liquirizia

muffin-zucca-e-liquirizia-1

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!
Continue reading / Continua a leggere…

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.
Continue reading / Continua a leggere…