Maroggia’s Mill Cookbook: Caramelized Pecans Ciabattas / Il Ricettario del Mulino di Maroggia: Ciabatte alle noci pecan caramellate

This Friday for Maroggia’s Mill Cookbook I’m going back to one of my favourite bread recipes: ciabatta. Those who know me best are well aware I’ve spent whole months working on several ciabatta recipes. Yeasted, both with fresh and instant yeast, with bread flour and with buckwheat flour too, up to my special version of garlic and lemon thyme flavoured ciabatta. In short, ciabatta is one of my favourite breads ever (as well as my dear friend Flavia‘s). This time the input for the recipe came to me from a long standing acquaintance, Anna Lucylle, who already inspired me a basil flavoured bread. I met her the first time more than ten years ago, but mostly communicate with her through facebook.

Maroggia’s Mill Cookbook: Maroggia’s Miller Ciabattas / Il Ricettario del Mulino di Maroggia: Le ciabatte del Mugnaio

Here we go, another “other friday”, another recipe from Maroggia’s Mill Cookbook. This time it’s not a recipe I made up but one that was given to me by the miller itself. Alessandro Fontana in fact is not the miller but headchief of production at the Mill, but I’m sure he won’t mind being “labeled” the miller, it has a romantic and vintage allure to it, don’t you think?

Fridge emptying skills: Satsumaimo pan japanese sweet potato bread rolls / Abilità svuotafrigo: Satsumaimo pan o anche panini giapponesi alla patata dolce

Lately my fridge-emptying skills have been quite bad. Unable of resisting the impulse of filling it up with all sorts of fruit and vegetables I plan to cook or bake with. But then I get lost, too much blogging around, recipe searching, the occasional invite for lunch or dinner, late dinners that get resolved with a quick pasta or simple bread and cheese. Fruits and vegetables lying in the bottom drawer of the fridge, to be found just in time before they’re due to be thrown away.