After having delighted you with my rye, toasted flour andthymecrackers, emmerknacker brot with mixedseeds, driedwildfennelleaves, lemonandpeppercrackers, sourdough crackersand sourdough bread thins I think it’s about time to present you a newrecipeMaroggia’sMill Cookbook, this time using a part of pastry flour andshortening to favour crunchiness
Coverthehalfbaked pizza base with zucchini, sprinkle with lemonzestand mint leaves. Dopo qualche minuto diimpastamentoaggiungeteilsale, proseguiteaumentando la velocità finché tutto l’impasto di stacca dai bordidella ciotola
I usedMaroggia’sMill Nostrana flour andtheresult is soft and spongy to perfection, very moist andsweet without beingsickening (to avoid it being to sweet I decided not to cover it with a whitechocolateglaze, which is to my taste a bit too sugary)
So hereare my giraffe buns for you and for Maroggia’sMill Cookbook. Dissolvethe oat milkandoil in theprefermentand add the flour mixed with cocoa powderandsalt
Sometimesthebestrecipes for Maroggia’sMill Cookbook are born this way…recoveringingredients that havebeen languishing in thefridge for too long andnext to theirexpirationdate
To add morecrispinessand crunch I addedsomemixedseeds which Alessandro, production director at Maroggia’sMilland my faithful miller, handedmeoverthe last time I visited
WhenAlessandroaskedme to developsomerecipes to beprinted on the corn meal packs that can bepurchased at theMill I accepted his request with enthusiasm, especiallybecause his request was for somenewrecipes that would differ from the classic polenta to entice a littlehome cooks to try out different ways to use this flour
I start theyear with newrecipes, with Maroggia’sMill Cookbook andsomenews. Of courseMaroggia’sMill Cookbook column will stay so I willhave to makesomechoices, probably picking just a fewchallenges from month to month
piadina, reinterpreted in a menu, Turkish pide, a classic white naan, persian lavash andmsemmen) and that Maroggia’sMill Cookbook doesn’tevenfeature this type of bread
A long time has passedsince I posted a recipe for fresh pasta on Maroggia’sMill Cookbook. Questa volta ho voluto provare a faredellefarfalline, un formato di pasta facile da fare ma digrandeeffetto
Andhereweare, back to theMill’s cookbook. With an incredible timing I came across a recipe for pici, a tuscan pasta, by Margherita/Lapetitecasserole, andloved so much its rustic simplicity I just had to do it straight away
I used two regional products from Migros, along with Maroggia’sMill fabulous Farina Bianca Nostrana Flour, which added a lot of flavour without any need of putting saltandpepper in therecipe but I advise you to add saltandpepper to the mix and try it out if you usemoreneutralingredients
Con delicatezzastaccatelealidalla carta eaiutandovi con dei supporti su cui appoggiareleali (noi abbiamo usato pallinedi carta argentata), unitelealcentro con una “saldatura” alcioccolato, che sarà il corpo dellafarfalla
I havealreadyexperimented with a breadrecipe using Maroggia’sMill pasta and pizza flour (which is a mixture of wheat flour andveryfinely ground semolina flour) and I was pleasantlysurprised
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