Here we go again with another post for Maroggia’sMill and its Cookbook. 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
And it’s Maroggia’sMill Cookbook time again. This time around I chose to use a beautiful rye flour, the same flour I used for my blood orange and onions chutney filledsnails
Maroggia’sMill special pizza flour helps the dough to develop and proof in the best possible way, providing with a soft crumb and a crunchy crust, while the rye flour gives this focaccia a rustic flavour and texture
I have already experimented with a bread recipe using Maroggia’sMill pasta and pizza flour (which is a mixture of wheat flour and very finely ground semolina flour) and I was pleasantly surprised
And its Carnival time again at Maroggia’sMill. IlRicettariodelMulinodi Maroggia. L’anno scorso per ilRicettario avevo fatto dei tortelli che si credevano chiacchiere, mentre oggi vi propongo la classica ricetta dei tortelli rotondi, fatti con una pastella che ricorda la pâte a choux dei bignè e delle éclair
It’s Maroggia’sMill Cookbok Friday again. IlRicettariodelMulinodi Maroggia. The long fermentation helps develop carbon dioxide and gluten, so the bread can rise properly during proffing and baking, and develops a richer flavour of the dough while at the same time making the bread more digestible
To develop this recipe for Maroggia’sMill Cookbook I took advantage of the invitation from Reto to go over to his place and bake the first pizza of the season with our friends
Sometimes the best recipes for Maroggia’sMill Cookbook are born this way…recovering ingredients that have been languishing in the fridge for too long and next to their expiration date
GA_googleAddAttr("Tag", "maroggias-mill"). protocol + "//pixel. IlRicettariodelMulinodi Maroggia. Il venerdì delMulino e una nuova ricetta ad alto tasso di carboidrati
To add more crispiness and crunch I added some mixed seeds which Alessandro, production director at Maroggia’sMill and my faithful miller, handed me over the last time I visited
Ma la farina di mais può essere impiegata in millediversimodi, che sia per impanare della carne oppure dei grissini (link), viene utilizzata anche in preparazioni dolci per torte (come per la torta tipica bergamasca, amor polenta o altri dolci) e biscotti
Here we are with our usual appointment with Maroggia’sMill. IlRicettariodelMulinodi Maroggia. Un nuovo giro di impasti per il nostro consueto appuntamento con ilMulinodi Maroggia
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