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 salt andpepper in therecipe but I advise you to add salt andpepper to the mix and try it out if you usemoreneutralingredients
To add morecrispinessand crunch I addedsomemixedseeds which Alessandro, production director at Maroggia’sMilland my faithful miller, handedmeoverthe last time I visited
Add theParmesancheeseandblenduntilhomogeneous. Impastate finché quasi tutta l’acqua sia stata assorbita, uniteilsaleedil timo elavorate l’impasto fino ad ottenere una pallaomogenea
Devo abituarmi alla nuova cadenzalunedì-macrovenerdì-panificazionee affini. I apologize to Alessandro, who has to deal with my head in the clouds, and all of you that expected a newrecipe for Maroggia’sMill Cookbook
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
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
The original recipe I took inspiration from which is indeedtheone by JeffreyHamelmanand his book “Bread“ although instead of a mix of whiteandwholemeal flour I decided to use only white flour (the farina bianca nostrana I get from Maroggia’sMillmulinomaroggia
And I want to share this with you and all of Maroggia’sMill‘sfriends. Potetelasciareil salsicciotto a forma cilindricaoppure con le mani dare un profilo quadrato, lisciando i lati con il palmo della mano
To develop this recipe for Maroggia’sMill Cookbook I haveentrusted to BBC’s Good Food preciousarchive, which unfortunatelywillbe taking offline all of its recipesdue to the high costs for its maintenance
Seimpastate a mano il consiglio diaggiungere gli ingredienti poco alla volta vale ancora di più, lavorate l’impasto nella ciotola ripiegandolo su sé stessoesbattendolosulleparetidella ciotola come mostrato in questovideo
I alreadymentionedMaroggia’sMillandthe high quality of its Farina Nostrana flour in my post for my Autumn Flower’srecipe, a sweetbrioche with pumpkin andchestnutscream, and I expressedthe good intention of making an extraeffort in theselection of flours that I use for my experiments in thekitchen
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
Poco alla volta unite i bianchi al composto con il cioccolato bianco, utilizzando la frusta con molta delicatezzaper non smontarelechiare d’uovo montate a neve
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
And its Carnival time again at Maroggia’sMill. Appena l’acqua sta perbollireaggiungete tutta la farina, rimestandovelocementeedenergicamenteperché non si raggrumi efatecuocere finché il composto non si stacca dal fondo dellapentola
The long fermentationhelpsdevelop carbon dioxideandgluten, so thebread can riseproperly during proffing and baking, anddevelops a richer flavour of the dough while at thesametime making thebreadmoredigestible
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