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
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
Blendthemushrooms along with the nuts, oliveoiland garlic untilwellblended. I made a walnut creamandmushrooms to dipthecrackers in, but you can have it with pasta as well
To givethem a special flavour andrustictexture I addedwholerye flour (I think it is quite plain to everyone how much I love this flour) andextra virgin oliveoil
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
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
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
Ho usato due prodotti dei Nostrani della Migros assiemeallastrepitosa Farina Bianca Nostrana delMulinodi Maroggia equesti hanno aggiunto un sacco disapore, senza bisogno che io aggiungessisaleepepe ma vi consiglio diaggiungeresaleepepe al mix dell’impastoe assaggiarlo per assicurarsi sia saporito se si utilizzanodegliingredienti più neutri
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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