Già ho sperimentatocon una ricettadipaneutilizzando la farina per pasta e pizza delMulinodi Maroggia (che è un mix di farina difrumentocon farina di mais rimacinata molto fine) perilpaneene sono rimasta piacevolmentesorpresa
I took the occasion to experiment a bit, andcame up for this recipe which is dairy free, both consideringeventualallergies or intolerances to dairy products but also to make this bread a littleless fat
For centuries it has beenthestaple of our grandparentsandgreat-grandparentsdiet, accompanied by meat, cheese, or more commonly by milk (even though I’m aware it is a quitechildish on it’s my favourite combination)
And it’s Maroggia’sMill Cookbook time again. Breaktheeggs in thewelland mix with your fingers, slowly incorporating the flour until all theegg is absorbed
The pizza dough I came up with for Maroggia’sMill Cookbook is madewith instant yeast so that anyone can replicatetherecipe at home, but soon I willtest it for theuse of sourdough
Typing “abbinamenticon liquirizia” I found out that it goesverywellwithorange. Yes, not only I am so looking forward to my dearfriendMichela’s – aka Mentae Rosmarino – visit over to Switzerland as amongst other things shealreadyannouncedmeshewill bring a bag of licoricepowder, but I can’t stop thinking about recipes that contain this amazing ingredient
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
Shapethe dough into a sausage, grease it withvegetableoiland wrap it in cling film. The sugar and pistachio breading can bereplacedwithother kinds of chopped nuts
It has been a whilesince I havebaked a batch especially for Maroggia’sMill Cookbook so I came up with a newversion, which havepassedsuccessfully my guinea pigs’ test
I start theyearwithnewrecipes, withMaroggia’sMill Cookbook andsomenews. As alreadyanticipated shortly I willbeopening a new blog where I will talk about my newadventurewith macrobiotics anddevelop my own recipesaccording to my newlifestyle
Thebread is soft andchewy, full of flavour and can beeatenalone, filledwithvegetablesandmeat or just used to clean your plate, especiallywhen you had a good nicemeal which involvessauces, graviesand all sorts of juicy ingredients
After having delighted you with my rye, toasted flour andthymecrackers, emmerknacker brot withmixedseeds, 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
And I want to share this with you and all of Maroggia’sMill‘sfriends. Needless to say, these biscuits melt in your mouth withdelicate bursts of cinnamon andorange flavour which blendverywellwitheachother as well as with dark chocolate
Adverseandhostile as I am to cake pops, an option which seems amongst the most popular when it’s up to useleftover, I thought of using theleftovers to flavour a batch of muffins, a sweetrecipe which has been missing for quite a while in my column for theMaroggia’sMill
I alreadymentionedMaroggia’sMillandthe high quality of its Farina Nostrana flour in my post for my Autumn Flower’srecipe, a sweetbriochewith pumpkin andchestnutscream, and I expressedthe good intention of making an extraeffort in theselection of flours that I use for my experiments in thekitchen
Qualchemese fa è stato ilcompleannodiCamilla, io ho preparato i dolci, ma mentreero a lavoro, loro hanno preparato tanti rustici (anchecon l’amato Bimby prestato da una cugina
Commenti
Iniziare sessione or Registra per scrivere un comento.