I had beencontemplatingtheidea of using Maroggia’sMill multigrain flour, a deliciousmealconsisting of a mix of wheat, durum wheat, rye and speltflour with which I havealreadymadeseveral good recipeslike this ciabatta, sesameseeds and polenta taragna grissini, crispy fennelseeds, lemonzest and black pepper donuts and last but not leastthesevery tasty oil and wild garlic bread rolls
Seavetedellepiccoleteglierotondedividete l’impasto efatedellepieghecon la stessatecnicacheviene usata perlepallinedipizza (senzaperòinfarinareil ripiano di lavoro), sennòstendetedelicatamente l’impasto in un rettangoloeripiegatelo su sé stesso portando i duelembiesterniversoilcentro
Per accompagnarli ho fatto una cremadi noci e funghi porcini che si prestabenissimoanche ad essere usata con la pasta, perciò vi consigliodi far la quantità indicatae in caso teneredellacremacherimaneperinsaporirelevostrelinguine
la piadinadeclinata in un menù, la pide turca, un naan classico bianco, il lavash persianoe lo msemmen marocchino) e mi son resacontochenelRicettariodelMulinodi Maroggia questo tipo dipane ancora mi mancava
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 and pepper in therecipe but I advise you to add salt and pepper to the mix and try it out if you usemoreneutralingredients
Tagliolini FreshEggPasta with Ryeflour. This time around I chose to use a beautifulryeflour, thesameflour I used for my blood orange and onions chutneyfilledsnails
To givethem a special flavour and rustic texture I addedwholeryeflour (I think it is quite plain to everyone how much I love this flour) and extra virgin oliveoil
With the right flourtherecipe has turned out to be simply perfect. Remember to add flour and water in at leastthreestages, and kneaduntil all ingredientsare fully absorbedbeforeaddingthenext amount
I usedMaroggia’sMill Nostrana flour and theresult is soft and spongy to perfection, very moist and sweet 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)
Oncethewater is about to boil, add theflour, stirring quickly and energetically to avoid lumps and cook untilthemixture stops sticking to the bottom of the pot
Dissolvethe oat milk and oil in thepreferment and add theflourmixed with cocoa powder and salt. Scioglieteillatted’avenae l’olio nelprefermentoeaggiungete la farina mischiata conil cacao eilsale
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