Mini breads with sage and rosemary

panini alla salvia

fresh herbs bread sticks

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I’m getting ready for a new cookbook for a while, and I’m thinking about it. at least 5 times a day for a week, try one or two recipes very quickly, and get rid of that book for months. Read more

Spelt English muffins

muffin inglesi di farro

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I did the math, a year has passed since I made these English muffins and took the pictures! Not kidding! It’s already been ONE LONG year since I made this recipe without posting it. It’s been so long that I don’t even remember why I didn’t publish it at that moment … The only thing I remember is trying 2 or 3 recipes before finding the one that I was really happy with, resulting in English muffins with a soft and quite puffy texture. Read more

Onion pie (calzone di cipolle)

gateau aux oignons

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This onion pie is a personal reinterpretation of the “calzonewith onions, very well known in the Italian region of Puglia as one of the most traditional recipes of this region, available in any boulangerie especially nearby Bari. This onion pie is a rustic savoury cake made with quite thin dough shell, stuffed with onions, anchovies, olives, capers and tomatoes. Read more

Spelt loaf cake with asparagus and leeks

plumcake salato agli asparagi

 

After the cookie phase now is the moment of savory loaf cakes which I haven’t made for a long time.
The “rediscovery” of this recipe is due to the the fact that we coincidentally found ourselves having friends over for brunch for 3 consecutive Sundays and while I was looking for some not too heavy and very easy recipes to make, I came to the conclusion that a savory loaf cake would do the job perfectly. Read more

Brioches with custard and raspberry jam

pains brioche avec creme

Brioches à la crème et confiture de framboises

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I’m not a big fan of custard, I mean I love it, but I don’t go crazy if I have a bowl in front of me. On the other hand, if the custard is used to prepare this pie or if it becomes the stuffing of some baked goodies, it’s a whole other story!
To make these brioches with custard and raspberry jam, I started from the recipe of the “veneziane” which are sweet buns, very very popular in Italy, flavored with lemon zest and stuffed before cooking with custard … soooooo good! Read more