After a while I have the time to get back in front of the computer telling a bit more about of my new experiments. Last month was a busy one, travelling a getting loads of new ideas.
In order to get these ideas I bought myself a nice Christmas present: a cooking book. Well, it’s not just a cooking book is THE COOKING BOOK. It is written by Gualtiero Marchesi, who is the CHEF. He is to the Italian cooking what Alain Ducasse is to the French one. Well, both really internationally recognized and appreciated and both have been and continue to be inspirational for many younger chefs. The book is called “Il Grande Libro dei Cuochi” and each part is written in cooperation with the best chefs around such as Ferran Adria, Marcus Wareing between others. The book has a very didactic approach, explaining all the techniques with a lot a pictures, tips and loads of recipes. It has more then 700 pages and an endless number of recipes. It will probably take ages before I will be able to go through all of them. Each chapter covers a main area. It starts form the basic for each macro area to get to more complex and difficult recipes. When I received I did not know where to start from, I suddenly felt like wanting to start cooking anything described in the book.
So I started with an easy recipe called “Pane di Mais al Latte” (wich stands for Mais flour Bread with Milk) also because I needed something quick to go into my brunch. It can be served warm and it is possible to add any flavour (cheeses, garlic or peepers). I made a plain one.
150g 00 flour
150g mais flour finely grounded
250ml full fat milk
4 tbs of baking powder
2 eggs previously beaten
2 tbs of melted butter
A pinch of salt
HOW TO PREPARE
Switch on the oven at 190° C. In a bowl put together the two kind of flours, salt, baking powder, sugar. Make an hole in the middle and add the two eggs previously beaten, the melted butter and the fullfat milk. Stir until obtaining a smooth mixture. Pour the mixture in a 20cm diameter baking tray which need to be oiled with butter first. Cook for 25-30 minutes or until golden. Leave cool in the tray and serve when still warm. Lovely!!