Savoury on 🍽️ Recipes & ⚗️ Analysis by Diego

Lentil Soup with Aubergine and Tomato

Sun, 11 Oct 2026 00:00:00 +0000

Lentil Soup with Aubergine and Tomato

A rustic, complete lentil soup, 100% plant-based and made in one pot: a soffritto of onion, carrot and celery, grated aubergine that melts into the base, a double hit of tomato (paste and passata) and lentils cooked gently. Blending a small part at the end lets you decide how creamy to make it, while still leaving lentils and vegetables to chew on. It is a dish to make unhurried and then let rest: the longer it waits, the more the flavours come together. It goes well with a rustic focaccina or a vegetable schiacciata.

Mexican Black Bean, Corn and Paprika Soup

Fri, 09 Oct 2026 00:00:00 +0000

Mexican Black Bean, Corn and Paprika Soup

Black bean and corn soup is a classic Mexican soup, which calls for pre-cooking the black beans and a few ingredients that are hard to find outside Central America. This is a simplified version, 100% plant-based, made in a single pot, with only the recipe's core ingredients. The chilli is listed as optional, meaning you add more or less to taste, or leave it out. Leaving it out does change the final result noticeably: you get a more delicate soup, in which the creamy notes of the beans and the sweetness of the corn come through more. The avocado is added sliced or diced, raw, straight onto the plate: it brings creaminess without altering the flavour. In this Mediterranean version the avocado, too, can be left out. What I do recommend is eating the soup with a rustic focaccina or the multicolour cloud focaccine or, for an extra flavour boost, with a vegetable schiacciata.

Pumpkin Risotto: an in-depth guide

Wed, 07 Oct 2026 00:00:00 +0000

Pumpkin Risotto: an in-depth guide

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Carnaroli rice you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Carnaroli rice (min g, max g): g

1. Ingredients

Risotto (saucepan, in order of addition)

Ingredient	Quantity
Delica or Mantovana pumpkin, trimmed raw	650 g
Extra-virgin olive oil (for the base)	25 g (about 2 tbsp)
Shallot, finely chopped (or 1 medium onion per 4 people)	2
Carnaroli rice	320 g
Dry white wine, optional, or see alternatives	120 ml
Hot vegetable stock	1400 ml

Halfway through cooking, fold in the cooked, mashed pumpkin (see method).

Soft Pumpkin Sformato (from the burger mix)

Fri, 02 Oct 2026 00:00:00 +0000

Soft Pumpkin Sformato (from the burger mix)

This sformato comes from the same mix as the moulded pumpkin burgers/balls: up to the point where the mix is ready (roasted pumpkin, cannellini, onion, carrot, spices and oil, blended) the recipe is identical. From there, instead of pressing and slicing, you take part of it, set it in a pan with a little tomato and get a soft sformato, to eat with a spoon or as a mash. It is all done by eye, no weighing: add the tomato a little at a time, about half the weight of the pumpkin mix. It turns into a vegetarian dish by adding a tasty cheese like parmesan, mozzarella, scamorza.

Savoury Parmesan and Spinach Parcels

Wed, 30 Sep 2026 00:00:00 +0000

Savoury Parmesan and Spinach Parcels

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Fresh spinach (raw weight) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Fresh spinach (raw weight) (min g, max g): g

1. Ingredients

Filling

Ingredient	Quantity
Fresh spinach (raw weight)	160 g
Firm tofu	125 g
Grated parmesan	75 g
Salt	1 g
Nutmeg	to taste
Garlic	to taste
Extra-virgin olive oil	to taste
Pepper	to taste

Shell

Ingredient	Quantity
Crispy paprika pasta matta	1 batch

2. Method

Get ready (before you start)
Prepare the crispy paprika pasta matta and let it rest, covered, while you make the filling. For 320 g of spinach you can use 300 g of total pasta matta flour (150 g semolina + 150 g type 2).
Filling
Blanch the 160 g fresh spinach (see the note below on the amount of spinach) in water for 1-2 minutes, then drain. Alternatively, chop it into small pieces (do not use whole large leaves), boil for 1 minute in a covered pan with boiling water, then drain the water and sauté for a few minutes in the pan to dry it.
Squeeze the spinach firmly to drain the water well. This step is important: the water left in the spinach then has to be compensated for with breadcrumbs, and it still risks coming out in the oven, soaking the pastry shell and making it tear. Better to spend time squeezing it well now than to fix it later.
Blend the squeezed spinach, the 125 g firm tofu crumbled and squeezed, the 75 g grated parmesan, the garlic, a drizzle of olive oil, a grating of nutmeg and the pepper.
Blend to a thick, smooth cream. Taste and adjust for seasoning and flavour: parmesan already brings plenty of salt and umami, so add the salt only if the taste calls for it, often it is not needed at all.
If the mixture is still too wet, stir in the breadcrumbs. Better to add them a little at a time and check the consistency.
Chill the filling while you roll out the dough: a cold, dry filling holds its shape better and seals without making the shell give way.
Shaping
Divide the pasta matta into balls and roll each into a disc. Place a spoonful of filling in the centre, leaving a generous free border all around. If you like, you can try more creative shapes, as shown in the photos.

In the photo, the sibling variant: savoury sun-dried tomato and paprika parcels.

Savoury Sun-Dried Tomato and Paprika Parcels

Wed, 30 Sep 2026 00:00:00 +0000

Savoury Sun-Dried Tomato and Paprika Parcels

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Fresh spinach (raw weight) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Fresh spinach (raw weight) (min g, max g): g

1. Ingredients

Filling

Ingredient	Quantity
Fresh spinach (raw weight)	160 g
Cooked cannellini beans	70 g
Sun-dried tomatoes	60 g
Extra-virgin olive oil	10 g
Smoked paprika	2.5 g
Salt	1 g

Shell

Ingredient	Quantity
Crispy paprika pasta matta	1 batch

2. Method

Get ready (before you start)
Prepare the crispy paprika pasta matta and let it rest, covered, while you make the filling. For 320 g of spinach you can use 300 g of total pasta matta flour (150 g semolina + 150 g type 2).
For this recipe, oil-packed sun-dried tomatoes work well. If you use dry ones to rehydrate (not oil-packed), pay attention to the seasoning: you can rehydrate them in hot water for 10-20 minutes until soft, then drain. Even so, they usually stay saltier than oil-packed sun-dried tomatoes.
Filling
Blanch the 160 g fresh spinach (see the note below on the amount of spinach) in water for 1-2 minutes, then drain. Alternatively, chop it into small pieces (do not use whole large leaves), boil for 1 minute in a pot/pan with boiling water, with a lid on, then drain the water and sauté for a few minutes in the pan to dry it.
Squeeze the spinach firmly to drain the water well. This step is important: the water left in the spinach then has to be compensated for with breadcrumbs, and it still risks coming out in the oven, soaking the pastry shell and making it tear. Better to spend time squeezing it well now than to fix it later.
Blend the squeezed spinach, the 70 g cooked cannellini beans (drained), the 60 g sun-dried tomatoes, the 10 g extra-virgin olive oil and the 2.5 g smoked paprika. Blending the paprika together with the oil is the right technique: the paprika's colour and aroma are fat-soluble and the oil extracts them with no risk of burning.
Blend to a thick, smooth cream. Taste and adjust for seasoning: sun-dried tomatoes are already very salty and rich in umami, so add the salt only if the taste calls for it, often it is not needed at all.
If the mixture is still too wet, stir in the breadcrumbs. Better to add them a little at a time and check the consistency.
Chill the filling while you roll out the dough: a cold, dry filling holds its shape better and seals without making the shell give way.
Shaping
Divide the pasta matta into balls and roll each into a disc. Place a spoonful of filling in the centre, leaving a generous free border all around. If you like, you can try more creative shapes, as shown in the photos.
Leave a few small openings, or use a toothpick to make a few holes on the top of the parcel: this lets the filling's steam escape in a controlled way during baking. A fully sealed parcel risks tearing at a random point and letting the filling out.
Keep the parcel's seam facing up (that is, not resting on the tray): otherwise, if the filling is a little watery, a seam facing down will open during baking and let the filling out onto the tray (learned from experience...).
Arrange the parcels on a lined baking tray and brush them with a film of olive oil (optional): it gives extra colour and crispness to the surface.
Baking
Preheat the oven to 200 °C static and bake for 20-25 minutes, until the pastry is well golden. The filling is already cooked: baking only serves to cook the pastry and firm up the filling by evaporating the residual water.
Straight out of the oven the filling will be soft: this is normal, it firms up as it cools. Let it cool for a few minutes before serving.

3. Storage

Let cool completely before storing.

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

Thu, 24 Sep 2026 00:00:00 +0000

Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded carrot burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Moulded Pumpkin Balls

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Pumpkin Balls

This is a really quick and versatile recipe: it starts from the pumpkin burger mix, and from there you can make balls, as in this recipe, or the pumpkin burgers themselves, or the pumpkin flan. The base mix, quickly prepared with pumpkin, potatoes or legumes and spices, can be put in a fridge container and kept aside for the following days, or it can be frozen and used when needed.

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

Thu, 24 Sep 2026 00:00:00 +0000

Moulded Veggie Burgers (Carrot, Zucchini, Potato)

What is the difference between these burgers and the hand-formed ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown below, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger. Or, alternatively, you can also use it to make a vegetable bake (or vegetable and legume bake), as described in the vegetable bake recipe (link as soon as the recipe is published).

Pumpkin Burgers

Thu, 24 Sep 2026 00:00:00 +0000

Pumpkin Burgers

What is the difference between these burgers and the moulded ones? Well, if you want a finished burger with a precise shape (round, heart-shaped, bigger/smaller, ...) then the hand-formed burgers give a more defined result, but this takes more time because you actually have to shape the burgers one by one. If instead you prefer a quicker preparation, once the mixture is ready you can put it into a container, as shown in the moulded pumpkin burgers recipe, and refrigerate it; then when you need to cook the burgers, just take the mixture from the mould and cut the slices you need, where each slice will be a burger.

Crispy Paprika Pasta Matta

Wed, 23 Sep 2026 00:00:00 +0000

Crispy Paprika Pasta Matta

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Wholegrain durum wheat semolina (re-milled) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Wholegrain durum wheat semolina (re-milled) (min g, max g): g

1. Ingredients

Dough

Ingredient	Quantity
Wholegrain durum wheat semolina (re-milled)	150 g
Type 2 flour (semi-wholegrain, stone-milled)	150 g
Water (room temperature)	150 g
Olive oil	60 g
Smoked paprika	10 g
Fine salt	6 g

The ingredients: wholegrain semolina and type 2 flour, olive oil, water, smoked paprika and salt.

2. Method

Optional: Bloom the paprika.
Warm the 60 g olive oil over low heat until just lukewarm (it must not fry). Remove from heat, stir in the 10 g smoked paprika and stir for 30-60 seconds: the oil takes on colour and becomes fragrant. Let cool slightly. This step extracts the paprika's colour and aroma without burning it.
Make the dough.
In a bowl combine the 150 g wholegrain semolina and the 150 g type 2 flour with the 6 g fine salt (and the 10 g smoked paprika, if you skipped the blooming step). Add the 150 g water at room temperature and the 60 g olive oil (the paprika oil, if you bloomed it), a little at a time while kneading. The water amount is fixed (50% of the flour weight). Stop when the dough comes together into a firm, non-sticky ball. Pasta matta is a dry dough, it should not feel soft or wet. It's normal for it to stay rough, as in the photo; it relaxes after resting in the fridge.
Cover in an airtight container and rest at least 30 minutes at room temperature (the longer the better; you can even refrigerate it for the next day): resting hydrates the semolina fully and makes the dough more elastic and easier to roll thin without tearing. If you really want to do a proper job, cover with cling film in direct contact to limit evaporation and the forming of a surface skin as much as possible. I consider it an optional step, and a waste of plastic too, because we then have to knead it again to make the balls, so any surface skin gets fixed by that re-kneading.
Roll out.
Divide the dough into as many pieces as you like: the smaller the portion, the more small savoury tarts you get, rather than a single tray-sized tart. I'd suggest no less than 80 g per piece (unless you're after ravioli). Roll each piece on a surface lightly dusted with semolina, as thin as possible (1-2 mm for a cracker-like result). Rolling in two stages, a first pass, a short rest, then a second, helps the semolina keep the sheet from tearing.
The pasta matta is ready: you can now use it to make savoury parcels, such as the savoury parmesan and spinach parcels or the savoury sun-dried tomato and paprika parcels, or make crackers/schiacciata by carrying on with the recipe below. It is not an ideal use, though: if you want a schiacciata I recommend the vegetable schiacciata recipe.
Bake.
Preheat the oven to 200 °C static. Transfer the sheets to a lined baking tray, prick them all over with a fork (prevents bubbles and keeps them flat and crisp). A pinch of salt on top is optional.
Bake 15-18 minutes until evenly golden with crisp edges. Thicker sheets need a few minutes more. Watch the last few minutes: being thin and oil-rich, it goes from golden to too dark quickly.
Remove from the oven and let cool completely on a wire rack: pasta matta crisps up as it cools, not straight out of the oven.

3. Storage

Let cool completely on a wire rack before storing: if sealed while warm, steam softens it and it loses its crunch.

Vegetable Purée Flatbread with Rosemary and Garlic

Thu, 27 Aug 2026 00:00:00 +0000

Vegetable Purée Flatbread with Rosemary and Garlic

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Type 2 flour (semi-wholegrain, stone-milled) you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Type 2 flour (semi-wholegrain, stone-milled) (min g, max g): g

1. Ingredients

Vegetable purée (raw weight, before cooking)

Ingredient	Quantity
Golden onion (about 2 medium)	400 g
Red bell pepper (about 2 medium)	350 g
Peeled garlic cloves (~12-15 cloves)	30 g
Tomato passata (added raw at blending)	100 g
Olive oil (for the pan)	15 g
Fresh rosemary (roughly chopped needles)	5 g
Dried oregano	3 g
Freshly ground black pepper	1 g
(Optional) Paprika (smoked or not)	5 g

Dough

Ingredient	Quantity
Type 2 flour (semi-wholegrain, stone-milled)	750 g
Wholegrain durum wheat semolina (re-milled)	250 g
Water	340 g
Olive oil	60 g
Fresh yeast (or 3 g instant dry yeast)	8 g
Fine salt	13 g

2. Method

Prepare the purée.
Dice 400 g onion, 350 g red bell pepper (remove seeds and membranes) and 30 g garlic cloves, finely chopped.
Grease a pan with 15 g olive oil (indicative, adjust by eye) and heat the oil. Add the vegetables and sauté for about 10 minutes.

One of the first pans I made. I didn't have enough red pepper so I used a yellow one. In any case, I now cut the vegetables finer than this; as soon as I can I'll add a photo of the latest batches.

Put the cooked vegetables in a container (they are hot, I'd avoid plastic). Add 100 g tomato passata (raw), 5 g fresh rosemary, 3 g dried oregano, 1 g black pepper and, if desired, 5 g paprika. Blend until you have a purée. Let cool to room temperature.

Cooked vegetables, transferred to a glass container.

Adding tomato, spices and herbs.

Vegetable purée, blended with an immersion blender.

Make the dough.
Dissolve 8 g fresh yeast in 50 g water, lukewarm, and add it to the flours (750 g type 2 flour and 250 g wholegrain semolina), then add the vegetable purée. Start kneading, then add the remaining 290 g water in a stream as needed: you may need less, depending on how dry or watery the vegetables are.
As soon as there is no free water, add 13 g fine salt and 60 g olive oil. Knead a few minutes until you have a cohesive mass with no unabsorbed flour remaining. No need for a smooth ball; you will get that after the first round of folds. Then cover the bowl with a lid or plate.

This is what the dough looks like after briefly kneading flours, yeast, vegetable purée, oil and salt. In this case I added 200 ml total water per 1 kg total flour. The water is added afterwards, a little at a time, adjusted to how much the purée absorbs.

Folds.
After 30 minutes of covered rest, proceed with the first round of stretch and folds.
Perform two more rounds of stretch and folds at 30-minute intervals.
Bulk fermentation.
Cover again and let rise 3-4 hours at room temperature. The dough should increase by 70-80% (do not wait for a full doubling).

After fermentation is complete, now it goes into the pan. In this case, however, I divided the dough into different pieces so I could experiment with different thicknesses.

Shape.
Generously oil a baking tray (~30×40 cm). Transfer the dough to the tray and stretch it gently with wet hands to fill the edges.
Cover the tray with a clean kitchen towel, or place in a turned-off oven with a cup of hot water, and let rise 50-60 minutes until the dough is puffy and springs back slowly when pressed with a finger.
Bake.
Preheat the oven to 220 °C static. Dimple the surface with oiled fingers. Drizzle with olive oil. For a thinner, crispier result, in addition to dimpling you can prick the dough with a fork or skewer.
Bake for 25-30 minutes until evenly golden and crisp.
Remove from oven and let cool on a wire rack before cutting.

The holes made with the fork are mainly for aesthetic effect, but they help make the flatbread crunchier while still maintaining a bit of softness inside.

From here you can see the different versions better. The central one is the flatbread rolled out like a sheet (about 2 millimeters), it comes out like a cracker. The flavor, however, is identical in all versions.

This is another version I made with a different batch.

Closer view.

3. Storage

Let cool completely on a wire rack before storing (prevents condensation and mould).

Rainbow Cloud Focaccine

Tue, 25 Aug 2026 00:00:00 +0000

Rainbow Cloud Focaccine

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Plain flour (type 0 or type 1) strong you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Plain flour (type 0 or type 1) strong (min g, max g): g

1. Ingredients

Ingredient	%	Quantity
Plain flour (type 0 or type 1) strong	100%	1000 g
Water	78%	780 g
Fine salt	1%	10 g
Extra-virgin olive oil	2%	20 g
Diastatic barley malt	0.5%	5 g
Active dry yeast	0.4%	4 g
(Optional) Dried oregano		to taste

2. Water Roux (Tangzhong)

Ingredient	%	Quantity
Flour from total	7%	70 g
Water from total	35%	350 g

Mix the flour and water in a small saucepan. Cook over medium heat, stirring constantly, until it reaches 65 °C: the mixture thickens into a dense, gelatinous custard-like paste. Remove from heat and cool completely to room temperature before use. The tangzhong gelatinises the starch, which retains more water during baking and gives the crumb superior softness and moisture.

Rustic Focaccine, Crispy Outside and Soft Inside

Tue, 25 Aug 2026 00:00:00 +0000

Rustic Focaccine, Crispy Outside and Soft Inside

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Strong type 1 flour you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Strong type 1 flour (min g, max g): g

Ingredients

Ingredient	Quantity	%
Strong type 1 flour	400 g	40%
Type 2 flour	150 g	15%
Re-milled durum wheat semolina	200 g	20%
Wholemeal rye flour	170 g	17%
Legume flour (chickpea or pea)	80 g	8%
Water	780 g	78%
Fine salt	10 g	1%
Extra-virgin olive oil	20 g	2%
Diastatic barley malt	5 g	0.5%
Active dry yeast	4 g	0.4%

Method

Autolyse (optional but recommended): in a large bowl, combine all the flours with the water. Mix roughly until incorporated. Cover and rest 20-60 minutes. The autolyse allows the flours to fully hydrate and begins gluten development before kneading, making subsequent work shorter and the result more extensible.
Knead: add 5 g malt and 4 g yeast (dissolved in a little water from the total). Knead for a couple of minutes to incorporate, then add 10 g salt and 20 g extra-virgin olive oil. Continue kneading until the flour and oil are fully absorbed. There is no need to achieve a smooth, round ball at this point: that will come after the first fold. Cover the bowl with a lid or a plate.
Bulk rise: perform 3 stretch & folds every 30 minutes, then leave the dough covered at room temperature until doubled in volume.
Cold fermentation: lightly oil the bottom of the container (optional step, but helps with releasing the dough after fermentation). Cover and refrigerate for 12-24 h (up to 48 h possible).
Shaping: divide the dough into 50-100 g pieces. Gently flatten into discs no thicker than 1 cm. Rest covered for 45-60 minutes at room temperature.
Optional brine: emulsify water and oil in a 1:1 ratio by beating with a fork. Brush onto the surface of the focaccine, poke holes with a fork (optional), add dried oregano to taste.
Baking: bake at 250 °C for about 15 minutes (adjust by eye: 2-3 minutes more for a crispier crust, less for softer focaccine).

Technical Notes

Hydration. This recipe uses 78% hydration. It can be varied from 70% up to 80%. I advise against exceeding 80% because the dough becomes significantly harder to work without noticeable benefits to the final product.
Autolyse. This is an optional but recommended step. It consists of mixing flour and water and letting it rest for 20-60 minutes before adding salt and yeast. This time allows the flour to fully hydrate and the gluten to begin forming on its own, resulting in shorter kneading time and a more extensible, workable dough. Reserve a little water from the total to dissolve the yeast separately: it will be easier to incorporate after the autolyse.
Role of each flour. Type 1 flour (40%) provides the structural backbone of the dough thanks to its gluten content (13-14% protein): it is the flour that gives elasticity and holds the others together. Type 2 flour (15%), semi-wholemeal, contributes a more complex flavour and a slightly nutty note, adding fibre without compromising the structure too much; it absorbs slightly more water than type 1. Re-milled semolina (20%) gives the crust its crunch, a golden colour and a "shorter" texture (less elastic, more crumbly): it is the key ingredient that sets the rustic focaccine apart from the cloud-style ones. Rye flour (17%) brings an earthy and slightly tangy flavour, absorbs 10-12% more water than white flour and has very little gluten, so it is the type 1 flour that must compensate structurally. Legume flour (8%), a blend of chickpea, lentil and pea, adds protein, a delicately sweet flavour and a slightly warmer colour, without developing gluten.
Variations. For a smoother, less rustic dough, shift part of the type 2 towards type 1. For an even crunchier crust, shift part of the type 2 towards semolina. The balance between these three flours determines the final character of the focaccina.
Salt. The base dose is 10 g per kg of flour (1%). For a bolder flavour you can go up to 20 g/kg (2%), which is still within the norm for savoury baked goods. Salt should always be added after the autolyse, never in direct contact with the yeast.
Oil. The base dose is 20 g per kg of flour (2%). It can be increased up to 40 g/kg (4%) for better palatability, a softer crumb and longer shelf life. Oil should be incorporated at the end of kneading so it does not interfere with gluten formation.

Diastatic Malt vs Sugar/Honey

	Diastatic malt	Sugar / Honey
Type of nourishment	Active enzymes (alpha and beta-amylase) + simple sugars	Simple sugars only (sucrose/fructose)
Mechanism	Enzymes progressively break down flour starch into maltose, providing continuous nourishment to the yeast throughout fermentation (12-48 h)	Supplies immediately available sugars that yeast exhausts rapidly in the first hours
Osmotic effect	None	At high concentrations draws water from yeast cells by osmosis, slowing fermentation
Long fermentation	Ideal: steady nourishment for 24-48 h+	Unsuitable: after the initial boost there is no more nourishment
Maillard reaction	Produces reducing sugars → golden and aromatic crust	Surface caramelisation (darker colour but different flavour)
Effect on structure	No negative effect; improves crumb structure	Weakens gluten (liquefying effect)

For long fermentations (12-48 h) diastatic malt is clearly preferable. Alternatively, sugar or honey can be used at the same dose (5 g/kg) or omitted entirely: fermentation will still work, but will be less regular and the crust less golden.

Cold Mediterranean couscous

Fri, 21 Aug 2026 00:00:00 +0000

Cold Mediterranean couscous

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Medium couscous you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Medium couscous (min g, max g): g

1. Ingredients

Ingredient	Quantity
Medium couscous	320 g
Tuna in extra-virgin olive oil (good quality)	320 g
Cherry tomatoes	300 g
Medium cucumber	200 g (1 cucumber)
Taggiasca olives	80 g
Capers in salt (rinsed)	2 tbsp
Fresh spring onions	30 g (2 spring onions)
Fresh basil	to taste
Fresh oregano (or dried)	4 g
Lemon (juice; zest optional)	40 ml (1 lemon)
Extra-virgin olive oil (for dressing)	40 g
Extra-virgin olive oil (for couscous and finishing)	to taste
Water (or light vegetable stock)	380 ml
Salt, black pepper	to taste

2. Method

Bring 380 ml water to the boil with a pinch of salt. Pour it over the 320 g couscous with a drizzle of oil, stir briefly, cover with a plate or lid and let it rest for 5 minutes. Fluff with a fork and let it cool completely.
Cut the 300 g cherry tomatoes into quarters, dice the 200 g cucumber into small cubes and slice the 30 g spring onions into thin rounds. Place everything in a large bowl.
Rinse the 2 tbsp capers under running water to remove excess salt. Drain the 320 g tuna, reserving a little of its oil. Pit the 80 g Taggiasca olives if necessary.
In a large bowl, combine the cold couscous with the vegetables, the tuna broken into large chunks, olives and capers. Dress with 40 g extra-virgin olive oil, the juice of the lemon (40 ml), the oregano (4 g), salt and freshly ground black pepper. Toss gently.
Cover the bowl with a plate or lid and let it rest in the refrigerator for 20-30 minutes. This step allows the flavours to meld together.
Serve garnished with fresh basil leaves torn by hand and a drizzle of oil. Keeps in the fridge, covered, until the next day; adjust oil and lemon before serving.

3. Storage

Room temperature: consume within 2 hours of preparation due to the presence of tuna; beyond this time, bacterial growth becomes a real risk, especially in summer.
Refrigerator: keeps covered for up to 24 hours; the flavours meld further and the dish actually improves after a few hours of rest. Adjust oil and lemon before serving.
Freezer: not recommended. The couscous turns gummy upon thawing and the raw vegetables (cherry tomatoes, cucumber, spring onion) lose all crunch, releasing water and becoming soggy.

🌾 Want to explore couscous flavour bases further? Read the full guide.

Couscous with Grilled Vegetables

Fri, 21 Aug 2026 00:00:00 +0000

Couscous with Grilled Vegetables

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Medium couscous you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Medium couscous (min g, max g): g

1. Ingredients

Ingredient	Quantity
Medium couscous	320 g
Medium courgettes	400 g (½ courgette)
Large aubergine	400 g (¼ aubergine)
Peppers (red and yellow)	400 g (½ pepper)
Large Tropea red onion	152 g (about ¼ onion)
Cooked chickpeas	248 g
Sun-dried tomatoes in oil	2 pieces
Pine nuts	30 g
Fresh mint	to taste
Basil	to taste
Lemon (juice and zest)	40 ml (¼ lemon)
Garlic	16 g (1 small clove)
Extra-virgin olive oil (for dressing)	4 g
Extra-virgin olive oil (for grilling and finishing)	to taste
Vegetable broth	360 ml
Salt, pepper	to taste
Smoked paprika	4 g

2. Method

Cut the 400 g courgettes and the 400 g aubergine into 5 mm slices, the 400 g peppers into quarters and the 152 g red onion into thick rings. Brush with a little oil and a pinch of salt. Grill on a hot griddle pan for 3-4 minutes per side until golden.
Once cool enough to handle, cut all grilled vegetables into 2-3 cm pieces and transfer to a large bowl.
Bring 360 ml vegetable broth to the boil. Place 320 g couscous in a bowl with a drizzle of oil and a pinch of salt. Pour over the boiling broth, cover with a plate or lid and leave to rest for 5 minutes. Fluff with a fork.
In a small bowl, whisk 4 g olive oil, 40 ml lemon juice with the grated zest, 16 g garlic finely grated, 4 g smoked paprika, salt and pepper.
In a dry frying pan, toast 30 g pine nuts over medium heat for about 2 minutes, stirring often. Set aside.
In the bowl with the vegetables, add the fluffed couscous, 248 g chickpeas, 2 pieces sun-dried tomatoes sliced into thin strips and the lemon dressing. Toss gently. Add mint and basil torn by hand.
Divide among plates, top with the toasted pine nuts and a drizzle of olive oil.

3. Storage

Let cool completely before refrigerating.
Room temperature: keeps for 3-4 hours in a closed container. Beyond that, the grilled vegetables release liquid, the dish loses freshness and bacterial growth risk increases.
Refrigerator: up to 2 days in an airtight container. Before serving, bring back to room temperature and adjust with a drizzle of oil and a few drops of lemon.
Freezer: not recommended. Grilled vegetables lose their texture when thawed; the couscous becomes rubbery.

🌾 Want to explore couscous flavour bases further? Read the full guide.

Flavoured Bases for Couscous

Fri, 14 Aug 2026 00:00:00 +0000

🌾 Flavoured Bases for Couscous

A complete guide to preparing flavoured bases that turn couscous from a neutral side dish into the star of the plate.

1. The Base Liquid

The liquid chosen to hydrate the couscous plays a major role in the final flavour. Here are the main options.

Crispy Pizza with Cereal and Legume Flour

Tue, 28 Jul 2026 00:00:00 +0000

🍕 Crispy pizza with cereal and legume flour

Three formulations for crispy pizza based on a multi-flour blend (re-milled semolina, strong type 1 flour, rice flour, whole rye, legume flour). Each recipe is optimised for a specific style: crispy outside with a soft, open crumb inside, or thin and uniformly crispy like a cracker.

Mushroom Risotto: an in-depth guide

Tue, 28 Jul 2026 00:00:00 +0000

Mushroom Risotto: an in-depth guide

1. Ingredients
2. Step-by-step recipe
3. Cooking mushrooms separately: umami and depth
4. Toasting the rice
5. Adding stock and mushrooms
6. Mantecatura: butter, oil, Parmigiano
7. Plant-based mantecatura: alternatives to butter
8. A note on mushrooms: alternatives to porcini
9. A note on shallots: alternatives
10. A note on miso and soy sauce
11. Storage
12. Scientific evidence

1. Ingredients

Pan-seared mushrooms (separate pan, in order of addition)

Ingredient	8	6	4	2	1
Extra-virgin olive oil (tbsp)	4	3	2	1	½
Fresh mushrooms: porcini, button, or see section below (g)	600	450	300	150	75
Dried porcini, rehydrated, optional (g)	40	30	20	10	5
Garlic, crushed (cloves)	4	3	2	1	½
Fresh thyme (sprigs)	8	6	4	2	1
Soy sauce, optional (ml)	16	12	8	4	2
White miso, optional (g)	20	15	10	5	2.5
Black pepper	to taste	to taste	to taste	to taste	to taste

Risotto (saucepan, in order of addition)

Ingredient	8	6	4	2	1
Extra-virgin olive oil (tbsp)	4	3	2	1	½
Shallot, finely chopped (pieces)	4	3	2	1	½
Carnaroli rice (g)	640	480	320	160	80
Dry white wine, or see alternatives below (ml)	240	180	120	60	30
Hot vegetable stock (ml)	2800	2100	1400	700	350
← fold in the pan-seared mushrooms 3 min before end

Mantecatura (off the heat, in order of addition)

Ingredient	8	6	4	2	1
Cold butter, cubed, or see alternatives below (g)	120	90	60	30	15
Grated Parmigiano Reggiano (g)	160	120	80	40	20
Extra-virgin olive oil, raw, to finish (tbsp)	4	3	2	1	½
Fresh parsley, chopped, optional	to taste	to taste	to taste	to taste	to taste
Salt (only if needed after tasting)	to taste	to taste	to taste	to taste	to taste

2. Step-by-step recipe

Preparation (before starting)

Rehydrate dried porcini (optional, if using dried porcini): cover with 200 ml of hot water (not boiling) and leave for 20–30 minutes. Lift gently, squeeze out excess water; filter the soaking liquid through a fine-mesh sieve (or kitchen paper) and add it to the stock.
Vegetable stock: bring to temperature and keep warm on low heat throughout cooking.

vegetable broth, to which I added slices of portobello mushrooms to give the broth a bit more umami

Fresh mushrooms: clean with a damp cloth, cut into thick slices (~5 mm). Do not wash under running water.

and here are two beautiful portobello mushrooms of 150g each. In addition to these I also used some piopini

Shallot: mince finely.
Phase 1 — Cooking the mushrooms (separate pan)
Heat a wide pan over high heat with 2 tablespoons of extra-virgin olive oil (for 4 people; this is the mushroom-pan oil, separate from the rice oil).
Arrange the 300 g fresh mushrooms in a single layer (work in two batches if needed). Do not move them for 2–3 minutes until a golden crust forms.
Flip, cook another 2 minutes.
Add the 20 g rehydrated porcini, squeezed; cook 1 minute.
Lower the heat; add 2 cloves crushed garlic and 4 sprigs thyme. Cook 30 seconds.
Umami deglazing: deglaze with 8 ml soy sauce, stir for 15 seconds.
Turn off the heat; dissolve 10 g white miso (optional) in the pan juices, stirring (miso must not be cooked at high heat or it loses aroma). Adjust pepper.
Transfer mushrooms to a bowl and set aside. Reserve 2–3 tablespoons of pan juices.

here's what remains of the portobello mushrooms after deglazing with soy sauce. I suggest using NON non-stick pans (aluminum, steel) because in my opinion it's easier to control the Maillard reaction

Phase 2 — Cooking the rice (separate saucepan)
Heat 2 tablespoons of extra-virgin olive oil (for 4 people; this is the rice-saucepan oil) over medium heat.
Sauté the 2 shallots, minced for 2–3 minutes until translucent (do not brown).
Raise heat to medium-high. Pour the 320 g Carnaroli rice dry into the sautéed shallot.
Toast the rice, stirring constantly for 2–3 minutes: the grains should turn translucent at the edges, hot to the touch, with a slightly nutty aroma. They must not colour.
Deglaze with 120 ml dry white wine: pour in and stir until the alcohol evaporates completely (~1 minute; the hissing in the pan subsides).
Lower to medium heat. Add one ladle of hot stock at a time (1400 ml vegetable stock in total for 4 people).
Stir regularly (not obsessively; every 30–45 seconds is enough). Add the next ladle when the previous one is almost fully absorbed.
Continue for about 14–15 minutes.
When 3 minutes remain: fold in the sautéed mushrooms and their pan juices. Stir gently to incorporate without breaking them.
Taste the rice: it should be al dente, with a slightly firm core.
Phase 3 — Mantecatura
Remove the saucepan from the heat.
Immediately add 60 g cold butter, cubed, and 80 g grated Parmigiano.
Do not stir with a spoon: grip the handle of the saucepan and push it back and forth vigorously, making the rice fold onto itself in a wave for 40–60 seconds, until a glossy, uniform cream forms.
Cover with a lid and let rest 1–2 minutes.

and here it is, after mantecatura, in this case with frozen extra virgin olive oil and Parmigiano

up close you can see how creamy it is, none of the tasters complained about the absence of butter

Serve on a warm plate; the risotto should "flow" forming a wave (all'onda). If too thick, adjust with half a ladle of hot stock before plating.
Taste and adjust salt only if needed: the Parmigiano and soy sauce are already salty, so extra salt is often unnecessary.
Optional, to taste: finish with freshly chopped parsley, a drizzle of raw extra-virgin olive oil, and grated Parmigiano Reggiano.

And here is the mushroom risotto, mantecato with extra virgin olive oil and 24-month Parmigiano Reggiano

3. Cooking mushrooms separately: umami and depth

Why cook them separately

Mushrooms contain ~90% water. Adding them raw to the risotto releases moisture into the rice uncontrollably, resulting in "boiled" mushrooms (grey, rubbery) and a watery risotto. Cooking them separately in a very hot pan enables the Maillard reaction: surface water evaporates, proteins and sugars caramelise creating the golden crust and intense flavour we seek.

Grain Salad Vinaigrettes

Mon, 27 Jul 2026 00:00:00 +0000

Grain Salad Vinaigrettes

Ratio and Basic Technique
Emulsion Technique
Mediterranean Double-Acid Vinaigrette
Bold Mustard and Chilli Vinaigrette
Apple Cider and Whole Grain Mustard Vinaigrette (zero salt)
Harissa and Lemon Vinaigrette (North African)
Quantities and Tips for Grains
Balancing Notes and Storage

Ratio and Basic Technique

Vinaigrettes for grain salads (farro, quinoa, barley) require a different approach than leafy salads: the grains absorb part of the dressing, so a more acidic oil-to-acid ratio than the classic is needed.

Revzora with Type 2 Flour and Water Roux

Mon, 27 Jul 2026 00:00:00 +0000

Revzora with Type 2 Flour and Water Roux

1. Ingredients

Ingredient	Quantity
Water Roux
Semi-wholemeal flour (type 2)	70 g
Water	350 ml
Dough
Semi-wholemeal flour (type 2)	606 g
Cornmeal (polenta flour)	324 g
Warm water	250 ml
Extra-virgin olive oil	108 g
Instant dried yeast	11 g
Salt	13 g
Fresh rosemary	to taste
Coarse salt (for topping)	to taste

2. Preparing the Water Roux

In a small saucepan, whisk together 70 g of type 2 flour with 350 ml of water until smooth and lump-free.
Place over low heat and cook, stirring constantly with a whisk. The mixture will thicken progressively.
Once the temperature reaches 65 °C (the mixture will look like a thick, glossy paste with visible lines when the whisk passes through), remove from the heat.
Transfer to a bowl, cover with cling film pressed directly onto the surface and allow to cool to room temperature before use.

3. Dough and first rise

Dissolve the instant dried yeast in 250 ml of warm water (about 30 °C). Let it rest for 5 minutes.
In a large bowl (or the bowl of a stand mixer), combine the remaining type 2 flour (606 g) and the cornmeal (324 g). Mix briefly.
Pour in the yeast water and the cooled Water Roux. Knead until all ingredients are combined (5-6 minutes by hand, 3-4 minutes with dough hook on low speed).

I'm starting to mix the dough. Personally I use the "no-knead" technique, so I stop as soon as all the flour is absorbed. Pay attention to the bottom of the bowl (or stand mixer or work surface) where there are sometimes flour residues, as you can see in the photo.

Add the extra-virgin olive oil and salt. Continue kneading until the dough is smooth and uniform. It will be soft and slightly sticky: this is normal with the Water Roux method.
(Optional) The original recipe does not call for this, but I prefer to do 2-3 sets of stretch and folds (20-30 minutes apart) before the first rise. After just the first set of folds, the dough already looks great, with a well-formed and visible gluten network.

This is how it looks after the first rest of about 30 minutes, first round of folds and a very quick pre-shape.

Personally I use a lid, so I don't waste plastic wrap at all (I barely use it anymore). The vent you see in the photo is also useful because it allows the gases produced during rest to escape in a controlled way.

First rise: cover the bowl with a damp cloth or cling film and let rise for 2.5-3 hours in a warm spot (oven turned off with the light on, about 26-28 °C). The dough should double in size.

4. Shaping and second rise

Generously oil a baking tray of about 50x40 cm (or two trays of 40x30 cm) with extra-virgin olive oil.
Turn the dough onto the tray and gently stretch it from underneath with oiled hands, without pressing down. If it springs back, let it rest for 5 minutes and try again.
Second rise: cover and let rise on the tray for 30-40 minutes, away from draughts.
If the dough has pulled back, gently stretch it again with your fingertips until it covers the entire tray. Shape a small rim around the edges.

And here it is, after resting in the pan, ready for the oven. I used a brine, not just oil, and added some dried rosemary, but these are optional steps.

Up close you can see the brine and rosemary better.

5. Baking

Preheat a static oven to 200 °C. Place a small tray of water on the bottom of the oven to create steam.
Season the surface with coarse salt, fresh rosemary needles and a drizzle of extra-virgin olive oil.
Bake for 30-35 minutes until the top is golden and crisp.
Remove from the oven, let rest for 5 minutes on a wire rack, then cut into squares and serve.

Just out of the oven, unfortunately the photo doesn't do it justice, properly proofed and with an irresistible aroma.

Crispy crust, soft interior just right.

From the edge you can see the browning is just right, without any burning.

And from here, part of it will be used to make filled rolls and part will go into soup :)

6. Notes

Revzora (also written revzora) is a traditional flatbread from Campo Ligure, in the Ligurian hinterland. The dialect name derives from the verb revza (to scrape, to grate), referring to the crust that forms during baking. Traditionally made with wheat flour and cornmeal, this version uses type 2 flour (semi-wholemeal) which lends a more rustic, nutty character that is consistent with the original spirit of the recipe.

Soft Pizza with Water Roux

Mon, 27 Jul 2026 00:00:00 +0000

Soft Pizza with Water Roux

Ingredients
Water Roux (Tangzhong)
Autolisi
Kneading
Stretch and fold
Cold maturation
Shaping and second rise
Baking
Technical Notes

Ingredients

The flour blend combines the strength of strong type 1 bread flour (expansive gluten network) with re-milled durum wheat semolina (crunch and colour), wholemeal rye flour (flavour and absorption) and a portion of legume flour (extra protein and structure). The water roux pre-gelatinises 7% of the total flour, allowing the dough to reach 78% effective hydration without stickiness.

Legume, Grain and Vegetable Soup

Sat, 25 Jul 2026 00:00:00 +0000

Legume, Grain and Vegetable Soup

1. Composition and Proportions
2. Ingredients
3. Method
4. Storage
5. Steps and Ingredients: Essential vs. Optional
6. Seasonal Variations and Substitutions
7. Technical Notes and Tips

Set the amount of ingredients you want to use with one of the two options below:

you can pick the number of servings with x1, x2, x3 and so on. Servings are indicative, adjust them to your preference.
you can set the amount of Green lentils, dried you want to use. For example, if you want to use 340 grams, type 340 in the box below.

Quantity

Green lentils, dried (min g, max g): g

1. Composition and Proportions

In Italy there are countless variations of rustic soup, linked to regional traditions, seasonal ingredient availability and personal taste. For this guide we will use the following reference proportions: