FARMMISCASALE
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Stone-ground flours, ideas to share.
Step into the Miscasale kitchen and find your next recipe to try.
Video recipe
FROM THE MISCASALE KITCHEN
Quick savoury tart base: unleavened, with semi-wholemeal flour and cornmeal. Video recipe. Ingredients. You will need a large bowl with a tight-fitting lid. 50 g of our…
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Video recipe
FROM THE MISCASALE KITCHEN
Video recipe. Autumn… grape season! Ingredients: 200 g grapes of your choice (I recommend halving them and removing the seeds); 200 g semi-wholemeal soft wheat…
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Video recipe
FROM THE MISCASALE KITCHEN
Video recipe. Ingredients: 400 g semi-wholemeal soft wheat flour; 200 g blue cornmeal (fine or polenta grind, as you prefer); 15 g fresh yeast…
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Video recipe
FROM THE MISCASALE KITCHEN
Video recipe. Ingredients: 200 g cornmeal for polenta; 150 g flour of your choice, including gluten-free flour (we used semi-wholemeal soft wheat…
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Recipe
FROM THE MISCASALE KITCHEN
Recipe. Serves around 2 — double the quantities according to the number of people. Yellow corn: 1 litre water; 200 g cornmeal for polenta; 10 g…
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Video recipe
FROM THE MISCASALE KITCHEN
Video recipe. Semi-wholemeal pizza base recipe. I used a 40 x 30 cm baking tray, which gave a base around 1 cm thick. 500…
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Video recipe
FROM THE MISCASALE KITCHEN
Farinata is a traditional dish from Piedmont, Liguria and Tuscany. Its name and recipe vary from place to place, but…
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Video recipe
FROM THE MISCASALE KITCHEN
Blue corn (or black corn) owes its dark colour to anthocyanins, natural pigments. The small kernels are ideal for making popcorn…
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