This product is typical from the Onsernone Valley, which is geographically situated in the Locarno region. I really love this product as you can do so much with it and, you don’t even need to cook it. The Farina bona has a pronounced toasted flavour and it’s a great addition to many recipes. Personally, among the different recipes I’ve tasted and/or made are: Sablés cookies, Ice cream, Bonella (which is like Nutella but made with the Farina Bona
), spaetzle and the Grido
. When baking, because of its strong flavour, I combine the Farina Bona with normal flour… but this is up to you. This historical product, which contributed to the diet of our ancestors, can now be found a bit all over Switzerland. Beyond our borders unfortunately it will be super rare to find. It was some time since I wanted to post a recipe made with this flour, but knowing it wouldn’t be available for most, I figured out how to make my own. It’s not the original product but it’s close to it, so if you like it, give it a go with other recipes. For more information (history, recipes…) on the Farina Bona
I advise you to visit their website
On the left is my version, next to it is the original product.
The first time I tried the popcorn, I popped too much of it and the batter was a weird rocky looking thing. The second time the result was much better. It was the first time I was making popcorn without oil so I searched for tips and found here an article that was very helpful.For the batter I used the Michael Ruhlman’s book Ratio.
(Pop)Corn Muffins with Salted Caramel Icing
Recipe for 12 muffins
Prep time: 15 min
Cook time: 30-35 min
90-100 g natural popcorn kernels
120 g flour
100 g sugar
1 tsp. salt
2 tsp. baking powder
2.4 dl milk
100 g butter (melted)
+ butter and flour to coat the muffin pan
For the icing:
2 tbsp. butter
3 tbsp. cream
90 g packed brown sugar
1/3 tsp. salt
About 120 g icing sugar
Place a pan on a medium to medium-high heat (I used a non stick one with a glass lid and it worked great), add the popcorn kernels and place the lid on top.
About every 10 seconds move the kernels around by shaking the pan. The aim here is not to get popcorn but to toast the kernels. In the end you should have quite dark toasted kernels with about ¼ of popped popcorn. If the popcorns are starting to pop too much, either reduce the heat or remove the pan from the fire and wait a little before placing it back on (it’s actually an easy task son don’t be daunted by it). Once the kernels are done let them cool.
Place the kernels in a food processor and grind them to a powder. They should look like flour in the end (see picture).
Heat the oven at 200°C.
Grease the muffin tin with butter and dust it with flour.
In a bowl mix the flour, 80 g of the (pop)corn flour, sugar, salt and baking powder. In another bowl combine milk, the eggs and butter. Whisk the wet ingredients together and add the flour mixture. Just blend the ingredients together, without overworking the batter. Evenly pour the mixture in the muffin cups and gently tap the tray on a surface to make sure there are no air pockets. Place in the oven without waiting for 15-18 min. When ready remove from oven and leave for 3-5 min before removing from the moulds and placing them on a wire rack.
Meanwhile prepare the icing. Start by melting the butter then add the cream, the brown sugar and salt. Cook for a couple of minutes on a medium fire. Remove from heat. Beat in the icing sugar bit by bit until you’ve reached the desired consistency.
Spread the icing on top of the muffins and if you want, top them with a piece of popcorn.