Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

 

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

A delicious way to celebrate Autumn and Walnuts

The Walnut tart is one of those delicious cakes, poor, typical of the Piemonte tradition. It’s fragrant, the mix of flavors of the shortcrust pastry, honey and walnuts is incredible. Even the texture is perfect and combines the pastry, melting in your mouth, the walnuts wrapped in crispy baked honey.
It’s a tart that comes from the subalpine areas of Turin and Saluzzo, also prepared in the Monferrato area.
I made this tart for my last birthday, along with a bônet (boo-net) another typical dessert from Piemonte that I will publish in the next few days.

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

The perfect tart to taste amazing red wines

With this tart is inevitable to talk about wine, because according to tradition Piedmont “walnuts make wine good”.
In fact, according to ancient legends, which are not just stories, the farmer was used to give to eat some walnuts to the trader before him taste his wine. This is because walnuts made the wine taste better.
The perfect wines to pair are the red ones, the ones you would use to taste good walnuts and the sweet, the cakes or desserts. In Piemonte is very common to serve this tart with Freisa wine, a red wine delightful and charming, gently sparkling and slightly sweet. Perfect with desserts. This wine is typical of the Langhe and Monferrato, but also in the Turin and Biella.

Another good choice to pair with this tart is Brachetto d’Acqui, a DOCG wine produced in the area of Acqui Terme. The grape is brachetto, which is believed to be a native of Piemonte. Brachetto d’Acqui is a somewhat sweet wine, which can be either sparkling or still.

Crostata di Noci (Piemonte Walnut Tart)

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6

Crostata di Noci (Piemonte Walnut Tart)

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

Ingredients

  • 14 oz. flour (variety to taste) sifted twice
  • 5.5 oz. cold butter, the temperature of the refrigerator
  • 5.5 oz. brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 1 pinch of salt
  • For the filling
  • about 2-3 dozens of whole kernels of nuts, must be sufficient to cover the tart pan
  • 3 heaping tablespoons of honey, wildflowers will be fine, or you can use any other honey to taste
  • 2 oz. of butter

Instructions

    Prepare the shortcrust pastry
  1. place the flour in a cone in the middle of the axis to work,
  2. drill a small hole in the center, like a volcano,
  3. and pour the whole egg, the egg yolk and the pinch of salt
  4. start working it slowly with your hands
  5. add the sugar and keep kneading
  6. finally add butter cut into small cubes, I've left the butter at the end to be sure to avoid that the warm of the hands, working the dough, heats the mixture and makes the dough becomes sticky.
  7. Therefore from this point on it is necessary to knead very quickly using only your hands, trying not to heat the mixture with the heat of your hands. The butter should not melt under the heat of the hands, otherwise the dough becomes sticky and impossible to work with. You should also think to knead outside, in the hot autumn day, to keep the dough fresh and avoid that the dough becomes sticky.
  8. As soon as the mixture is blended, form a ball
  9. cover with plastic wrap (I've used an aluminum foil as I discovered only at that time that I've finished the plastic wrap!) and place in refrigerator for about half an hour. No more than that if it is not too hard to be spread on the baking sheet.
  10. Prepare the filling
  11. In a pan put the kernels, whole or coarsely chopped into quarters, honey and butter.
  12. Melt and stir over moderate heat until butter and honey are well blended. The mixture is ready when it has become a light brown color and is slightly reduced.
  13. Choose a tart pan with low sides and wavy, cover it either with cooking paper or grease and sprinkle with cornmeal or breadcrumbs. Place the shortcrust pastry to form a base around a quarter of an inch thick that covers the bottom and sides. Use only your hands, this will make the tart look very homemade and rustic
  14. Pour in the filling of walnuts and honey, spreading it evenly with a spoon.
  15. Put in a preheated oven at 350°F for 40 minutes, if the surface tends to become dark place a sheet of aluminum foil on while baking

Notes

Pair with Piemonte red wines like Freisa or Barbaresco d'Acqui.

http://milkhoneyandrum.com/crostata-di-noci-piemonte-walnut-tart/

Piemonte walnut tart is a delicious traditional Piemonte tart. Perfect to taste red wines like Freisa or Brachetto and to celebrate Autumn and walnuts.

Biscotti di Meliga (Cornmeal Italian Cookies Piedmond Style)

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

 

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte.
They are used alone or to accompany other desserts such as budino or ice cream.
I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful.
The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine of the cornmeal used for polenta.
This recipe is very simple and fast.

I recommend just two things:

  1. the butter must be cold, not at room temperature, this allows a better working of the dough
  2. leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other.

That’s it! Enjoy 🙂

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 6

Biscotti di Meliga (Cornmeal Cookies Piedmond Style)

Meliga cookies are a great classic of the Piedmont tradition. They are very common throughout the Piemonte. They are used alone or to accompany other desserts such as budino or ice cream. I love them after lunch, along with my espresso. Sometimes just soak them into the coffee and the combination of the two flavours is wonderful. The flour that is used for the preparation is called Fumetto [foo-met-to], which literally means comics. It is a fine ground cornmeal, much more fine corn flour used for polenta. This recipe is very simple and fast.

Ingredients

  • 5 oz. of wheat flour
  • 9.5 oz. of corn flour
  • 9.5 oz. of icing sugar
  • 8 oz. of butter
  • 3 egg yolks
  • grated zest of 2 oranges
  • 1 pinch of salt
  • flour for the oven plate

Instructions

  1. In a large bowl put the two flours, butter, cold from the refrigerator and cut into cubes, sugar, pinch of salt, orange zest and 2 egg yolks.
  2. Working with a wooden spoon, then with your hands until dough is smooth.
  3. Arrange on a oven plate a baking paper and sprinkle with one or two tablespoon of flour.
  4. When the mixture is homogeneous create with your hands a ball of the size of a walnut
  5. Lay it on the oven plate, and engrave on a cross with a knife.
  6. Beat the third egg yolk with a fork and using a pastry brush, brush it over the biscuit
  7. Repeat filling the surface of the plate of the oven, taking care to leave about 1.5 inches between one and the other.
  8. Bake in a preheated oven at 390° Fahrenheit for a few minutes.
  9. As soon as the surface is golden remove from the oven.
  10. Allow to cool thoroughly before removing them from the plate.

Notes

I recommend just two things:

the butter must be cold, not at room temperature, this allows a better working of the dough leave plenty of space between each cookie and the other in cooking, otherwise the nuts of dough spread out, forming a single cookie as big as your oven plate. The doses of this recipe are enough for two oven plates, you can make two batches, or if you have two oven plates bake together one above the other. That's it! Enjoy 🙂

http://milkhoneyandrum.com/biscotti-di-meliga-cornmeal-italian-cookies-piedmond-style/

Biscotti di Meliga (Cornmeal Cookies Piedmont Style)

Apple Fritters Delicious Recipe

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

 The widespread Italian tradition for Carnival period

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

In Italy we prepare fritters, we say frittelle [frit’tɛlle], in the period of Carnival. Carnival is the period in which the children love to dress up as a fairy tale character and throw mountains of confetti and streamers. Noisy carts parade through the streets and people come out on Sunday to celebrate, drinking and eating street delicacies hot, warmed by the first rays of sunlight of the impending spring. In some places here in Piedmont Carnival is celebrated in different ways: there is the Carnival of Ivrea with its Battle of the Oranges, or the most traditional and ancient Carnival of Rocca Grimalda called Lachera.

A recipe that smell of home and childhood


Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.I usually prepared apple fritters with my grandmother. We sat in the kitchen wearing an apron that made ​​me gag as well as apron and we spent the afternoon cleaning apples, preparing the batter and spilling flour everywhere! That was the most fun: playing with the flour! We were frying and eating apple fritters all the afternoon as they were ready. It was so funny!

Today I prepare pancakes for my son and he loves it! He loves to eat apple fritters secretly with his dad the evening before going to bed. They are lovely!

I strongly advice you eating the apple fritters hot, very hot, dusted with powdered sugar with your family or with some friend, involving them in the preparation. Send me your pictures and tell me your fun!

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

 

Apple Fritters

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Apple Fritters

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, the parties and to cheer up for some gloomy afternoon.

Ingredients

  • 4 Apples
  • 1 Lemon
  • 4 cups Extra Virgin Olive Oil
  • For the Batter
  • 5 oz. white flour
  • 2 eggs
  • 2 tablespoons sugar
  • 1/4 cup Rum
  • 1 cup Milk
  • 1 pinch salt
  • For the Guarnishing
  • powdered sugar

Instructions

  1. Separate the yolks from the whites
  2. In a large bowl pour the flour, egg yolks, sugar, rum, milk and a pinch of salt
  3. Mix with a mixer or with a fork until the mixture is smooth and homogeneous
  4. Beat the egg whites until stiff to create a foam
  5. Combine the egg whites foam with the rest of the batter using a wooden spoon, stirring gently from top to bottom so they not liquify again
  6. Wash and peel the apples
  7. Remove the core with an apple corer
  8. Slice the apples to form many discs about 0.1 inch thick
  9. Put the apple slices in a bowl and sprinkle with the lemon juice, stirring well using your hands, very gently so as not to break the discs of apple
  10. Put the oil to heat in a small saucepan with high sides and wait for the oil to reach the appropriate temperature, attention not to reach the smoking point, you can test if the oil is hot enough by using an apple peel: if immersing the oil sizzles it means that the temperature is right.
  11. Add apples into the batter and mix with wooden spoon, always being careful not to break the apples
  12. Pick the discs of apple one at a time and dip into the hot oil, I usually bake them 3 at a time, turning them over halfway through cooking
  13. When the fritters are cooked, use a pair of pliers to pull them out from cooking oil and place them gently to drain excess oil on paper towels
  14. Serve hot, plain or dusted with powdered sugar
http://milkhoneyandrum.com/apple-fritters-delicious-recipe/

 

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Apple fritters delicious, easy to prepare, without baking powder and poor in sugar. Perfect for children, parties and to cheer up some gloomy afternoon.

Do you like it?

I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.

Nougat Cake

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays. 

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The nougat tradition

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

Nougat (Torrone in Italian) is a specialty of Alba made ​​with honey and hazelnuts. Its characteristic is that it is very hard, so hard that often it is necessary to help with a meat mallet to break it into pieces. It is usually consumed after meals of Christmas: it brings to the table on a wooden board with a knife ( and a meat mallet ) and the landlord breaks it into many pieces. For every hit it off pieces and hundreds of crumbs end up a bit everywhere around the cutting board. While chatting, we eat the pieces, gather up the crumbs and cut other pieces together maybe sipping a good cup of coffee and while some diner begins to peel some Mandarin. It is a sweet friendly, typical of the long Christmas meals eaten with the family, enjoying the warmth of the house and the goodness of traditional delicacies.

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

 

A basic cake with an Italian soul

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

The base of the cake nougat is very similar to the base of many cakes: flour, milk, eggs and sugar. These ingredients accompany and enhance the flavor of honey and hazelnut of the nougat. During the cooking, the solid and white  part of nougat  melts completely  creating fondant areas around the hazelnuts. Tasting the cake you can feel all the flavor of hazelnuts from the Langhe, the scent from the honey dissolved and enhanced by the eggs and sugar.
A simple cake, but not the usual cake.

 

Nougat Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: 10

Nougat Cake

Ingredients

  • 10.5 oz. wheat flour
  • 8 oz. sugar
  • 5 eggs
  • 1.7 fl.oz extra virgin olive oil
  • 10 fl. oz. milk
  • 7 oz. nougat (Italian torrone, if you can choose use the Torrone of Alba)
  • 0.5 oz. baking powder
  • For greasing the pan
  • butter and cornmeal

Instructions

  1. Using a kitchen knife and a meat mallet to break the nougat pezzetini very small, about 0.5-1 inch
  2. In a large mixer bowl beat the eggs and sugar
  3. Add the flour gradually, stirring constantly
  4. Pour the milk
  5. Pour the oil, always mixing
  6. Add the baking powder and mix it well
  7. And at this point pour the nougat cutted into small pieces
  8. Prepare a baking pan with butter and corn meal as usual
  9. Pour the mixture into the pan and bake in a preheated oven at 180 degrees for about 30-40 minutes
http://milkhoneyandrum.com/nougat-cake/

The Nougat Cake is a simple and delicious cake. Easy to make and great for every occasion, even to use nougat after the Christmas holidays.

Do you like it?

I’m working hard to bring to you unique Piemonte recipes in the easiest way for you to cook and taste.
Think that just recommending this recipe you let me feel your passion and promote original Piemonte cuisine.