Bônet (Piemonte Chocolate Pudding)

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

The Bônet (booh-net), also written as bunet or bonet, but pronounced the same way, is one of the must of traditional Piemonte cuisine.

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.
The one I publish here is the old recipe of the ancient delicious Piemonte chocolate pudding. As for bagna cauda and other regional dishes there are many variations, almost one for each family.
For example, in many families bônet is prepared without cocoa and coffee, and with the add of vanilla. A sort of pudding Piemonte style but with the addition of rum and Marsala wine and ladyfingers biscuits.
The word bônet means cap, and refers to the shape of the mold used often – circular, with a depression in the middle – reminiscent of the headgear used in the past by the farmers in the region. I also suggest that its name originates from the word bonnet, that in many languages in the past meant headgear.

Bônet is made with simply and very popular ingredients here in Piemonte: milk, eggs, sugar (I use the raw brown, that is much more healthy), cocoa, ladyfingers biscuits, amaretti biscuits, rum and Marsala.

About ladyfingers biscuits, preparing this recipe I discovered that are biscuits spread everywhere in the world and that in each country have different name. In Italy ladyfingers are called Savoiardi: literally “from Savoia family”.

The preparation is so easy and quick that could really be called as a great basic unmissable recipe in every cookbook family.

You can pour the mixture for cooking in a round pudding mold but in Piemonte has become popular to bake it in a rectangular, plumcake style mold.

Bonet Piemonte Chocolate Pudding

In Piemonte we prepare it as 5 minutes dessert but it is considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas’s eve, New Year’s eve. For this reason I think could be a delicious try for an American Thanksgiving or other festive day around the world.

 

Bônet (Piemonte Chocolate Pudding)

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6

Ingredients

  • 35 fl.oz. of whole milk
  • 3.5 oz. ladyfingers
  • 1 small cup of Italian espresso
  • 1 tablespoon instant coffee
  • 2 tablespoons of rum
  • 2 tablespoons of Marsala
  • 4.5 oz. amaretti biscuits
  • 2 oz. unsweetened cocoa powder
  • 7 oz. of brown sugar
  • 5 eggs

Instructions

  1. Boil the milk and let it cool
  2. Cramble the Ladyfingers and amaretti biscuits
  3. Pour into the milk the crambled biscuits, espresso coffee and instant coffee
  4. In a very large bowl put the eggs, the brown sugar, cocoa and mix them together for a few minutes until you have a mixture smooth and creamy
  5. Combine the two mixtures and add the Marsala and the rum
  6. Pour in caramelized pudding mold (see how to caramelize a pudding mold on budino recipe)
  7. Bake the bônet in a preheated oven at ca. 350°F for about 40 minutes
http://milkhoneyandrum.com/bonet-piemonte-chocolate-pudding/

A Piemonte easy delicious dessert considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas, New Year, Thanksgiving.

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.

Budino Piemonte Pudding

Budino Piemonte Pudding

Budino Piemonte Pudding

The Budino (boo-dee-no) Piemontese or Piemonte pudding is one of those basic desserts of Piedmontese cuisine, never missed at the end of a good meal or a snack.
I can still remember the smell of budino baking on the stove in my grandmother’s house. It was prepared once for the whole week. My grandmother was used to prepare it for my snacks.

She always said that milk, sugar and eggs were the best nourishment for two legs always in a hurry as those of the children. Today, cow’s milk is a food particularly controversial, but for me the taste of the pudding is a reminiscent of my childhood, and is just like the warm embrace of my grandmother after I peeled a knee in the backyard.

Budino Piemonte Pudding

 

It’s not a secret, for me, cooking and food are therapeutic. So this pudding, made of simple and ancient foods is still a great “friend” who comforts me at the end of the most difficult days.

It’s a vanilla pudding with the addition of an ingredient used in the preparation of Piemonte desserts: the amaretti biscuits.

If you are looking for something simple but delicious and impressive for a family dinner or for some festivity try to prepare it. The amaretti biscuits are essential, if you do not find them try adding chopped hazelnuts and walnuts. The taste is not the same, but they are ingredients that were used to enrich the puddings in the homes of the peasants of Piedmont.

Budino Piemonte Pudding

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6

Budino Piemonte Pudding

Ingredients

  • 35 fl.oz. whole milk
  • 1 teaspoon of natural vanilla powder
  • 12 oz. sugar (I've used raw brown sugar)
  • 8 eggs
  • 2 tablespoon of Rum
  • 6 amaretti biscuits

Instructions

  1. In a pot pour milk, 3.5 oz. of sugar and vanilla. Put on the stove and warm but not boil, stirring occasionally
  2. As soon as the milk is hot remove from heat and let cool.
  3. Meanwhile, in a bowl, pour the remaining 8.5 oz. of sugar and eggs.
  4. Blend with an electric mixer until creamy smooth and homogeneous
  5. As soon as the cream is smooth add the amaretti biscuits crumbled with hands and rum
  6. Combine milk cream eggs and sugar, mix well with an electric mixer
  7. Take a pudding mold pour 3 or 4 tablespoons of sugar and put it on low heat to caramelize
  8. When the sugar has become caramel spread on the walls of the mold by moving over the flame
  9. Pour the mixture into the pudding mold or into many little molds by 1 portion each, and put in a preheated oven at about 380° F and bake for about 30-40 minutes (if you are using little molds cooking time is halved)
  10. Once cooked remove from the oven and let cool completely. As soon as the pudding reach the room temperature put in fridge.
  11. Before serving overthrow the pudding on a serving platter and serve cut into slices with some typical dry biscuit, such as meliga cookies.
http://milkhoneyandrum.com/budino-piemonte-pudding/

Budino Piemonte Pudding

 

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)

3 Easter Recipes Ideas Quick, Easy, Healthy, Piemonte Style

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Easter is coming and if you are looking for something new for your family and friends, maybe for a picnic, a brunch or something really easy you are in the right place.

Easy recipes for a complete meal

These 3 recipes are very easy, oversimple I could almost say. They will be loved from all the family. You can use all together as a complete health meal or pick just some of them to enrich your Easter table.

Comfort food

I chose, for this Easter, 3 recipes easy and comfortable. A true comfort food. They are ideal for a picnic, they can also be served cold for a brunch with friends or for a lunch at home maybe in the greenery of your garden. They can all be prepared the day before, refrigerate and serve cold or at room temperature.

These are also recipes for a romantic picnic for two.
The kids will love the cup savoy, and will be amazed by fairy omelette made ​​with the flowers of the forest.

Healthy recipes

These Easter recipes are all healthy recipes, low in fat and carbohydrates, rich in nutrients, very balanced and economical. Are also a new and fun way to try the cuisine of Piedmont.

Wine Pairings

They are very good accompanied with good wine from Piemonte, such as a Barbera or as an Arneis or a Erbaluce. But you can enjoy them with local wine, or a beer, or simply with water.

Primrose FrittataSpring SaladBowl of Savoy

Primrose Frittata Recipe - Picnic, Healthy, Brunch, Cheap Idea

Healthy cheap frittata recipe. With primroses and eggs. Baked. Salt, oil and butter free. A fairy, romantic recipe. Perfect for picnic, brunch, or as a starter. Go to Primrose Frittata recipe >

Spring Salad Recipe Piemonte

An healthy salad recipe, fresh and delicious, rich in colors and nutrients. An easy dinner recipe. Save Spring Piemonte salad recipe with your healthy dinner ideas and your salad recipes. Go to Spring Salad recipe >

Bowl of Savoy

Bowl of Savoy is a delicious cream cheese dessert. It is very fresh and savory. Easy, quick and cold. Perfect for Holidays. Could be prepared the day before with a great flavor. Go to Bowl of Savoy recipe >

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.

Bowl of Savoy

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is a delicious cream cheese dessert

Bowl of Savoy is a delicious dessert with cream cheese. It has a delicate flavor base due to the cream cheese that progressively reveals candied fruits and raisins soaked in Marsala.

We, here in Piedmont, are used to prepare the bowl of Savoy with a particular type of cheese typical of the Langhe and Monferrato called seiras. I tried to prepare it with a cream cheese like Philadelphia and I found it very similar to the original and just as delicious.

Bowl of Savoy is a delicious cream cheese dessert. No bake dessert. Easy, quick and cold. Perfect for Holidays. Could be prepared in advance.

Bowl of Savoy is perfect for Valentine’s Day and as a last minute dessert

The Bowl of Savoy is a perfect dessert for a romantic Valentine’s Day dinner. It is easy, quick and really a smart dessert. As you can prepare it in a minute, with very popular ingredients and with no needs of baking, it could be prepared the day before (exalting the mixing of the savours) or as a last minute minute delicacy for your guests.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

A dessert full of history

Bowl of Savoy is a very traditional dessert in Piedmont. We called it in Piedmontese “Coppa Sabauda” [‘kɔppa sa’bauda]. It was the favorite dessert of Vittorio Emanuele II, the first King of Italy even called Father of the Homeland due to its role in the process of unification of Italy, and of the Bela Rosina its mistress and late wife.

Bowl of Savoy is a delicious dessert with cream cheese

bowl_savoy_7

Serve as you prefer

We absolutely love to enjoy the Bowl of Savoy with sour cherries in syrup but it is also perfect served plain or with a veil of icing sugar.

Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Yield: 5

Bowl of Savoy

Bowl of Savoy is a delicious dessert with cream cheese. Easy, quick and smart. Perfect for Valentine's Day and as a last minute dessert. No need of baking.

Ingredients

    For the Cream
  • 12 oz. cream cheese (Philadelphia)
  • 5 oz. whipped cream (or whipping cream)
  • 3 oz. Marsala wine (instead of Marsala you can use Porto or Rum or simply water)
  • 3 egg yolks
  • 2 oz. vanilla sugar
  • 1.5 oz. Rum
  • 1 oz. raisin
  • 1.5 oz. diced candied fruit
  • For the Garniture
  • sour cherries in sirup

Instructions

  1. Soak the raisins in the Marsala wine (or Porto, or Rum or water) for about 15-20 minutes
  2. In case you have bought the whipping cream, whip the cream, otherwise skip to the next step
  3. When the raisins are softened, remove the excess of liquid using a strainer and squeeze out the excess liquid with your hands
  4. Then place all the ingredients together in a bowl
  5. Mix with a wooden spoon until the mixture is soft and smooth, be sure that there are no lumps
  6. Pour the contents into bowls or cups or glasses and place in the refrigerator for at least an hour
  7. When you're ready to serve, decorate the bowls with the cherries and their syrup.
http://milkhoneyandrum.com/delicious-cream-cheese-dessert-bowl-of-savoy/

 Bowl of Savoy is a delicious dessert with cream cheese

Bowl of Savoy is a delicious dessert with cream cheese

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.

Castagnaccio

The chestnut cake Castagnaccio is a typical “slow” cake.It is sugar-free, egg-free, diary-free, gluten-free and one with the few ingredients possible, but rich in flavor.

Castagnaccio recipe

The chestnut cake is a typical cake of the autumn and winter period. It has a distinctive and very particular flavor, usually either you love it or you hate it. It is a sugar-free and a gluten-free cake and also one with the fewest ingredients possible.

Castagnaccio recipe

It can be eaten warm or hot and it is delicious served with a spoon of whipped cream or ice cream, or simply dusted with icing sugar.

Castagnaccio

It is a cake that was made in poor farms when white flour was scarce. Nowadays we hear much of the abuse of refined flour and the recovery of the poorest and substitutes that when integrated can help us stay healthy. This is one of those recipes, simple, fat-free, gluten-free, diary-free, sugar-free and egg-free.

Try it and tell me what do you think!

Castagnaccio

Castagnaccio

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10

Ingredients

  • 17 oz. chestnut flour
  • 2 oz. pine nuts
  • 2 oz. raisins
  • 1/4 cup extra virgin olive oil
  • 23-24 fl.oz. water (this is an indicative volume, it may be needed a less or more quantity of water, use the quantity to obtain a fluid consistency)
  • For greasing the pan
  • butter

Instructions

  1. Soak the raisins in water for about 15-20 minutes
  2. In a large bowl pour the flour
  3. Add a pinch of salt
  4. Add pine nuts
  5. Add raisins soaked in water and squeezed
  6. Then pour the water slowly and gradually stir with a fork
  7. Continue to add water until the dough is smooth
  8. Add the oil
  9. Mix the oil with a fork
  10. Heat the oven to 180 degrees. Put a little butter in a baking pan and place the pan with the butter for a few minutes in the oven to mel the butter, remove the pan and brush the melted butter over the entire inner surface of the pan. The traditional recipe uses butter, but you can substitute the butter with a drizzle of oil and baking paper.
  11. Pour the mixture into the pan
  12. Put in the oven as soon as it reaches 180 degrees and cook for at least half an hour and as long as the surface form small cracks.
http://milkhoneyandrum.com/castagnaccio/

Castagnaccio

Castagnaccio

Pears Baked in Red Barolo Wine

Pears Baked in Red Barolo Wine @milkhoneyandrum.com

Pears Baked in Red Barolo Wine @milkhoneyandrum.com

When the Barolo wine was not yet famous and the families were poor it was a diffuse practice to use the whole fruit also the most humble .
Pears and apples of old fruit trees that give fruits hard and dry where harvested and it was habits went into the woods to gather the wild . The mothers and grandmothers spent hours to prepare delicious meals with these fruits, often cooked for long time in wood stoves, which in Piedmont are called “putagè”.
But this recipe has another great aspect, it is not only delicious but, unlike what you may think about traditional dishes, has a very fast and simple preparation. You just need to pour all the ingredient in a pan
The recipe is originally called ” Martin sec” in Piedmontese and we prepare it as a dessert at the end of autumn dishes like “Piedmontese mixed fried” or the famous “Bagna cauda”.

pears_red_prep1

In order to prepare “Martin Sec” or pears baked in red barolo wine we use two special types of pear widespread in the Alps: the so called martin sec from which the recipe is named and the Madernassa pears. Both these cultivar are small and hard, impossible to eat raw, but delicious when cooked.

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You can prepare the pears baked in red barolo wine using Anjou, French butter or Bosc pears.
If it is difficult to find Barolo it is possible to use a Nebbiolo or other red wines that have a similar structure such as the Australian Shiraz or Pinot Noir.
Pears baked in red barolo wine have a pure & simple taste, aromatic and traditional. The house will be filled with the scent of Barolo and cloves.

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I’m sure you will love the flavor of pears baked in red barolo wine.

Pears Baked in Red Barolo Wine

Prep Time: 5 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 5 minutes

Yield: 5

Pears Baked in Red Barolo Wine

Ingredients

  • 10 pears Martin sec or Madernassa or another variety suitable for cooking
  • 16 fl.oz. Barolo wine (or Nebbiolo, or another wine with a similar structure like Pinot noir)
  • 10 oz. sugar
  • 2 cloves

Instructions

  1. Carefully wash the pears with water, taking care not to break the stem
  2. Arrange the pears in a baking pan
  3. Pour the wine
  4. Pour the sugar and add the 2 cloves
  5. Put in a preheated oven at 180 degrees for an hour so that the pears cook and wine and sugar form a a sauce scented with cloves
http://milkhoneyandrum.com/pears-baked-in-red-barolo-wine/

Pears Baked in Red Barolo Wine