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

 

Belicada Farinata (Piemonte Vegan Savoury Pancakes)

Farinata

Farinata

What is Belicada

The Belicada is a Farinata made ​​of garbanzo (chickpea) beans flour typical of Nizza Monferrato, a small town in the province of Asti, about 40 miles south of Turin.
The Belicada, like Farinata, is a kind of vegan pancake or crepe, prepared only with garbanzo flour, water, extra virgin olive oil, salt and seasoned to taste with rosemary or pepper.

The tradition of Farinata in Italy

Farinata is a widespread dish in Italy. Its common name in Italian is Farinata but it has many names in the different Italian dialects and regions: fainâ, farinata, socca, belicada, cecina, torta di ceci.

According to some sources the farinata would be originally from Genoa, in Liguria, and then spread throughout the Mediterranean, not only in Italy but also in the Côte d’Azur (France) e in Algeria. Then with the migration Farinata came to the Americas in Uruguay and Argentina.

In Italy some of the original variety of Farinata are from:

– Genoa and Savona, called panissa or paniscia (not to confuse with the panissa and paniscia Piemonte traditional dishes). Sometimes the farinata cooked in the oven is cut into strips and fried and it is called panisette.

– Nizza Monferrato and Novi Ligure, the Belicada, seasoned with pepper and salt

– Tuscany like Torta di Ceci or Cecina, sprinkled with rosemary before baking

– Sassari in Sardinia, called fainé genoese

Where to eat in Italy

You can usually find the farinata in pizzeria. Many Italians love to eat farinata servings (a serving is a slice about a quarter or a sixth of a large baking pan of farinata) before eating pizza.
Recently there has been widespread use to eat farinata as finger food, and you can find it in some street food shops, along with piadina, crepes or sandwiches.

Farinata

Garbanzo beans in Piemonte

The cultivation of chickpea was widespread in Piedmont. Arriving from the east the cultivation of chickpea spread throughout the Tanaro Valley and other areas of the Piedmont. Its use has been widespread due to the fact that the chickpeas are very nutrient and cheaper than meat, two main factors in the past.

The ancient and still cultivated cultivars of garbanzo beans are mainly two:

Cece of Merella (garbanzo bean of Merella). In the Alessandria area is well known for Cece of Merella. Merella is a village in the municipality of Novi Ligure. Is sown along the river Scrivia in March and harvested in July. Cece of Merella is used for farinata in Novi Ligure, a territory long under the control of the Genoese in the past, and for soups and mashed.

Cece of Nucetto (garbanzo bean of Nucetto). Nucetto is a town in the province of Cuneo which is located in the upper Valle Tanaro. The chickpea is grown using methods of Nucetto natural and organic. It has a very sweet taste and is suitable for sweet and savory preparations

Farinata

 

Belicada Farinata (Piemonte Vegan Savoury Pancakes)

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Calories per serving: 116

Belicada Farinata (Piemonte Vegan Savoury Pancakes)

The Belicada, like Farinata, is a kind of vegan pancake or crepe, prepared only with garbanzo flour, water, extra virgin olive oil, salt and seasoned at pleasure with rosemary or pepper.

Ingredients

  • 9 oz. chickpea flour
  • 32 fl. oz. (or 4 cups) water
  • 4 fl. oz. extra virgin olive oil or olive oil (could be reduced until to 2 tablespoon)
  • coarse salt and pepper to taste

Instructions

  1. In a large bowl, or in a jug, pour the chickpea flour and the coarse salt
  2. slowly add small amounts of water, and with a whisk to incorporate them gradually to the mixture, continue very slowly until you get a smooth batter, taking care not to form lumps
  3. At this point add the rest of the water, always slowly and stirring. The mixture is very fluid.
  4. Add three-quarters of the oil (take 6-8 tablespoons for the pan)
  5. Cover and let stand for at least 6 hours, it is best to prepare it in the morning and let it rest for about 12 hours.
  6. Stir from time to time with a spoon. On the compound will form a small amount of foam, it will disappear by itself when the farinata is ready.
  7. Once ready, turn on the oven at maximum heat, it is best to cook the farinata at about 450 degrees Fahrenheit
  8. Pour three or four tablespoons of olive oil in the pan,
  9. then pull it out and distribute the oil well on the whole surface
  10. put it in the oven for a few seconds, then partially extract the pan and pour about 2 inches of batter
  11. Bake in oven on the top shelf, and cook closed for about 20 minutes
  12. After 20 minutes, open the oven of an inch using a knife to keep open the gap, and continue cooking knife edge for another 10-15 minutes
  13. When the farinata has formed a film slightly darker remove from oven and let rest for at least 10 minutes before cutting and serving
  14. Serve cut into slices and leave the table for diners a pepper grinder that will grind to pleasure each on its own slice

Notes

Farinata need to stand for at least 6 to 12 hours before to bake.

http://milkhoneyandrum.com/belicada-farinata-vegan-savoury-pancakes/

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.

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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