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Soft chocolate and hazelnuts nougat

Difficulty: 

media

 11 Ore

Ingredients per 4 People

dark chocolate, 9 oz
vanilla essence. 1 tbsp
sugar, 3/5 cup
water, 3 tbsp
runny honey, 3,5 oz
walnuts, 3,5 oz

Procedure

Melt honey in bain-marie, keeping the heat low, it should reduce and turn darker in colour. Cooking will take about 2 hours.
In the oven, toast the hazelnuts for about 15-20 minutes at 350 F. When ready, use a clean tea towel to remove the skins. After peeling, put the hazelnuts back in the switched-off oven to keep them warm.
Twenty minutes before honey is ready, crystallize the sugar by stirring in with water in a sauce pan at very gentle heat. Never forget stirring. The sugar needs to crystallize almost completely .
Melt the chocolate in bain-marie and pour the sugar over the honey. Add vanilla extract, melted chocolate and finally the tasted hazelnuts.
Stir well and pour it into a small rectangular dish, covered with kitchen paper.
Top with remaining hazelnuts and let it set for about 8 hours. Wrapped in kitchen foil, it will last well for long.


Thanks to: My Little Italian Kitchen

Alida Zamparini – My Little Italian Kitchen

My name is Alida, I come from the North-East of Italy and I currently live in the UK. In my kitchen I love to re-create dishes my mum would do for me as a child. I started cooking as a teenager; my favourite hobby was baking during the long Italian school summer holidays. I first started baking simple cakes and only later moved onto cooking proper meals.
My blog is a collection of recipes with an Italian flair. I created it in order to save and share my recipes which are a mixture of my own ideas but I often get inspired by magazines, the web, books and newspapers. I often start a recipe and then I change it altogether as I go along. Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feelings and experiences all go into the food and you become part of the recipe.
I believe in ingredients which are locally sourced and in season whenever possible as this is the secret for the greatest tasting meals. There is also lots of pleasure when plates are wiped clean and every stomach is satisfied!

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