Tag: hazelnuts

Bread with chocolate and toasted hazelnuts and cocoa – Italian Cuisine

Chocolate bread and toasted hazelnuts, preparation

1) In a bowl, dissolve the sourdough in 4 dl of warm water at about 30 °. In another bowl, sifted flour with cocoa, add the malt, the water with the sourdough, mix, cover and leave rest the dough for about 1 hour and 30 minutes.

2) So you work the dough as in point 3 of the recipe on page 15. During the last folding step incorporated salt.

3) Meanwhile prepared the porridge stirring in a bowl the oat flakes with 120 g of warm water, the melted chocolate and the hazelnuts broken in the middle. Add gently porridge to the dough and make other folds until it has incorporated. Let it sit for 30 minutes.

4) Transfer the dough on the floured work surface, anoint yourself hands lightly with a little oil and gently spread the dough into a square shape without deflating it; folded up towards the center a corner of the pasta, proceed equally for all the other angles that gradually form, moving clockwise, until you have a rounded ball.

For the porridge: 50 g of 70% bitter chocolate – 35 g of oat flakes – 100 g of toasted hazelnuts

5) Turn it over in order to have the junctions downwards and let it rest for about 20 minutes. Then give a second round of folds like the previous one. Flour the leavening basket (see page 19), settle down the dough with the smooth side towards the bottom e let rise in a warm place until it has doubled in volume (about 2-3 hours).

6) Warm up the oven at 230 ° inserting you a 24 cm diameter cast iron cocotte with lid.

7) Transfer the dough on a sheet of parchment paper, practice 3-4 incisions with a razor blade, then, helping you with baking paper, put it inside the cocotte, cover And put it back in the oven.

8) Cook for 60 minutes, find out And finished cooking for another 5 minutes; the bread is ready when the crust is crisp. Remove from the oven e let it rest for about 10 minutes, then remove the bread from the cocotte, let it cool and serve.

The cocoa and hazelnut bread is perfect to accompany blue cheeses or fresh goat cheeses. But it is also excellent served with fresh butter whipped until it is white and fluffy with a little icing sugar, sprinkled with a sprinkling of cocoa, or with a ricotta made with sugar and rum or sugar and coffee.

Risotto with taleggio, thyme and hazelnuts and grappa – Italian Cuisine

Ingredients for 6 people

Risotto with taleggio, thyme and hazelnuts, the preparation

1) Peel the shallot and chop finely. Peel the pears, remove the core and cut into 1 cm cubes. Warm up the broth. Cut the taleggio in small pieces. Cut the hazelnuts into slices and toast them without fat in a non-stick pan for 2 minutes.

2) In a pot, do to melt 40 g of butter, unite the chopped shallot, half of the pears and let them dry for 2 minutes. United the rice, toast it on a high flame and, when the grains are shiny and hot, add salt, pepper and blend it with grappa. United 2 sprigs of thyme and a ladle of broth and continue cooking, adding a little broth at a time as it is absorbed.

3) Meanwhile, melt the remaining butter in a non-stick pan with brown sugar. United the remaining pears and cook for 2-3 minutes until they caramelize. When the rice is al dente, add a drizzle of broth and the Taleggio into small pieces. Remove the pot from the heat and stir stirring until the cheese is completely melted. Scented with ground pepper and a few leaves of thyme. Spread the risotto on the plates, decorate with caramelized pears, toasted hazelnuts and serve.

Posted on 01/10/2021

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Annurca apple tart with hazelnuts – Italian Cuisine

Ingredients for 8 people

Annurca apple tart with hazelnuts

1) Chop in the mixer 50 g of hazelnuts with 100 g of sugar; unite 225 g of flour, 150 g of cold butter in small pieces, the grated rind of the lemon and the 2 egg yolks. Operate the appliance until the mixture is crumbly, then transfer it on the plane e work it quickly with your hands.

2) When you have obtained a smooth ball of dough, crush it a bit', wrap it up with plastic wrap and let it rest in the fridge for half an hour.

3) Chop the remaining hazelnuts together with the toasted hazelnuts and 50 g of sugar. Mounted the remaining butter with the remaining sugar, then add, a little at a time, the eggs lightly beaten. Incorporate also the chopped hazelnuts and the remaining flour.

4) Roll out the dough with a rolling pin on the floured surface in a 4-5 mm layer, then transferred gently into a 24 cm tart mold, greased and floured, making it adhere well to the entire edge. Fill the pasta shell with the mixture, leveling it a little with the back of the spoon.

5) Wash the Melannurche, cut them into wedges without peeling, spray them with a few drops of lemon juice e distribute them on the surface of the cake, sinking them a bit'. Cook in the lower part of the oven, preheated to 180 °, for 50 minutes.

Posted on 09/24/2021

Ingredients for 6 people

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