Tag: Salami

The chestnut salami from Piedmont – Italian Cuisine

This specialty, typical of Piedmont, is made up of a thin sheet of pastry stuffed with vanilla flavored chestnuts. For the finishing touch, each slice is served with whipped cream

The chestnuts are the candies made available by nature: so sweet that one leads to another. They can be eaten just like roasted chestnuts (perhaps accompanied by new wine), transformed into Mont Blanc, used to prepare the Marron glace or – in the form of flour – to make the castagnaccio. If the greedy ways to consume them weren't enough, today we give you a new desire, the chestnut salami, a typical Piedmontese dessert.

To make you water …

The title of the recipe suggests one variant of the classic chocolate salami, the one loved by everyone with crumbled biscuits (try ours too egg-free chocolate salami, in which chestnuts cooked in milk enrich the mixture with hazelnut and chocolate cream). Actually the chestnut salami it's a sweet more like apple strudel: a thin layer of simple pasta wraps a very sweet filling, which in this case is made with boiled chestnuts with some vanilla.

The recipe for chestnut salami from Piedmont

To prepare the traditional recipe, create the classic fountain with 150 g of flour. Dissolve 5 g of brewer's yeast in half glass of water and pour it into the center of the flour together with a spoon of sugar. Start kneading and continue adding water little by little until you get a soft and smooth compound. Form a loaf, put it in a bowl, cover with a clean cloth and let it rest for 2 hours. In the meantime, arm yourself with patience and peel 500 g of fresh chestnuts. To eliminate the hateful skin, help yourself by blanching them a few minutes after removing the outer skin. After all the chestnuts have been peeled, cook them in water flavored with a vanilla pod until they are soft, but still whole (it will take about 30 minutes). Once ready, drain and let them cool. Take the dough and roll it out with a rolling pin until you get one thin pastry, to be stuffed with chestnuts (remember to remove the vanilla pod) and a tablespoon of sugar. Roll up the pastry and give it the shape of a salami. Seal the ends, brushed with about 20 g of butter melted and sprinkle with another spoonful of sugar. Cook at 180 degrees for about 60 minutes and served with whipped cream.

The express variant

Some recipes use the bread dough, which is often found already ready at the supermarket or bakery. Proceed exactly as per the recipe, i.e. peeling the chestnuts, cooking them with vanilla and rolling out the dough thinly.

Salami degli gnomi Recipe – Italian Cuisine – Italian Cuisine

Ingredients

200 g dry biscuits
100 g butter
80 g sugar
50 g unsweetened cocoa powder
40 g toasted and peeled hazelnuts
30 g chocolate chips
milk

Duration: 3 h 20 min

Level: Easy

Doses: 6 people

For the gnome salami recipe, coarsely chop the hazelnuts and biscuits. Melt the butter and keep it aside. Combine the biscuits, cocoa, hazelnuts, sugar and chocolate chips in a bowl, then add the butter and mix until the mixture is uniform.

Add 2-3 tablespoons of milk and continue mixing. Shape the mixture on a work surface until it is shaped like a salami.

Transfer it to a layer of 3-4 overlapping aluminum sheets, then wrap it. Let it rest in the fridge for at least 3 hours, slice and serve.

Bread and salami: an explosion of goodness – Italian Cuisine

A product of our tradition, which comes from a great intuition. The story of Negronetto is a story of 100% Italian inspiration and quality: small in size, big in taste

Bread and salami is the perfect combination. It means simplicity, Italian style and attention to detail, because when you choose a few elements, they simply have to be the best. Good bread, fresh and genuine, and slices of salami: perfect a snack, how lunch quick in a sandwich, like appetizer… and just ask, many would confess to even having breakfast with us. Other than trivial, bread and salami is the best way to fully enjoy a high quality salami, to enhance it and to taste it "in purity", without flavors that confuse ideas.

The salami specialists

Negronetto is Negroni's signature product. Invented in 1931, it was a real revolution for the sector: in fact, at the time the salamis were heavy and large, while Negronetto is small, but with the same qualitative characteristics as traditional salami. The stroke of genius was that of Paolo Negroni, son of the founder, on the occasion of the fair in Nice, when unable to offer his guests the sliced salami due to the prohibitions imposed by France, he invented the "pocket" version and chose a name immediately referable to the family business. Thus was born at the same time also the first branded salami, obtained from 100% Italian meats carefully selected to give an intense aroma, characteristic taste and a soft and compact texture.

Whole or sliced?

The story of Negroni is a story of firsts, of innovative visions and attachment to Italian quality, even today. The authenticity and quality of Negroni products such as Negronetto arrive at home in fact even in the already sliced version, in trays, or in the 120 gram snack version. Perfect alone or in company for a lunch, a snack or a picnic, and on all those occasions when you don't want to give up on taste.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/bread-and-salami-an-explosion-of-goodness-italian-cuisine html