Tag: walnuts

Recipe Dulce de leche mousse with crunchy walnuts – Italian Cuisine

Ingredients For the dulce de leche

375 g whole milk
225 g caster sugar
125 g fresh cream
half sheet of edible gelatin
sodium bicarbonate

Ingredients For the walnut mousse

325 g fresh cream
190 g caster sugar
100 g shelled nuts
20 g Cognac
7 g edible gelatine in sheets
5 pcs egg yolks
2 pcs eggs

Duration: 2 h 30 min

Level: Middle

Dose: 10 people

For the recipe of the dulce de leche mousse with crunchy walnuts, cook the milk with cream and sugar in a very large saucepan for 1 hour, then add half a teaspoon of baking soda, stir and continue cooking for another 40 minutes. Allow to cool and add half a sheet of gelatin, previously soaked in water and well wrung.
FOR MOUSSE AND NUTS: Soften the gelatine in cold water, squeeze it and melt it in 25 g of hot but not hot cream. Mix 250 g of dulce de leche with 300 g of cream and whisk lightly. Whisk the eggs together with the egg yolks. Cook 90 g of sugar with 30 g of water for 3-4 minutes, until it starts to boil. Add it to the egg mixture and egg yolks, continuing to whisk until foamy. Add a ladle of foam to the jelly dissolved in the cream, then stir in the whipped cream with the dulce de leche, the rest of the mousse and the Cognac, little by little, alternating and stirring.
Dissolve 100 g of sugar in 30 g of water in a saucepan for about 3 minutes, until it starts to boil. Add the walnuts, remove from the heat and stir until the sugar has crystallized around the nuts. Return to the heat until the sugar begins to melt. Distribute the mousse in the cups, decorated with the dulce de leche and caramelized walnuts.

With the Italian walnuts from Bleggio, we also make walnut salami – Italian Cuisine

The walnuts of Bleggio are a Slow Food presidium, now rare (like all Italian walnuts in truth). But so special that you make pizza and even salami: the Nocetto

There is an area in the lower Trentino, the Bleggio, where it was once customary to plant a walnut tree on the occasion of the birth of a child. "Who plants a nut, does not collect the fruits ", it was said, why it is an act that is done for the children, since it takes about twenty years to catch its results. For this reason, over time it has been preferred to plant other varieties such as the French ones, which bear fruit in less years, just as we have started to import bigger nuts from abroad, especially from the California. The result is that today in Italy we produce only 10% of the nuts we consume.

The Noci of Bleggio

Walnuts are a product inseparably linked to the territory of Bleggio. It will be because in the past every family had at least some trees, as they represented an important economic entry: "pan and nos magnar from marry", That is bread and walnuts to eat as bride and groom. Yet, over time cultivation of Italian walnuts, like those of Sorrento or precisely of Bleggio, was progressively abandoned, especially in the seventies, due to various factors: the escape from the countryside to the factory, the general abandonment of land, the mechanization of agricultural practices. And to produce even a single walnut, there is a lot of work behind it, so much so that it is said "there is the gos that the nos", That is more the gesture and the work that the walnut itself takes. But the Bleggian variety has recognized such unique characteristics even at a national level, such as a sweet, spicy and very aromatic taste, that first then someone had to rethink to recover it. In particular, it was Rodolfo Brochetti who, followed by a dozen producers, took over and revived the Bleggian variety, smaller and more expensive, and therefore with less demand than others on the market. In 2008 they also gave birth to one Brotherhood, Born almost in a goliardic way, which in reality turned out to be a fundamental tool for protection: in 2016, in fact, they created a seedbed for the production of grafting plants (since it reproduces only by grafting) and have recently inaugurated also a path, the Sentiero della Noce, which crosses the country roads bordered by walnut groves, farms and cultivated fields. Moreover, every November, they organize a party in his honor, after the two months of harvest in September and October. And it's the first walnut in Italy Slow Food Presidium.

Use in the kitchen

The first use of walnuts in the kitchen has always been more in the desserts, in cakes and biscuits of various kinds; secondly, another product of the Bleggian tradition, is the bread with walnuts, as for example they do it to the ancient Riccadonna di Rango bakery; and the nocino, prepared with walnuts harvested on Saint John's Day. Then the Bleggians also appear in some dishes, like the spatzle with cream, speck and walnuts, or with the potato gnocchi, another typical product of the area. That genius of the chef Cristian Rossi of the Don Pedro restaurant Comano Terme has created a pizza that is the most sincere and successful tribute to the products of its territory: the pizza De Val with Noci del Bleggio, mountain potatoes and Ciuìga del Banale; always he also prepares the Trentomisù, an exquisite cream of local ricotta with berries and cake with Noci del Bleggio. Finally, the company Il Noce, held by the young and creative Marco Brochetti who followed in his father's footsteps, has created a line of original products all based on nuts: candied walnuts, green walnuts in oil, walnut oil is Pesto Walnuts, perfect for seasoning pasta. But inventions do not end here …

Il Nocetto: walnut salami

Salumificio Salizzoni was founded in 1999 to design a new product first, which is not part of the local tradition: the salami with Noci del Bleggio. At the beginning he did not believe the balance between two tastes so different as salami and walnut could work so well; then, instead, after numerous attempts, it turned out to be a very respectable combination suited to the best occasions.
The main ingredients are 100% pork, kernels from Noci del Bleggio, salt and natural flavors, which after a good dough are stuffed into natural beef guts and seasoned in a cellar. Here, once again, it is the Bleggio air, between the Dolomites and Lake Garda, that determines the uniqueness of its products, guaranteeing this salami an exaltation of unique flavors of its kind.

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We prepare the savory pie with escarole and walnuts, for a full of vitamins – Italian Cuisine

Rich in nutrients, it is the perfect salty cake for these winter evenings.

The savory pies they are often an easy and greedy solution to solve a last-minute dinner: just a few ingredients, a few gestures are enough, and the result is a preparation that everyone always likes. They are also a tasty way to eat vegetables (for children but not only) that otherwise we would not consider. As the escarole, a salad that belongs to the family of chicory, with a slightly bitter taste, but rich in vitamin C and mineral salts. In cake with escarole and walnuts the bitter taste of the salad is sweetened by ricotta, while pine nuts and walnuts give the crunchy touch to everything. Try to prepare it!

Some advice for a perfect salty cake

Preparing a savory pie is quick and easy, especially if you use one puff pastry already ready. Instead, if you want to do everything hand made, try a pasta brisée, easier to make at home than a pastry, but just as good. One of the most frequent problems when preparing these dishes is given by a pastry (or brisée, as you prefer) not fragrant, but wet and wet. This depends on the humidity of the vegetables which are then used as stuffing. One method to prevent the base of the dough to get wet is to sprinkle it with a handful of breadcrumbs before stuffing it. In this way the bread will absorb all the moisture, leaving the fragrant pasta.

All the goodness of the walnuts

Powerful antioxidants, walnuts are a mine of mineral salts, vitamins and even fats, of mono-unsaturated ones like omega 3 and omega 6, which help to keep cholesterol and triglycerides under control, but they are also very calories. Think that 100 g of walnuts bring more than 600 Kcal! For this it is good to consume them daily, but in limited quantities!

The savory pie recipe with escarole and walnuts

Ingredients for 4 people: 1 large head of escarole, 50 g of shelled walnuts, 1 roll of puff pastry, 1 egg, 50 g of pine nuts, a handful of breadcrumbs, 150 g of cow's milk ricotta, 1 shallot, 1 clove of garlic, salt, oil extra virgin olive oil, 100 g of grated Parmesan cheese.

Method: first wash and dry the escarole, then cut into strips. Take the shallot, clean it and slice it. In a pan with a little extra virgin olive oil, brown the shallot and the peeled garlic clove. Once they are golden, add the escarole and cook for ten minutes. Then add the pine nuts to the salad and when the escarole is dried, turn off. Pour all into a bowl, remove the garlic, add the egg, chopped walnuts, ricotta, a pinch of salt and mix well. Roll out the dough on a baking sheet covered with baking paper, prick the surface with the tines of a fork and sprinkle with a handful of breadcrumbs. Now pour the stuffing of escarole and walnuts into the pastry and level the surface well. Fold the edges of the cake well with escarole and walnuts and bake for 30 minutes, in an oven already hot at 175 degrees. Once cooked, let it cool before serving.

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