A FEW TIPS AND TRICKS TO TASTE THE IGP PIEDMONT HAZELNUTS:
Dried fruit is mainly used in the culinary field as an excellent ingredient on a "strategic" diet.
Hazelnut has multiple properties, it helps and assists our body to cope with the onset of some pathologies. Thanks to its unsaturated fatty acids, hazelnut is able to counteract the manifestation of cardio vascular diseases (the so-called bad cholesterol).
In addition, it is rich in vitamins B and E, Iron, Magnesium, Zinc and Potassium. It is also a highly energetic fruit, thanks to the high content of fiber, Omega 9 and carbohydrates are excellent for giving our body the correct and beneficial supply of energy.
Here are now some tips to fully enjoy the product.
We show you three ways to enjoy a breakfast with our hazelnut cream:
-You can dissolve a teaspoon of cream into milk, in order to give you a great boost to your day.
-For a special breakfast use corn flakes or puffed rice and add (2 tablespoons of cereals and 1 of hazelnut cream), until you reach a compact mixture and you are able to shape them with your hands. With the mixture make balls and skewer them with some toothpicks, put them in the fridge for a few hours making them solidify. -For those who love plain yogurt, you can add a tablespoon and it will turn into a real dessert.
For lunch instead, we give you some ideas:
-Fassone carpaccio with hazelnut sauce (ingredients for 4 people)
• 400 grams of Fassone veal leg cut into very thin slices
• 80 grams of shelled, peeled and toasted hazelnuts plus 4 whole hazelnuts for decoration
• Hazelnut oil to .b.
• 4 teaspoons grated Grana Padano cheese
• Salt and ground black pepper to .b.
• Hazelnut grains
Put the meat slices on the plate
Chop the hazelnuts and grana adding the hazelnut oil flush, until you get a fine pesto.
Season with a little pepper and salt and pour everything over the slices.
Hazelnut spaghetti (ingredients for 4 people)
• 300 gr of fresh egg pasta (spaghetti)
• 150 gr of toasted hazelnuts
• 50 gr of soft butter
• 1 onion
• 100 gr diced bacon
• 1/2 glass of dry white wine
• E.V.O. Oil
• Salt and pepper to .b.
While cooking the spaghetti, coarsely chop the toasted and peeled hazelnuts.
Cream the butter in a bowl and add the chopped hazelnuts, mixing them well.
In a pan, heat 2 tablespoons of E.V.O. oil and sauté the chopped onion.
Add the bacon by browning it for 2 minutes, sprinkle with the wine, letting it evaporate.
Then add the butter and hazelnut cream, salt, pepper and leave to flavor for a few seconds.
Combine everything and serve.
• 800 gr veal
• 100 gr IGP hazelnuts
• Whole hazelnuts for decoration
• 50 gr of butter
• 500 ml whole milk
• 1/2 onion
• 3 tablespoons Marsala
Ingredients for roux
• 50 gr butter
• 50 gr flour 00
Massage the veal with coarse salt.
Fry the onion with butter; add the veal nut and brown it over high heat, blending it with Marsala.
Season with salt, add milk and coarsely chopped hazelnuts.
Cover with a lid and cook for about 1 hour and a half, adding milk if necessary.
Remove the walnut from the saucepan; let it cool and cut it into thick slices.
Keep the roast covered.
Bring the roast cooking ground to a boil; meanwhile prepare the roux: melt the butter over low heat; remove the saucepan from heat and add the sifted flour by mixing it with butter.
Put back on the heat and cook just long enough to remove the taste of flour.
Pour the roux into the cooking bottom, stir and simmer for a few minutes.
Serve the roast with the hazelnut sauce and some hazelnuts cut in half
Semifreddo with wafer and hazelnut (gluten-free, lactose-free and egg-free)
Gr. 180 coconut milk
Gr. 200 hazelnut soy milk + more wet milk
Gr. 20 rice flour
Gr. 40 brown sugar
Gr. 10 of bitter cocoa powder and wafer gluten-free, lactose-free and egg-free
- chopped hazelnuts to taste
Gr. 120 dark chocolate
prepare the cream by mixing the sugar with the flour in a non-stick saucepan and slowly add the milk. Stir continuously and cook for about 3 minutes. Once the heat is off, divide the cream and in one half add the cocoa previously dissolved in gr. 25 of milk
Cool the two compounds and then add half coconut milk in the white cream and the other half in the cocoa cream.
line a plumcake mold with film, soak the wafers in milk and create the base, then pour the white cream, another layer of soaked wafers, finally the cocoa cream.
Put in the freezer for two hours (check before extracting if it is well solidified).
Remove from the freezer, turn over on a plate and remove the film.
Garnish with melted chocolate in a bain-marie, hazelnuts and wafers in small pieces.
Enjoy it guilt-free!
If you have some leftovers, place it back in the freezer, consider that once extracted after many hours this semifreddo needs about 1 hour before being consumed, otherwise it could seem an ice cream.
October truffle month
We are in October, this is the season of black and white truffles, why not combine it with our IGP Piedmont Langhe hazelnuts?
Here are some suggestions
Rice with hazelnuts and truffles:
Ingredients for 4 people
• 750 ml of water
• 5 gr of salt
• 250 gr of Carnaroli rice
• 150 gr of Alpine Raschera cheese
• 50 gr of butter 20 ml of apple cider vinegar
• 40 gr of hazelnut paste
• 40 gr of white or black truffle hazelnut oil to taste.
Bring the water with salt to a boil.
Add the rice and cook for 10 minutes.
Once cooked, let the covered rice rest for 2 minutes.
Meanwhile, grate the raschera.
Stir the risotto with butter, vinegar and grated forrmaggio.
Serve: place a teaspoon of hazelnut paste in the center of the dish, cover with risotto and finally garnish with hazelnut oil and truffle.
Baked grouper with truffle and hazelnuts
INGREDIENTS FOR 4 PEOPLE
• Grouper (fillets)800 g
• Toasted hazelnuts50 g
• Breadcrumbs50 g
• Parsley2 tufts
• Garlic1/2 clove
• Black truffle Just enough
• Extra virgin olive oil To taste
Finely chop the hazelnuts in a mixer with garlic, then mix them with breadcrumbs.
Season the grouper fillets with oil and salt, then cover them with hazelnut breading and chopped parsley. Transfer the fillets to a baking sheet lined with parchment paper, season with other oil if necessary and cook the fish in the preheated oven at 180 ° C for about 15 minutes, or until light brown. Remove from the oven the fish and serve with the grated truffle.
Ingredients x 4 people:
• 2 Eggs
• 2 tablespoons Sugar
• 250 gr Mascarpone
• 100 gr Toasted hazelnuts
• Coffee 4 cups
• 80 gr of crumbled dried macaroons
• 5 tablespoons hazelnut liqueur
• 4 savoiardi biscuits
• 3 tablespoons of bitter cocoa powder and hazelnuts to garnish
Break the eggs and separate the yolks from the egg whites.
In a bowl, with the electric whisks beat the egg yolks with the sugar until the mixture is frothy.
Gradually incorporate the mascarpone, stirring until a homogeneous consistency is obtained.
Add the hazelnuts, the macaroons and the whipped egg whites.
Pour the coffee and liquor into a dish to soak the biscuits previously divided in half.
Place them on the bottom of a dessert glass and cover them with cream and put everything in the refrigerator.
Before serving, sprinkle the top with cocoa powder and garnish with a hazelnut.