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. 

​

BREAKFAST:

​

​

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: 

​

Appetizer 

 

-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 

​

 

​

​

Procedure 

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. 

​

​

​

Main course

 

 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. 

 

Second Course

 

Roast 

​

• 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 

 

Preparation 

 

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 

​

Dessert

 

Semifreddo with wafer and hazelnut (gluten-free, lactose-free and egg-free) 

 

 Ingredients 

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 

 

 

Preparation 

  

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. 

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​