Tag Archives: Hazelnut cake

PIEDMONTESE favourites

Two of my friends have been spending time in Piemonte (Piedmont) and as a welcome home dinner I made three Piedmontese favourites:
Bagna Cauda with an array of fresh vegetables cut into batons for dipping,
Vitello Tonnato,
Hazelnut cake with a homemade and delicately flavoured, vanilla ice cream.

I too visited Piedmont a few years ago and have very fond memories of  of driving around Piemonte and Valle D’Osta. I stayed in Stresa, Lake Maggiore, Asti, Bra and Alba.

italy-regions-map2

Bagna Cauda
I  make it different ways but this time I poached the garlic cloves in cream, using low heat. This process softens the taste of the garlic. Notice the tall sided pan…this prevents the cream from boiling over. You can use milk instead.

523B1E55-314E-4301-B84D-337D5C5D29C9

I added the extra virgin olive oil, heated it and added the anchovies. They soon dissolve with the heat. (Photo below)

7B472906-11B4-46D2-A1DE-BDE1D1781387

Then the butter and mixed the ingredients with a hand whisk. The sauce is kept hot.

89F4A38D-01E2-455E-8606-D2132BBD09A8

Vitello Tonnato

I bought a cut of  yearling girello. This is a lean, round strip of meat….giro=one of the words for “round” in Italian.

F30A1424-1A0C-4838-A5B6-D3AB70219E04

I always seal (lightly brown) my girello in some extra virgin olive oil, add some onion, carrot, celery and herbs.These are referred to as “odori” in Italian. Always   dry white wine and chicken stock and I poach the meat for a short time. This is the same method and ingredients I use when I make Vitello Arrosto…a pot roast.

DFEB30DE-D802-4803-9144-FE91AB8CC81F

I want the meat to stay a little bit pink. Some recipes suggest not sealing the meat but poaching it in water or stock. I much prefer my method, the flavour is stronger and  I do not do it this way just because my mother did.

D2A9539F-EE31-4718-AB0D-DD17946AB9D5

I make an egg mayonnaise, add drained tuna packed in olive oil, hard boiled eggs, some lemon juice, capers, anchovies and a few of the poached vegetables that were used in the poaching of the meat. I blend all this and use it to make a stack ….about three layers of sliced meat interspersed with the tuna sauce.

BA5A00E9-3FB8-4F62-9CF4-40FB556C0638

Hazelnut cake

Roasted hazelnuts, skins rubbed off. Ground to resemble fine breadcrumbs, but not a powder.

8C38D355-24F1-412D-A043-C4E693BB35A8.jpeg

A splash of Frangelico to accentuate the hazelnut taste.

965BDA89-FBB5-497D-9253-3C60D3E66B56.jpeg

Eggs and sugar, beaten (3 eggs, 180g of sugar)
Flour….SR or add baking powder to plain flour (200g)
Strong black coffee (1 small espresso cup). In the photo below, are some of my coffee making macchinette, the smallest is for making one small cup.

IMG_2887

Butter, melted (150g).

A dash of milk if the mixture seems too dry. Mix all of the ingredients and place the batter in a buttered, spring-form tin.

Baked for 40 minutes (180 C)

51789ECC-3D34-4703-9AEE-A5D120B0BEE1

TASMANIA, FOOD, ART, HOBART and Bagna Cauda

YEARNING FOR VITELLO TONNATO

VITELLO TONNATO

VITELLO ARROSTO (Roast Veal)