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Tag Archives: piemonte
Panettone
Ingredients
- 8 tbs butter
- 2 large eggs
- 3 large egg yolks
- 3 1/2 cups flour
- 1 cup whole milk
- 1 cup sugar
- 1/2 cup dried currants, soaked in warm water for 1 hour and drained
- Grated zest of 2 oranges
- Grated zest of 1 lemon
- 1/2 ts baking soda
Here’s what do to:
- In the bowl of a stand mixer fitted with the whisk attachment, cream the butter with the eggs and yolks until pale yellow, about 4 minutes
- Switch to the dough hook, and with the mixer running, add half of the flour. Add half of the milk and mix for 1 minute.
- Add the remainder of the flour, followed by the remainder of the milk and then all of the sugar. Mix for 20 minutes.
- Preheat oven to 425 degrees farenheit. Butter and flour the panettone mold (or deek cake pan).
- Spread the dough out into a rough square on a floured work surface. Sprinkel with the currants, orange & lemon zest, and baking soda, and knead for 5-10 minutes.
- Place in the pan or mold, bake for 35 to 45 minutes. The top will be cracked. Unmold the cake onto a rack. invert and allow to cool.
Wine Wish List
Here are some of the wines on my Wish List!
Torta di Nocciole
One of the traditional desserts you encounter in Piemonte, is the hazelnut cake. I personally prefer Panna Cotta, but I decided to try my hand at the Torta di Nocciole!
Here’s what you need:
1 1/4 cup of sugar
1 1/2 cup of hazelnuts (pealed)
4 large egg yolks
4 large eggwhites
- Preheat the oven to 350 F or 180 C
- Combine the hazelnuts and 1/4 cup of sugar in a blender. Blend until all the hazelnuts are ground up
- In a bowl, add the egg whites and 1/4 cup of sugar. Beat on high speed until the egg whites are glossy and firm.
- In another bowl, beat the egg yolks and the remaining sugar until pale yellow in color. The batter should also be quite thick. Make sure to scrape of the sides while mixing.
- Add the hazelnuts to the egg yolks. Combine until a firm mass has formed. Add about 1/4 of the egg whites to the batter, mixing it carefully in with the spatula. Continue this process, adding the egg whites a little at the time, gently working the two together.
- When all egg whites have been added, and all the streaks of white has disappeared, add the batter to the pan.
- Bake for 20 minutes. To check if the cake is done, gently press on the middle. If it is golden brown and firm, you are good to go!
Breaking news!
One of my favorite producers, Giovanni Corino, has started making a new cru barolo! Can you guess which cru? It is always exciting to see a winery evolve and grow! I got a sneak peak at a recent tasting, and let me tell you, the wine is really good!
Barolo Bricco Manescotto!
The vineyard, located near the Ceder Tree of Cordero di Montezemolo, gives the wine a mix of the characteristics Giachini and Arborina. Paolo Scavino, Revello and Cordero di Montezemolo also grow grapes in this vineyard, but so far the only to produce a cru is Giovanni Corino.
I tried the 2015 vintage of the Barolo Bricco Manescotto, and it honestly might be a new favorite! On the nose the wine is very similar to Arborina – floral, fruity, fresh. But in the mouth it resembles Giachini, with more aggressive tannins.
Favorite Friday Pizza Wine
As most of you know, I make pizza on Fridays. And along with my pizza, I usually have a glass of wine (or three). Here are some of my favorite wines to drink with my pizza (or honestly just any time).
Burlotto Barbera & Barbera Aves
Marengo Barbera
Cavallotto Dolcetto
Andrea Oberto Dolcetto
Trediberri Langhe Nebbiolo
Some of these wines are available at Vinmonopolet! If you can’t find the wine you like, let me know and I can help you track it down. If you want more suggestions, you can subscribe to my Newsletter!
Recipe Baci di Dama
Ever wanted to find those cookies you find at the breakfast buffet when you are in Piemonte? Well, look no further! Here is the recipe, so you can make Baci di Dama at home. Perfect for #WorldDessertDay
You’ll need:
- 100g Hazelnuts
- 100g Sugar
- 100g Butter
- 100g Flour
- 100g Dark Chocolate
Here is how you do it:
- Crush the hazeluts until it becomes fairly smooth, but be careful so it doesn’t get oily
- Add in butter and sugar, mix together.
- Add flour little by little, start mixing it together with your hands. Add flour until the dough becomes quite firm
- Set aside in the fridge for about 1 hour (or more if you’d like)
- After about 1 hour, take the dough out and start forming little balls. You can choose the size, but they should we quite small
- Place the balls on a baking sheet, and bake them in the oven at about 180 degrees celcius until golden brown. Take them out of the oven to cool
- Meanwhile, melt the chocolate.
- Once the balls are cool, add a little chocolate in between two of them, and set aside to cool.
- and voila! You have made delicious Baci di Dama!
Barbera the Mario Fontana way!
Cascina Fontana Babera d’Alba 2016
Wine: Barbera d’Alba
Producer: Cascina Fontana
Region/Appellation: Piemonte, Italy
Grape varieties: Barbera
Vintage: 2016
Eye: deep ruby red
Nose: roses, cherries, red fruits, spices
Mouth: fresh, dry, good acidity
Price Point: $23
Available at Vinmonopolet: no
Available at Systembolaget: no
Cru – Arborina
Cru – most of us are familiar with them, right? If not, a cru indicates a certain vineyard. And each cru has specific characteristics based on soil, altitude and exposure. When it comes to different cru, I think Arborina might be one of my favorite! It helps that many of my favorite producers make Barolo Arborina, like Altare and Giovanni Corino.
Arborina is known for it’s elegance and freshness. It is one of the more “feminine” wines, with a intense bouquet of fruits and berries.
Location: Frazione Annunziata
Size: 10.81 hectares
Soil composition: marna stone with clay, limestone and sand
Grape variations: 68% nebbiolo, 15% barbera, 15% dolcetto, 2% langhe rosso
Exposure: south, south-east
Characteristics: fruity, fresh, elegant
Part of Arborina (From Elio Altare’s Winery)
Producer’s of Arborina include:
- Giovanni Corino
- Elio Altare
- Renato Corino
- Nadia Curto
- Mauro Veglio
- Bovio
Summer 2018
Summer is over, and many memories have been created! Here are some of my favorite experiences this summer.
I love new experiences. My first visit to Cascina Fontana was amazing. Mario not only makes great wine but he is a wonderful person as well. I highly recommend you to visit his winery!
In the middle of nowhere in the mountains, Castelmagno, you will find a beautiful hotel called Chandarfei.
Gardening with Elio
Dinner with my friends
PIEMONTEGIRL 