Have you already tried making brutti e buoni?
They seem to originate from the area of Varese, in 1878 from an idea by Costantino Veniani, from the namesake pastry shop;
others tell stories of ancient tradition, in the city of Borgomanero in the province of Novara…Who knows!?
Certainly, the two provinces are nearby, so we’ll remain in doubt about their origin…Oh well!
Certainly, we know of a pastry product, crunchy and tasty.
I always enjoy eating them, and having hazelnuts available I often prepare them…
They are quickly gone, they are fragrant and have a full flavor.
Their preparation is not difficult; sure it requires patience, but those who love pastry know that haste is a bad adviser, generally, in pastry a bit more.
The hazelnuts collected with our hands, the egg whites from our hens’ eggs…I obtain a natural and healthy product from the point of view of the ingredients, not light from the caloric point of view…Just don’t overdo it in quantity!
We’ve collected the hazelnuts, dried and shelled them; The rest in my kitchen, grind them into granules…
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: about 40 pcs
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 121.14 (Kcal)
- Carbohydrates 12.81 (g) of which sugars 12.44 (g)
- Proteins 1.72 (g)
- Fat 7.09 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 1.07 (g)
- Sodium 10.18 (mg)
Indicative values for a portion of 24 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Three ingredients to achieve a full and exquisite flavor
- 15.87 oz hazelnut granules
- 2.25 cups sugar
- 6 egg whites
- 1 pinch salt
Tools
A double-bottom pot, electric whisks or stand mixer, mixing bowl; which in truth wouldn’t be needed, you can mix directly in the pot that will go on the stove
Steps
There are few steps to do, take your time to savor the calm
Weigh the dry ingredients to have everything at hand; the hazelnut granules do not need to be toasted beforehand; if you prepare them at home from whole hazelnuts do not toast them.
Whisk the egg whites to stiff peaks, adding the pinch of salt before starting; add the sugar a little at a time.
Add the granules and transfer to the pot; on medium heat, warm the mixture, stirring continuously, you will see it change color and become less foamy; when it sticks to the bottom and you’ve obtained a light hazelnut color, turn off!
With the help of two spoons form small mounds, I put about half a tablespoon, spaced two/three cm apart and bake in a preheated oven at a temperature of 320°F (160°C). Wait about 20 minutes, checking the baking, as each oven has its characteristics
If your brutti e buoni are well dried you can take them out of the oven and let them cool, when they are manageable remove them from the cooking surface.
Let them cool completely before eating; this way they will be able to highlight their characteristics at best.
How to store brutti e buoni
They can be stored outside the refrigerator for about a week, actually even a month, in a dry place. Serve them with a good dry white wine, or accompanied by Madernassa pears cooked in wine flavored with cloves; and if you want to relax, an aromatic herbal tea, orange and cinnamon!
FAQ (Questions and Answers)
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