Nougat is a typical Italian sweet present on Christmas tables.
Christmas is approaching and Italy is stocking up on nougat. There are recipes for all tastes: with pistachios, dried fruits, chocolate, hazelnuts, soft or hard.
The best nougats come from Cremona (also the land of the violin), a city in Lombardy where this sweet bar appeared.
According to the best-known story to explain its origin, in 1441, on the occasion of an important wedding that would unite two noble families, the city's confectioners made a huge cake made with honey and almonds.
Tower shape
The delicacy would have been modeled just like the shape of the most important tower in the town, the torrazzo (the bell tower of the cathedral which at the time was called “Torrione”) – hence the name torrone would have been perpetuated and the recipe spread.
Others believe that the recipe – which also contains eggs – was inspired by an Arabic sweet called down or that it existed since Roman times.
According to this version, the name would derive from the Latin verb torreo, which means “to toast” (in reference to almonds and hazelnuts, which are toasted).
It doesn't matter who actually invented nougat, or which region has the tastiest recipe. It reigns on Christmas tables, alongside panettone and pandoro, to the delight of children – big or small.
INGREDIENTS
302 grams of refined sugar
250 grams of glucose
200 grams of water
110 grams of egg whites
200 grams of honey
150 grams of dried fruit
300 g chopped cashew nuts (or skinless peanuts)
Corn starch as much as possible
PREPARATION
In a pan, heat the honey until it starts to boil and turn off the heat.
Place the egg whites in a heatproof mixing bowl and beat on low speed.
When they start to form a denser foam, increase the speed to medium and slowly add the 90g of sugar.
In another pan, heat 212g of refined sugar, glucose and water, boil until it reaches 150°C, add the hot honey and mix until combined.
Remove from the heat and pour the liquid slowly and very carefully down the side of the mixer bowl, turned on at medium speed.
Using a torch or heat gun, heat the sides of the mixer bowl while the dough is mixing.
When the dough is coming away from the edges, turn off the torch and mixer.
Take the dough out of bowl and pour onto a surface sprinkled with cornstarch.
Add the dried fruits and chopped nuts and mix with your hands.
Give it the desired shape and let it solidify. Cut and pack in cellophane.
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