Description
Hazelnuts are among the best-loved nuts in Italian pastry, with renowned growing areas such as Piedmont, with its Tonda Gentile, Lazio around Viterbo, and Campania.
The secret to bringing out their aroma is toasting: in a moderate oven for about ten minutes, until the skins loosen and can be rubbed off in a tea towel. Roughly chopped, they make a crunchy topping for tarts, creams and soups; finely ground, they go into vegan shortcrust pastry, adding crumbliness and flavour.
They are lovely in savoury dishes too, with pumpkin, Jerusalem artichokes, cabbage and grains.
The secret to bringing out their aroma is toasting: in a moderate oven for about ten minutes, until the skins loosen and can be rubbed off in a tea towel. Roughly chopped, they make a crunchy topping for tarts, creams and soups; finely ground, they go into vegan shortcrust pastry, adding crumbliness and flavour.
They are lovely in savoury dishes too, with pumpkin, Jerusalem artichokes, cabbage and grains.
