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Knack die Schale und schmeck die Langhe!

logo-noccioleDie Haselnüsse unserer Region schenkt dem Feinschmecker eine weitere Delikatesse. Seit mehr als vierzig Jahren bewirtschaften wir zehn Hektar Haselnusssträucher in den Hügeln rund um Diano. Wir begleiten die Pflanze in all ihren Phasen, vom Anbau über die Ernte, von der Auslese bis zur Lagerung und zum Verkauf, größtenteils an spezialisierte Firmen der Süsswarenindustrie. Einen kleinen Teil vertreiben wir auch direkt ab Hof, an Einzelabnehmer oder kleinere Firmen.

Wir bieten die Haselüsse als ganze Nüsse, nur entschalt, entschalt und geröstet sowie mit feinem Schokoladeüberzug an. Wir beliefern neben Restaurants auch kleinere Konditoreien. Für Entschalung, Röstung und Überzug beauftragen wir ausschliesslich uns bestens vertraute Firmen, die sich zum Erhalt unserer Qualität verpflichten.

Durch die Weiterverarbeitung nur kleiner Mengen in jedem Monat garantieren wir gleichbleibend hohe Qualität. Der Geschmack der Langhe bleibt so erhalten. Der Einklang zwischen exquisitem Duft und milden Aromen, zwischen Knusprigkeit und zarter Weichheit sind Faktoren, die eine Verkostung einzigartig machen. Die Haselnuss ist eine fein duftende, aromatische Frucht, die wichtige Nährstoffe enthält. Eine hervorragende Basis für Kekse und Kuchen, gern wird sie in der Küche der Langhe auch für Sossen und zur Ummantelung von Braten genutzt.

 

Die Rezepte   Wir haben mit Erfolg versucht, zu hause Gebäck und Köstlichkeiten mit dem Geschmack der Langhe herzustellen.

baci

 

Baci di Dama ("Damen-Küsschen")
300g geröstete, fein gemahlene Nüsse
200g Zucker
300g weißes Mehl
200g weiche Butter
1 Prise Salz
100g Schmelzschokolade

Die gerösteten Nüsse, weiche Butter, Zucker und Salz in eine Schüssel geben, vermischen und nach und nach Mehl zugeben, bis ein weicher, nicht trockener Teig entsteht, der es erlaubt, mit den Handballen kleine Bällchen zu formen, die mit Abstand zueinander auf einem Ofenblech angeordnet werden, welches mit einem eingeölten Papier ausgelegt ist. In einem vorgeheizten Ofen bei 150 °C 10 Minuten lang backen. Die Bällchen werden flach und braun. Aus dem Ofen nehmen und erkalten lassen. In einem Wasserbad Schokolade erhitzen und die Bällchen mit etwas Schokolade überziehen. Man erhält ca. 40 Baci di Dama.


TORTA NOCCIOLE

Nusskuchen
300g gemahlene geröstete Nüsse
3 Eier
200g weißes Mehl
200g Zucker
100g Butter
1 EL Olivenöl
1 Tasse Milch
1 Päckchen Trockenhefe

Zucker und Butter schaumig schlagen, Eier, Milch, Mehl, Öl und gemahlene Nüsse zufügen. Den Teig gut rühren und Hefe zufügen. Tortenform buttern und den Teig hineingeben. Im vorgeheizten Ofen bei 160 °C 25 Minuten backen.

Nussplätzchen

Nussplätzchen
250g geröstete Nüsse
200g Butter
200g Zucker
500g weißes Mehl
2 Eier
1 Päckchen Trockenhefe
2 Prisen Salz

Alle Zutaten vermischen außer den gerösteten und gehackten Nüssen, die dem Teig dann zugefügt werden. Gut rühren und im Kühlschrank ½ Stunde ruhen lassen. Mit einem Nudelholz den Teig ausrollen auf eine Dicke von ½ cm und die gewünschten Formen ausstechen. Eine Backform buttern oder auf geöltes Papier die Plätzchen mit Abstand legen. Im vorgeheizten Ofen bei 180 °C 15 Minuten backen.

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