A Trip to Turin & Soft Hazelnut Biscuits

Earlier this summer I headed to Italy for a few days to visit a friend ending her year studying abroad in Turin. I completely fell in love with the place, from the delicious food and coffee to the glorious weather and architecture. Keen to take a piece of Italy home to the fam in (then) rainy England, I picked up a bag of authentic-looking biscuits called 'dolcetto morbido alla nocciola' from a delicatessen, however after trying them I soon realised I should have purchased multiple bags - they were seriously good. After a bit of googling it became clear that unless I wanted to pay a small fortune to order them direct from Italy, there was no way of getting them in the UK and so I would have to create my own recipe. The best way of describing them is like a soft amaretti biscuit, but with hazelnuts instead of almonds. The chewy nutty inside is reminiscent of Nutella without the chocolatey-ness - very fitting seeing as Turin is the home of the infamous spread. Anyway, if you are a biscuit or nut-lover, I suggest you give these a go as they are not only quick and easy but a totally delicious and morish teatime snack. I have included some of my touristy snaps of beautiful Turin, however for some more professional photography of the place be sure to check out my friend Mhairi's travel journal HERE - she's a lot more pro with a camera as you will see…

To make 12 larger or 24 little Dolcetto Morbido Alla Nocciola (Soft Hazelnut Biscuits) you will need…

- 100g ground hazelnuts (I blitzed whole hazelnuts, skin on, in a coffee grinder)

- 100g caster sugar

- 1 tbsp plain flour

- A pinch of salt

- 1 large egg white

You will need to…

- Sieve together the ground hazelnuts, sugar, flour and salt in a large bowl.

- Whisk the egg white until almost soft peaks, then stir into the dry ingredients. Knead with your hands until a soft dough comes together.

- Break off small amounts and roll the dough  small balls - dust your hands with icing sugar if it is a bit sticky. Place the balls on a lined baking tray leaving a little space to spread, and press gently to slightly to flatten each one.

- Preheat your oven to 150 C, leaving the biscuits to sit and dry for about 15 minutes whilst the oven warms.

- Bake for about 20-30 minutes or until tops are firm and cracked and the bottoms are a little golden. Leave to cool on the tray for a couple of minutes then transfer to a wire rack to cool completely. 

 Enjoy! C x

Chocolate Salami

This Italian-inspired chocolate salami is certainly different, although the rich chocolate, amaretti and nuts combined with the sweet bursts of cranberry mean it is undoubtedly Christmassy. This makes a sophisticated alternative to a chocolate yule log or a currant/raisin-free Christmas cake replacement. As quite an eye-catching and unique dish, it would also make a good centre-piece for any party held over the festive period. This recipe is an adaptation of Nigella Lawson's 'Chocolate Salame', but feel free to personalise it with your own preferred combination of fruit and nuts. Delicious served with a cup of tea or glass of something stronger, chocolate salami is a Christmas indulgence with a difference. Ensure you make it the day before to make sure it is nicely firmed up.

For 20 generous slices you will need...

250g dark chocolate

250g crunchy amaretti biscuits

100g soft butter

150g caster sugar

3 large eggs

2 tbsp amaretto liqueur

2 tbsp cocoa powder

75g whole blanched almonds (roughly chopped)

75g dried cranberries (roughly chopped)

50g whole shelled pistachio nuts (roughly chopped)

Icing sugar to decorate

You Will Need To...

- Melt the chocolate in a bowl over simmering water then set aside to cool. Place the biscuits into a bag and bash them with a rolling pin until they resemble rubble.

- Cream the butter and sugar together until the mixture is light and soft, then beat in the eggs one by one. Stir in the amaretto liqueur. 

- Sift the cocoa powder into the cooled melted chocolate, stir until combined then add this mixture to the egg mixture. When you have a smooth chocolatey mixture fold in the crushed biscuits, chopped nuts and cranberries.

- Put this mixture in the fridge to firm up for about half an hour. 

 - Place 2 large, overlapping pieces of clingfilm on your work surface, and tip the chilled mixture onto this. Mould it into a long log about 30cm long - this can be quite messy - you have been warned!

 - Cover the log with the clingfilm and roll it until it is a smooth round cylinder. Twist the ends by holding both ends and rolling the log towards you.

- Place the log in the fridge to chill overnight - this will ensure it is firm and slices well.

- Once it is set, sprinkle icing sugar onto a large piece of greaseproof paper and roll the log into it. This makes it look like an authentic salami. To add more authenticity, use some string to tie it up (see pics).

- Serve cold in generous slices.

Enjoy! C x

When In Rome...

Last weekend I was lucky enough to escape the miserable weather in Leeds, and swap it for some Italian sunshine in Rome. Although the purpose of my trip was to see some art exhibitions, I couldn't pass up the opportunity to explore one of Rome's most famous food markets - Campo dei Fiori, which, as well as being one of the most busy and bustling markets in Rome, it is also one of the oldest, dating back to 1869. I spent a leisurely couple of hours browsing the many stalls which offered a huge selection of seasonal local vegetables, pastas and oils - all absolutely elements essential in simple, fresh Italian cooking. 

 For lunch we headed out of the tourist-laden main square and into the Jewish quarter, where, led by our Italian friend, we ate at an authentic, understated restaurant. To start we shared a selection of artichoke hearts (which we were told had been cooked under a brick), deep-fried courgette flowers and a platter of roasted aubergines - as we has seen in the market, fresh seasonal veg was the star of the show! We followed the vegetables with simple yet delicious pasta dishes - somehow the Italians manage to master the art of making simple ingredients such as pasta and pesto utterly delicious! 

I came back from the weekend a couple of pounds heavier and with a new-found enthusiasm for Italian food - it is safe to say that I will definitely be back before long!

Z & C x