I biscotti più pericolosi del mondo: biscotti con burro di arachidi e gocce di cioccolato

Credo fortemente che questo sia il biscotto più pericoloso del mondo, perché se vi piace il burro di arachidi non credo riuscirete a staccarvi da queste golosità tanto facilmente e, visto e considerato il loro apporto di burro (d’arachidi e non), non si possono certamente considerare dei biscotti leggeri ed adatti alla dieta… ma chissene.

La premessa è stata, appunto, se vi piace il burro di arachidi, poiché so benissimo che questo ingrediente non è gradito a tutti i palati, specialmente quelli italiani.

Fino a qualche anno fa avevo visto il burro d’arachidi solamente nei film o nelle serie tv americane, chiedendomi spesso “ma lo mettono dappertutto?!” (e mi riferisco soprattutto alle frequenti immagini di panini con il burro d’arachidi e la marmellata). Ma, essendo un ingrediente così difficile da reperire in Italia, avevo rinunciato anche solo a capire, dovendo quindi mettere da parte il mio scetticismo e la mia curiosità.

Poi, nelle vacanze estive del 2007, trascorse fra le verdeggianti colline dell’Umbria e il lago Trasimeno, zone ad altissima frequenza di turisti provenienti da Germania, Inghilterra e altri paesi dell’Europa del nord, in un supermercato trovammo il famoso e temuto burro di arachidi, tra l’altro prodotto da una ditta notissima in Italia per salse e condimenti, la Calvé. Potevamo forse tirarci indietro di fronte a tale sfida del destino?! Giammai! Così, mossi da immenso amore per le arachidi e da grande curiosità, abbiamo comprato il misterioso barattolo e ci siamo accinti all’assaggio…

Inutile dire che, se oggi sono qui a proporvi una ricetta con questo ingrediente, per nulla italico (anche se mi dicono che ne esista una produzione Made in Italy, per la precisione catanese), il burro di arachidi mi ha conquistata… di certo non riuscirei a godere di un panino burro di arachidi e marmellata (rimango fedele al mio buon pane burro -di mucca- e marmellata o pane burro e zucchero che tanto ricorda la mia infanzia, o un fresco e sano pane e pummarola), ma ammetto che di tanto in tanto un po’ di burro di arachidi, anche solo sul cucchiaino, me lo pappo con gusto! E, ora che in Italia è assai più facile da trovare (potete reperirlo in qualsiasi supermercato o ipermercato fornito), entra nella mia dispensa con più facilità.

La ricetta che oggi vi propongo è tratta, ancora una volta, dal cavoletto di Bruxelles… e se il burro di arachidi (proprio quello della Calvé di cui vi parlavo, che sospetto quindi essere prodotto per Stati quali Belgio, Olanda e Germania) riportava Sigrid indietro alla fanciullezza, a me riporta alla mente una stupenda vacanza di relax in una delle regioni d’Italia che amo di più per le sue bellezze, la sua ospitalità, la sua pace e il suo cibo (ancora mi sogno i pici col ragù d’anatra e la torta al testo).

BISCOTTI AL BURRO DI ARACHIDI E GOCCE DI CIOCCOLATO

Biscotti al burro d'arachidi e gocce di cioccolato

Di Pubblicata:

  • Resa: 3-4 teglie di biscotti
  • Preparazione: 30 minuti
  • Cottura: 15 minuti
  • Pronta In: 2 ore 45 minuti

Ingredienti

Istruzioni

  1. Sbattete con le fruste elettriche l'uovo intero con i due tipi di zucchero e il burro fuso freddo. Quando avrete ottenuto un composto liscio, incorporatevi il burro di arachidi. Ora aggiungete la farina, il lievito e il sale setacciati. Mescolate bene e aggiungete per ultime le gocce di cioccolato.
  2. Impastate brevemente a mano e formate dei salsicciotti di 3-4 cm di diametro, che avvolgerete nella pellicola per alimenti e riporrete in frigo per almeno due ore.
  3. Trascorso questo tempo, tirate fuori i salsicciotti dal frigo e, nel mentre, preriscaldate il forno a 180°C.
  4. Tagliate i salsicciotti a fettine di circa 1 cm di spessore (verranno quindi dei biscotti tondi) e disponetele su teglie coperte di carta forno (o teglie antiaderenti) ben distanziate fra loro, poiché in cottura si allargheranno moltissimo!
  5. Cuocete in forno caldo per circa 10-15 minuti, facendo attenzione che i biscotti non si colorino troppo (sennò avranno un retrogusto di bruciato). Una volta estratti dal forno saranno ancora molto morbidi (è normale, non vi preoccupate), quindi aspettate che si raffreddino e poi staccateli delicatamente dalla teglia e riponeteli in una scatola di latta, dove si conserveranno fragranti a lungo. 

 

106 pensieri su “I biscotti più pericolosi del mondo: biscotti con burro di arachidi e gocce di cioccolato

  1. Hello Giulietta! I love your story of conquering your fear of the mysterious peanut butter, and I’m very glad you like it! I’m an American living in Italy for the last ten years (Italian husband), and one of the few things I miss is peanut butter – but nowadays Calve is readily available, and I have some in my cupboard right now. And you are correct – there is nothing better than peanut butter and chocolate together. 

    I never really understood the Italian aversion to PB – isn’t Nutella pretty much the same thing? It’s a cream made of hazelnuts (and chocolate), no? So why is PB so strange? Anyway, I think you should try to conquer your fear of peanut butter and jelly (or, as it is commonly called, PB&J). In the U.S., this is usually made with grape jelly, but you won’t find that in Italy. Strawberry jelly is just as good. Try it once – I would love to know what you think!

    (By the way, I found you because I am a children’s poet writing a poem about peanut butter, and I was searching for Calve PB!) Glad to have discovered you! 

    1. Hi there!
      It’s nice to know an American living in Italy… nowadays peanut butter (and not just Calvè’s) is quite easy to find… good for you (well, for us) 😀

      Well, yes, Nutella is made with hazelnuts and chocolate, but it’s definitely sweet… I think that Italians “hate” PB ‘cause it’s something a bit sweet and a bit savoury… it’s just far from our “usual” taste.

      I have to try PB&J, I’m just so curious!

      I’m glad you found me through PB… and now I’d love to read your
      poem 🙂

      Giulia

    1. Ciao Everlyn,
      innanzitutto grazie per i complimenti e per aver voluto sperimentare la ricetta.. ne deduco che sia piaciuta?! 😉
      A presto

      Giulia

      2013/5/17 Disqus

  2. quella della calve in confronto a quella americana e’ un’ autentica schifezza come sapore ,grana,e ingrdienti.,eestranei A mala pena sa di noccioline .fatta in Olanda

    1. Eh, ma fino a qualche anno fa era l’unica che si trovava facilmente in commercio in Italia. Concordo, ce ne sono di più buone, e molto. Quelle americane le trovo però difficilmente!

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