Le nocciole del Piemonte e i Baci di dama per l’Italia nel piatto

Da oggi entro nella squadra de “L’Italia nel piatto” a rappresentare il mio Piemonte e, onestamente, non potrei esserne più felice.

Il tema di questa uscita è la frutta e la verdura IGP o tipica della zona. Ahimè, però, il Piemonte scarseggia di frutta e verdura IGP, mentre è ovviamente ricco di ortaggi e frutta tipici, ma non tutti propri di questa stagione (pesche di Canale, vi sto aspettando, per dire). Così, ho “barato“, e cioè ho optato per una ricetta dedicata all’unico frutto che si bea dell’Indicazione Geografica Protetta, la nocciola Piemonte IGP che, essendo un frutto secco, viene sì raccolto in autunno (più frequentemente nel mese di settembre, anche se a volte la raccolta si sposta indietro di un mese), ma si conserva fino quasi alla raccolta successiva. Di sicuro era così una volta, ora un po’ meno, visto che l’utilizzo sempre più massiccio delle nocciole nella fiorente industria cioccolatiera e dolciaria piemontese fa sì che le scorte si esauriscano assai prima. Ma, prima che le riserve di nocciole vengano utilizzate per gli ultimi giandujotti della stagione, siamo ancora in tempo per una bella infornata di baci di dama, biscotti secchi tipici del Piemonte.

I baci di dama, inventati a Tortona all’inizio del secolo scorso, hanno ottenuto da qualche anno proprio nella versione tortonese  il titolo di Prodotto Agroalimentare Tradizionale della regione Piemonte, e devono essere prodotti esclusivamente in quel territorio, utilizzando solo mandorle, burro, zucchero, farina e cioccolato. Va però detto che nel secolo scorso venivano utilizzate prevalentemente le nocciole, più facili da reperire e meno costose, mentre l’uso delle mandorle fu il frutto di un’attenta ricerca di qualità e perfezionamento dei pasticceri tortonesi.

Io mi attengo quindi alla tradizione più popolare in passato che, oltre ad essere quella che preferisco, è anche quella che affonda le sue radici nella copiosa produzione di nocciole piemontese, specialmente nel territorio delle Langhe.

La ricetta è estremamente semplice, dal momento che gli ingredienti sono tutti in proporzione 1:1 e che l’impasto si realizza in pochi minuti con un normale robot da cucina.

La parte più difficile è quella di resistere a questi biscottini ripieni, in cui l’aroma del burro si sposa alla perfezione con il tostato della nocciola e con l’amaro del cioccolato.

 

Baci di dama alle nocciole

Di Pubblicata:

  • Preparazione: 10 minuti
  • Cottura: 15 minuti
  • Pronta In: 3 ore 25 minuti

Ingredienti

Istruzioni

  1. Con un robot da cucina, tritate finemente le nocciole insieme allo zucchero; azionate il robot ad intermittenza, per evitare di surriscaldare il composto.
  2. Aggiungete quindi nel bicchiere del mixer (o trasferite il tutto il planetaria, con il gancio a k o a foglia, se l’avete) il burro tagliato a cubetti e la farina, e lavorate a bassa velocità fino ad ottenere un impasto omogeneo.
  3. Avvolgete l’impasto nella pellicola e lasciatelo riposare in frigorifero per almeno 2 ore.
  4. Trascorso questo tempo, prendete l’impasto e formate con le mani tante piccole palline (tenete conto che si allargano parecchio in cottura, quindi io consiglio di peso intorno agli 8/9 grammi), da disporre ben distanziate su teglie antiaderenti (o teglie coperte di carta da forno). Se volete avere palline sicuramente di uguali dimensioni, stendete la pasta, tagliatela con un piccolo coppa-pasta e poi formate le palline.
  5. Mettete a riposare le teglie in frigorifero (o, se molto caldo, in freezer) per almeno altri 30 minuti (ma potete tranquillamente farli riposare di più; anzi, sarà ancora meglio).
  6. Quando i biscotti stanno per terminare il loro riposo, pre-riscaldate il forno a 160°C (a seconda del forno potrebbe volerci una temperatura inferiore oppure superiore, quindi vi consiglio di testare con questa temperatura media per la prima teglia e poi aggiustare il tiro)
  7. Quindi, infornate in forno già caldo per circa 10-15 minuti: i biscotti devono appena colorare ai bordi, quindi non hanno bisogno di una cottura eccessiva. Sfornate e fate raffreddare i biscottini prima sulla teglia e poi su una griglia, fino a che saranno del tutto freddi.
  8. Sciogliete a bagnomaria il cioccolato fondente; lasciate intiepidire un attimo (in modo che il cioccolato non sia troppo fluido), quindi prendete con un cucchiaino un po’ di cioccolato, spalmatelo sulla base di un biscotto e accoppiate un secondo biscotto. Lasciate solidificare del tutto il cioccolato.
  9. Resistono almeno una settimana (di più non vi so dire) conservati in una scatola di latta.

DOWNLOAD ENGLISH RECIPE (PDF) BY CLICKING HERE

Baci di dama blog

Ed ecco gli altri:

Trentino-Alto Adige:  non partecipa

Friuli-Venezia Giulia: Mela Zeuka http://ilpiccoloartusi.weebly.com/litalia-nel-piatto/la-mela-zeuka-per-litalia-nel-piatto 

Veneto: Quiche di bietole alla veneziana e pomodorini http://ely-tenerezze.blogspot.com/2015/05/quiche-con-bietole-alla-veneziana-e.html

Lombardia: Mela della Valtellina e Pera di Mantova IGP http://www.kucinadikiara.it/2015/05/frutta-e-verdura-igp-per-litalia-nel.html

Liguria: insalata di polpo, carciofi e bottarga  http://arbanelladibasilico.blogspot.com/2015/05/litalia-nel-piatto-frutta-e-verdura.html   

Emilia Romagna: Claufoutis al cioccolato con pere dell’Emilia Romagna IGP http://zibaldoneculinario.blogspot.com/2015/05/clafoutis-al-cioccolato-e-pere.html

 Toscana: La cipolla di Certaldo nell’insalata di tonno e fagioli http://acquacottaf.blogspot.com/2015/05/la-cipolla-di-certaldo-nellinsalata-di.html

Marche: non partecipa

Umbria: Gnocchi di patate rosse di Colfiorito IGP alle erbe campagnole dell’Umbria   http://www.dueamicheincucina.ifood.it/2015/05/gnocchi-di-patate-rosse-di-colfiorito-igp-alle-erbe-campagnole-dellumbria.html

Abruzzo:La Carota del Fucino IGP http://ilmondodibetty.it/la-carota-del-fucino-igp/

Molise: La Limoncella del Molise – Limoncelle al forno http://lacucinadimamma-loredana.blogspot.com/2015/05/la-limoncella-del-molise-per-litalia.html

Lazio: Tarta-zuccotto al Kiwi Latina IGP – http://beufalamode.blogspot.com/2015/05/tarta-zuccotto-al-kiwi-latina-igp-per.html

Campania: Carciofi Sott’olio http://www.isaporidelmediterraneo.it/2015/05/carciofi-sottolio.html

Basilicata: Torta di fragole Candonga http://blog.alice.tv/profumodicannella/2015/05/13/torta-di-fragole-e-limone-senza-burro-e-senza-latte/

Puglia: Ciliegie sotto spirito http://breakfastdadonaflor.blogspot.com/2015/05/cucina-pugliese-ciliegie-sotto-spirito.html

Calabria:Cipolle di Tropea IGP in agrodolce http://ilmondodirina.blogspot.com/2015/05/cipolle-rosse-di-tropea-igp-in-agrodolce.html

Sicilia: La carota novella di Ispica IGP http://www.burroevaniglia.it/2015/05/la-carota-novella-di-ispica-igp-per.html

Sardegna: non partecipa

 Il nostro blog – http://litalianelpiatto.blogspot.it/

Italia nel piatto

111 pensieri su “Le nocciole del Piemonte e i Baci di dama per l’Italia nel piatto

  1. Un ingresso col botto cara Giulia! La nocciola non poteva mancare in questa uscita! E i tuoi baci di dama sono una splendida interpretazione di quello che si può fare con questo frutto! Complimenti!

  2. ma che buoni ! I baci di dama sono sempre apprezzati, si sciolgono in bocca e una sprigionano una carica di gusto ineguagliabile! Benvenuta tra noi, è un vero piacere!

  3. Brava Giulietta e benvenuta in questa avventura! Pian pianino ci conosceremo e noterai che io ho un debole per i dolci quindi ogni delizia che proporrai sarò “costretta” a replicarla a casa per appurarne la reale bontà! Scherzo i tuoi baci sono perfetti e senza dubbio strepitosi nel gusto visto la presenza della nocciola Piemonte Igp, tonta e gentile! Un abbraccio e a presto.

  4. Ben arrivata, Giulia!
    È un piacere ed un onore avere te come rappresentante del Piemonte, so che ne vedremo delle belle e , infatti, hai già trovato il modo per conquistare tutti con unbacio.

    Un abbraccio

  5. ed io ti invio un bel bacione per darti il benvenuto nel nostro gruppo!
    un post interessante per scoprire la storia di questo delizioso e goloso dolcetto che non sapevo avesse origini piemontesi! brava!
    a presto!

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