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
- 100 grammi di nocciole Piemonte IGP sgusciate, pelate e tostate
- 100 grammi di zucchero
- 100 grammi di burro
- 100 grammi di farina 00
- cioccolato fondente q.b
Istruzioni
- Con un robot da cucina, tritate finemente le nocciole insieme allo zucchero; azionate il robot ad intermittenza, per evitare di surriscaldare il composto.
- 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.
- Avvolgete l’impasto nella pellicola e lasciatelo riposare in frigorifero per almeno 2 ore.
- 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.
- 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).
- 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)
- 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.
- 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.
- Resistono almeno una settimana (di più non vi so dire) conservati in una scatola di latta.
- Cucina: Cucina italiana
- Categoria: Dessert, biscotti
- Difficoltà: Facile
DOWNLOAD ENGLISH RECIPE (PDF) BY CLICKING HERE
Ed ecco gli altri:
Trentino-Alto Adige: non partecipa
Friuli-Venezia Giulia: Mela Zeuka http://
Veneto: Quiche di bietole alla veneziana e pomodorini http://
Lombardia: Mela della Valtellina e Pera di Mantova IGP http://www.kucinadikiara.it/
Liguria: insalata di polpo, carciofi e bottarga http://
Emilia Romagna: Claufoutis al cioccolato con pere dell’Emilia Romagna IGP http://
Toscana: La cipolla di Certaldo nell’insalata di tonno e fagioli http://
Marche: non partecipa
Umbria: Gnocchi di patate rosse di Colfiorito IGP alle erbe campagnole dell’Umbria http://
Abruzzo:La Carota del Fucino IGP http://ilmondodibetty.it/
Molise: La Limoncella del Molise – Limoncelle al forno http://
Lazio: Tarta-zuccotto al Kiwi Latina IGP – http://
Campania: Carciofi Sott’olio http://
Basilicata: Torta di fragole Candonga http://blog.alice.tv/
Puglia: Ciliegie sotto spirito http://
Calabria:Cipolle di Tropea IGP in agrodolce http://
Sicilia: La carota novella di Ispica IGP http://www.burroevaniglia.it/
Sardegna: non partecipa
Il nostro blog – http://
Ciao Giulietta, benvenuta! Che bella ricetta per il tuo esordio, ai baci di dama non so resistere 😉 Un bacione a presto
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!
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!
Grazie Giulietta per questa dolcissima immersione nella tradizione. Un grande abbraccio per dirti benvenuta nel gruppo!
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.
Veramente uno tira l’altro come i baci 🙂
Non si può resistere.
Fabio
Catullo, d’altronde, mica raccontava balle! 😉
Hai scelto la ricetta giusta per questo tuo primo appuntamento. A chi non piacciono i baci di dama?
Eheh, ho giocato facile 😉
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
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!
Grande classico sempre buonissimo. Le nocciole del Piemonte sono divine! Benvenutaaa!
Giulia benvenuta, una ricetta golosa, un grande classico!
A presto
Giulia benvenuta nel nostro gruppo, bellissimo il tuo post di presentazione con i Baci di Dama.
A Presto
ciao Giulia, benvenuta nel gruppo, bellissimo inizio, complimenti per queste delizie
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