Il gusto della tradizione – Il torrone dei Morti alle nocciole

Ogni anno, fra ottobre e novembre, si consuma una grande polemica che vede due fazioni contrapposte: i sostenitori di Halloween contro i sostenitori delle feste dei Santi e dei Morti.

Chi si traveste e fa feste a tema horrorifico o cene a base di zucca, e chi invece cerca di commemorare, anche in cucina, le due festività nostrane. Penso ai dolci tipici di queste feste, la biscotteria secca che comprende le “ossa dei morti” e le “fave dei morti”, ma le usanze sono numerose: basti pensare alla colva (che io ho sempre sentito chiamare “ciccicotti“) pugliese, un dolce a base di grano cotto e poi arricchito con numerosi ingredienti, o alla frutta di Martorana in Sicilia, portata in dono dai defunti ai bambini nella notte di Ognissanti.

E poi c’è il torrone dei Morti napoletano, di cui io ignoravo totalmente l’esistenza fino allo scorso anno, quando ebbi la fortuna di assaggiare quello preparato da Anna Luisa di Assaggi di Viaggio, portato a Siena al primo raduno dell’AIFB da suo marito Fabio. Lì mi si è aperto un mondo, perché lo trovai di una bontà incredibile, una roba da faticare a tener ferme le mani (e le mandibole), per intenderci.

Poi per tutto l’anno ho cercato di  dimenticarlo. Ma niente.

Quando le famose feste di cui sopra si sono fatte sempre più vicine, siccome ho una spiccata propensione alla diplomazia, ho deciso di dare un colpo al cerchio ed uno alla botte e di preparare il torrone dei morti di Annalù…  e di portarlo ad una cena a tema horrorifico di Halloween. Pace fatta, anche con la tradizione culinaria di queste festività, che qui in Piemonte non dà frutti così golosi.

Infatti da noi ai Morti si usa preparare e mangiare la bagna caòda. Buonissima, tradizionalissima, per carità, ma volete mettere puzzare di aglio per una settimana contro un bel torrone al cioccolato e nocciole?

Ecco la mia risposta!

Torrone dei morti collage

Torrone dei Morti alle nocciole

Di Pubblicata:

  • Resa: 1 stampo da plumcake usa e getta
  • Preparazione: 60 minuti
  • Cottura: 10 minuti
  • Pronta In: 4 ore 10 minuti

Ingredienti

Istruzioni

  1. Per prima cosa, se non l'avete già pronta, preparate la crema di nocciole: tritate ad alta velocità le nocciole in un mixer, finché non ottenete una crema. Lasciate da parte.
  2. Sciogliete a bagno-maria il cioccolato fondente. Per un risultato esteticamente migliore, temperate il cioccolato, sciogliendone 2/3 a bagno-maria (portandolo ad una temperatura di circa 45°C), quindi togliete dal fuoco e aggiungete il restante 1/3 di cioccolato tritato e mescolate per abbassare la temperatura (fino a 29°C). Rimettete qualche istante sul fuoco per alzare la temperatura a 31°C, quando il cioccolato sarà temperato e pronto da utilizzare.
  3. Rivestite i bordi di uno stampo usa e getta da plum-cake (quelli in alluminio) con il cioccolato fondente fino ai 2/3 (ma tenetene da parte un po'), mettete in frigorifero a solidificare.
  4. Sciogliete a bagno-maria il cioccolato bianco, quindi unitevi la crema di nocciole e le nocciole intere, quindi lasciate intiepidire.
  5. Quando il cioccolato fondente è solidificato, versare il cioccolato bianco con le nocciole nel guscio, quindi rimettete in frigorifero a solidificare.
  6. Quando è solificato (ci vorranno un paio di ore), fate nuovamente sciogliere (o temperate) il cioccolato fondente che avevate tenuto da parte, quindi chiudete il guscio esterno del torrone. Lasciate solidificare in frigorifero.
  7. Toglietelo dallo stampo, quindi consumatelo tagliato a fette (o a pezzetti) e a temperatura ambiente.

DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE

Torrone dei morti finale

82 pensieri su “Il gusto della tradizione – Il torrone dei Morti alle nocciole

  1. ahah l’aglio terrà lontani i vampiri (e pure qualcuno di indesiderato :-D), ma vuoi mettere con la cioccolata? 😀
    Mi piace anche così, un po’ più basso, così ci si sente meno in colpa (bissando e trissando…).

    Fabio

  2. Ti dovrebbero assumere alla pasticceria Caflish di Napoli!!!!
    Oltre che chef sopraffino, sei anche bravissima pasticcera!!!!
    E’ un dolce fantastico!!!!

  3. Ciao Giulia! Mi sembra perfetto il tuo torrone! Ricordo anche io quello di Fabio al raduno dell’anno scorso, eccellente. Chissà se quest’anno lo porterà ancora. Se no aspettiamo il tuo… :-))) A presto

  4. Ti è venuto benissimo! 🙂 non so se ti ho raccontato che viene fatto anche al pistacchio, alle noci, al caffè…insomma, volendo ne hai per i prossimi 10 anni…sempre che tu riesca a resitere alla tentazione di prepararlo prima…per i tuoi amicim sia chiaro, mica per “assaggiarli” tutti 😉
    Baci
    Anna Luisa

  5. Accipicchia!!! Che accoglienza dalle tue parti. È bellissimo già a vederlo. Io non l’ho mai realizzato, ne vedo sempre tanto in giro! Lo proverò. Un abbraccio e complimenti come sempre

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