Il Bonet (e tutta la mia vergogna) per il #calendariodelciboitaliano

Foto del mio bonet scattata dalla redazione di Siamo Donne

Oggi è la giornata nazionale del bonet, la cui ambasciatrice è la toscanissima Sabrina di Architettando in cucina.

Io, naturalmente, me ne sono accorta solo quattro giorni fa, e tutto per merito della Patty, altra toscanissima, con cui sabato sera ho intrattenuto una discussione scritta “ai confini della realtà” sulla pronuncia della parola bonet. Non fossi stata ad un concerto le avrei anche predisposto una nota vocale, ma mi sono trattenuta.

Già, perché non è così facile per un non-Piemontese vedere scritto bonet e immaginare che si legga bunèt, con la U stretta alla francese e la E aperta come solo noi Piemontesi possiamo (la E di mEEEEnta – Piemontesi, voi mi capirete). E non è facile per un non-Piemontese immaginare cosa sia il bonet prima di assaggiarlo. Un budino al cioccolato, penseranno i più, e invece è il matrimonio perfetto fra cacao ed amaretti, la consistenza quasi di un crème caramel, lo stesso accento di caramello a concludere un dolce senza paragoni.

Il bonet è un dolce di origine tipicamente langarola, ma è ormai diffuso in tutto il Piemonte, costituendone quasi una bandiera, in fatto di dolci. Prende il suo nome, appunto, dal bonet, un berretto schiacciato, e pare che possano esistere due spiegazioni per questo accostamento: il primo è un motivo di forma, perché il bonet verrebbe tradizionalmente cotto in uno stampo a forma di tronco di cono (la forma, appunto, di un berretto schiacciato); il secondo motivo è invece decisamente pragmatico, e si lega al fatto che il bonet viene servito “a cappello” del pasto stesso.

A naso mi pare più sensata la prima, però non si può mai dire, quindi non mi pronuncio.

Voi direte.. e dove sta la vergogna? La vergogna sta nel fatto che, andando a riguardare la ricetta del mio bonet sul blog per poterla ri-condividere con voi, mi sono ricordata (orrore!) di avere girato una video-ricetta nello studio di un magazine web che credo nemmeno esista più che portava il nome di Siamo Donne (e che nessuno prosegua con “oltre le gambe c’è di più“) e che ora vi ripropongo (doppio orrore!) in calce alla ricetta, con 4 vergognose consapevolezze:

a) abbronzata sembro più sana (vietato il fraseggio in dialetto romano che inizia con “grazie ar…”);

b) o sono l’unica persona al mondo a cui la telecamera toglie 10 kg o quei chili (di più? Rispondere “assolutamente no” è gradito) li ho presi in questi 5 anni (probabilmente a causa del mezzo attraverso cui mi state leggendo);

c) probabilmente scomparirò per qualche giorno dopo questa “proiezione” a reti unificate proprio per la vergogna;

d) si sente assolutamente, al 100%, che sono piemontese.. e ora ne avete le prove!

Bonet

Di Pubblicata:

  • Resa: 8 Persone servite
  • Preparazione: 20 minuti
  • Cottura: 45 minuti
  • Pronta In: 1 ora 5 minuti

Ingredienti

Istruzioni

  1. Come prima cosa bisogna preparare il caramello. Mettete 200 grammi di zucchero insieme ad un pochino d’acqua e ad un goccio di limone (che aiuta la caramellizzazione, senza far cristallizzare lo zucchero) e lasciate sul fuoco, senza nemmeno girare -al massimo ruotando il pentolino, fino ad ottenere il caramello del colore che preferite. Rivestite con il caramello il fondo e le pareti dello stampo, facendo attenzione a non scottarvi. Lasciate da parte.
  2. In una terrina o in planetaria, sbattete con le fruste uova e zucchero, fino ad ottenere un composto soffice e spumoso.
  3. A parte, fate intiepidire il latte e aggiungete il cacao amaro, avendo cura di non creare grumi. Una volta ottenuto il latte al cacao, unitelo alla spuma di uova e zucchero; aggiungete poi la granella di amaretti e i 3 cucchiai di rum.
  4. Otterrete così un composto liquido, che verserete nello stampo precedentemente ricoperto di caramello (che ormai sarà ben solidificato).
  5. Cuocete in forno a bagno maria (mettete quindi lo stampo in una teglia più grossa piena di acqua) per 45 minuti a 180° C (considerate che, a mano a mano che si cuocerà, il bonet tenderà a staccarsi dalle pareti dello stampo; per verifica “scientifica” della cottura, fate la prova dello stecchino). Nel caso delle mono-porzioni dovrebbero bastare anche 30 minuti.
  6. Fate raffreddare il gonet e giratelo in un piatto da portata. Se volete, potete guarnirlo con degli amaretti lasciati interi (o spezzati), che aderiranno perfettamente al caramello oppure con dei ciuffetti di panna montata.

DOWNLOAD THE ENGLISH RECIPE BY CLICKING HERE

[youtube id=”4vXajgRulH4″ width=”620″ height=”360″]

161 pensieri su “Il Bonet (e tutta la mia vergogna) per il #calendariodelciboitaliano

  1. ahahahahaahah ma sei stupenda!
    Perché ti vergogni se sei bellissima?
    Ti adoro! E posso dire che in questi anni non sei cambiata per niente.
    MA vedi che bello in video! Non me l’avevi detto!

    Congratulations!

  2. Non potevo perdermelo. Ma quale vergogna sei stata bravissima, spigliata e fresca. Ora lo possiamo siamo donne oltre le gambe c’è di più. Un bacione.

  3. Di tutto ciò che hai detto, non ho riscontrato niente di vero. Sei bella, deliziosa, dolce, forse un po’ timida e lo dimostra che in apertura ti mordevi un po’ il labbro inferiore. La pronuncia poi è perfetta e se non lo sapessimo, certamente non potremmo dire che tu sia piemontese e, d’altra parte, anche se lo dicessimo, non è certo una vergogna. I famosi chili in più, alla tua giovanissima età, vanno e vengono e dalle immagini sembra che tu abbia tutto al posto giusto. Se poi accanto alla tua bellezza, bravura aggiungiamo il gustoso bonèt credo che veramente si debba correre subito in Piemonte!!

  4. Io ti vedo solo più giovane, un po’ più cotta, l’accento l’hai quasi perso ormai…
    ahah no, scherzo! 😀
    Il bonet è il bonet, c’è poco da fare 🙂

    Fabio

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