Chapeau, monsieur Bonet!

Foto della redazione di Siamo Donne

Eccomi alle prese con la prima ricetta tipicamente, ma proprio proprio tipicamente piemontese: stiamo parlando di un gran dolce della tradizione, forse IL dolce piemontese per eccellenza, ovvero del Bonet (che, per chi non lo sapesse, si legge “bunét“). Il Bonet che io conosco è tipicamente langarolo ma, essendo un dolce diffuso in tutta la regione, ne esistono differenti varianti, alcune delle quali comprendono anche l’utilizzo del caffè, altre sostituiscono il rum con il Marsala. Come tutti i dolci dal nome dialettale, questo dolce porta con sé delle storie: perché, infatti, il Bonet si chiama così?

Il “Bonet” in dialetto piemontese (non saprei dire di che zona, però) è un berretto schiacciato, ed esistono due spiegazioni del perché si sia scelta proprio questa parola per indicarlo. La prima interpretazione è legata al fatto che il dolce venga tradizionalmente cotto in uno stampo a forma di tronco di cono, che ricorderebbe, appunto, quella di un berretto schiacciato. La seconda spiegazione, invece, è molto più pragmatica, e si legherebbe al “ruolo” del Bonet nel corso del pasto, poiché esso viene servito “a cappello” del pasto stesso.

Il primo significato è maggiormente attestato, ma non ci sono certezze vere e proprie.. il fascino di queste storie forse risiede nel fatto che ci sia della verità  in ognuna di esse, ma che non sia possibile identificarne solamente una come vera.

Sia come sia, io di una cosa sono certa: questo dolce è fantastico! Non è un budino al cioccolato, come alcuni erroneamente lo definiscono, ma è molto, molto di più: è un tripudio di gusto, intenso e delicato insieme, in cui l’amaretto sposa il cacao, il rum e il caramello, in cui ogni sapore esalta il precedente e prepara al successivo.

Anche la sensazione “tattile” al palato è esaltata dal connubio fra la densità  del caramello, la “budinosità ” del Bonet e la lieve croccantezza dell’amaretto. Insomma, per me è un dolce ricco, delicato ed elegante (sì, anche un dolce al cucchiaio può avere la sua eleganza, e che diamine!), che ha alle spalle una solida tradizione (quanto mi piacerebbe provare a farlo nel “putagé” -ovvero una cucina e stufa a legna) e che permette di gustarsi il Piemonte in un boccone!

Bonet

Di Pubblicata:

  • Resa: 1 stampo da plumcake (oppure degli stampini monoporzione)
  • Preparazione: 30 minuti
  • Cottura: 45 minuti
  • Pronta In: 1 ora 15 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, sbattere con le fruste uova e zucchero, fino ad ottenere un composto soffice e spumoso.
  3. A parte, fare intiepidire il latte e aggiungervi il cacao amaro, avendo cura di non creare grumi. Una volta ottenuto il latte al cacao, unirlo alla spuma di uova e zucchero; aggiungere 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 Bonet e giratelo in un piatto da portata. Se volete, potete guarnirlo con degli amaretti lasciati interi (o spezzati), che aderiranno perfettamente al caramello (io l'ho fatto con amaretti interi), oppure con dei ciuffetti di panna montata.

DOWNLOAD THE ENGLISH RECIPE BY CLICKING HERE

Aggiornamento dell’11/11/2011

Ecco qui la video ricetta realizzata insieme alla redazione di Siamo Donne.

74 pensieri su “Chapeau, monsieur Bonet!

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