At Ristorante Trippi in Valtellina I enjoyed veal tartare with hazelnuts. Although this was in Lombardia, it is close to Piemonte were carne cruda is a very typical dish. This version with ground hazelnuts mixed through the meat was very … Continue reading Veal Tartare With Hazelnuts (Carne Cruda Con Nocciole)
Thin slices of veal, referred to as scaloppine, are popular in Italian cuisine. They are tender but do not have a lot of flavor, and so they are usually served with some kind of sauce or topping. You often find … Continue reading Veal Scaloppine with Hazelnuts (Scaloppine con le nocciole)
If you’ve been following my blog for some time, you may have noticed I really like the pairing of smoked eel with celeriac. And here is yet another dish based upon that combination, with the addition of toasted hazelnuts. The celeriac … Continue reading Smoked Eel and Caramelized Celeriac Mousse with Hazelnuts
Hazelnut and coffee are a great combination, and this torte has it all: crunchy hazelnuts, crispy hazelnut meringue, and a luscious coffee-flavored buttercream. For this cake I used the recipe of the famous retired Dutch pastry chef, Cees Holtkamp. I’ve posted … Continue reading Hazelnut Mocha Meringue Torte
This cake is relatively easy to make and can be presented as a neat layer cake or, as I chose to do in this case, in a more ‘artistic’ way. Kees hates regular meringue, but he loves hazelnut meringue. Traditionally, hazelnut meringue cake is made with a complicated butter cream. The butter cream in this recipe may be slightly less creamy, but it is a lot easier to make and very good all the same. Hazelnut meringe cakes are often coffee-flavored as well, but I decided to use hazelnut liqueur to flavor the butter cream instead. Continue reading “Hazelnut Meringue Cake”
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