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Recipes

Tartara dessert

August 8, 2011
Tartara dolce

Ingredients

  • 4 egg yolks
  • 6 tablespoons of sugar
  • 1/2 liter of boiled milk
  • the peel of 1 lemon
  • 6 of bitter almonds
  • 50 gr of sweet almonds

What to prepare

  • a casserole for the bain-mariea whisk
  • a mortar
  • a round serving dish

Procedure

Beat the egg yolks and the sugar with a whisk in a copper pan until they become whitish and the consistency is foamy.

Add the hot milk flavored with a lemon peel and blend. Cook at bain-maríe until the it thickens constantly stirring. Now add the almonds completely crushed. Serve cold with shortbread sticks.

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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