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Recipes

Hazelnut cake

August 8, 2011

Ingredients

  • one tablespoon of yeast
  • three eggs
  • 100 gr of butter
  • 200 gr of wheat flour
  • 150 gr of hazelnuts from the Langa region
  • 200 gr of sugar
  • one tablespoon of oil
  • one cup of milk

What to prepare

  • a salad bowl
  • a cake dish
  • a spoon

Procedure

Take a tablespoon of yeast, add three eggs, 100 gr of butter, 200 gr of wheat flour, 150 gr of roasted finely minced hazelnuts (of the “gentle Langhe region” truth), 200 gr of sugar, one tablespoon of oil and a cup of milk. Beat altogether and when its blended, pour it into a mould and cook in the oven as a normal cake.

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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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