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Recipes

Stuffed peaches

July 22, 2011
Stuffed peaches

Ingredients

  • ten orchard peaches
  • three tablespoons sugar
  • five macaroons
  • two egg yolks
  • two tablespoons cocoa
  • four peach kernels
  • butter

What to prepare

  • a chopping board
  • a crescent-shaped chopping knife
  • a knife
  • a baking-pan di terracotta

Procedure

First wash and dry the peaches, cut them in half without peeling them.

Take out with a tablespoon the kernel from the peaches together with some pulp from both halves.

On a cutting board thinly chop the pulp and add some sugar, smashed macaroons, egg yolks, cocoa and some of the grinded kernels. With the mixture obtained, fill the peaches, helping yourself with a knife to shape them.

Add some of the smashed macaroons; put small amounts of butter on the peaches; completely butter the terracotta baking-pan and cook the peaches in the oven for about an hour.

Serve them hot or warm, but never cold.

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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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