Sardinia, a sweet island
When I was a kid one of the things that gave me more pleasure was to go to a local festival, whether they were the Candelieri(see post) or “La Calvacata Sarda” or one of many others, and to find a stand with the nougat. Yes, nougat! Here in Sardinia nougat is a product of tradition, only made with honey, almonds or hazelnuts. Finger-licking !!! The main features are its softness and, above all, his ivory color, as well as clearly the intense flavor due to the honey of the island.
So here’s the recipe:
- 500g honey
- 500g almonds
- 2 egg white
- hosts of flour(wafer, like that for religious communion)
Peel the almonds: put in a casserole and boil. Now remove the skin from the almonds that will come away easily. Toast in the oven for 15 minutes, until they have an amber color.
In another casserole, at a low fire, pour the honey and blend with the egg whites for 40-45 min with a wooden spoon. Add the almonds and continue blending until the mixture breaks away from the sides of the pot. Turn off the heat and pour the mixture into a container previously lined with wafers. Wait for it to cool and serve cut into pieces.
We suggest to pair the nougat with the wine Malvasia di Bosa(see post), natural sweet or sweet liqueur.
vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus
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