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Hazelnuts in Italy

Hazelnuts in Italy

Sourced - Sn 1/Ep 2Sourced - Sn 1/Ep 2

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In the next episode of SOURCED, we follow the hazelnut road and end up in Piedmont, just in time for the annual Nocciola Festival. Join Guy as he celebrates with the townfolk and finds inspiration for a delicious dessert. It's pretty nuts.

Recipe

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Zabaglione with Hazelnut

Ingredients

  • 4 egg yolks

  • 2 tablespoons caster sugar

  • 3 tablespoons Frangelico (Or any Hazelnut liquor)

  • 1 tablespoon hazelnut puree (nutella)

Instructions

  1. In a bowl over a double boiled beat eggs, sugar and Frangelico until thick and foamy.

  2. Continue to cook for another 5 minutes till mixture coats the back of a spoon add nutella and mix through… the mix needs to be continually whisked while cooking to stop the egg from curdling.

  3. Serve immediately.

Praline and Gelato

Ingredients

  • 1 cup sugar

  • 3 tablespoons water

  • 1/2 cup sliced hazelnuts

Instructions

  1. Line a tray with parchment paper.

  2. In a pan on a medium head add sugar and water.

  3. Cook for about 6 minutes till medium caramel forms.

  4. Carefully mix through nuts then poor out onto parchment lined try to lt cool.

  5. Store in air tight container.

  6. Serve hazelnut gelato in a bowl with some Italian sponge fingers, poor over zabaglione then garnish with praline.

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Transcript

- Alright, these guys are seriously nuts for hazelnuts. G'day, guys. My name's Guy Turland on the harvest, and we're on our journey to source the finest ingredients that we use in everyday cooking. We're here to find the people, the places, the land that produces the vibrant flavors that we eat every day. So we've made the trip to Italy. We're here in Piemonte and we're finding the finest hazelnuts we can. So come with us and let's go find the source. - Positioned in the northwest region of Italy, Piemonte's most famous for its white truffles, it's creamy pastas and its delicious red wine. It's Italy's new gastronomical capital and the birthplace of a kind of food called the New Wave Italian. Hazelnuts are so important in this area and so versatile, that they actually hold the International Hazelnut Festival. Which is actually where we're heading right now. Alright guys, so we're at the Hazelnut Festival at Cortemilia. And we're going to be eating hazelnuts, truffles, red wine. Getting amongst festivities. Let's go play. So we got some truffles, fresh from the region. Got some risotto going on. Grazie. It's delicious! Big fella knows what he's doing. Some of the stuff they're doing with hazelnuts. The recipes are so interesting. So we've got some gnocchi in a hazelnut flour white sauce. And then some gorgeous hazelnuts that are crumbed on top. Grazie mille. How good does that look? Hazelnut puree, a beautiful, cooked coqueta which is pork rolled up. Ohhh yeah! It smells unbelievable. How can you not go right with a hazelnut puree and fried bread? Oh yeah! Hazelnut cake. It's beautiful! I've never eaten so many hazelnuts in my life. It's a good night. It's a good festival. Alright, as you can see it's raining. It's comin' down hard, but here in Piemonte they're still out for the Commune de Cortemilia. Let's go check the parade out. Alright guys. So important are hazelnuts to this area that they've even got a hazelnut fraternity to take care and sell and promote hazelnuts throughout the world. - [Voiceover] It is important because this product, it represents our region. - Hazelnuts flow in the blood? - Yeah. Yeah, in the blood, in the heart. - And you obviously ship them all around the world. - Yes. We are very proud of our hazelnuts. - [Guy] As you should be. We've been lucky enough that the fraternity invited us into their clubhouse, I suppose? I'm pretty pumped to see what's in there. I'm guessing hazelnuts. - Welcome to the Cortemilia Hazelnuts Museum. What you see here is about 6,580 hazelnuts and we received the Guinness record and this line was across the village. And this is the Cortemilia Hazelnuts Queen. This is the hazelnut chariot and this crown is to represent the Queen of the Hazelnut. Cortemilia Hazelnut Queen. - The fraternity's introduced us to a local musician. And he's gonna play us a local la tunella song. Like a hazelnut song. As you can see, the importance of hazelnuts in the area of Piemonte. You've got your fraternity. You've got your special songs. Amazing food! How awesome's this? The reason Piemonte is Italy's new food capital is their produce is unbelievable. There's white truffles, creamy pasta and red wine. But we need for one ingredient, in particular. These epic little hazelnuts. They're famous, they're sold all around the world. So we're about to meet Emanuelle. His family's owned a hazelnut farm locally in this region for 50 years. I'm excited to taste some of his hazelnuts and then see how it's done. Ah, buon giorno! How are you? This is beautiful. Show me around? Go check it out. I know the demand for hazelnuts from this area are so high, they started to swap hazelnut trees as opposed to grape vines. Which is pretty amazing. What is your favorite way to eat hazelnuts? - Yes! We just saw them harvesting before. Basically the trees drop all the hazelnuts on the ground. They have workers come through with big blowers and blow them to the center here. And then the machine comes through and just scoops them up. And just throws them in the back. That's pretty awesome. - Yeah, so if it's rounded, it's a specific type. And it's got sort of three faces. And it's perfect for baking and dessert, dulce and sweets. For chefs, it's easy to peel, it's easy to roast. And it's all around delicious. So hazelnut gelato, best, huh? We're back here in Emanuelle's beautiful farm. In, amongst his gorgeous hazelnut trees. And I'm gonna do an epic trio of hazelnut desserts. So, zabaglione, praline, and some gorgeous gelato. It's a winning combination. So let's start making our praline. So we've got a couple tablespoons of sugar onto a warm pan. And then we're just gonna go a couple tablespoons of water as well. We're gonna make ourselves a little caramel. So we'll just give that a little swish around. Let the sugar melt. And what we'll do while that's doing it's thing is we'll slice up some hazelnuts. So we're just slicing these super-fine. And basically what I'm doing here is just showing off my knife skills. You can buy them sliced up, if you want. So, make sure you keep an eye on your caramel and sugar. Because basically, what happens is when it comes to temperature, it'll just turn like that. So that's the color you're after. It's golden, delicious. Turn the heat off. What will happen is it will continue to cook. It'll get darker and darker. The nuts are gonna go straight in there. Give it a mix so you'll need to work quick while the caramel's still hot. Because it will cool down once you take it off the pan. And straight onto a tray with baking paper. And you just wanna flatten it out there and put it aside. So while that's cooling down, we're gonna make our zabaglione. It's like a light, fluffy, whipped custard. So I'm just gonna crack an egg. And all we want is the egg yolks. So I just transfer the yolk from one shell to the next. When you're left with yolk, just pop 'em in your bowl. Alright, so we've got two tablespoons of sugar with the egg yolks. And about three tablespoons of liqueur or hazelnut scrappa. A little bit more. Bring them together. And then we're gonna pop in onto our and add some heat to it. So the trick to this is to be patient. You don't want your water boiling too hard. You still want it at a simmer. You know, just a couple of bubbles. Enough steam just to heat it up. If you're in a hurry, you're gonna scramble the eggs. You don't want that. So you wanna really keep it moving the whole time. You don't wanna stop. And that steam from the water, as it catches underneath will start to cook it. So if you're worried, if it's getting too hot and there's too much steam, you can always just take the bowl off, let that steam pass and it will regulate the heat, and then pop 'em back on again and continue to whisk. But always whisking. Always, always moving it around, making sure that nothing's getting stuck and nothing's scrambling. So what you're trying to look for is it sort of starts to ribbon. You can see it starting to hold itself together. It's delicious. It's light, it's fluffy, it's hazel-nutty. It's got liqueur in there. Some epic, look at that, hazelnut puree. It's gonna go in there and you wanna fold that through. Let's try to plate this up. Into a nice, cool glass. Look at that! For layer one. Done and dusted. Next step's our praline. Nice and cold. What we'll do is we'll just fold the paper over. Look at that! Put a praline on top. Balance 'em on the side. And then on top of that, some awesome Nocciola con Praline gelati. God that looks good! So much hazelnut, epic gelati, epic zabaglione, super tasty praline. It's a winning combination. You wanna come try some, Emanuelle? - Fantastic! - Good! Thank you for the awesome produce. I think I should start checking one as well. I'm gonna eat mine. Emanuelle, you've housed half of yours. Not bad after a long day's harvesting. - Ah si! - It's so tasty! - It's good, right? - I'll send you the recipe. It's been such an amazing experience. Exploring these gorgeous lands. Going to the parties, learning about these awesome hazelnuts in Piemonte. Thanks for watching and make sure you check out the next episode of "Sourced".

Coming right up

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