Lombardy Recipes
TORRONE

Torrone - Photo © Bobble

TORRONE

Nougat

How to make the Nougat:

Cook the honey in a double boiler for about 1-1/2 hours, stirring constantly. Cook the sugar and water until it reaches the hard-ball stage. Whip the egg whites till stiffened and fold them into the honey. When the mixture is a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. Add the almonds, hazelnuts, candied fruit and grated peel of two lemons, mixing thoroughly.

Line a mold or a rectangular baking pan, with the thin sheets of unleavened wafer. Pour in the mixture making an even layer. Top with another wafer, cover with a wooden board, and weight the board down. Let stand the torrone for half an hour. Turn the baking pan over onto a board, and break the torrone into pieces as large as desired. Store at room temperature; torrone keeps for a long time wrapped in greased paper or aluminum foil.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM