HOTEL ART RESORT GALLERIA UMBERTO
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ITALIAN RECIPE OF THE DAY
ITALIAN NOUGAT - Sweetmeat from Naples
INGREDIENTS:
- 6-8 sheets edible rice paper (baking, not Asian)
- 100 g blanched almonds
- 200 g whole hazelnuts
- 100 g skinned pistachios
- 250 g clear runny honey
- 2 large egg whites (60 ml)
- 1 teaspoon pure vanilla essence
- 200 g caster sugar
- tablespoons golden syrup
- 2 baking trays: 26 x 16 x 2.5 cm (or 1
Swiss roll tin, 39 x 29 x 2.5 cm) - Sugar thermometer
Line the bottom of the baking trays with rice paper. Spread the almonds and hazelnuts on a separate baking sheet and toas ... continue
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