venerdì 23 novembre 2007
Ecco la seconda ricetta di Nigella tratta da FEAST.
Qui mi sembrava di mangiare un panetto di burro al naturale:)), ma riducendo le dosi come suggerivo nel post precedente, si puo' avere un buon risultato. Sono dei biscottini ottimi serviti con yogurth greco, miele e un po' di noci sbriciolate. Li ho accompagnati con del the alla menta alla marocchina.
Posto la ricetta in inglese senza traduzione..e le pigrone cosi' avranno i compiti da fare a casa!!!:))
150gr shelled walnuts
30gr icing sugar, plus more to decorate
125gr soft butter
90gr plain flour
Preheat the oven to gas mark 3/170
Toast the walnuts in a dry frying pan for a few minutes until they give of a nutty aroma. Pour into the bowl of a food processor and blitz until pulverized. Take the nuts out for the moment, and add the sugar and blitz to remove any lumps. Now add the soft butter and process again, then add the flour and salt and process again. Open the lid of the processor, scrape down the sides, then add the nuts and pulse to mix, then tip out. The dough will be sticky but firm enough to mould with your hands; if it is too mushy put it, clingfilmed or in a freezer bag, in the fridge for about 20 minutes. to make the half moons, flour your hands and take scant tablespoons of the dough. Roll them into sausages about 6cm long, and then slightly flatten the sausages as you curl it round to form a crescent. Put them on to a lined baking sheet and cook for about 25 m altough start checking after 15m, they will still be quite soft but the tops will be firm and beginning to go blondly brown. Let them sit on the baking sheet for a few minutes before you transfer them to a cooling rack. Be careful, as they will be very fragile. Dredge them very thickly with icing sugar pushed through a small sieve and leave to cool.