Even more so when they live half way around the world and welcome you with open arms.
That was our experience when we traveled to Italy last year.
Family in all the corners of Italy opened their homes and hearts to us. Though we are in regular contact via email, skype or facebook it had been a very long time since we had seen each other and some not at all.
Here in Guarene, Marina and her family treated us to delicious meals, wonderful sights, laughs and long chats.
Bunèt is a dessert I had never heard of but I’m told it is a very old traditional recipe from the Piedmont region in Italy. Absolutely delectable, the bunèt can be thought of as a creme caramel flavoured with chocolate and amaretti biscuits.
As with many Italian recipes, this one uses a “glass” as a measurement. I’m never very sure how much it is exactly. It just goes to show how here in Australia we are so precise about measurements and the “exact” science of baking whereas in Italy cooking and baking is much more relaxed and instinctive. I used about 2/3 of a cup of marsala – probably too much but it worked and it’s delicous!
This is Marina’s recipe. I have been waiting all year to bring this one to you. It is delicate but full of flavour. An impressive dessert!
Then it all comes together with a quick whisk.
Serve this Bunèt in generous slices with nothing else but a fork.
Have you heard of this dessert? Do you like discovering new dishes when you go on holidays and do you always ask for recipes? I think recipes are the best holiday souvenirs.
for the caramel
- 1 cup sugar
- 3 cups whole milk
- 200 grams (7oz) Amaretti ground until smooth
- 4 tablespoons cocoa powder
- 1 cup sugar
- 5 eggs
- 1 egg yolk
- ½ cup Marsala wine (Italian measurement is one glass)
- A caramel needs to be prepared with sugar and a couple of tablespoons of water. Dissolve sugar over low heat then bring to boil and allow to caramelise.
- Use this caramel to line the base of a large loaf tin.
- Boil the milk, add cocoa and sugar. Mix then allow to cool. ( I add the cocoa while the milk is warm so that it mixes in well)
- Mix by hand ground amaretti, eggs, liquor, milk mixture.
- Pour into a mold which has already been coated in the caramelized sugar.
- Put to cook in a water bath for 40 minutes at 180ºC/350ºF.
- When it is cooled put it in the fridge for a few hours or overnight.
- Upturn onto a serving platter and serve in generous slices.