Family is a treasure.
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.
Throughout Piedmont we were treated to thin slices slices of salami, fresh typical cheeses from Piedmont, roasted capsicum, pastas, the parsley condiment, bagnet, crostini, savoury torta’s, anchovies and much more. Desserts were a feast for the eyes as well as the stomach – regular and chocolate Tiramisu, Zeppole di san Giuseppe and Bunèt. Bunèt is a dessert I have never heard of but I’m told it is a very old traditional Piemonese recipe. 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!
3/4 of a litre whole milk
200 grams of Amaretti, ground until smooth
30 grams of cocoa powder
200 grams of sugar
1 egg yolk
1 glass of Marsala wine (or cognac or liqueur amaretto)
Marina says that the Bunèt is the ancient pudding. The word means “cap” (in Piedmont) because the copper mold that once used to cook it looked very much like a cap. Over the years the recipe has evolved and now includes chocolate which once wouldn’t have been used.
A caramel needs to be prepared with 200g 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 180 °.
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.