Torrone sardo
Sardinian Nougat

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my sardinian nougat for you to enjoy.

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

TwitterFacebook

6

Ingredients

Ingredients

  • 4 sheets Edible wafer paper
  • 1 Large egg white
  • Pinch Salt
  • 320g Caster sugar
  • 190g Good quality runny honey
  • 300g Unpeeled almonds

Weight Converter

Found in This Book

Feast your eyes on the finest sardinian nougat! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Makes about 30 pieces

  1. Lay 2 sheets of wafer paper, slightly overlapping, on a large tray or baking sheet to form a rectangle measuring 24 x 15cm.
  2. Put the egg white in a large heatproof bowl and add the salt. Whisk using an electric hand whisk on full speed until the whites stand in stiff peaks.
  3. Place the sugar, honey and 2 tablespoons of water in a medium saucepan and heat until it reaches 130°C on a cooking thermometer. Alternatively, if you don’t have a thermometer, to test the temperature take a small teaspoon of the sugar mixture, drop it into a small bowl filled with ice water and leave for 2 seconds. The sugar should form hard but pliable threads that bend before cooling completely and breaking.
  4. Gradually pour the sugar mixture over the egg white and beat immediately with the electric whisk on low speed. Once all the mixture is added, increase the speed and whisk until it almost doubles in volume. Fold in the almonds and immediately pour all the mixture onto the centre of the wafer paper rectangle. Top with the remaining 2 sheets of wafer paper, slightly overlapping them as before.
  5. Using a rolling pin, gently roll over the top sheets of the wafer paper, spreading out the nougat layer beneath evenly until it is about 1cm thick. Leave to cool at room temperature.
  6. Trim the edges of the paper. Cut the nougat into 30 pieces using a sharp knife. To make the cutting easier, dip a sharp knife in hot water.

Once you’re done, simply sit back and enjoy your sardinian nougat and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Saffron & Potato Doughnuts With Vodka & Orange

View Recipe

Next Recipe

Watermelon Puddings

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Torta Al CaffeCoffee and Ricotta Tart

Every Italian loves coffee but I have decided to dedicate this recipe to my good friend Peter Andre. I have never met another man that loves coffee more than I do, so this delicious coffee and ricotta tart is especially for those of you who are like us. The creamy ricotta cheese paired with the strong coffee is amazing.

10

Serves

14

Ingredients
View Recipe

Stufato Di ManzoBeef And Wild Mushroom Stew

I have to admit I love any kind of stew. They are so easy to put together and the slow cooking makes all the ingredients taste fantastic. This is a recipe you can prepare 24 hours ahead as it will only enhance the flavours. You can certainly use lamb if you prefer, and if you can't find diced pancetta, a good quality bacon will definitely do the job. I have tried this recipe with chicken or vegetable...

4

Serves

15

Ingredients

Beef

Main Ingredient
View Recipe

Creamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato

This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...

2

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Gnocchi di zuccaPotato and roasted pumpkin gnocchi

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn't even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash,...

4

Serves

9

Ingredients

Potato

Main Ingredient
View Recipe