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

Saltimbocca di TacchinoTurkey Saltimbocca with Sage and Parma Ham

For anyone who loves turkey but is bored with the traditional ways of cooking it, you have just found the recipe that you need. In my house we have saltimbocca at least once a week because it’s easy to prepare and most importantly full of flavour. You can definitely try it with chicken breasts and, if you don’t like Parma ham, use pancetta. In the event that you don’t have Marsala wine, a good...

4

Serves

7

Ingredients

Turkey

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Pizza FiorentinaPizza with Mozzarella, Spinach, Egg & Parmesan

The Fiorentina is a firm favourite in the D’Acampo house, and always creates arguments over who gets the last piece. (My eldest son Luciano normally wins.) It’s the healthiest pizza you can find, and this true classic from Florence is a great way of getting the whole family eating their greens.

9

Ingredients
View Recipe

Fillet of Cod with Spicy Red Pesto

If you need to make dinner in under four minutes, this is the recipe for you. It is so easy, you really won’t believe it. Once you have blended the ingredients together, that’s pretty much job done – it smells amazing too. You coat the fish and there you have it – ready to be cooked. You can cook it there and then or even prepare in the morning and cook.

4

Serves

8

Ingredients
View Recipe

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

CuccioloneChocolate Ice Cream Sandwich

Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.

12

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe