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

Zucchine e TartufoCourgettes with Truffle and Mint Dressing

This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.

4

Serves

7

Ingredients

Vegetables

Main Ingredient
View Recipe

Dolce con pere e bananePear & Banana Sweet Bread

My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks...

6

Serves

10

Ingredients
View Recipe

Gnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga

This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.

4

Serves

10

Ingredients

Clams

Main Ingredient
View Recipe

Insalata di Finocchi, Arance e Crescione con Vinaigrette al TimoFennel, Orange & Watercress Salad with Thyme Vinaigrette

This zingy first-course salad takes only minutes to prepare yet is full of flavour and goodness. The peppery little leaves of the watercress are bursting with vitamins, minerals and antioxidants, making it one of our greatest natural superfoods, while the fennel and oranges are really rich in vitamin C. Try it with my Asparagus, Ricotta, Chilli and Parmesan Tartlets.

4

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe

Mousse Di Cioccolato Bianco E Pepe NeroWhite Chocolate Mousse with Black Pepper & Fresh Mint

I know that this may sound very strange to you, using black pepper in a white chocolate mousse, but believe you me, this is a dessert that all your friends will talk about. This recipe is easy, very tasty and definitely has the 'wow' factor, but make sure you use a good quality chocolate. You can also serve it straight from the freezer like a semi-freddo.

6

Serves

5

Ingredients

Chocolate

Main Ingredient
View Recipe