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

Pappardelle Con PolpettePappardelle With Meatballs

This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.

4

Serves

12

Ingredients

Beef

Main Ingredient
View Recipe

Capesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes

I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...

4

Serves

9

Ingredients

Seafood

Main Ingredient
View Recipe

Involtini di Salmone con Mascarpone e SenapeWrapped Salmon With Dijon Mustard & Mascarpone Sauce

For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. This is a delicious way to get all the family eating fish –...

4

Serves

10

Ingredients

Salmon

Main Ingredient
View Recipe

Fusili con ragu di coniglioPasta with Rabbit Ragu

This recipe is very different and worth a try. The flavours are unique compared to what you and your family are probably used to and it really is a wonderful, rich way to make a ragù. Please, whatever you do, don’t just throw away the discarded vegetables. Place them in a saucepan with some passata (sieved tomatoes) and heat it through; then you have created a sauce that can be used to top fish...

4

Serves

15

Ingredients

Rabbit

Main Ingredient
View Recipe

Insalata di fregola con olive, scorza d’arancia ed erbetteFregola Salad With Olives, Orange Zest & Fresh Herbs

A true Sardinian speciality, fregola is a type of pasta typically made from semolina dough. It is similar to couscous, but with larger pellets that have been toasted in the oven so it has a firmer texture and nuttier flavour. You can find fregola of differing sizes in Italian delicatessens and online – it is perfect with fish or shellfish.

4

Serves

10

Ingredients
View Recipe

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