I am back from Italy. I had a lovely time meeting with all my relatives (too many people probably). I have had great dinners and of course the best gelato on earth: Vivoli’s. I also gathered several new recipes. I tested one of them for Christmas. It is a candy from Sardinia. The climate there is rather harsh and Summers are brutally hot. So no wonder they grow the best oranges and almonds. This recipe is just that: orange rind and almond laced with honey. That’s it. It is simple and delicious, just like I like it. Here it is:
Ingredients:
100 grams orange rind
100 grams toasted and sliced almonds
100 grams honey
Peel the rind from the oranges taking care to obtain only the orange part (no white). Cut the rinds in thin stripes and put them in fresh water for two days, changing the water a couple of times a day. This procedure will make the rinds lose their bitter taste.
Drain and dry the rinds and add them to a small pot with the honey. Put the pot on low heat and keep stirring for approximately 25 minutes or until the preparation thickens. Take out of the heat and add the sliced almonds. Keep stirring untill all the almonds have been covered with the honey mixture. Pour over a marble slab previously slightly oiled or on rice paper over a flat surface. Press the mixture with the blade of a large knife previously oiled to flatten.
Let cool completely, brake into pieces and serve.
Aranciata nuorese, candied orange peels, entertaining, Italian cakes and desserts, italian holiday candy, Italian regional recipes Sardinian candy
Technorati Tags: Aranciata nuorese, candied orange peels, entertaining, Italian cakes and desserts, italian holiday candy, Italian regional recipes, Sardinian candy
Welcome back, Andrea! I also returned to Eugene (from teaching in SoCal last quarter) and have a new food blog, so I thought I’d let you know. (You’ll recognize me from the pictures, I hope!) I see you’ll be doing more demonstrations soon at a new place — good luck and stay in touch.