By Pellegrino Artusi
Pellegrino Artusi is the unique icon of Italian cookery, whose mythical 1891 ebook technology within the Kitchen and the paintings of consuming good outlined its nationwide delicacies and continues to be a bestseller at the present time. He used to be additionally a passionate gastronome, well known host and excellent raconteur, who crammed his books with tasty recipes and rumbustious anecdotes. From an unlucky incident relating to Minestrone in Livorno and a proud defence of the common-or-garden meat loaf, to digressions at the strange background of ice-cream, the side-effects of cabbage and the Florentines' vulnerable constitutions, those writings brim with gossip, reliable cheer and an inexhaustible zest for life.
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Additional info for Exciting Food for Southern Types (Penguin Great Food)
3 Have the tempered chocolate at 90°F/34°C. Using a ladle, pour the chocolate over each pretzel-nougat-almond piece. Allow the chocolate to drip down the sides. Decorate the tops with one almond while the chocolate is still wet. 4 Allow the finished candy to dry at room temperature (a rotary fan aimed toward the bars speeds this up) for at least 20 minutes, or 10 minutes in the refrigerator. If desired, use a paintbrush to cover the bottom of each piece with chocolate. Serve at room temperature.
Place the logs on the baking rack with the painted chocolate sides up. Refrigerate until chocolate sets, about 10 minutes. Once the chocolate on the bars has set, flip them over on the rack with the chocolate side facing down. Using a large tablespoon or piping bag, spread a layer of the nougat (at least B/c in/12 mm thick) 2 tbsp barley malt syrup (see Shopping Resources Guide, page 150) 1 batch Tempered Milk Chocolate (page 128) CONTINUED Hand-crafted candy bars born-again bars over each bar, then pour more chocolate over the nougat, allowing the excess to drip through the rack onto the parchment.
3 When the caramel has cooled for about 20 minutes, add the remaining peanut butter and stir until smooth. Stir in the chopped peanuts. 4 Using a metal spoon, scoop out enough caramel to form a layer about B/c in/ 12 mm thick on top of each log. Put the tray of logs in the refrigerator for about 10 minutes to set. 5 Have the tempered chocolate at 90°F/34°C. Using two dinner forks or chocolate dipping forks, dip each log into the chocolate. Shake off the excess chocolate, and slide logs onto the remaining baking sheet.