A traditional dessert that is easy to make. There are a number of variations both in Italy and throughout Europe. The most delicious part is the almonds which must be ground with a pestle and mortar.
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INGREDIENTS |
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Almonds |
250 |
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g |
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Sugar |
200 |
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g |
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Gelatine sheets |
4 |
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n° |
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Butter |
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to taste |
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PREPARATION |
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| 1. |
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Shell and peel the almonds, then grind very finely in a mortar, adding a little water now and then to soften. |
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| 2. |
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Mix well and pour the mixture into a cloth resting on a bowl. Squeeze out thoroughly. |
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| 3. |
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Add the almond mixture, sugar and the gelatine sheets after softening them with cold water. |
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| 4. |
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Mix carefully; then pour the mixture into a mould greased with a little butter. |
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| 5. |
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Place in the fridge for a few hours and serve cut into slices. |
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CHEF'S NOTE |
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Unlike the variation from the Campania region, Ligurian Biancomangiare does not include milk. It is coarser and drier, though it is a lot less calorific. |
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Vermentino or another typically Ligurian dry white wine such as Pigato. The fruity, slightly almondy flavour is ideal for fish and vegetable specialities. |
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