Italian Cheese Trio With Panforte |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Panforte is an Italian sweet served in thin wedges. As an accompaniment to a platter of assorted Italian cheeses it can only be improved by the addition of a glass of sweet wine. Taken from Janet Fletcher's The Cheese Course, one of my favorites. Enjoy! Ingredients:
1 cup hazelnuts |
1 cup unskinned almonds |
2/3 cup unbleached all-purpose flour |
2 tablespoons unsweetened cocoa |
2 teaspoons fennel seeds, lightly crushed |
1/2 teaspoon cinnamon |
1/8 teaspoon ground cloves |
1 orange, zest of, grated |
8 ounces dried figs, thinly sliced |
2/3 cup sugar |
2/3 cup honey |
1 1/2 lbs gorgonzola, dolce (assorted italian cheeses) or 1 1/2 lbs parmigiano-reggiano cheese (assorted italian cheeses) or 1 1/2 lbs taleggio (assorted italian cheeses) |
Directions:
1. Preheat the oven to 350°. Toast the hazelnuts and almonds on a rimmed baking sheet until fragrant and lightly colored inside, about 15 minutes. Let cool, then chop coarsely. Reduce oven temp to 300°.
2. Butter the bottom and sides of an 8-in tart pan with a removable bottom.
3. In a large bowl, stir together the flour, cocoa, fennel seed, cinnamon, cloves, and orange zest. Add the nuts and figs and stir to coat.
4. In a small saucepan, heat the sugar and honey over low heat, stirring until the sugar dissolves. Raise the heat to medium and cook, without stirring, until the mixture reaches 245° on a candy thermometer, 2-3 minutes. Immediately pour over the nut mixture. Working quickly, stir until the dry ingredients are coated; the mixture will be stiff. Transfer to the prepared pan, spreading it evenly with a wooden spoon dipped in cold water. Bake for 40 minutes. The mixture will still be tacky to the touch. Cool the panforte completely on a rack, then remove from the pan. Slice into 16 thin wedges. Pass the cheeses and panforte separately.
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