Bonet Recipe - My Italian Granny's Secret Revealed

Maria's Bonet Recipe

This Bonet recipe is just so mouth-wateringly delicious. Traditionally made by Maria's granny, her mum and now Maria herself who has decided to share it with the world.

Now at this point you might be well asking "who is this Maria?" Well Maria is my wife and the world's greatest cook - I couldn't say anything else could I. At least not without being in serious trouble.

Honestly though she is a great cook.

Maria runs our other site on Venice and here is a photo of Maria in Venice itself. As with all dishes from Piedmont this Bonet recipe requires you to use authentic local ingredients to achieve the results you want.

Ingredients:

2 tablespoons of water

5 organic eggs

200 g (7.5 oz) of caster sugar

50 g (1.75 oz) high quality white Chocolate

1 or 2 tablespoons of Nocino liqueur* or rum depending on taste and depending whether Nocino is available where you are.

1 Litre of hot full cream milk

200 g (7.5 oz) of quality Italian Amaretti biscuits

A pinch of salt

Cooking Instructions:

Preheat the oven to 300F.

1) Beat the eggs and sugar until smooth. Disolve the chocolate into the hot milk, and add this to the eggs and the sugar. Keep on beating while you add in, in the order listed, the Amaretti crumbs, salt and the Nocino liqueur or the rum.

2) Pour into 4 individual moulds or one large mould. Place the moulds in an oven dish adding hot water up until halfway up the sides of the moulds. Leave in the oven for approx 30 minutes.

Serve with a sprinkling of the 'amaretti' crumbs left over and enjoy with a class of sweet wine. Moscato is a good choice though for more great wine choices visit Best-Italian-Wine.com

*Nocino is a traditional northern Italian liqueur made with unripened green walnuts.

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