BUNET or BONET May 7, 2008

BUNET (also called BONET) is typical of Alessandria and Monferrato , the hilly area around our town.

It’s a chocolate dessert very easy to make. Its name derives from its shape. The word BUNET (BONET) is not Italian but dialect and reminds a sort of  ”round hat” that was used in the 17 th century . Generally the shape of bunet reminds this object

The ingredients are :

4 eggs and 1 yolk

1/2 litre milk

200 gr macaroons

150 gr sugar

30 gr cocoa

Even children can make it because it is very simple. Boil milk and wait till it gets lukewarm. Mix sugar, cocoa with the eggs and the crumbled macaroons. Beat everything then add milk. Keep on beating then pour into the mould . Put it into the oven and bake for about forty minutes.

When it is out of the oven put it in the fridge and leave for a few hours.

Now you can eat your bunet  but be careful, it is very high in calories

Francesco class 2C Scuola Secondaria di primo grado “Vivaldi “Alessandria

 

Transylvanian Noodles with Cabbage May 7, 2008

This is not a recipe from this very part of the country, it’s traditional , mostly during spring, in the Northern part.

Ingredients:

Two big cups of flour

two eggs

one small cabbage

4 spoonfuls of oil

salt and pepper

Preparation:

A firm dough is made of eggs, flour, water and a bit of salt, then it is spread in a thin layer on a cook’s board that was sprinkled with flour. After drying a little bit, it is rolled and cut into noodles as big as you like ( in Transylvania they are sqare for this recipe ). They are boiled in salted water. Meanwhile, the cabbage is grated and tempered in oil ( or in two spoonfuls of fat , for the original recipe ) until it turned golden. It is seasoned with salt and pepper and mixed with the noodles after the water is drained.

During the Lent, the home- made noodles can be replaced with eggless pasta from the store.