{"id":6907,"date":"2016-01-21T08:37:38","date_gmt":"2016-01-21T15:37:38","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=6907"},"modified":"2016-01-21T08:37:38","modified_gmt":"2016-01-21T15:37:38","slug":"a-simple-nut-torte-on-a-snowy-day-in-the-mountains-of-italy","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2016\/01\/21\/a-simple-nut-torte-on-a-snowy-day-in-the-mountains-of-italy\/","title":{"rendered":"A Simple Nut Torte on a Snowy Day in the Mountains of Italy.."},"content":{"rendered":"

\"\"<\/em><\/strong>
\nPhoto credit (www.marsicalive.it<\/a>)<\/em><\/strong>
\ntext copyright 2016 Maria Liberati\/Art of Living, PrimaMedia,Inc<\/em><\/strong>
\nWhat to do on a snowy day in the sleepy mountains of\u00a0 Italy\u2026read poetry by Leonardo DaVinci and\u00a0 make a delicious simple nut and fruit torte\u2026<\/em><\/strong>
\n\"\"
\nTwo large\u00a0 baskets of walnuts have been waiting for me at my farm here to use..picked in late fall, in the mountains of Abruzzo..known as noci di Sorrento in Italy..and\u00a0 I found this simple, delicious dessert at a Holiday dinner this past Christmas..the best way to make use of them\u2026Alfonso and I have been enjoying this delicious torte for dessert this past week\u2026and we need another for tonight’s dinner!
\n<\/em><\/strong>
\n 
\nTorte di Noci (nut torte)<\/em><\/strong>
\n170 grams flour,sifted<\/em><\/strong>
\n170 grams sugar<\/em><\/strong>
\n400 grams of nuts (walnuts, hazelnuts, almonds)<\/em><\/strong>
\n100 grams of raisins (let sit in warm water for 15 minutes)<\/em><\/strong>
\n3 eggs<\/em><\/strong>
\n100 grams of unsweetened baking chocolate<\/em><\/strong>
\n 
\nPreheat oven to 350 degrees. In a bowl, place in sifted flour, and sugar, then eggs one at a time, then blend together. Then add in, by hand. the nuts in whole pieces, and raisins (that have been drained). Melt chocolate in a double boiler and stir in.\u00a0 When well blended, place in 8 inch pan that has been covered with baking paper. Bake for 40-50 minutes or until firm. remove from oven, remove from pan by pikcing up ends of baking paper,let cool and serve,<\/em><\/strong>
\n 
\nNever Trust a Nut<\/em><\/strong>\u00a0 by Leonardo DaVinci (translated for The Basic Art of Italian Cooking: DaVinci style)
\nCarried high above the trees the nut slipped
\nfrom the mortal grip of a bird\u2019s beak.
\nWhoosh it fell,
\nPop, clunk it hit,
\nand landed between two ancient bricks.
\nThe little nut prayed, a little nuts prayer
\nto the wall that cradled and held him there.
\n\u201cMy savior, my savior your bells have God\u2019s
\ngrace.
\nYour walls are so mighty, let me stay in this
\nplace.\u201d
\n\u201cProtect me and keep me from the fat ground
\nbelow,
\nfrom the fallen leaves and the harbinger\u2019s hoe.\u201d
\n\u201cI vow to you, please, spare me this doom
\nand content until death, I shall live in this
\nroom.\u201d
\nMoved by compassion, the wall said, \u201coK.\u201d
\n\u201cWhere you have fallen, young nut can stay.
\nIn a short time, the nut split in two
\nhis roots snaked the walls
\nand weakened its glue.
\nhis shoots shot right out of that little black
\nhole
\nand covered the bell whose praises he tolled.
\nThe nut\u2019s twisted roots
\ngrew thicker and tore
\nat each ancient stone
\nfrom the wall where he bore.
\nStricken with grief
\nthe wall bewailed it\u2019s state
\nand soon fell apart
\nfor it was too late
\nFor more great recipes and more poetry by Leonardo DaVinci get your copy of The Basic Art of Italian Cooking: DaVinci Style
\n\"rsz_front_cover<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Photo credit (www.marsicalive.it) text copyright 2016 Maria Liberati\/Art of Living, PrimaMedia,Inc What to do on a snowy day in the sleepy mountains of\u00a0 Italy\u2026read poetry by Leonardo DaVinci and\u00a0 make…<\/p>\n","protected":false},"author":1,"featured_media":6906,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[26,1964,947,7,30,42,1967,41,1],"tags":[975,1640,2160,1425,508],"class_list":["post-6907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-abruzzo","category-cook-with-maria","category-country-house-living","category-cucina","category-cucina-povere","category-culinary-art","category-desserts","category-entertaining","category-uncategorized","tag-celebrity-chef-maria-liberati","tag-gourmand-world-award-winning-author-maria-liberati","tag-noci-di-sorrento","tag-the-basic-art-of-italian-cookingdavinci-style","tag-walnuts"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=6907"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6907\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=6907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=6907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=6907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}