One of the most loved Christmas sweets , the Sicilian nougat boasts a long history . It can be easily made at home with the original recipe which allows us to obtain a genuine confectionery product particularly appreciated throughout Italy. Yes, because the nougat has nothing to envy to the more classic national panettone and pandoro or to the traditional Sicilian sweets for which everyone goes crazy (including cassata and cannoli). But what is behind this delicacy? Here's everything you need to know.
History of Sicilian nougat, the origins
Where does nougat come from, what is its meaning and what is the primitive name instead? Let's go in order. As it is plausible to believe, the origin of the Sicilian nougat should be found in the Arab culture (and in the relative domination and influence on the island). The primitive name of nougat is, in fact, cubbaita deriving from the word of Arabic origin qubbaita . Today it identifies a product based on honey, sesame seeds, sugar and almonds with skins. But the meaning of the word nougat derives from the Latin verb torrēre, which means to toast (an operation to which dried fruit, in fact, is preliminarily subjected).
The ingredients of Sicilian nougat
Strictly speaking, Sicilian nougat is nothing more than a crunchy almond (in most cases, which can be replaced by hazelnuts, pistachios or other). Among the ingredients , therefore, the albumen and the wafer are missing, or rather that edible veil placed under the nougat understood in a broad sense which, as well as in Sicily, is made widely throughout the peninsula.
Sicilian nougat, all variations
As occasionally happens, the linguistic boundaries are crossed leading to confusion, in common parlance, the Sicilian nougat from a simple hard almond brittle with the soft white nougat (variant in which it is nonetheless existing and widely available). In the latter case, the possibilities are many and delicious: from pistachio nougat, to that with hazelnuts or with honey, as tradition dictates. Or, again, from nougat with lemon to the chocolate one, with peel and candied fruit, as in the more modern versions, and much, much more.
The recipe for Sicilian nougat
Here's how to prepare Sicilian nougat at home: in addition to being able to enjoy it at any time of the year, it represents an unmissable moment of gluttony during the holidays (and can be a delicious gift idea for Christmas ). The following is the basic version. The almonds can be replaced with other dried fruit as desired.
- 250 g of honey
- 100 g granulated sugar
- 300 g of toasted almonds
The preliminary operation consists in lightly crushing the toasted almonds, which will remain mostly whole. Pour the sugar and honey into a non-stick pan and melt the first in the second without ceasing to mix. At the first boil, add the almonds and cook for a few minutes. Spread the mixture on a smooth and damp surface, preferably marble, and roll it out to a thickness of one cm. Now, with a knife (of which you will have moistened the blade) obtain long bars and let them cool completely before storing.
