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  • Nocciole sgusciate tostate - Sciara La terra del pistacchio Bronte
  • Nocciole sgusciate tostate - Sciara La terra del pistacchio Bronte
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Roasted shelled hazelnuts - 1 kg bag

Roasted shelled hazelnuts - 1 kg bag

€42.90
€42.90
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Sciara's toasted shelled hazelnuts contain all the flavour of the best Italian hazelnuts .

Hazelnuts are a versatile ingredient in both sweet and savory recipes , and are the perfect base for pastries and ice cream.
The shelled and toasted Sciara hazelnuts are shelled and toasted. Roasting enhances the nut's flavor, making it easier to digest.
Sciara works exclusively with selected, top-quality seeds, without any additives, guaranteeing a 100% natural product.
Once opened, we recommend storing the dried fruit in the refrigerator, in a container, preferably glass, with a lid.

Ingredients

100% HAZELNUTS.
Hazelnut Origin: Italy.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*: Energy value 646 Kcal/2700 KJ, Fat 62.4 g, Saturated fat 4.51 g, Carbohydrates 17.6 g, Sugars 4.8 g, Protein 15 g, Fiber 8.1 g, Salt 0.02 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

12 months from the production date. Store in a cool, dry place away from light. The product will keep intact for up to 3 months after opening, provided that the above storage requirements are met.

Method of use

CHOCOLATE CAKE WITH STRAWBERRIES, HAZELNUTS AND PINK PEPPER

Ingredients for 6/8 people:
• 150 g of dark chocolate
• 100 g of butter
• 2 egg yolks
• 2 egg whites
• 175 g of sugar
• 150 g of milk
• 75 g of "00" white flour
• 75 g of starch
• 200 g of strawberries
• 100 g of toasted shelled hazelnuts
• 8 g of baking powder
• 5 g of pink peppercorns
• a pinch of salt
• icing sugar to taste
Method:
Melt the chocolate with the butter in a bain-marie saucepan. Place the egg yolks, sugar, milk and pepper in a food processor and mix. Add the melted butter and chocolate and then the sifted flour, starch and yeast. Work until the mixture is smooth and free of lumps.
Whip the egg whites with the salt until stiff and then incorporate them into the mixture, mixing gently from bottom to top so as not to dismantle them. Add 50 g of coarsely chopped hazelnuts and 100 g of strawberries cut into pieces. Butter and flour a cake pan of about 20 cm in diameter, pour in the mixture and finish with the remaining strawberries and hazelnuts. Bake in the oven for about 30 minutes at 175°C (always test with a toothpick before removing the cake).
Remove the cake from the oven, let it cool, sprinkle the surface with icing sugar and serve.

Transparency

The best Italian hazelnuts without their shells.

Without milk.
Gluten-free.

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