Veneto is a region bound to the earth in an indissoluble way: we are rather practical people, workers (mostly) tireless, careful guardians of traditions and habits rooted and handed down.
First, the fire in October 24th, then the flood in October 29-30th: the autumn in Veneto this year was tragic from the point of view of bad weather.
Entire portions of forest and undergrowth in the valley and on the Pale di San Lucano, in Agordino, were destroyed by the unstoppable fire and then continued with the flood that hit the whole Veneto but harder in the mountain areas. The estimated damages amount to over one billion euros, but the most affected is the heart of the people who live there, their economic activities, especially of the handicraft type, and the impossibility for a while to continue in the unique welcome to the tourist.
In aid of the population, however, was born a beautiful project, which is called "DDolomiti-Custodi del Territorio": launched this year by Claudia Soppelsa (English teacher), Francesca Valente (journalist) and Paola Paganin (former entrepreneur) to promote the care and protection of the Belluno mountain starting from its custodians, that is the farmers and their unique products.
And to help overcome the economic and territorial emergency, to give help to all those producers of artisan food raw materials, Master Pastry Chef Iginio Massari has decided to create a recipe for a sweet creme made with local ingredients.
The "Rebirth of Dolomites" is the name of this delicious cake, fragrant with hazelnuts and honey, rich and light. The Master Pastry Chef has also invited everyone to bake it, as much as possible by buying local raw materials, and to spread the recipe: I welcome his appeal with the open heart and I invite you to bring a bit of Veneto in all your kitchens.
NOTES
At this link you can find the Maestro's original recipe Recipe
At this link you can find the list of producers from which you can buy the ingredients or from which to take inspiration maybe even for your Christmas gifts. Producer list
Switch the oven on in static mode at 175 ° C.
* Break the eggs into a jug and whisk briefly with a fork to mix egg yolks and whites. ** To obtain the hazelnut flour, toast it at 160 ° C for 20 minutes, peel it with a clean cloth and once cold cut intermittently in a blender, so that it does not release oil.
In the bowl of the planetary (or using an electric whisk) enter: butter, sugar, honey and the seeds of half a vanilla bean. Start to whisk them until you get a light and frothy mixture. Now insert also the yogurt and the eggs. Separately mix the 0 flour with the hazelnut flour. When the mixture is homogeneous, incorporates the flour with a spatula. Pour the mixture into a buttered and floured cake tin and level it.
Bake in a static oven at 175 ° C for about 40 minutes (always do the toothpick test).
Once cooked, remove from the oven and let the cake cool completely before turning it out of the cake tin.
