The bunet, is the most typical and traditional Piedmontese sweet and more precisely of the Langhe and has ancient origins. Consider that some documents refer to sweet or to their next of kin as a traditional in banquets already in the thirteenth century. In Piedmont the term bunet means hat. There are several hypotheses about the origins of the name, and among these the most likely binds the name of bunet precisely the shape of the mold in which it is cooked, originally a copper mold precisely called bonèt ëd cusin-in, or kitchen cook hat or cap.
In short, an ancestor of the pudding that even if you are not cooking with shortcuts, it is easy to perform. After dinner is ideal because it is less demanding than a cake and has a special taste thanks to amaretti. In winter serve it lukewarm or at room temperature, the summer will be perfect cold from the refrigerator. Let me add one thing: bunet is Piedmontese and not French and then pronounce exactly as written. Bunet!
Dennis Panzeri recipe
chef of La Piola
Alba – Cuneo
50g unsweetened cocoa
ADD MIXING GENTLY
500cg of boiling milk
PREPARE A RATHER DARK CARAMEL WITH
100g of sugar and a little water
POUR INTO A RECTANGULAR MOULD
Once the caramel cool, even pour the mixture and sprinkle the surface with 100 g of crushed amaretti
OVEN COOKING IN BAIN MARIE 130 ° C FOR ABOUT 1H