Pan Forte With Warm Pecorino Recipes

PAN FORTE

Steps:

• Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet. Adjust the oven rack to the middle position and preheat the oven to 325 degrees F.
• Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pans halfway through to ensure that the nuts toast evenly. Allow to cool a few minutes. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. Turn the oven down to 300 degrees F.
• In a large bowl, combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder.
• Cut the fruit into 1/2-inch pieces and toss with the nut mixture.
• In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any un-dissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky.
• Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks.
• In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky.

PAN FORTE

Steps:

• Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet. Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pans halfway through to ensure that the nuts toast evenly. Allow to cool a few minutes. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. Turn the oven down to 300 degrees F. In a large bowl, combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Cut the fruit into 1/2-inch pieces and toss with the nut mixture. In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any un-dissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks.
• In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks.

ROASTED CARROTS WITH CARAMELIZED WALNUT CREMA AND PECORINO

Steps:

• Add the carrots to an 8-inch square baking dish in an even layer. Combine the salt, brown sugar, rosemary and thyme in a bowl until combined, then spread over the carrots. Allow these to sit in the refrigerator for 10 to 12 hours.
• Preheat the oven to 400 degrees F.
• Remove the carrots from the sugar-salt mixture and add to a 9-inch oval enameled baking dish. Drizzle with olive oil and toss to combine. Roast until golden brown, about 20 minutes.
• Meanwhile, make the crema: To a medium, high-sided saute pan over medium heat add the oil and heat until hot. Add the shallots and allow to caramelize, about 5 minutes. Add the walnuts and toss to combine. Add enough water to cover the bottom the pan, about 1 cup, and bring to a simmer. Turn off the heat and pour the mixture into a food processor. Turn on the machine and stream in the olive oil. Taste and adjust the seasoning with salt as needed. Set aside until ready to serve.
• Spoon the crema on the bottom of a large serving platter. Top with the roasted carrots and shaved pecorino.

PANFORTE

Steps:

• Preheat oven to 300°F.
• Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well and dust with cocoa powder, knocking out excess.
• Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit.
• Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes.
• Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.
• Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into small pieces.