Piedmontese chocolate salami

A traditional recipe of Asti told from our favorite traveler Manuela Vullo.

Also known as Pope's salami, is a simple cake that has numerous variants in many Italian regions. It is strongly rooted in the tradition of Asti, where stands for the use of Hazelnut Tonda Gentile and for chocolate gianduia. At the Festival delle Sagre 2013 was present in three variants: the ancient mon (sweet brick) of Mongardino, chocolate roll with hazelnuts Quarto d'Asti and the sweet Salami Casabianca.

Ingredients (for 4-6 people)

• 100 g bitter chocolate in Tablet
• 100 g gianduia chocolate
• 100 (g) sugar
• 250 g chopped hazelnuts
• some biscuits cakes type
• 1 Cup of rum
• 1 egg

Proceedings

Melt the chocolate in a Bain-Marie and gianduia keeping fire at least. If it is too thick, add a tablespoon of water and when will become United sugar cream, the egg, coarsely chopped hazelnuts, the crushed biscuits into large pieces and rum. Mix well the compound on fire. Once the mixture from heat roll it out on a sheet of wax paper and roll it into a cylinder.
Put in refrigerator to harden for a few hours. Sprinkle with icing sugar and tie with kitchen Twine to make it more like a real salami. Remove from refrigerator dessert 10 minutes before.