The origin of the Piedmont bunet (called bunet, pronouncing the final U and TY) is lost in the mists of time: originally it was based only on eggs, sugar, milk, liquor and dried macaroons and it’s still so in the Monferrato version. Later in modern times chocolate was added to it, to become what we know it as today, in its most widespread version of the Langarola. Back in its day more than rum, cognac or Fernet was added. It was created as a rustic dessert because it was baked in the oven after being turned off, slowly once the bread was prepared, and still today it’s cooked like this, in a bain-marie as you would with crème caramel. It’s not a pudding as believed and seen in the industrial versions, but a spoon dessert.
Traditional recipe of the most historical restaurant in Turin
In Piedmont it is very popular, and we went to ask for the recipe in a historic restaurant in Turin, which has existed for almost 500 years. Coming from Porta Palazzo along via Tre Galline you will find the restaurant of the same name, and it’s been on that corner of Turin so long that it is not known whether it takes its name from the street or vice versa. It’s one of the first restaurants in the city and ranks up there along with Del Cambio. Some eighteenth century novels already talk of the existence of an inn called Tre Galline (Three Hens) and its destiny continued with varying phases of good fortune until 1991, when it was taken over by the current owners, renovated and brought back to life. Today it’s packed at lunch and dinner with the real flavor and service that makes Piedmont so special.
Neoclassical Piedmontese
The cuisine of the Tre Galline Restaurant can be defined as "neoclassical" Turin cuisine because here you can find only recipes of the territory, in the raw materials, history and gastronomic significance. The fidelity to tradition is absolute, but the technique has allowed to improve the result, define the flavors and lighten the digestion. This is a place where the boiled meat trolley still arrives in the dining room, seven cuts of the super classic Piedmontese boiled meat with the accompaniment of the related "bagnetti", the first course is Agnolotti torinesi with roast sauce, bagna cauda of appetizer and ... bunet for dessert. Always full, better to book.
Bunet: the recipe
Ingredients
2 cups cream, 2 cups milk, 4 oz yolks, 11 oz whole eggs, 7 oz sugar, 5 oz macaroons crumbled, 3 oz cocoa powder, 4 oz dark chocolate melted in a bain-marie, 1 ½ oz amaretto liqueur
12 cups suitable for baking
Method
In a pan heat the cream and milk, separately slowly mix the other ingredients together, except the liquor, in the order in which they are listed. Add the cream and milk to the mixture then add the liqueur ad mix.
Fill the cups and bake in a bain-marie covered in the oven at 160 degrees for about 25 minutes (the water in the bain-marie must already be hot). Remove from the oven, leave to rest in the same water and then cool in the fridge.