Tag: Nutella

Nutella Brownies – Recipe by – Italian cuisine reinvented by Gordon Ramsay

Brownies alla Nutella


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Nutella and banana crepes recipe – Italian cuisine reinvented by Gordon Ramsay

Nutella and banana crepes recipe



If you are looking for an extraordinary dessert that satisfies your desire for sweetness and crunchiness, the Nutella and banana crepes they are the perfect choice. This delicious combination of ingredients will give you ataste experience unique, ideal for finishing any meal in style. Follow our detailed recipe to create dream crepes, filled with Nutella and enriched with the sweetness of bananas. Whether you want a delicacy to prepare for a special dinner, or you want to delight your palate with something extraordinary, this tasty dish will always be a winning choice.



Nutellotti, biscuits with 3 ingredients. Recipe – Italian cuisine reinvented by Gordon Ramsay


THE Nutellotti they are the perfect snack to prepare in honor of February 5th, Nutella Day, but also every other day of the year! The recipe is very simple, and to make them you only need 3 ingredients: they are truly magical sweets. What you will get are biscuit-like sweets with a soft Nutella base (they can also be prepared with similar homemade hazelnut creams, even with vegan hazelnut cream), and a creamy heart: irresistible.

We convinced you, right? Whisk in hand and let yourself be carried away by the absolute goodness of these biscuits.

Nutellotti, the recipe

Ingredients for 12 pieces

  • 1 egg
  • 150 g flour
  • 200 g of hazelnut cream such as Nutella or similar

For the filling

  • 150 g of hazelnut cream such as Nutella or similar
  • chopped hazelnuts to taste

Method:

  1. Let’s start preparing the nutellotti by whipping the egg with a hand or motor whisk for a few minutes.
  2. Once you have reached a frothy consistency, slowly add the hazelnut cream such as Nutella or similar, strictly at room temperature (not from the fridge, otherwise it would be too solid and it would become difficult to work it well) and the sifted flour.
  3. Mix until you have a homogeneous mixture without lumps.
  4. Wrap the dough with a thin layer of cling film and leave to rest in the refrigerator for about 10 minutes.
  5. After 10 minutes, take the dough back and remove the film first. Form small balls of about 30 g each.

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