Tag: Nutella

Nutella Day: how to celebrate it with many delicious recipes – Italian Cuisine

February 5th is World Nutella Day and we have one more excuse to enjoy this delicious cream from breakfast to dessert!

If you are super greedy for Nutella, the February 5th you cannot not celebrate the World Nutella Day! Invented in 2007 by the American blogger Sara Rosso, a fan of the most famous hazelnut and cocoa cream in the world, since 2015 it has been followed by Ferrero that every year brings together Nutella enthusiasts around inspirations and recipes to celebrate.

How to celebrate World Nutella Day

With the hashtag #WorldNutellaDay you can share a photo of yourself with Nutella on social media or a work of art made with the iconic jar, or, again, a song dedicated to the greedy cream; you can organize a video party, tell the first time you tasted Nutella and of course post yours recipes, perhaps with unusual sweet and savory combinations.

Nutella Day: the delicious recipes

Bao Buns with Nutella

Ingredients for 10 people

150 ml of water, 150 ml of milk, 8 g of fresh brewer's yeast, 500 g of flour, a pinch of salt, 50 ml of oil, 100 g of sugar, 15 g of Nutella per serving.

Method

Dissolve the yeast in the milk and water. Add the sugar, oil and flour a little at a time. Add a pinch of salt and form a soft and smooth dough. Let the dough rise until doubled, for about 2 hours.
Roll out the dough and form 10 cm circles. Fold each circle on itself by placing a piece of parchment paper between the two parts of the dough. Let the bao buns rise for another 30 minutes.
Steam your buns for about 15 minutes. Allow to cool and stuff each sandwich with 15 g of Nutella.
We recommend that you cook 2, maximum 3 buns at a time. Don't forget to add water to the bottom of the pot every 15 minutes.

Sbrisolona with Nutella

Ingredients

25 g of soft wheat flour, 100 g of shelled almonds, 100 g of sugar, 75 g of corn flour, 110 g of butter, 1 egg yolk, a pinch of salt, lemon zest, 1 / 2 pcs vanilla beans, 100 g Nutella, powdered sugar.

Method

Coarsely chop the almonds. In a bowl, add the flour and butter and crumble with your fingertips, add the sugar and continue to knead.
Add the yolk, the grated zest of half a lemon and the seeds of half a vanilla pod, lastly the chopped almonds and a pinch of salt.
Distribute the dough, crumbling it into 2 cake pans (ø 16/18 cm) lined with baking paper, rolling it out in a 1.5 cm layer. Bake at 160 ° C for 25 minutes in a static oven.
Once cooked, remove from the pan, let it cool and spread Nutella on one of the two cakes, remaining one cm from the edge, lay the other sbrisolona on top and press lightly.
Before serving, add a light dusting of icing sugar on the surface.

Yogurt and muesli with Nutella

Ingredients for 4 people

250g Greek yogurt, 200g granola, 60g Nutella (15g / serving), berries for garnish.

Method

Take 4 glasses and form a layer of muesli in each one. Then complete with a 15 gram layer of Nutella, 2 tablespoons of Greek yogurt, decorated with berries and serve.

Nutella roll train – Italian Cuisine

First of all prepare the biscuit dough: whip the eggs with the sugar for at least 10 minutes (you will need to obtain a light and fluffy mixture), then add the sifted flour and yeast and finally milk and vanilla.

Pour the mixture onto the oven tray lined with parchment paper, level the surface well and bake in a preheated convection oven at 220 ° C for about 8-10 minutes (check the browning, it should not brown too much).
As soon as it is ready, turn it over on a second sheet of parchment paper and pull off (gently) the old sheet.

While it is still hot, spread the Nutella on your biscuit dough, then roll it up on itself with the help of parchment paper.
Let it harden in the fridge for at least 1 hour.

Take the roll back, divide it into 3 equal parts (they will be the train carriages) and cut off the ends, so as to have sharp and straight edges (keep the cut ends, you will need them for decoration).
Use the Mikado sticks to connect the 3 wagons together.

At this point melt the dark chocolate and use it to attach the cut ends to the wagons, to form the chimney (on the front of the wagon) and the front of the locomotive, and then also the round biscuits, to form the wheels.

Decorate the final wagon as if it were a coal carrier wagon, using melted chocolate to attach the mikadoes (creating a rectangle) and smarties, to be placed inside the rectangle.
Create decorations with melted chocolate on the central car.
Finally, stick with the melted chocolate some smarties on top of the chimney and the rectangular cookies (on the back of the first car, behind the chimney) to create the cabin (remember to attach the cookies together with the melted chocolate as well).

We completed our Nutella roll train by attaching mini marshmallows to the chocolate of the central wagon and red smarties as the roof of the locomotive cabin (we also put one in front of everything, on the front of the locomotive), covering the chimney with melted chocolate, and sprinkling everything with icing sugar to give a more Christmas touch.

English soup with Nutella ®: the recipe – Italian Cuisine

Single portion and suitable for the whole family, our trifle challenges the canons of tradition to find a new form. Without changing the substance

They have never heard of English soup in London, but in Emilia Romagna it is the most typical dessert and together with tortellini and wraps it is part of the identity of a whole reason. The paternity is contended between Ferrara and Florence, where either an English nanny or a cook from the Estense family would have reproduced a trifle with what was found for the hands, that is, cream and biscuits. Both Artusi and modern historians have dealt with it without getting to grips with it yet, a sign that cooking is the result of influences, evolutions, intuitions, and that looking for "the first version" of such ancient stories is really difficult. What matters is the result: you eat it at home and in the restaurant and even if there is no codified "original recipe", everyone would agree in saying that it is a layered spoon cake, made of sponge cake (or ladyfingers, it doesn't matter) , interspersed with custard, chocolate cream, and embellished with a beautiful red color. The credit goes to alchermes, a typical Italian liqueur that colors many typical sweets, but which not everyone likes and always excludes the little ones from the party. That's why our version has one fruit reduction – and obviously layers of creamy Nutella® .

To interpret the trifle we have chosen Catherine and Lorenzo, Belgian and Bolognese by adoption she, Bolognese doc he, perfect interpreters of what tradition means today. Rezdora and the artistic son of a family of sfogline, Lorenzo met his future wife at university and together they made their grandmother's pasta factory evolve into a modern restaurant business with two locations in Bologna and Casalecchio di Reno. the way to pass on the tradition of fresh pasta with a contemporary format, before this knowledge was lost forever and meeting the new generations. With us they did the same thing with the trifle.

They usually eat trifle every Christmas, but their father-in-law prepares it (because Catherine just doesn't like to make it): this time she accepted the challenge and prepared it for us. Will he have beaten the master?

English soup with Nutella ®

For 10 single-portion glasses of 100g

For the sponge cake
2 large eggs
30 g flour
30 g potato starch
60 g sugar
vanilla 1⁄2 pod

For the custard
400g milk
100 g fresh cream
4 yolks
25 g cornstarch
40 g sugar
1 vanilla pod

For the red reduction
100 g of water
80 g raspberries or orange pulp
50 g sugar
150 g Nutella® chopped hazelnuts to taste

Method
In a saucepan, cook 100 g of water, raspberries and sugar until the fruit is well wilted and cooked, filter and cool – set aside a couple of raspberries for the final decoration.
Pour the eggs at room temperature. In a bowl and beat them with whips while pouring the sugar a little at a time. Work for about ten minutes or until the mixture becomes light and fluffy.
Then place a colander in the bowl and pour the flour and potato starch into it. Incorporate the powders into the dough by making gentle movements from the bottom up and making sure that no residues remain on the bottom of the bowl. Pour the dough into a previously greased and floured 18 cm mold or onto a baking sheet with parchment paper, bake in a preheated oven, in static mode at 170 ° for 20/25 min.

For the cream, pour milk and cream into a saucepan, remove the vanilla seeds, keeping them aside from the pod and pour the latter into the saucepan. Warm up, letting it just touch the boil. Meanwhile, pour the vanilla pulp over the egg yolks, add the sugar, beat quickly and then sift the corn starch. Stir and at this point the milk and cream should be hot, then discard the pod and pour a couple of ladles into the egg mixture to dilute it. Then pour into the pan and mix with a whisk while cooking for a few minutes. As soon as the cream thickens you can turn off the flame.

Retrieve the ready and cooled sponge cake, use 70 g of it, cut it with a pasta bowl of the size of the glasses you have available, or alternatively into vertical slices 1 cm thick, trimming so that the pieces can fit into glasses of about 150 ml capacity . Brush the sponge cake on both sides and edges with the raspberry sauce.

Now start composing the trifle alternating the layers with the following sequence from the bottom: sponge cake, Nutella ®, cream, sponge cake, Nutella®, cream and finally sprinkle with chopped hazelnuts. Complete the trifle with the addition of a couple of fresh raspberries.

Credits:
Protagonists: Catherine Vancaenegen and Lorenzo Scandellari
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri Directed by: Alberto Cozzutto
Food stylist: Elisa Lanci