Tag: Nutella

Pasticciotti with Nutella ® – Italian Cuisine – Italian Cuisine

With or without the sour cherry? We wanted to prepare them with Nutella® cream and topping – and to do so we chose a special family, united by a love for food and their land

Anyone passing through Puglia eats at least one: pasticciotti are the typical oval-shaped sweets of Salento made of crumbly pastry filled with custard. Some historical sources even date it to the sixteenth century, others claim that it was invented by chance in Galatina in 1745 and that the name derives from the mess from which this recipe was born by chance. What is certain is that if in Lecce they compete for the scepter of who prepares the best, the pasticciotto is a synonym of Salento all over the world.

Over the centuries, the original recipe has abandoned the use of lard to prefer butter, and variants have arisen such as the one that hides a sour cherry in the filling, with chocolate, with almond cream …

Our version is inspired by another sweet Salento, the Fruttone, which is covered with a cocoa glaze: we revisited it with Nutella®.

In any case, the pasticciotti they are eaten in the morning, still warm, it does not matter whether it is summer or winter, but if in the cold season you end up combining them with a cappuccino, in summer you drink coffee from Lecce, with almond milk and ice. For those who come from afar it is a kind of revelation, it is delicious, and immediately gives a smile. That's why learn how to prepare them.

We did it together with Angela and Micaela Santoro, and their family. The two girls were weaned in Capocollo di Martina Franca in the family business, but they have a special passion for sweets. On this occasion they supported mum Piera and to happily also dad Giuseppe. See in the video how it ended …

Ingredients for 15 pasticciotti with Nutella ®

For pasta
300 g of flour 00
120 g of sugar
a sachet of yeast
175 g of lard
a pinch of salt
2 egg yolks

For the cream
500 g milk
4 egg yolks
40 g flour
80 g sugar
1 vanilla pod

For the filling
150 g Nutella®
50 g sliced almonds

Method
First, place the flour mixed with the yeast in a fountain, pour the sugar and add the lard. Start kneading with your fingers only. Add the egg yolks, a pinch of salt and continue to knead until the mixture is homogeneous and compact.

Now wrap it in cling film and put it to rest in the fridge for about 30 minutes.

While the dough cools, start preparing the custard.

In a saucepan, place 4 egg yolks and the sugar covering them. At this point, whisk the sugar and eggs with a whisk, until they are swollen. Add the berries of a vanilla pod and two tablespoons of flour, continuing to mix with the whisk, to prevent lumps from forming. Now take 1/2 liter of milk and slowly pour it over the egg yolks, avoiding lumps from forming. Put the pot and on the fire, until it starts to boil. It is important that you continue to mix with the whisk until the end. Once the cream has thickened, remove it from the heat and let it cool.

Take the pastry from the fridge, roll it out with a rolling pin to about 3mm thick and line the greased and floured boat molds.

With a pastry bag, put the custard and close the tart with another layer of pastry.

To seal the pasticciotto, press the tartlet with a rolling pin, thus cutting the excess dough.

Put in a ventilated oven at 180 ° C for 20 minutes, once cooked remove from the mold, let it cool and spatulate the surface of the pasticciotti with Nutella ® and decorate with sliced almonds.

Credits:
Protagonists: Micaela, Angela, Piera, Giuseppe Santoro
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri
Director: Alberto Cozzutto
Food stylist: Elisa Lanci

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Fiammette with Nutella® – Italian Cuisine – Italian Cuisine

Ligurian cuisine is made up of recipes that must be rediscovered. And in order not to forget them, you have to make them live by bringing them into the present. We have reinvented a classic dessert: a fragrant kiss between hazelnuts and chocolate, but with a heart of Nutella®

Pesto and focaccia have become two symbolic dishes of Italian cuisine, they are eaten from North to South and even abroad, but there is still much more to know about Ligurian cuisine. A varied territory, between the Mediterranean Sea and the mountains that combines products of the earth with those of the sea, but above all cultural influences from France, from Sardinia and due to the proximity to the port of Genoa and the trade route that connected it to Piedmont and to the rest of Europe.

In Liguria, thanks to its microclimate and a suitable soil, aromatic herbs grow, excellent wines such as Pigato and Rossese and Taggiasca olives, from which a sweet and fruity extra virgin olive oil is produced. Its peasant cuisine is made of herbs, vegetables and poultry more than sea. In which spices and exotic ingredients, such as chocolate, appear.

The little flames are the emblem of this border kitchen in which the cocoa meets Piedmontese hazelnuts, in a pastry born in the early years of the last century in the footsteps of the fortune of the Baci di Dama. Tradition traces their creation to the Balzola pastry shop, supplier of the Royal House of Savoy, and since the 1950s these cocoa flames they have spread to the most important pastry shops of the Riviera, and then to the entire region – and as often happens, even in every family, which preserves its original recipe.

To prepare ours came to help three sisters Vio with her mother Chiara, who together with her father Aimone are dedicated to the cultivation of their own aromatic herbs, produce wine, oil and run the family farm in the village of Bastia D’Albenga, in the province of Savona. They have prepared the flames like this: with a fragrant shortcrust pastry and a Nutella® filling

Fiammette with Nutella®

Ingredients for about 40 flames
600 g toasted hazelnuts
720 g sugar
30 g egg whites (1 egg white)
90 g honey
60 g unsweetened cocoa powder
200 g egg whites (6 egg whites)
q.s. hazelnut flour
200 g Nutella®

Preparation
Put the toasted hazelnuts in the mixer, add the sugar and grind them, add the 15 grams of egg white to soften everything. Put the hazelnuts with the sugar in the mixer and add the honey, cocoa and the rest of the egg whites. Work the dough until it is all
homogeneous, for about 2 minutes. If the dough is too soft, add some hazelnut flour.
Put the dough in a pastry bag with no.10 star nozzle then line a baking sheet with parchment paper or a silicone mat and create tufts the size of a small walnut. Leaving it to rest for at least 1 hour would ideally be overnight at room temperature.
Bake the following day for 10 minutes at 175 ° C in a static oven.
Let them cool and pair the flames with Nutella ® using a pastry bag.

Credits:
Protagonists: Aimone, Chiara, Camilla, Carlotta, Carolina Vio Production company: MIA production
Executive producer: Vanessa Valerio – Luca Caliri
Director: Alberto Cozzutto
Food stylist: Elisa Lanci

Maritozzo with Nutella® – Italian Cuisine – Italian Cuisine

From Rome it has conquered all of Italy with fury and has become a trendy dessert, revisited in a thousand versions. Ours is creative, with cream and Nutella® filling

The Maritozzo it has become a national trend, it is found in the best pastry shops from Brescia to Sicily and has become one of the favorite subjects even of Milanese influencers. It is a new Italian classic, but it also remains a “Romano de Roma” dessert, which accompanies the day in the capital, from morning until late at night – and is even offered savory, in a gourmet version. It is at the moment of its greatest success, so much so that every year we even celebrate a Maritozzo Day where we challenge ourselves with recipes: it was natural that we too wanted to invent our own, stuffed with Nutella®.

Heresy? Tradition is always the result of successful innovation, and this is also the story of the Maritozzo. It is a bread rich in eggs, honey and raisins with which in the Middle Ages they used to break the Lent fast. Later it became the gift with which the engaged couple asked for the hand of future brides, hiding a ring inside it – hence the name of "Maritozzo".

Between legend and reality, what is certain is that in Rome it is a real culture, part of the local identity as much as the Dome and the Colosseum. It can be eaten everywhere, in the center as well as in the most authentic neighborhoods: we went to the Testaccio Market to find Adelaide, a young mother, entrepreneur, artisan, creative, breakfast lover and lover of the husband: with us she decided to make them for the first time – with the help of mom.

Ingredients for 4 people

For the chariot
100 ml milk
7 g brewer's yeast
150 g Manitoba flour

For the dough
500 g Manitoba flour
3 whole eggs
7 g malt
8 g brewer's yeast
110 g sugar
150 g butter
10 g salt
5 g grated orange peel

For the filling
150 g cream
10 g sugar
60 g Nutella®
Powdered sugar to taste

Preparation
Dissolve the brewer's yeast in the milk at room temperature and start kneading by incorporating the flour a little at a time to obtain the biga – that is the pre-dough made of milk flour and yeast. Leave to rise until triple the volume.

Prepare the mixer with the hook, add the flour, eggs, malt, yeast, sugar, biga and start kneading slowly until the dough is uniform, smooth and very elastic; add the grated orange zest several times and mixed with the butter (which must be at room temperature). If you do not have a planetary mixer, you can alternatively mix the ingredients in a bowl with an electric whisk with spirals or by hand, until the mixture obtained is uniform.

Let the mixture rest for 20 minutes and then form balls of the same size and stretch them, let them rise until doubled in volume and finally cook at 180 ° C for 15 minutes static.

Once the dough is cooked, let it cool and then make an incision in the center of the Maritozzo: stuff one side of the cut with the sweetened cream and whip it with the pastry bag equipped with a star nozzle of 10 and the other side with Nutella ® with the help of an elbow spatula.

Finally, decorate with a sprinkling of icing sugar.