Tag: Nutella

Hazelnut cake with Nutella ® – Italian Cuisine

A classic of Piedmontese pastry that sees the typical fruit of its land as its protagonist: hazelnuts. A typical peasant dessert, which we wanted to revisit with that unconventional and innovative spirit typically Piedmontese: triple-layered and double-stuffed with Nutella®

If Piedmont were a season, it would be autumn, because in autumn the best that nature has to offer in this region arrives on the tables: wine, truffles and hazelnuts. Like the other local specialties, the Piedmont IGP hazelnuts they are ranked among the best in the world, and are the inevitable ingredient of traditional desserts. First of all: the hazelnut cake.

Originally this dessert was prepared with the surplus of hazelnuts at the end of the season, it was a classic of the end of the year holidays and before the panettone arrived on tables all over Italy, it was the conclusion of the Christmas lunch. From the Langhe and Roero where hazelnut crops are concentrated, this one cake of humble origins and peasant houses has become widespread throughout the region.

As with many traditional Italian recipes, it is difficult to find the original because every valley, every town and every family has its own – and of course, every grandmother as well as the most famous pastry chefs are all convinced that theirs is the best! It can be found with or without flour, soft and leavened or lower and crumbly … there is something for everyone. And creativity is certainly not lacking in Piedmont. Non-conformism and the desire for innovation flow in fact in the veins of the Piedmontese: here radio, cinema, industry and great entrepreneurial projects were born and developed that have given life to companies that have marked the history and Italian culture . Very Made in Italy, in all fields, it is truly Made in Piedmont.

With creativity and innovation we therefore wanted to reinterpret the classic hazelnut cake, combining it with another must of Piedmontese pastry, Nutella®. We asked two guys who weren't afraid to take risks, Flavio and Chiara, who have chosen to live in the mountains and to reopen a bakery in Ostana – a mountain village in the province of Cuneo. The first, after 40 years. Today they bake sourdough bread, zero km rye flour, sweets, cornmeal pastries, biscuits, bread sticks, pizza and, of course, hazelnut cake. Here in a perfect version for a snack: a double content of hazelnuts, filled with Nutella®.

Hazelnut cake with Nutella ®

Ingredients for a cake with a diameter of 22 cm (for 6/8 people)
350 g of shelled and toasted hazelnuts
150 g of butter
250 g of sugar
100 g of flour
3 eggs
a pinch of salt a packet of yeast
120 g of Nutella®
cocoa
50 g of sanded hazelnuts

Method
Finely chop the hazelnuts and mix them with the sugar, flour and yeast. Soften the dough with lightly beaten egg yolks, melted butter, a pinch of salt and, lastly, the whipped egg whites.
Work the mixture gently and place it in a greased and floured baking pan. Bake in a static oven at 170 ° for 35-40 minutes. Allow to cool and cut the cake to obtain three discs of the same thickness stuff the base and spread over half of the Nutella ®, add another disc and distribute the remaining Nutella® over it, complete with the last disc and press lightly to better settle the cake .
Decorate with a sprinkle of cocoa and some split sanded hazelnuts.

Credits:
Protagonists: Flavio Appendino – Chiara Pautasso Production company: MIA production
Executive producer: Vanessa Valerio – Luca Caliri Directed by: Alberto Cozzutto
Food stylist: Elisa Lanci

Sunday sciù, with Nutella® – Italian Cuisine

In Naples and its surroundings they are the inevitable conclusion of Sunday lunch. We have revisited them with an extra touch of creativity and greediness. Guaranteed result, proof of grandchildren

The most famous Italian word in the world – and perhaps the most loved dish – is pizza. In second place is pasta, a sign that the cuisine of Campania has made its way into the hearts of many, and not just of us Italians. The merit, however, is not just a matter of taste, but of how the table is part of our culture and our lifestyle: a piece of "Made in Italy" that the whole world envies us and that has to do with family, with sharing, with the value of food.

It is not a stereotype, in fact even if the world goes fast and traditions change, something always remains the same, like the joy of getting together for a family lunch. And if in Milan now many are having brunch, in Naples and Campania on Sundays everyone gets together to savor the home cooking. THE family lunches they are a real party and last a long time and although you eat a lot, you never give up on dessert. Tradition has it that you go to the pastry shop and buy the "pastas", that is sfogliatelle, babà and the inevitable sciù – which are actually a relatively modern tradition.

The hazelnut, chocolate or cream sciù are one of the highlights of the "small" Neapolitan pastry, but despite having actually entered the Campania imagination in all respects, their origins are actually French. In French, “choux” means “cabbage” because they have a shape that is very reminiscent of Brussels sprouts. In Naples they have become “sciù”, naturalized as a local pastry and served in a thousand variations.

To interpret them again they helped us Gennaro and Gennaro, cousins of Cetara and pioneers of anchovy sauce. For more than twenty years they have had a restaurant in the alleys behind the port of this small village on the Amalfi Coast and have begun to revive the typical dishes and fishermen's cuisine, before they were forgotten but long before tourism arrived here. . Today they produce it themselves with the ancient method and strictly only locally caught, and they make everything with it, even cocktails. They cook for passion, they travel the world to let everyone know the gold of Cetara, but Sunday is sacred: you go to eat at mom's house for lunch, bringing pastries. This time, however, they prepared them, baking whipped cream skis with their children and granddaughters. With an even more delicious filling, the one with Nutella®.

Ingredients for 6 people
100 g 00 soft wheat flour
125 ml water
3 large whole eggs
65g butter
salt
150 g cream
10 g sugar
100 g Nutella®
chopped hazelnuts to taste

Preparation
Put the water, butter and salt to boil in a pan. When it comes to a boil, remove from the heat and add the sifted flour. Return the mixture to the heat if necessary and stir to dry until it comes off the walls. Place the mixture in the bowl of the planetary mixer or in a bowl if you proceed by hand and let it cool using the leaf hook or spoon, then add the eggs one by one, always working the dough until the mixture is soft and homogeneous. Put the mixture in a pastry bag and form "spikes" on the parchment paper. Bake at 200 ° for about 15/20 minutes in a static oven.

Once the Sciù has been removed from the oven, let it cool and cut the lid of the Sciù a little above the middle, about 3⁄4. Whip the cream with the sugar and place it in a pastry bag with a nozzle. Then stuff the skis by covering the base with the cream and adding a spike of Nutella® on top.

Finish with a spread of Nutella ® on the lid, place it on the base and finally decorate with a sprinkling of chopped hazelnuts.

Credits:
Protagonists: Gennaro Castiello and Gennaro Marciante
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri
Director: Alberto Cozzutto
Food stylist: Elisa Lanci

10 ideas with puff pastry and Nutella – Italian Cuisine

How many things can be done with puff pastry and Nutella? We suggest 10

Only two ingredients to prepare 10 recipes. Would you believe it?
Well yes. You get yourself puff pastry and Nutella, or any hazelnut cream, and we suggest 10 ways to revisit these two simple ingredients by inventing many different and delicious snacks and we add some tips for perfect desserts.

Brioches

The simplest and somewhat obvious recipe, but with brioches you are never wrong so take note of how they are made. Just cut a round puff pastry into many wedges. Place a teaspoon of hazelnut cream on the base of each triangle of pasta and then roll everything up to the tip. Bake at 180 degrees for about 15 minutes.

Roll-muffins

For the result to be perfect, you need to bake these muffins in the special well-buttered mold. Sprinkle a rectangular sheet of pasta with cream and then roll it up on itself. Let it cool in the refrigerator and then cut it into slices. Place each slice in the muffin mold and bake at 180 degrees for about 10-15 minutes.

Margherita cake

It's called that, but it has nothing to do with the fluffy breakfast cake. Sprinkle a round sheet of pasta with cream and then cover with another sheet of the same size. Place a medium-sized round bowl in the center of the circumference and cut out the petals of the flower by making a banner with the pasta outside the bowl. Turn each strip over on itself twice. Bake at 180 degrees for 20 minutes.

Pain Au Chocolat

A revisited version of the classic French pain. We do not put the dark chocolate chips inside the pastry, but the hazelnut cream. Just cut out rectangles and fold them back on themselves once filled.

Spirals

They have a very nice shape and are super easy to make. Just sprinkle a rectangular sheet of pasta with cream and then overlap a second. The pasta should be cut into a fairly thick banner which then must be turned several times on itself and then rolled up forming a spiral. They are cooked in the oven at 180 degrees for 20 minutes.

breadsticks

Quite simply, use the same recipe as above, but don't roll the banner up on itself. Leave them straight like breadsticks.

Turning them

These are perhaps the most difficult desserts to make. You have to cut the dough into many squares. Then you have to cut it into four parts starting from the corners, but leaving the center intact. Once the part that joins the cuts is stuffed, fold four external corners towards the center of the square, alternating them. In the oven for 15 minutes at 180 °.

Candies

This will delight children. You simply have to cut the dough into many rectangles, fill them in the center and then close them by making a candy with curled ends. Also in this case, cooking takes about 15 minutes at 180 °.

Fans

They are the typical puff pastry found in pastry shops. You have to spread a rectangular sheet of dough with the hazelnut cream and then roll one side and then the other towards the center. Leave to cool in the refrigerator for an hour and then cut into slices. Cook at 180 degrees for 1 minutes.

Fagottini

If you really are not able to do great things in the kitchen, cut the puff pastry into squares, stuff it in the center and then fold all the corners towards the center pressing them together with your fingers to close the dough well. Cook at 180 degrees for 15 minutes.