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Archive for May 18, 2014

HOLIDAY: Celebrate Nutella’s 50th Anniversary

Nutella fans: This one’s for you.

May 18th is the 50th anniversary of the debut of Nutella hazelnut spread. Do something special for yourself and fellow Nutella lovers:

Sink your teeth into the Calzone di Nutella ($15), created by chef Chris D’Amico at New York restaurant Gemma in the Bowery Hotel.

A calzone is a filled savory pastry that originated in Naples. It is made of pizza dough and folded to resemble a half-moon.

Chef D’Amico created a dessert version of the calzone, dusted with powdered sugar and stuffed with a combination of rich Nutella spread and creamy ricotta cheese.

At the restaurant, which includes an outdoor café and great people watching, the dessert can be shared by two or more people.

Or, make it at home. Thanks to Chef Chris for the recipe!

 

nutella-calzone-Gemma-at-TheBoweryHotel-230

Nutella calzones. Photo courtesy Gemma Restaurant | NYC.

 

NUTELLA CALZONES (CALZONE DI NUTELLA)

Ingredients

For The Dough

  • 3.5 cups high-gluten flour
  • 1/4 ounce fresh yeast
  • 1/2 tsp sugar
  • 1-1/2 cup warm water
  • 1 teaspoon sea salt
  • 2 teaspoons extra virgin olive oil
  •  
    For The Filling (Per Calzone)

  • 2 teaspoons Nutella
  • 2 teaspoons ricotta cheese
  • Garnish: cocoa powder, powdered sugar or chocolate syrup drizzle
  • Optional garnish: whipped cream, chocolate or vanilla ice cream
  •  

    nutella-amz-230

    One of America’s favorite sweet spreads.
    Photo courtesy Nutella USA.

     

    Preparation

    1. DISSOLVE the yeast and sugar in the water, using a large bowl, and let sit for 10 minutes. Stir the salt and oil into the yeast solution.

    2. MIX in 2-1/2 cups of the flour. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky.

    3. PLACE the dough in a well-oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough and form a tight ball. Allow the dough to relax for a minute before rolling out.

    4. COMBINE Nutella and ricotta cheese.

    5. PREHEAT oven to 500°F. Stretch out the dough. Place the filling on 1/3 of the dough, leaving the other 2/3 to form the cover.

    6. PRESS the calzone tightly closed and cut off any excess dough. Place in oven immediately. Bake until the crust is golden brown, about 15 to 20 minutes. Garnish as desired.

     

    NUTELLA HISTORY

    Nutella hazelnut spread, in its earliest form, was created in the 1940s by Pietro Ferrero, a pastry maker and founder of the Ferrero company.

    At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. To extend the chocolate supply, Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of northwest Italy.

    The spread is a combination of roasted hazelnuts, skim milk and a touch of cocoa. It is an all-natural product: no artificial colors or preservatives.

    Nutella was first imported to the U.S. more 25 years ago by Ferrero U.S.A., Inc. Its popularity has grown steadily, and it is the number one selling branded hazelnut spread in America.
     
    WHAT IS HIGH-GLUTEN FLOUR?

    Different types of flour are milled for different baking purposes. Protein content and gluten content affect the elasticity of the dough.

    High-gluten flour has a protein level of 14-15%. Higher protein flour, milled from hard wheat, makes firmer, stronger dough. It is used to make pizza crusts, calzones and bagels, among other items.

    All-purpose flour, by contrast, is a blend of hard and soft wheats and has a protein content of 10% to 11%. It is ideal for hearty cookies, like chocolate chip and oatmeal, and some pastries.

      

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    TIP OF THE DAY: Try Baked Oatmeal

    If you love oatmeal—or if porridge isn’t your thing—here’s a new way to try it: baked oatmeal!

    Simple yet delicious, kids can help measure and stir ingredients. The recipe finishes in the oven while you’re brewing the coffee.

    Prep time is five minutes, cook time is 40 minutes.

    Thanks to Driscoll’s and recipe developer and blogger, Maria Lichty from Two Peas and Their Pod, for this delicious idea. Here are more berry recipes from Driscoll’s.

    RECIPE: STRAWBERRIES & CREAM BAKED OATMEAL

    Ingredients For 6 Servings

  • 2 cups old fashioned oats/rolled oats (the different types of oats/oatmeal)
  • 1/3 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  •  

    baked-oatmeal-driscolls-230sq

    For a treat, bake oatmeal like a casserole. Photo courtesy Driscoll’s.

  • 2 cups heavy cream
  • 1 large egg
  • 3 tablespoons unsalted butter, melted
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups sliced hulled strawberries or other berries (we used a combination of blueberries, raspberries and strawberries)
  •  

    Nutritious rolled oats in a rustic setting.  Shallow dof

    Old-fashioned oats. Photo by Kelly Cline |
    IST.

     

    Preparation

    1. PREHEAT oven to 350°F. Grease an 8 x 8-inch baking pan and set aside.

    2. STIR together oats, brown sugar, baking powder, cinnamon and salt in a large bowl.

    3. WHISK together heavy cream, egg, butter and vanilla in a separate bowl. Pour heavy cream mixture over oat mixture and stir until combined. Add 1 cup sliced strawberries.

    4. POUR into prepared baking dish. Gently pound baking dish on the countertop to make sure cream moves through oats. Scatter remaining strawberries over top of the oatmeal.

    5. BAKE 40 minutes, or until top is golden brown and oat mixture has set. Remove from oven and let cool 5 minutes. Serve warm.
     
    WHY IS OATMEAL SO GOOD FOR YOU?

    Check out these oatmeal health benefits.

     
    WHAT IS PORRIDGE?

    Porridge is a dish made by boiling ground, crushed, or chopped cereal grains in water or milk. Optional flavorings can be added, from spices to fruits or cheese.

    Porridge is usually served hot in a bowl or dish. It may be sweetened with sugar or served as a savory dish (cheese grits is an example).

    Any cereal grain can be turned into porridge. Buckwheat, oats, wheat (Cream of Wheat, Wheatena) and rice (Cream of Rice) are most popular in the U.S. Worldwide, barley, fonio, maize, millet, rice, rye, sorghum, triticale and quinoa are also made into porridge.

      

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