I am ashamed to say, but Nummy Num Num missed WORLD NUTELLA DAY! It was Saturday February 5th. In its late honor, I think it is only appropriate we post a Nutella recipe. I only know one: Nutella Panini. I googled recipes to check out others, and pretty much every other one was from Bobby Flay. He grills his Nutella Panini and adds bananas. Living in NYC I do not own a grill, and I try to do the opposite of whatever Bobby Flay suggests in my cooking. Naturally bananas and grilling are not part of my recipe. I serve with fresh strawberries and sprinkle powdered sugar on top, but the variations are endless i.e. peanut butter, lemon curd, butter, mascarpone cheese. – ts
2 slices of your favorite bread
- Spread Nutella on bread slices and sandwich together.
- Add butter evenly on the outside of the bread slices.
- Cook until bread is browned and crispy and the nutella mixture is oozing out the side. You can do this using a Panini press, grill, or in a skillet.
The Chef once told me he doesn’t care much for dessert unless it involves alcohol. Now that’s just good common sense. According to him this is the best bread pudding he’s ever had.
1 13x9x2 baking dish, sprayed with non-stick oil spray
1 loaf of bread torn into chunks
4 large eggs. blended
1 cup milk
2 1/2 cups of good quality white chocolate pieces, preferably Belgian or French
3/4 hazelnut syrup or Frangelico liqueur
Frozen Hazelnut Cream:
1 quart of heavy cream
1 1/2 cup hazelnut syrup
1 box of confectioners sugar
- The night before you plan to serve, make the frozen hazelnut cream.*
- Preheat oven to 350 degrees.
- In a large mixing bowl, add bread, blended eggs, milk, cream, and hazelnut syrup.
- Cover with foil and bake for 35 minutes. Uncover and bake for 10 more minutes.
- Serve three scoops in a soup bowl, warmed, with a large scoop of Frozen Hazelnut Cream on top.
*In a mixer or food processor, start blending cream and sugar. Add syrup when it begins to thicken. Freeze overnight or for at least 6 hours.
This is The Chef’s personal favorite and is, I’m told, “good on anything.” And due to his enthusiasm he best be about the biznis of making me this sometime in the near future.
2 red bell peppers, roasted, peeled and seeded
2 dried ancho chilies, softened in hot water, drained, stemmed and seeded
2 plum tomatoes, roasted until slightly blackened
2 red onions, roasted and peeled
6 tablespoons of hazelnuts, ( really any nut will work, pine nuts, walnuts, etc.) toasted
1 slice of toasted white bread
1 tablespoon paprika
2 tablespoons sherry vinegar
1 bulb garlic, roasted
3/4 cup olive oil
salt and pepper to taste
- In a food processor, add everything except oil and garlic. Pulse to a coarse puree.
- Cut off the top of the roasted garlic and squeeze the pulp into the mixture in the food processor. With the machine running, add the olive oil in a thin, steady stream until the mixture forms a chunky paste. If it comes out too thick, add a little water. Season with salt and pepper.