LITTLE ROCK — Roasted hazelnuts, skim milk and just a hint of cocoa. That’s what the package says. But if you’ve ever tasted the luscious spread, you know it’s much more than that.
In America — and indeed, across Europe and elsewhere in the world — the best-known version is Nutella. The Ferrero company traces Nutella’s origins to Pietro Ferrero, who formulated a loaf form of what was then called pasta gianduja to extend war-rationed chocolate during World War II.
Yes, this is the same Ferrero company that now makes Ferrero Rocher candies — and also, oddly enough, Tic Tacs. The original loaves evolved into a jarred cream, which was branded as Nutella in 1964 and first sold in America in 1983 (though it didn’t become widely available until the mid-to late 1990s). Today, Nutella (and other brands of the spread) sits right next to the peanut butter at most supermarkets.
The classic way to enjoy Nutella is slathered on bread (or crepes). For variation, we’ve provided recipes for Nutella Tartine (an open-face Nutella-and-marmalade sandwich), Nutella Ice Cream and (why not?) Sweet and Spicy Nutella-Coated Bacon.
But ways to enjoy the spread don’t stop there.
Make a banana Nutella trifle by layering banana pudding and cookie sandwiches made with vanilla wafers, Nutella and banana slices.
Soften Nutella in the microwave and use as an ice cream topping or drizzled over plain pound cake.
For Nutella French toast, spread a thin layer of Nutella between two thin slices of bread. Whisk together 2 eggs, about 1/4 cup milk and 1/2 teaspoon vanilla. Dip the sandwiches into the liquid, saturating the bread. Fry in butter over medium heat until browned, turning as needed. Serve dusted with confectioners’ sugar, if desired.
Use Nutella to make hot chocolate, shakes or smoothies — or dilute it with milk or cream and flavor your coffee.
Stir Nutella into partially whipped cream, then finish whipping.
Use Nutella to flavor milk- or cream-based cocktails.
Fill thumbprint cookies with a dollop of Nutella in place of the traditional fudge frosting.
Use it in place of (or in addition to, for the ultra-indulgent) syrup as a topping for waffles or pancakes.
Nutella is a great stand-in for peanut butter on crackers for a quick and easy snack.
Nutella Ice Cream
1 cup hazelnut-chocolate spread such as Nutella Up to 3/4 cup granulated sugar (see note) 1 cup whole milk 11/3 cups heavy cream 2 teaspoons vanilla extract
In a medium bowl, mix Nutella and sugar until completely combined, then add milk. Beat until mixture is smooth and sugar is dissolved. Stir in heavy cream and the vanilla. Cover and refrigerate until well chilled. Transfer mixture to an ice cream maker and process according to manufacturer’s directions. Makes 4 servings. Note: Using the full amount of sugar results in a sweetness similar to most supermarket ice creams. Using 1/4 cup sugar — or even omitting the added sugar entirely — results in dessert closer to a darkchocolate ice cream.
Adapted from carriessweetlife.com and nutelladay.com
Sweet and Spicy Nutella-Coated Bacon
1/2 to 3/4 pound thickly sliced bacon 1 tablespoon light brown sugar 1 teaspoon chili powder 1 teaspoon ground black pepper 3 tablespoons hazelnutchocolate spread, such as Nutella Coarse salt
Heat oven to 375 degrees. Coat a rimmed baking sheet with nonstick spray or line with parchment paper.
Arrange bacon slices on baking sheet, making sure they do not overlap. Bake 8 to 10 minutes, depending on desired doneness, then remove from oven and carefully flip bacon slices.
Stir together the brown sugar, chili powder and black pepper in a small bowl.
Sprinkle each slice liberally with sugar-pepper mixture. Return to oven and bake 8 to 10 minutes more or to desired doneness. Cool bacon slices on paper towels to room temperature.
Place Nutella into a small bowl and microwave 15 to 20 seconds or until softened. Transfer bacon slices to a piece of parchment paper on a baking sheet or large plate. Lightly spread Nutella onto the top of each bacon slice. Place plate into refrigerator and allow Nutella to harden. Once coating is firm to the touch, sprinkle with salt and serve.
Makes 6 servings.
Variation:
Reduce the black pepper to1/2 teaspoon and add 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground red pepper (cayenne) to the spice mixture.
Serving suggestion: To make a European Elvis sandwich, spread the top of one slice of bread lightly with honey, top with the coated bacon and thin slices of banana, then close with a second slice of bread.
Adapted from bellalimento.com and nutelladay.com
Nutella Tartine
1/4 cup hazelnut-chocolate
spread, such as Nutella 4 slices brioche or challah
bread 11/2 tablespoons butter, melted 1/4 cup orange marmalade Coarse salt About 12 hazelnuts, toasted,
skins rubbed off, coarsely
chopped or crushed
Heat broiler. Line a baking sheet or broiler pan with aluminum foil.
Put Nutella in a microwaveable bowl. Heat for about 15 seconds, just until softened and warmed. (Alternatively, heat in the top of a double-boiler.)
Brush one side of each slice of bread with melted butter. Put the bread, buttered side up, on the baking sheet. Broil the bread until the tops are golden.
Spread marmalade over hot bread. Using the tines of a fork, generously drizzle with warm Nutella. Top sparingly with salt, then sprinkle with hazelnuts.
Makes 4 servings.
Adapted from Around My French Table by Dorie Greenspan (Houghton Mifflin, 2010)
It isn’t any less expensive, and it is definitely time-consuming, but if you’d like to try your hand at a homemade version of the spread, this version is dairy-free.
Chocolate-Hazelnut
Spread
2 cups hazelnuts 3/4 cup unsweetened cocoa
powder 11/4 cups confectioners’ sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1/4 cup neutral vegetable oil,
plus more as needed
Heat oven to 400 degrees.
Arrange nuts in a single layer on a rimmed baking sheet and bake 10 minutes or until nuts begin to darken. Transfer to a clean, damp towel and rub until the skins loosen, removing as much of the skin as possible. You won’t be able to get all of the skins off.
Transfer nuts to a blender or food processor and process nuts into a paste, about 5 minutes. Add remaining ingredients and continue processing until mixture is the texture of peanut butter, scraping down sides as necessary. If mixture is dry, add more oil.
Mixture will keep for months in the refrigerator. For best results, bring to room temperature before using.
Makes about 2 cups.
Recipe from Make the Bread, Buy the Butter by Jennifer Reese
Kelly Brant of the Arkansas Democrat-Gazette contributed additional information to this story.
Food, Pages 31 on 02/08/2012