(photo: from left to right: processing the ingredients, toasting hazelnuts, final product)
Nutella was invented in Italy in the 1940’s and was a response to the shortage of cocoa (given World War II) and a way to extend the chocolate supply in Italy. The company, founded by Pietro Ferrero, used hazelnuts as the extender given the abundance of the nut in northwestern Italy.
Nutella is a popular spread throughout the world and even boasts dedicated recipe sites like BellaNutella.com
run by our friend Paula. Nutella was a staple product in our Italian American household (it was introduced in select US markets in 1983) and pantry
and was a particular favorite of my sister, Roseann. I, on the other hand, was a picky eater shunning all food types, except pasta and pizza, until I reached the age of 14. Luckily, our 20 month old son has a terrific palate!
(photo: toasting hazelnuts in a dry pan)
Recently, our friend Dr. K sent us photos of his homemade Nutella recipe and I immediately thought here’s our next guest post! The recipe is straight from the New York Times
Here’s the process and ingredient amounts:
Toast 1 cup peeled hazelnuts in a dry pan until they are fragrant and golden, then let cool. Meanwhile, melt 4 ounces semisweet chocolate (not chips) and 2 ounces unsalted butter (4 tablespoons). Stir in 1 teaspoon vanilla extract.
Blend cooled nuts in a food processor until smooth, 3 to 5 minutes, drizzling in 1 to 2 tablespoons of nut or vegetable oil. With the machine running, add the chocolate mixture, 3 tablespoons sweetened condensed milk, and 1/2 teaspoon kosher salt. Transfer to a container and refrigerate.
(photo: done: homemade nutella!)