Celebrate!It is NUTELLA DAY!!!
The blogging world is a wonderful world. These two wild women have put together a fabulous way to bring joy into winter. Chocolate! February always makes one think of chocolate anyway, and this year it backs right up with Carnvale which inspired my recipe.Stop by Sara’s site, Ms Adventures in Milano and Michelle’s Bleeding Expresso down in Calabria. Nutella is Europe’s Peanut Butter. I dream of them both together and could come up with some truly crazed recipes.
Being born in Memphis, Elvis’ favorite recipe for a peanut butter and banana sandwich, with BACON!! and then grilled…. add nutella! With the bacon candy, can chocolate and nutella be far off?
She uses a chocolate pastry cream, but for me, nutella was the obvious answer!One of the festivals I go to, serves fried dough with Nutella and pizza with nutella and mascarpone is a typical dessert course!
Quick to put together, the dough itself is usually just sprinkled with either granulated or powdered sugar and can be found in some version, all through Italy right now.
- 3 cups flour
- 2 eggs
- 1/4 cup sugar
- 2 tbs Vin Santo, or sherry
- grated peel of one lemon (zest)
- 3 tbs olive oil
- pinch of salt
- oil for frying (sunflower or corn oil) are cut with zigzag edges and a slit in the middle and one end is passed through to twist the dough.
- In a large bowl, mix eggs, sugar, olive oil, Vin Santo, lemon peel and salt.
- Add flour and mix well.
- Knead for 10 minutes.
- Let rest covered in a towel for 1/2 hour.
- Roll out very thin, I use a pasta machine.
- If dough seems too tough add a little milk or white wine.
- Cut into desired shapes.
- For the Nutella Ravioli, I used a water glass to cut small circles and placed a teaspoon of Nutella inside and sealed the edges and fried. They cook quickly.
- Traditionally they serve with Vin Santo, the Tuscan dessert wine.