It's World Nutella Day! Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso started this holiday two years ago for all Nutella lovers out there. The celebration takes place today, when tons of new Nutella recipes, stories, art and other adventures will be posted on the blogosphere. They'll be sharing all the recipes on Monday, February 9 on the World Nutella Day site.For those of you who haven't posted, the day is young. Get going. For those of you who haven't tried Nutella yet, get thee to a Nutella-selling store anon. Procure spoon. Open Jar. Indulge.
Here's my slightly gussied-up alternative to spreading on toast: a pizzelle sandwich smeared with warmed Nutella on the inside.
The pizzelle recipe is thanks to my husband's Aunt Alice, who at 94, is still going strong and making her spaghetti and meatballs every Sunday for her children, grandchildren and now great-grandchildren. Several years ago, she invited me to her home to show me how she makes her pizzelle. I'm passing on her basic recipe to you, minus the Nutella, which is simply a matter of microwaving for about 20 seconds or until it reaches the right consistency, then slathering it between two pizzelle. My advice though, is if you plan to sandwich the pizzelle with Nutella, use vanilla extract and omit the anise flavoring, which is too strong to pair with Nutella.
3 eggs1/2 tsp. anise seed or anise oil
2 tsp. baking powder
1 tsp. vanilla
1 3/4 cup flour
1/2 cup butter, melted
3/4 cup sugar
Beat eggs and sugar. Add cooled melted butter, vanilla and anise. Sift flour, baking powder. Add to egg mixture. Let batter rest a half hour, then drop by small spoonfuls onto pizzelle iron, following manufacturer's instructions.
Related Post: Chocolate Nutella Rice Pudding
I only have one thing to say ... YUM!
ReplyDeleteI concur, YUM!!!!
ReplyDeletelove it! looks so simple and tasty, allowing the Nutella to shine :-)
ReplyDeletecheck out my crazy ode to our fav spread here:
http://erynchandler.wordpress.com
Nutella is so addictive! I make pizzelles every Christmas...they're so good. I like your pizzelle iron, it has such a nice design -- mine is rather plain.
ReplyDeleteWhat a delicious and original way to serve Nutella! I've never seen pizzelle before. They look similar to an Indian sweet my mother used to make.
ReplyDeleteThis looks fabulous.
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I love how you are celebrating Nutella day! These are awesome Linda!
ReplyDeleteI want to buy the pan for pizelle, but not sure wether I am going to use it a lot.
ReplyDeleteI am sure it really delicious to dip this in nutella, just like that.
I made baked pear filled with nutella for this event. And it was good too. So glad that I can participate.
Cheers,
Elra
I have to confess, I've never tried Nutella. How could I have missed such an inredient so beloved a whole day is dedicated to it??? Time to look for some and soon...
ReplyDeleteLove your wafering iron! What a treasure. The Wonder bread cracked me up.
@miss masala
ReplyDeleteyou can find a type of pizzelle (a little thicker, and sans nutella, but still good to start with) at Angolo d'Abruzzo (ang. via Nino Bixio & via Pilo). My favorite desert there as long as I dip it with a little vino dolce like vin santo (it's a good "abruzzese" restaurant at a decent price - at least for Milan - I can at least say I have Never eaten badly Nor felt cheated by the "conto"). To be honest, you don't really need the vino for the pizzelle to be good, but they aren't any the worse for it either...
They don't call them pizzelle either, but I can't remember the exact name - I think maybe cancelletti (fences or gatework for the criss-crossing designs)? As they serve them (with other abruzzi speciality cookies), they are actually more heart shaped sections (very feb14th-ish, though I usually go there for work lunches) it doesn't really matter. Just enjoy.