Happy 50th Anniversary to Nutella! The hazelenut spread by Italian company Ferrero is celebrating half a century with Nutella food truck stops in 16 regions across the U.S., starting today with the greater metropolitan New York City.
The "Spread the Happy" truck tour offers free samples of Nutella, games and other entertainment.
To celebrate, here are recipes and pairings, traditional and weird, that celebrate the flavors of many of the cities the Nutella food truck will visit through October:
|Nutella Cronut Hole|
The Nutella truck begins with stops in New York City and New Jersey until May 24.
Famed pastry chef Dominique Ansel created Cronut holes made with Nutella, which are bite-sized versions of the mega-popular dessert. Recently named "Outstanding Pastry Chef" by the James Beard Foundation for 2014, Ansel handed out free Cronut holes to the public in New York City today, attracting lines as long as those in front of Dominique Ansel Bakery.
|Buttermilk Biscuit + Nutella|
Next stop for the truck: Raleigh and Greensboro, North Carolina, July 9 to 13.
After chicken and biscuits, try Nutella and biscuits.
|Nutella and Peaches Pairing|
The "Spread the Happy" truck will next visit Atlanta July 23 to 28. What could represent the Georgia area better than a pairing of the hazelnut spread with peaches?
|Nutella Banana Empanadas|
The "Spread the Happy" truck stops in the Miami and Fort Lauderdale areas of Florida August 9 to 12.
Yields 16 pieces
1 cup Nutella hazelnut spread
2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons unsalted butter, chilled, and cut into 1/2" cubes
1/3 cup ice water
1 large banana, cut into 1/4" cubes
2 tablespoons confectioners sugar
Cinnamon ice cream or whipped cream (optional)
Preheat the oven to 400 degrees. Place the flour and salt in a medium mixing bowl. Using 2 forks or knives, or a pastry blender, cut the butter into the flour until the mixture resembles a cornmeal texture. This step also can be done in the food processor, using the pulse button, making sure not to over mix.
Add the water all at once, stirring gently with a fork just until the dough comes together. Form dough into a 6” square, cover in plastic wrap and refrigerate for 1 hour. In a separate small bowl, stir the chopped banana into 1 cup of Nutella just until combined. It will thicken and become stiff.
Remove the dough from the refrigerator and divide in half. Roll out each half to a 14" x 8" rectangle, 1/4" thick. Using a square or round 3” cookie cutter, punch out 8 pieces per half. Place 1 heaping teaspoon of the Nutella-banana mixture onto each dough cutout. Brush the outer perimeter with water, folding the sides together to form a pocket.
Pinch the edges together with a fork, brush with a little water and sprinkle with the sugar. Freeze on parchment or foil-lined baking sheets for at least 15 minutes (the empanadas can be baked at this time or may be frozen for up to 3 months). Bake the empanadas until golden, about 20 minutes. Serve warm with cinnamon ice cream or whipped cream.
Alternative: If you’re in a rush, try using ready-made pie crust dough instead of making it from scratch.
|Nutella and Oranges|
There are plenty of oranges to be had in the Sunshine State.
The Nutella truck will visit Chicago Aug. 16 to 24.
Pizzeria Da Nella offers Pizza alla Nutella in the Chicago eatery. It's described in their menu as: "Wood burning pizza with Nutella topped with powder sugar."
|Grilled Banana and Nutella Panini|
The food truck's stop in Colorado will be Denver, Sept. 6 to 7.
Bobby Flay's Grilled Banana and Nutella Panini may or may not reflect his Southwestern grilling style, but it's a safe bet that many in Colorado will love his recipe via FoodNetwork.com:
3 ripe bananas, sliced
12 slices whole-wheat bread
1 cup chocolate-hazelnut spread (recommended: Nutella)
16 tablespoons unsalted butter, softened
3 tablespoons confectioners' sugar
1. Place the bananas in a bowl and mash until smooth.
2. Place the slices of bread on a flat surface and spread each slice with some of the hazelnut spread. Spread the mashed banana over 6 of the slices and combine the slices to make 6 sandwiches.
3. Heat the grill to medium-high.
4. Spread 1 side of each sandwich with some of the butter and place on the grill, buttered-side down. Grill until golden brown. Spread the remaining butter on the bread facing up, flip over and continue grilling until golden brown. Remove from the grill and sprinkle with the confectioners' sugar. Eat immediately.
The truck will stop in Los Angeles Sept. 13 to 16. Nutella's own version of a "California Roll" can be enjoyed as breakfast sushi.
Yield: 12 servings
Portion: 1 sushi roll
1 ½ qt. sushi rice (2 cups dry short grain rice), at room temperature
1 ½ cups Nutella hazelnut spread
48 raspberries or 3 bananas
½ cup prepared caramel sauce, warmed
¾ cup toasted unsweetened coconut, for garnish, optional
Read More: 5 Surprising Sushi Creations
For Each Sushi Roll: On a sheet of plastic wrap, spread ½ cup cooked rice into a 4 x 5-inch rectangle, moistening hands if necessary to avoid sticking.
Pipe or spoon 1 Tbsp. Nutella in a line along the bottom third of the rice rectangle. Place 4 raspberries (or ¼ of a banana cut lengthwise) along Nutella in a row. Gently roll up, using plastic wrap as an aid. Pull tight and place on a sheet pan. Repeat process for every sushi roll. Refrigerate at least 2 hours before serving. For Each Serving: Unwrap a sushi roll and slice into 4–5 pieces. Drizzle on plate or serve 2 tsp. caramel and 1 Tbsp. Nutella as a side. Sprinkle with 1 Tbsp. toasted coconut to garnish, if desired.
|Toasted Sourdough with Nutella, Baked Bananas & Passion Fruit|
The Nutella truck will visit San Francisco Sept. 21 to 27.
- 4 slices of sourdough bread
- 1 tbsp Nutella Hazelnut Spread per slice
- 2 passion fruits – pulp removed
- 2 bananas - peeled
- Juice of ½ an orange
1. Preheat oven to 350°F. Slice the bananas thickly and place in the center of a piece of silver foil measuring approx. 12” x 12”. Pour over the orange juice and gather up the corners of the foil to create a little parcel.
2. Bake in preheated oven for 15-20 minutes or until the bananas are tender. Remove from oven and set aside
3. Toast the sourdough under a hot grill until golden. Spread each slice with Nutella and top with half a baked banana mashed gently or sliced. Top with passion fruit. Serve immediately.
Read More: Capturing Cronut Hype to Help the Hungry
|Bananas Foster Tartlet with Nutella Cream|
Last stop for the Nutella truck tour is New Orleans, October 12-15.
James Briscione, director of culinary development at the Institute of Culinary Education, has this beautiful creation.
Yield: 4 servings
¼ cup granulated white sugar
3 tablespoons unsalted butter
1 large egg
½ teaspoon pure vanilla extract
½ cup finely ground hazelnuts or almonds
1 fl oz dark rum
2 tablespoons all-purpose flour
Combine the sugar, salt and butter in a bowl and beat with an electric mixer until light and fluffy. Add the egg, vanilla and rum; continue mixing until fully incorporated. Add the ground nuts and flour and fold together until smooth. Refrigerate until ready to use.
Excess frangipane may be stored refrigerated up to 2 weeks.
For the tartlets:
4 (4-inch) rounds puff pastry
2 ripe bananas
Granulated sugar, as needed
1 cup heavy whipping cream
½ cup Nutella
Preheat oven to 375° F
1. Place the rounds of puff pastry on a parchment paper lined baking sheet. Spread the frangipane on the dough, leaving an approximately ¼ inch border. Bake the tart until the crust is risen around the frangipane and lightly browned. Remove from the oven and cool on the pan.
2. Thinly slice the bananas and tile over the tarts. Spread a thin, even layer of sugar over the tart and brûlée with a torch.
3. Pour the cream into a chilled bowl and whisk to soft peaks. Place the Nutella in a separate bowl. Whisk half of the whipped cream into the Nutella. Add the remaining cream and fold together until smooth and lightened.
4. To serve, place the brûléed tart in the center of a plate and top with the Nutella cream.
Bonus for New Orleans: Enjoy the classic New Orleans dessert with Nutella inside or on the side.