The Origins of Nutella and Its Homemade Counterpart “Netulla”
Nutella, the original hazelnut spread, was created in the 1940s by Pietro Ferrero, a pastry maker in Italy. During World War II, cocoa was in short supply, leading Ferrero to create a sweet paste called “Giandujot” using hazelnuts, which were plentiful in the Piedmont region of Italy. This paste was later transformed into the creamy spread now known as Nutella.
The homemade version, affectionately dubbed “Netulla,” follows the same principle of blending hazelnuts with cocoa and sugar but allows for customization and the omission of preservatives. It’s a delightful way to enjoy a similar flavour profile while controlling the quality and type of ingredients used.
Ingredients: A Closer Look
- Hazelnuts: The star of the show, hazelnuts provide a rich, nutty flavour and creamy texture when ground. They are also packed with nutrients, including vitamin E, healthy fats, and protein.
- Cocoa Powder: This provides the chocolatey essence of the spread. Using high-quality cocoa powder will result in a richer and more decadent “Netulla.”
- Powdered Sugar: It sweetens the spread and contributes to its smooth texture. The amount can be adjusted based on personal preference for sweetness.
- Oil: Typically, a neutral oil like vegetable oil or a more flavourful hazelnut oil is used to achieve the desired consistency.
- Vanilla Extract: A dash of vanilla enhances the overall flavour profile, adding depth and warmth to the spread.
Preparation: The Art of Blending
The process of making “Netulla” is relatively simple but requires patience. The hazelnuts must be toasted to intensify their flavor and then skinned. The skin can impart a bitter taste, so it’s best removed. Once the hazelnuts are prepared, they are ground into a buttery paste, which serves as the base for the spread.
The remaining ingredients are added to the hazelnut paste and blended until smooth. The key is to achieve a balance of flavours and a silky texture reminiscent of the store-bought Nutella.
Uses: Beyond the Bread
While “Netulla” is commonly spread on toast, its uses are vast. It can be swirled into brownies, dolloped on pancakes, or used as a dip for fruit. It’s also a fantastic ingredient in desserts like cheesecakes or truffles. The homemade aspect allows for experimentation, such as adding a pinch of sea salt or a sprinkle of cinnamon for a unique twist.
Homemade “Netulla” is more than just a spread; it’s a versatile ingredient that can elevate simple dishes to something extraordinary. It’s a testament to the ingenuity of home cooks who take inspiration from classic recipes and make them their own. Whether enjoyed on a slice of bread or as a secret ingredient in baked goods, “Netulla” is a delicious homage to the original Nutella, with a personal touch.
Ingredients:
- 150 grams hazelnuts
- 30 grams cocoa powder
- 60 grams icing sugar
- 45 millilitres oil (hazelnut oil or vegetable oil)
- 5 millilitres vanilla extract
Instructions:
- Preheat your oven to 175°C. Spread the hazelnuts on a baking sheet and toast them for about 12 minutes, until slightly browned and the skins are blistered.
- Wrap the warm hazelnuts in a kitchen towel and rub to remove the skins.
- Blend the skinned hazelnuts in a food processor until they form a smooth paste.
- Add the cocoa powder, powdered sugar, oil, and vanilla extract. Blend until smooth and creamy.
- Adjust sweetness or cocoa flavour if needed by adding more icing sugar or cocoa powder.
Comments
Post a Comment