Nutella®, a Pantry Special (recipe: banana or strawberry quesadillas)
Pantry Specials are great ingredients that find
their way into my pantry from time to time, but not all the time. In
this occasional series of short posts, you'll find information and
recipes for foods that might not be on your local supermarket's
shelves, but are available online.
When I suggested to my pastry chef friend Cindy that we make Nutella® quesadillas for dessert last week, she asked, "Italian Nutella or Canadian Nutella?" I had no idea what she meant, but a bit of research turned up the answer. Though the Ferrero corporation owns the trademark, the actual chocolate-hazelnut-skim-milk spread made in Italy since the 1940s is not the same product made in Canada and imported to America for the past twenty years. Canadian Nutella contains more chocolate and more sugar, and less hazelnut, than the Italian original. You'll find Nutella on the supermarket shelf with peanut butter, which makes sense; it tastes enough like chocolate peanut butter that I'm sure Elvis would have loved to spread it on his signature sandwich. Stored at room temperature (never in the refrigerator), Nutella keeps for months, though it seldom lasts that long in my house.
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