Serves 4-6
from Around My French Table by Dorie Greenspan
Nutella is a creamy spread made from chocolate, hazelnuts, milk, and sugar. It has been wildly popular in Europe since its inception in the 1940s when war rations created a shortage of chocolate and an Italian man named Ferrero came up with the genius idea of mixing hazelnuts with chocolate to make a spread. That love has now spread across the Atlantic into grocery stores everywhere.
Nutella’s appeal boarders on fanaticism. It can be spread onto bread or toast; used as a filling in crepes or pita; drizzled over ice cream; used to fill cupcakes; or used as a dip like fondue for fruit, cookies, or fingers if you are a purist. Some people just eat it by the spoonful.
This recipe is originally from Pierre Herme, one of the finest pastry chefs in Paris and a friend of Dorie Greenspan. My mouth waters when I think about his pastries. Monsieur Herme waves his magic wand over the simple but beloved Nutella on toast. What he creates is heavenly yet still simple. He adds a little butter, a layer of bitter orange marmalade, and then tops the Nutella with toasted hazelnuts and sea salt. Is your mouth watering yet?
1 1/2 Tbsp unsalted butter
1/4 cup Nutella
4 slices eggy bread like challah or brioche
1/4 cup bitter orange marmalade
sea salt, to taste
1/4 cup hazelnuts, toasted, skins removed with a towel, and coarsely chopped
1. PREP: Preheat the broiler and line a baking sheet with foil. Place the butter in a small prep bowl and microwave in 30 second increments until it is melted. Do the same with the Nutella. Since the bread will toast in 2-3 minutes, you should have the Nutella, marmalade, salt, and chopped hazelnuts ready to go, mise en place.
2. TOAST, ASSEMBLE, AND SERVE: Place the slices of bread on the baking sheet. Brush one side of each slice of bread with the butter. Broil until the slices are golden brown, about 2-3 minutes. Spread the marmalade over each slice of toast. Drizzle each tartine with Nutella. Letting the Nutella drizzle from the tines of a fork will give your tartine the best look, but you are welcome to glob it on as you see fit. Sprinkle the tops of the tartines with the chopped hazelnuts and then sprinkle with sea salt to taste.
3. SERVE: Nutella tartine makes a delicious after school snack or breakfast for any number of people. For the adults, serve with cafe au latte or other strong black coffee. The recipe can be multiplied easily.
Peace and love from my kitchen to yours,
Waverly
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