Happy World Nutella Day!!

Happy World Nutella Day!!

Yes, I know. We've been doing Superbowl Weekl here at Bramasole, but there's no reason today's recipe can't be served on Superbowl Sunday. There is NO occasion where chocolate doesn't work! We are linking to Foodie Friday at Designs by Gollum. Thanks to our most gracious hostess Michael. If any of you haven't already done so, head on over to Amazon and treat yourselves to a special book, written by a very talented lady, "Consuming Passions: A Food-Obsessed Life" by Michael Lee West

I tried to help you all out and link to the order page, but Blogger isn't letting me. Sorry!

Now, if you've never had Nutella- and I, personally, don't know anyone whose childhood was THAT deprived- it is a creamy delicious, combination of chocolate and hazelnut which in Italy is known as a gianduja. Italian children are awakened to a breakfast of Nutella liberally spread on warm, fresh bread and washed down with a sweetened "caffe latte". In this country the idea of giving small children coffee is generally accompanied by visions of frenetic little bodies bouncing off the walls and every piece of furniture in the house. The reality is a creamy 50/50 (or in my Nonna's case) 60/40 mix of hot milk and sweetened coffee that put a smile on many a young child's face. 

    This morning I sent Allie off to school with a reminder that it was World Nutella Day- a MAJOR holiday and worthy of much celebration. I got the teenage eye roll- kids today just don't have their priorities straight! But she is the first to let me know when we run out!

    So- I had decided to share with you all a recipe that I've had for over 16 years that was given to me by my friend Enza's mama. I have many memories of sitting in Enza's kitchen while we were both VERY pregnant and sipping cappucinos and eating this bread that her mom ALWAYS had on hand. This was the same woman who, when I was a young bride, taught me how to can tomatoes at their peak and who loved me like her own daughter because I was "a nice Italian girl who loved to cook!". A 4'8" dynamo who kept an imaculate house and cooked fabulous, traditional meals for family and friends-she was SO very much like my grandma. 

   I had every intention of giving all due credit to Enza's mama. Then this morning as I was blog-browsing over my morning cappucino, I came across a very similar recipe on 2 other blogs! One said she had gotten the recipe from a friend some years back and the other gave credit to Lauren Chattman’s Cake Keeper Cakes. I want to be sure to give credit where it's due, so I'm throwing this out there. After a quick Google search, I see that this book was published in October 2009 so I'm thinking that maybe Ms. Chattman also knew Enza's mama :)

Now, when I was throwing this bread together this morning, I was a bit distracted. There were 3 children moaning and complaining about having to get ready for school AT THE NORMAL TIME- they've gotten accustomed to these 2 hour delays we've had this week due to North Carolina's freaky winter weather this year. So you will notice that I forgot to swirl the batter before baking. 

No biggie.

 I can assure you that it tastes wonderful (as I sit here brushing the crumbs off) and that with a cup of cappucino and a good book (Frances Mayes "Under the Tuscan Sun" would be my choice), you'll feel like you're in Italy enjoying Nonna's kitchen.

Pane di Nutella

1 1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
1 cup unsalted butter, softened
1-1/4 cups sugar
4 large eggs
2  teaspoons vanilla

Pinch of salt 

One  jar Nutella

Preheat the oven to 325 degrees. Grease a 9x5 inch loaf pan. In a small bowl, whisk together the flour, baking powder and salt.  In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. Add the eggs, one at a time, making sure each one gets incorporated before adding the next one. Blend in the vanilla and salt.  Add the flour mixture in 2 or 3 batches at low speed . Beat about a minute more at low/medium speed

Spread one-third of the batter in the pan, then spread half of the Nutella on top.  Repeat and end with the remaining batter.  Lightly swirl the batter with a butter knife.  Do not overmix.

Bake the cake for about 65-70 minutes (my oven tends to be hot and it takes 70), until done. Allow to cool in pan for about 15 minutes. Cool on a wire rack. Can be spread with more Nutells, butter, or clotted cream-I used to serve it sometimes with a creme Anglaise.

As Always,

Buon Alimento, Buon Amici,

Pattie and Allie