Text 6466, 76 rader
Skriven 2011-01-30 08:34:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: NUTELLA  10129
======================
 -=> Quoting Jim Weller to Michael Loo <=-

 ML> Nutella from Europe is better - the US formula is sweeter
 ML> and blander.
 
 ML> the German product was and presumably still is better.

 JW> I recently bought a jar of President's Choice chocolate hazelnut
 JW> spread, made for Loblaws in Belgium. I just now opened it for a
 JW> taste before responding to your post. Very, very sweet. Milky,
 JW> subdued chocolate and almost fugitive hazelnut flavour. A big
 JW> disappointment.

 JW> Perhaps my memory fails me but the imported Nutella I remember as a
 JW> kid was MUCH more chocolatey AND nuttier. I'm not much for jam or
 JW> other sweets for breakfast anyway or even breakfast for that matter;
 JW> perhaps I'll use this up as frosting for pound cakes.

I would hate to try USAn Nutella, if it is even sweeter than the stuff
I ate in Italy.  All the breakfast fast food places in Naples served
rolls with that revoltingly sweet chocolate stuff smeared over them.
It was almost impossible to avoid.  (Have I mentioned that I don't
like chocolate, and hate too-sweet things?)

Apart from those horrid breakfasts - and, of course, the general
ambience (see Naples and die) - some of the best meals I had in Italy
were in Naples.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Zeppoli
 Categories: Desserts, Italian
      Yield: 20 Servings
 
      2 tb Butter
      1 pn Salt
      1 c  Flour
      3    Eggs, whole
      1    Egg yolk
           Vegetable oil
           - for deep frying
    1/2 c  Confectioners' sugar
 
  As made in Naples for the Feast of San Giuseppe, these crullers are
  piped from a pastry bag into ring shapes. After being fried, their
  centers are filled with pastry cream and cherry preserves.
  
  PUT BUTTER AND SALT into a saucepan with 1 cup water. Boil until
  butter dissolves. Off heat, dump in flour all at once and stir
  rapidly to mix. Return pan to medium-high heat and cook, still
  stirring rapidly, until mixture is smooth and begins to coat bottom
  and sides of pan. Remove pan from heat and, one at a time, add eggs
  and extra yolk, stirring briskly until each addition is absorbed. Let
  mixture cool to room temperature. Put confectioners' sugar into a
  brown paper bag. Heat deep-frying oil to 375F. Using 2 teaspoons,
  drop in nuggets of dough about the size of a small walnut. Fry a few
  at a time for 5-to-6 minutes each. As they cook, the zeppoli will
  rise to the surface, turn over when their bottom halves are golden
  brown, and finally rupture slightly and puff further as the interior
  dough expands. Remove them from the oil when golden brown, firm, and
  hollow inside. (Check one from the first batch, and if the interior
  is at all soggy, cook the rest longer.) Drain zeppoli briefly on
  paper towels, then toss in the bag with confectioners' sugar. Serve
  at once.
  
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
  
  From: Michael Loo                     Date: 08-05-08
 
MMMMM
 

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