His name was Nocciolata and they described him as being very similar to Nutella but a bit more saucy. It was at that moment that I knew my affair with Nutella could be in jeopardy. I needed to get my hands on Nocciolata and then only time or taste would tell.
After some inquiring I was able to get a sample of Nocciolata from Rigoni di Asiago. When he arrived at my front door I was taken aback by how thin he was compared to my beloved Nutella. Not that thin is bad or anything but I’ve always had a weakness for men a bit thick in the middle. Anyway, being the smooth operator that he is I was easily talked into enjoying Nocciolata in ways I’ve never tried with Nutella…ways involving ice cream and strawberries. (see below)
Knowing Nocciolata was au naturale/organic made it easy to indulge in him for several days before I realized I missed Nutella. It’s not that Nutella is better…as they are both equally as good…just different…and there is definitely something to be said for the bond created in a long standing relationship.
I’m not proud of myself...at all. But I am kind of glad I strayed from Nutella as it has made me want him even more.
Strawberry Ice Cream with Chocolate Hazelnut Swirl
1 cup unsweetened thawed, frozen strawberries
1 can evaporated milk
1/2 cup granulated sugar
1 teaspoon lemon juice
pinch of salt
1/2 cup chocolate hazelnut spread
Pulse strawberries in a food proccesor until they are small pieces.
Combine evaporated milk, strawberries with their juice, sugar, lemon juice and salt in large bowl. Pour into ice cream machine container. Follow manufacturer’s instruction for preparation.
Add chocolate hazelnut spread to the machine during the last 30 seconnds. Just enough to swirl it in.