Did you know that the creamy, chocolately, hazelnutty goodness we know as Nutella was created during the 1940’s in response to cocoa rationing during World War II? Pietro Ferrero, founder of the Ferrero company, added hazelnuts to his chocolate to extend the supply. Though it has long been imported to the United States, there’s no reason not to celebrate this delightful spread, since it really tastes great on just about everything.
Chef Chris D’Amico of Gemma at The Bowery Hotel in New York City shares his recipe for a Calzone di Nutella, in honor of National Nutella Day. It’s a flakey calzone dusted with sweet powdered sugar that is stuffed with rich Nutella and creamy ricotta. You can make it yourself with the recipe below, or stop by the restaurant and have it for dessert.
Calzone di Nutella (pictured above)
Ingredients for dough:
3.5 cups high gluten flour
1/4 ounce fresh yeast
1/2 tsp sugar
1 1/2 cup warm water
1 tsp sea salt
2 tsp extra virgin olive oil
Ingredients for filling:
2 tsp Nutella
2tsp ricotta cheese
• In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.
• Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
• Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out..
• Preheat oven to 500 degrees F. Stretch out the dough. Place the filling 1/3 leaving the other 2/3 of pizza dough to form the cover.
• Press the dough tightly closed and cut off any excess dough. Place in oven as soon as quickly as ready.
• Bake calzone in preheated oven, until the is golden brown, about 15 to 20 minutes.
• Finish with some powdered sugar or cocoa powder, whichever you prefer.
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