I can’t believe that this is my 67th blog post and it is only the 3rd mention of Nutella. Nutella is a very big part of my life since being introduced to the bella vita! I grew up with peanut butter for breakfast and snack. Marco grew up with Nutella for breakfast and snack. I like them both, but, if I had to choose which one to have on a deserted island. . . I’d take the Nutella (of course, because there is chocolate in it)!
If we are thinking about health, the peanut butter appears to be healthier considering the protein, vitamins and minerals. In our house we don’t think about health when it comes to Nutella, just the pure creamy nutty chocolate goodness as we eat a spoonful for dessert, spread it between french toast (click here for the Nutella stuffed french toast blog post), or spreading it on the tart pastry to make the dessert pictured here.
We recently posted a video of Marco making the tart crust for the Torta con pere, amaretti, e cioccolato (click here). This is a versatile pastry crust that is used for many delectable treats. One of our favorites is perhaps the simplest one to make. Once the pastry crust is complete and spread out in the pan, simply spread the Nutella on top. In this case, we had a friend for Sunday lunch who loves Nutella, thus the decoration in the photo below. You can also make stripes with the extra dough or whatever decoration you like.
Bake the crostata in a pre-heated 400° oven for 30 minutes.