Morning glory

NocciolataFEATURE

Sunday morning breakfasts always seem kind of special. It’s the traditional day of leisure and making an effort for breakfast that morning seems more an indulgence than a chore.

WAG recently received a sample of Nocciolata, an organic hazelnut spread from Italy.

One spoonful of this decadent product made us forget about any other hazelnut spread we’ve tried. This standout product not only tastes oh so good but it’s made without chemicals, GMOs or palm oil. The Rigoni family recipe relies on a slow process incorporating dark chocolate from the Antillean Islands, Italian hazelnuts, brown sugar, skim milk and bourbon vanilla extract.

Our jar ($5.99 for 9.52 ounces) was gone before we knew it, but we’ve definitely added it to our shopping list as the company generously provided a number of recipes (available online, as well) that has us daydreaming of all kinds of tasty dishes featuring Nocciolata.

Here’s one to try out on a Sunday morning:

 

Nocciolata Buckwheat Waffles

 

Ingredients:

  • 1½ cups buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • Pinch of ground cinnamon
  • 3 eggs  (separate egg white from yolk)
  • 2 tablespoons sugar
  • ½ cup (1 stick) butter, melted
  • 2 cups milk (can use nondairy milk such as almond or soy if preferred)
  • 1 (9.52 ounce) jar Nocciolata
  • Fresh berries (optional), for serving

 

Method:

  1. Preheat waffle iron according to machine directions.
  2. In a large bowl, whisk together buckwheat flour, baking powder, baking soda, salt, and cinnamon.
  3. Place the egg whites in a medium bowl and beat with a hand mixer. Sprinkle in sugar as you beat the egg whites. Beat the egg whites until you have soft peaks.
  4. In a medium bowl, whisk together the egg yolks, melted butter and milk.
  5. Pour the egg yolk mixture into the buckwheat flour mixture and whisk until just combined. Using a rubber spatula, carefully fold the beaten egg whites into the batter until completely incorporated. Be gentle so that you do not deflate the egg whites too much.
  6. Once your waffle maker is ready, pour the batter into the wells. Cook until the waffle maker indicates that the waffles are ready, or wait until steam stops. Gently pull the waffles out with a wooden fork. As you make the batches, the batter may thicken while it sits. If you want, thin it out a bit with some water.
  7. Serve waffles with warm Nocciolata and fresh berries.

For more, visit nocciolatausa.com.

– Mary Shustack

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