Nutella caseira… ou Supercrema?
Existem coisas na vida que você experimenta e logo vem a pergunta: Como é que eu não conhecia isso antes? Bom… isso acontece muito com a gente, até porque adoramos comer… E, especificamente, aconteceu comigo quando descobri a nutella!!! Qual era a vontade? De comer o pote inteiro… hehehehehe
É inacreditável, mas você sabia que ela existe desde 1944? Sim… 1944… e se chamava Supercrema, criada pelo Pietro Ferrero dono da italiana FERRERO. A base do creme era uma modificação da gianduia (70% de avelã e 30% de cacau).
Em 1963 o filho de Pietro, Michele Ferrero decidiu popularizar a Supercrema, fez algumas alterações na receita e em 1964 lançou a marca nutella! Produzida em Alba, na Província de Cuneo, Piemonte – Itália!
A alguns meses atrás ficamos preocupados com o que lemos em uma reportagem: a possível extinção da nutella!!! Vocês viram isso? Pois é, isso tudo devido às mudanças climáticas que ocasionaram uma baixa produção de avelãs na Turquia, líder mundial na produção desta noz!! Viu? Você é responsável pela possível extinção desta famosa iguaria. Então, repense seus atos…
Diante de tudo que já conversamos, ficamos curiosos em descobrir como poderíamos fazer uma nutella caseira à altura da família FERRERO e acho que conseguimos. O melhor de tudo é que esta receita não leva leite ao contrário da nutella original, então, intolerantes… e tolerantes à lactose vamos lá!!!!
O que você precisa para fazer nutella?
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Esperamos que tenham gostado!!! Até o próximo post…
**As imagens utilizadas nesse post de NUTELLA, SUPERCREMA e FERRERO são de propriedade da Ferrero S.p.A.
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novembro 27, 2014 @ 12:06 am
Adorei!!!
novembro 27, 2014 @ 10:23 am
Que bom! venha sempre nos visitar, viu?! e, se fizer, conte como ficou!
novembro 26, 2014 @ 8:45 pm
Oi gente, adorei o post e o blog! Curioso que ontem mesmo vimos uma receita semelhante que utilizava castanha de cajú natural (sem ser torrada) para dar a cremosidade, mto legal. Vcs sabem por quanto tempo se conserva? Bjos mil!
novembro 27, 2014 @ 10:22 am
Oi Sarah! que bom você por aqui! Então, não temos essa informação, mas como o preparo não leva nenhum ingrediente muito perecível, acredito que deve durar bastante. De qualquer forma, a velocidade do consumo vai ser bem maior, né?! Você também pode colocar os potes cheios e bem tampados para ferver, em uma panela com água, por 10 minutos, isso permite que o preparo se mantenha fresco por mais tempo enquanto estiver fechado. bjs!
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Beijos e vão em frente com mais notícias interessantes.
Cris
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novembro 25, 2014 @ 10:50 am
Hmmm… Nham nham.
novembro 27, 2014 @ 10:07 am
Fica Igual! pode fazer!