Nutella Brownies
first courses from Italy
Brushes the scent of bitter cocoa, orange and toasted hazelnuts
Brushes the scent of bitter cocoa, orange and toasted hazelnuts
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Recipe made by chef Roberto De Santis in collaboration with nutritionist Marisa Cammarano. To the taste and the low glycemic index of Fiberpasta pennetti, in this dish, combine the antioxidant power of flavonoids contained in the bitter cocoa, the precious action of polyunsaturated hazelnut fats and the beneficial properties of orange. This recipe is a blend of health and goodness.
preparation
step 1
In a non-stick frying pan, melt the butter on low heat, then pour the orange juice and let it blend with the butter.
step 2
Then introduce the crushed and crushed hazelnuts roughly by continuing the cooking for a few minutes, finally blowing everything with rum.
step 3
Cook the pennetti and cook them as desired, drain them, pour them into the frying pan, make them jump for a few minutes in a lively fire in the prepared seasoning and finish the cooking
step 4
Serve and serve warm with a sprinkling of bitter cocoa and any decoration