Gianduja – the original nutella – from Jamie Oliver’s recipe

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Jamie Oliver is back with a new book! In Jamie Cooks Italy, our favorite TV chef dives into authentic Italian recipes. As they are still made by the nonnas in Italy. This is how Jamie Oliver learned to make Gianduja: the original Nutella. This recipe is ready in 15 minutes and with only 4 ingredients! 


For 600 grams:

  • 150 g white hazelnuts
  • 400 g dark chocolate (70%)
  • 100 g icing sugar
  • Mild olive oil

Jamie: Many wonderful recipes have been created as a result of strict European import restrictions – in the case of gianduja it was a shortage of chocolate. To make the most of what was available, chocolatier Michele Prochet decided to supplement his cocoa mass with ground hazelnuts – genius! It couldn’t be easier and the jars are also nice to give as a gift. Bet that the lucky recipient won’t stop talking about it?

Jamie Oliver recipe for Nutella

How to make this Jamie Oliver recipe:

Preheat the oven to 180°C and toast the hazelnuts on a baking tray for 6 minutes, or until lightly golden. Throw them in a food processor and chop them to the desired consistency – I like them crunchy, but you can also grind them completely fine. Meanwhile, melt the chocolate in a heatproof bowl over a pan of gently simmering water, stirring. Add a pinch of sea salt, sift the icing sugar on top, pour in 200 ml of oil and stir in the chopped hazelnuts. Easy!

Jamie Oliver’s recipes, cookbooks and tips at a glance? Check out our ultimate Jamie Oliver guide!

You can eat the gianduja right away, but it will keep for six weeks in sterilized jars in a cool dark place. I don’t think I need to tell you that it is also very tasty on toasted bread and pancakes, in or on croissants, between layers of cake, in my Zeppole (see page 340) and even with fresh pasta.

Calories: 306 kcal, fat: 23.9 g, sat. fat: 6 g, protein: 2.4 g, carbohydrate: 21.6 g, sugar: 21.2 g, salt: 0.1 g, fibre: 0.6 g

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