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Christmas is the scent of tangerines, roasted chestnuts and cloves. The slow gestures of my mother and aunts, who patiently and lovingly pass on the recipes […]
Ingredients 50 g of ground coffee ice 200 ml of milk 50 ml of fresh cream sugar to taste Method Put the coffee powder in a […]
INGREDIENTS FOR 4 BRETZEL 4 pretzels 4 eggs 2 sprigs of sage 1 clove of garlic 8 slices of smoked bacon 1 spoonful of brown sugar […]
INGREDIENTS FOR 4 BRIOCHE For the brioche: 100 g of flour 00 150 g of Manitoba flour 90ml milk (plus 1 tablespoon for brushing) 50 g […]
Ingrediants 150 g of small oat flakes 100 g of mixed cereal flakes 80 g of almonds 80 g of hazelnuts 70 g of seeds (sunflower […]
Four coffee recipes, four delicacies prepared by Csaba dalla Zorza, well-known face of television, expert in good manners and writer of books. Lover of coffee, he […]
Ingredients for 5/6 servings FOR THE CARAMEL 200 g of sugar FOR THE COFFEE CREAM 240 ml of fresh liquid cream 200 ml of whole milk […]
FOR ABOUT 20 PIECES 2 tablespoons of coffee powder, Arabica 2 tablespoons of sugar 85 g of butter 250 g of flour + 50 g for […]
Ingrediants FOR 10 – 12 LARGE CUPCAKES FOR THE CHOUX PASTA 150 g of flour 00 1 teaspoon of salt 15 g of sugar 100 g […]
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Christmas is the scent of tangerines, roasted chestnuts and cloves.
The slow gestures of my mother and aunts,
who patiently and lovingly pass on the recipes of my great-grandmothers.
Every year, I eagerly await the arrival of Christmas,
especially on our table.
The kitchen, the permanent heart of our
family, a safe place where friends and relatives have met since time
immemorial, becomes a silent witness to coffee, lunches, dinners but - above
all - laughter, board games and much more.
Every Christmas Eve, relatives from all
over the world gather in our house to celebrate. A table of about 25 people,
all different yet united by the same wish to spend time together.
Endless sessions of card games and bingo,
usually accompanied by repetitive but always funny jokes, and topped off by our
Uncle Gigi never failing to fall asleep, seated upright, even before the stroke
of midnight. Christmas poems are recited every year by cousins and nieces and
nephews, who perform dances, songs and rhymes in different languages,
encouraged by prouder-than-ever grandmothers and aunts.
I have always believed in Father Christmas,
as has the rest of our family.
This clumsy, round, friendly figure has
always been the subject of tales, stories and great adventures, especially told
by Dad, who has always been our Peter Pan.
Every year, as children, we wrote endless
letters decorated with glitter and intricate designs. As the good daughters of
advertisers, my sister Andrea and I created real adverts; partly out of
inclination, partly out of encouragement. So as children, even more so as
adults.
The fireplace became a small banquet, where
homemade cakes, cups of milk, but above all fresh fruit and carrots galore,
eagerly awaited the arrival of Father Christmas and his reindeer.
Parrozzo, panettone, cacionetti and
bustarduzzi, all neatly arranged and waiting to be tasted.
The joy and surprise of everyone the next
morning, seeing the presents, wrapped in precious gift paper and velvet bows,
waiting patiently under our decorated tree.
The opening of the presents was always
followed by lunch, which was traditionally very late. My beloved 'scrippelle'
or crepes in chicken broth, followed by boiled meat and homemade mayonnaise. A
festival of flavours, especially after the 'great feast’ of the previous
evening.
Every Christmas, perfectly imperfect, enveloped in an atmosphere of magic, wonder and unconditional affection. Moments etched in my memory, among the sweetest and most cherished memories of all time. I don't know if Father Christmas is the creator of all this, but I certainly owe to him the desire to believe in beautiful, ephemeral, sometimes inexplicable things, which allow us to travel with our minds to faraway places, losing ourselves, only to find ourselves again and believe that deep down... everything is possible
[post_title] => Allegra Pomilio's Christmas
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[1] => WP_Post Object
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[post_date] => 2021-11-22 07:36:17
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[post_content] =>
Ingredients
50 g of ground coffee
ice
200 ml of milk
50 ml of fresh cream
sugar to taste
Method
Put the coffee powder in a jug with 1 liter of water: mix, cover with plastic wrap and leave to infuse for 8-10 hours.
Strain the coffee through a strainer lined with a double layer of muslin (or a filter of coffee paper).
Pour the coffee into glasses with ice cubes (sugar it first according to your taste), then pour in the milk mixed with the cream.
[post_title] => Cold brew coffee with milk and cream
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[post_modified_gmt] => 2021-11-22 06:36:17
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[2] => WP_Post Object
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[post_date] => 2021-11-18 10:33:34
[post_date_gmt] => 2021-11-18 09:33:34
[post_content] =>
INGREDIENTS FOR 4 BRETZEL
4 pretzels
4 eggs
2 sprigs of sage
1 clove of garlic
8 slices of smoked bacon
1 spoonful of brown sugar
1/2 cup of coffee
400 g of pleurotus mushrooms
extra virgin olive oil
salt and pepper
Method
Dissolve the sugar with a spoonful of water in a saucepan and reduce the syrup a little, then add the coffee.
Arrange the bacon slices on a baking sheet lined with baking paper and brown them under the grill for 3-4 minutes; brush them with the coffee syrup and put them in the oven for another couple of minutes (keep the plate not too close to the grill).
Rub a pan with half a clove of garlic and brown the cleaned and sliced mushrooms with a drizzle of oil and a pinch of salt; remove them from the pan and keep them aside.
Rub the pan with the garlic again, heat up a little more oil with a few sage leaves and arrange the pretzels, crushing them well: shell the eggs and cook them, adding a pinch of salt at the end of cooking.
[post_title] => Fried eggs in bretzel with caramely bacon with coffee and mushrooms
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[post_name] => fried-eggs-in-bretzel-with-caramely-bacon-with-coffee-and-mushrooms
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[post_modified] => 2024-08-05 13:03:51
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[3] => WP_Post Object
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[post_date] => 2021-11-13 07:24:25
[post_date_gmt] => 2021-11-13 06:24:25
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INGREDIENTS FOR 4 BRIOCHE
For the brioche:
100 g of flour 00
150 g of Manitoba flour
90ml milk (plus 1 tablespoon for brushing)
50 g of sugar
5 g of fresh brewer's yeast
1 egg + 1 yolk
50 g of soft butter
1/2 tablespoon of honey
the grated rind of half an untreated orange
powdered sugar to finish
For the cream:
25 g of cornstarch
225 ml of milk
4 yolks
50 g of sugar
1 cup of espresso
Method
Dissolve the yeast in a tablespoon of warm milk with a pinch of sugar: wait for bubbles to form on the surface.
Collect the two flours in a bowl and pour the yeast in the center, the egg lightly beaten with the rest of the warm milk and the orange zest and sugar.
Knead the ingredients and, when the dough is homogeneous and smooth, add the butter and incorporate it while continuing to knead; form a smooth ball, put it in a large buttered bowl, cover with plastic wrap and let it rise until doubled in volume.
Take the dough and divide it into 4 portions: roll the balls of dough in your hands on the surface to smooth them well and arrange them on a plate lined with baking paper. Squeeze them a little with the palm of your hand and cover them with a cloth. Let rise again until they are doubled in volume again.
Brush the brioche with the remaining egg yolk lightly beaten with a tablespoon of milk and bake them in the preheated oven at 180 ° C for about twenty minutes.
Collect the cornstarch in a saucepan and dilute it with 50 ml of milk; add the egg yolks, then pour in the remaining 175 ml of milk brought to the boil with the sugar: mix to remove all lumps, add the coffee and put on the fire for a few moments, so that the cream thickens. Cool the saucepan on cold water to stop cooking, then cover the cream with a disc of baking paper in contact with the surface and let it cool first to room temperature, then in the fridge.
Incorporate the cold whipped cream into the cream, then stuff the brioche cut in half and decorate with a little icing sugar.
[post_title] => Brioche with coffee cream
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[4] => WP_Post Object
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[post_date] => 2021-11-06 06:17:40
[post_date_gmt] => 2021-11-06 05:17:40
[post_content] =>
Ingrediants
150 g of small oat flakes
100 g of mixed cereal flakes
80 g of almonds
80 g of hazelnuts
70 g of seeds (sunflower and pumpkin)
100 ml of coffee prepared with the mocha
30 g of brown sugar
80 g of honey
1/2 tsp ground cinnamon
40 ml of extra virgin olive oil
sale
Method
Heat the coffee with the brown sugar, honey, cinnamon and oil in a saucepan. Combine the oat and mixed cereal flakes, the coarsely chopped almonds and hazelnuts, the seeds in a bowl; pour in the hot liquid, stir, add a pinch of sale and stir again. Let it sit for half an hour. Spread the mixture on a plate lined with a sheet of baking paper, leaving some lumps. Bake in a preheated oven at 140 ° C for about forty minutes, turning the granola a couple of times after half-cooking.
Let the granola cool completely before transferring it to an airtight jar for storage.
Serve the granola with yogurt and honey.
[post_title] => The recipe for Coffee Granola
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[post_modified] => 2021-11-06 06:17:40
[post_modified_gmt] => 2021-11-06 05:17:40
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[5] => WP_Post Object
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[post_author] => 5
[post_date] => 2021-11-04 07:18:37
[post_date_gmt] => 2021-11-04 06:18:37
[post_content] =>
Four coffee recipes, four delicacies prepared by Csaba dalla Zorza, well-known face of television, expert in good manners and writer of books.
Lover of coffee, he has revisited some traditional recipes for Caffè Vergnano, always using coffee as the main ingredient.
The first recipe is that of the coffee cheesecake. Let's see its realization together.
Ingredients for 1 cake, 8 - 10 people
Prepared in a 20 cm diameter mold
200 g of Digestive biscuits
100 g of butter
1 tablespoon of Vergnano coffee beans
200 g of sugar
180 g of sour cream
150 g of fresh robiola
500 g of cow's milk ricotta
4 eggs
1 teaspoon of natural vanilla extract
80 ml of espresso coffee
300 ml of liquid cream, whipped
Turn on the oven at 160 ° C (static) and prepare a springform pan about 22 cm in diameter, lined with a piece of parchment paper cut into a circle.
Chop the cookies and coffee beans with a food processor, then add the melted butter. Press this mixture onto the base of the mold and refrigerate for about 20 minutes to compact.
Mix the ricotta, robiola, sour cream and vanilla extract in a bowl. Add the sugar, then stir in the eggs, one at a time, using a hand whisk. Finally, add the coffee and mix one last time.
Pour the mixture into the mold, over the base, leveling it with the back of the spatula. Place in the oven and cook for 70 - 75 minutes, until it is swollen and compact, just golden. Remove from the oven and allow to cool completely before removing from the mold. Put the cake in the refrigerator if you don't serve it right away, or leave it at room temperature for a few hours.
Before serving the cake, cover the top with the whipped cream and sprinkle the top with the bitter cocoa.
[post_title] => NY Coffee Cheesecake, recipe from Csaba dalla Zorza
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[post_name] => ny-coffee-cheesecake-csabas-recipe-from-zorza
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[post_modified] => 2024-08-05 13:06:30
[post_modified_gmt] => 2024-08-05 11:06:30
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[6] => WP_Post Object
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[ID] => 69829
[post_author] => 5
[post_date] => 2021-10-27 05:14:15
[post_date_gmt] => 2021-10-27 03:14:15
[post_content] =>
Ingredients for 5/6 servings
FOR THE CARAMEL
200 g of sugar
FOR THE COFFEE CREAM
240 ml of fresh liquid cream
200 ml of whole milk
1 strong espresso (40 ml)
1 vanilla pod
1 pinch of salt
4 eggs
50 g of sugar
Method
First prepare the caramel. Put the sugar in a small saucepan
and heat it over low heat, until it is melted, then remove it from the heat and
stir quickly with a wooden spoon, to warm it and prevent it from burning. Pour
it into molds, dividing it evenly and set aside.
Before starting to prepare the cream, turn on the oven at
150 ° C and bring a small pot full of water to a boil.
Pour the cream and milk, salt and whole vanilla pod into a
large saucepan (you can open it and extract the black seeds if you prefer a
stronger aroma.
Prepare the strong espresso: I use the machine and a pod of
Vergnano coffee.
Bring everything to a boil and turn off the heat just before
it reaches a boil.
Put the eggs and sugar in a bowl and beat them with a hand
whisk.
Add the milk and cream mixture slowly, stirring with a
spatula or wooden spoon.
Arrange the molds in a large saucepan. Divide the cream
inside, dividing it equally and then pour around the molds as much boiling
water as you need so that it reaches half the height of the molds.
Taking great care, put the casserole in the oven and cook at
150 ° C for about 30 - 40 minutes, until the crème caramel is firm to the touch
and elastic.
Remove from the oven and let the molds cool completely, then
put them in the refrigerator for at least an hour, before serving, turning them
upside down on a plate. To release the crème caramel without breaking it, pass
a knife around the edge and immerse the mold in hot water for thirty seconds:
it will help you to extract it to the fullest. Serve with a dessert spoon.
[post_title] => Creme caramel with coffee, the recipe of Csaba dalla Zorza
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[post_name] => creme-caramel-with-coffee-the-recipe-of-csaba-dalla-zorza
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[post_modified] => 2021-10-27 05:14:15
[post_modified_gmt] => 2021-10-27 03:14:15
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[7] => WP_Post Object
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[ID] => 69828
[post_author] => 5
[post_date] => 2021-10-20 04:03:28
[post_date_gmt] => 2021-10-20 02:03:28
[post_content] =>
FOR ABOUT 20 PIECES
2 tablespoons of coffee powder, Arabica
2 tablespoons of sugar
85 g of butter
250 g of flour + 50 g for processing
10 g of baking powder
75 ml of whole milk + 10 ml for brushing
75 ml of plain yogurt
1 egg
Fresh whipped cream, for serving
Method
Heat the oven to 220 ° C. Prepare a baking sheet lined with
a sheet of parchment paper.
Cut the cold butter into cubes and put it in a bowl with the
flour and baking powder, then knead until you get a crumbly mixture. Add the
sugar and knead again.
Separately, mix together the milk, yogurt and egg, then pour
the liquid ingredients into the bowl with the flour and butter, mixing briefly
using a spoon or fork.
Transfer the dough to a floured work surface and work it a
little more with your hands, adding extra flour if necessary. Using a rolling
pin, roll it out until it is 2.5 centimeters thick.
Use a round, notched cookie cutter to make the scones.
Arrange them on the pan well spaced, then brush the surface with a little milk.
Place in the oven and cook for 15 minutes, until they are
puffy and golden. Meanwhile, mix the mascarpone with the icing sugar and keep
it aside, out of the refrigerator, so that it softens a bit.
Remove the pan from the oven and let the scones cool on a rack,
then cut them in half and serve them with the mascarpone and chestnuts cream.
[post_title] => Coffee scones, the recipe of Csaba dalla Zorza
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Ingrediants
FOR 10 - 12 LARGE CUPCAKES
FOR THE CHOUX PASTA
150 g of flour 00
1 teaspoon of salt
15 g of sugar
100 g of butter
250 ml of water
4 eggs
FOR THE COFFEE FROSTING
200 g of powdered sugar
1 cup of strong espresso
TO FILL THE CUPCAKES
250 ml of fresh cream, whipped
Method
Put the butter together with the water, salt and sugar in a
saucepan. When it comes to a boil, remove from the heat, then pour in the flour
all in one go and mix well with a wooden spoon. Stir vigorously, until you get
a nice smooth dough. Continue to cook for 2 minutes, then turn the dough into a
clean bowl and let it lose the steam for 3 minutes.
Add the first egg and mix well with the wooden ladle. When
it is blended, add the second egg. Do this, one egg at a time.
Once finished, transfer the dough to the pastry bag.
Turn on the oven to 350 degrees Fahrenheit. Squeeze 10 - 12
equal cupcakes onto a baking sheet lined with parchment paper.
Place in the oven and cook for 25 minutes, then open the
oven, close it immediately and let the cupcakes cool for half an hour.
As they cool, make the icing.
Make an espresso (I used a 100% Arabica Vergnano pod) and
use it to dilute the icing sugar, stirring with a fork, until you get a thick
cream.
Remove the cupcakes from the oven and cut them in half. Let
them cool completely, then fill them with whipped cream and top them with the
coffee icing. They are perfect served with an espresso, like after dinner.
[post_title] => Cream puffs with coffee icing, the recipe by Csaba dalla Zorza
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Christmas is the scent of tangerines, roasted chestnuts and cloves.
The slow gestures of my mother and aunts,
who patiently and lovingly pass on the recipes of my great-grandmothers.
Every year, I eagerly await the arrival of Christmas,
especially on our table.
The kitchen, the permanent heart of our
family, a safe place where friends and relatives have met since time
immemorial, becomes a silent witness to coffee, lunches, dinners but - above
all - laughter, board games and much more.
Every Christmas Eve, relatives from all
over the world gather in our house to celebrate. A table of about 25 people,
all different yet united by the same wish to spend time together.
Endless sessions of card games and bingo,
usually accompanied by repetitive but always funny jokes, and topped off by our
Uncle Gigi never failing to fall asleep, seated upright, even before the stroke
of midnight. Christmas poems are recited every year by cousins and nieces and
nephews, who perform dances, songs and rhymes in different languages,
encouraged by prouder-than-ever grandmothers and aunts.
I have always believed in Father Christmas,
as has the rest of our family.
This clumsy, round, friendly figure has
always been the subject of tales, stories and great adventures, especially told
by Dad, who has always been our Peter Pan.
Every year, as children, we wrote endless
letters decorated with glitter and intricate designs. As the good daughters of
advertisers, my sister Andrea and I created real adverts; partly out of
inclination, partly out of encouragement. So as children, even more so as
adults.
The fireplace became a small banquet, where
homemade cakes, cups of milk, but above all fresh fruit and carrots galore,
eagerly awaited the arrival of Father Christmas and his reindeer.
Parrozzo, panettone, cacionetti and
bustarduzzi, all neatly arranged and waiting to be tasted.
The joy and surprise of everyone the next
morning, seeing the presents, wrapped in precious gift paper and velvet bows,
waiting patiently under our decorated tree.
The opening of the presents was always
followed by lunch, which was traditionally very late. My beloved 'scrippelle'
or crepes in chicken broth, followed by boiled meat and homemade mayonnaise. A
festival of flavours, especially after the 'great feast’ of the previous
evening.
Every Christmas, perfectly imperfect, enveloped in an atmosphere of magic, wonder and unconditional affection. Moments etched in my memory, among the sweetest and most cherished memories of all time. I don't know if Father Christmas is the creator of all this, but I certainly owe to him the desire to believe in beautiful, ephemeral, sometimes inexplicable things, which allow us to travel with our minds to faraway places, losing ourselves, only to find ourselves again and believe that deep down... everything is possible
[post_title] => Allegra Pomilio's Christmas
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