Recipes

A very tasty and creamy vegetarian and gluten-free dish that is ideal for autumn: radicchio and coffee lasagna is a speciality worth discovering.

For years I have celebrated the end of summer with my beloved tiramisu. And with this recipe I am happy to inaugurate a small space for […]

From the Mimosa to the Bloody Mary–the problem with breakfast cocktails is that they can easily slow you down and hinder the rest of your day. […]

Christmas is that time of the year when everything flows faster, the air is crisp and you can smell the scent of cookies, sweets and good […]

To sweeten this Christmas, can we miss coffee-chocolate combination? Absolutely not and in your opinion, which dessert best expresses the notes of coffee and chocolate? Our […]

Christmas morning is definitely a magical time and we all deserve a special smoothie! Our proposal is with coffee, vanilla cream and crunchy almonds: to enjoy […]

Perfect for a break: our madeleines with coffee and pistachios will amaze you! 4 eggs 180 grams of sugar 200 grams of flour a small teaspoon […]

Are you dreaming of a delicious cappuccino shaped as a cake to brighten up the best moments of this period? Here it is! A delicious dessert […]

Not the usual tiramisu, but a truly greedy version, suitable for those who love sweetness in all its forms and nuances! 3 eggs 180g of sugar […]
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To prepare the dough of this deliciously light lasagna, you will need:
- 270 gr of gluten-free flour or a ready-made mix of gluten-free flours
- 30 finely ground coffee beans
- 3 eggs
- 20 ml of water
- 1 shallot
- 1 head of Radicchio di Treviso Precoce (early harvest)
- 30 gr of butter
- extra-virgin olive oil
- white wine
- thyme
- 60 gr of butter
- 60 gr of rice flour
- 500 ml of milk
- 100 gr of Gruyere cheese
- black pepper
- nutmeg
- almond flakes
- Parmesan cheese
How to make the noodles
To prepare the noodles, mix the flour, eggs and water, then add the finely ground coffee beans. You will obtain a slightly brown and fragrant dough. To increase its aroma, you can also add some orange zest. When it is ready, you can roll out the dough into not-too-thin noodles.How to make the filling
To make the filling, brown the chopped shallot in a spoon of butter with the radicchio, after washing it well and slivering it in slices of approx. 1 cm. Add a dash of white wine, a little salt and let simmer for a few minutes until the radicchio is cooked and add some fresh thyme. Now start melting the butter to prepare the sauce. Then add the sifted flour and stir well until you obtain a thick and even mixture. Add the milk a little at a time, some pepper, nutmeg and the small pieces of Gruyere cheese.Before baking...
To assemble the lasagna, first spread a spoon of sauce on the bottom of the dish. Arrange one layer of lasagna noodles over the sauce, then spread some more sauce and the radicchio with the shallot. Continue like this until you finish all the ingredients and end with an abundant layer of sauce and sprinkle it with grated Parmesan cheese and almond flakes. Bake at 180°C for 25 minutes or until the cheese on top becomes a delicious golden brown. You will be amazed by the delicate and unique taste of this lasagna. Enjoy it with a good glass of sparkling prosecco. To choose the best coffee selection to make this dish, remember to visit our online store [post_title] => Radicchio and coffee lasagna - a delicious vegetarian, gluten-free dish [post_excerpt] => A very tasty and creamy vegetarian and gluten-free dish that is ideal for autumn: radicchio and coffee lasagna is a speciality worth discovering. [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => radicchio-and-coffee-lasagna-a-delicious-vegetarian-gluten-free-dish [to_ping] => [pinged] => [post_modified] => 2018-11-05 10:00:46 [post_modified_gmt] => 2018-11-05 09:00:46 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/radicchio-and-coffee-lasagna-a-delicious-vegetarian-gluten-free-dish/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [1] => WP_Post Object ( [ID] => 69793 [post_author] => 5 [post_date] => 2020-09-18 06:55:23 [post_date_gmt] => 2020-09-18 04:55:23 [post_content] =>For years I have celebrated the end of summer with my beloved tiramisu. And
with this recipe I am happy to inaugurate a small space for dialogue in which I
will try to tell you about the joys and sorrows of a life divided between
coffee and family.
Ingredients:
Ground coffee (only the one made with the heart)
24 Ladyfingers
250 gr Mascarpone
2 yolks
3 tablespoons of brown sugar
Bitter cocoa
I prepare a coffee with the moka pot for 6/8
people, preferring an intense and full-bodied blend. While the coffee is
cooling, I whip the two egg yolks with the brown sugar with a fork for a few
minutes until the cream is frothy and lighter.
I add the mascarpone in spoons and to mix it I use
a simple fork, in order not to dismantle the cream.
I choose an oval or rectangular plate in which to
assemble my tiramisu.
I pour the warm coffee in a deep plate. I dip the
ladyfingers one by one in the coffee only on one side and place them on the
plate with the soaked side down. Once the row of 8 ladyfingers is completed, I
cover with a layer of cream and sprinkle with bitter cocoa. Repeat until the
three layers have been completed for a total of three layers of 8 ladyfingers
each. It is important to abound with the cream on the last layer.
I add a raspberry or a strawberry in the center
for a touch of color. And I try not to eat it all.
Enjoy.
Carolina Vergnano
From the Mimosa to the Bloody Mary–the problem with breakfast cocktails is that they can easily slow you down and hinder the rest of your day. Alcohol simply makes it hard to soldier on into the Saturday or Sunday afternoon.
There's a decidedly Italian solution: a breakfast cocktail delicious enough to keep your interest and potent enough to keep you wide awake: The Caffè Vergnano Espresso Negroni.
You might think of it as a classy vodka Red Bull; a upper-crust Irish coffee. Sure, it has caffeine and alcohol. But the trick is expertly combining the stimulants you’re going to consume. Champagne and Prosecco is gas and sugars which will increase your bloat and worsen the post-breakfast hangover. Bailey’s is heavy and its high dairy content will send you to your post-brunch naptime.
The key to the Espresso Negroni is that it takes strong Italian espresso and combines it with strong liquor: caffeine and alcohol, a bit of orange peel...there's nothing in it to pull your spirits you down. And this drink works wonderfully hot or cold, so it can be served in a martini glass or a mug depending on the season.
INGREDIENTS:
1 part gin
1 part sweet vermouth
1 part Campari
½ part Caffè Vergnano espresso
Orange peel
The Unique, Spirited Italian History of Campari
Campari began in Novara, an Italian town just west of Milan, in 1860. Gaspare Campari, when bartender-turned-cafe-proprietor began bottling a bitter, herbal cocktail invention in his cellar.
The recipe reportedly has not changed since that time: Campari is a blend of equal parts of alcohol, sugar syrup, distilled water, and an infusion flavored with oranges, rhubarb, and ginseng, as well as a mixture of herbs. What herbs? The true recipe is shrouded in secrecy.
Another distinctly Italian spirit, that makes up up the Negroni is vermouth–and the world's best selling vermouth is also a decidedly Italian affair from Martini & Ross, which started in 1863 in Turin, right down the street from where Caffè Vergnano began our storied roots not long thereafter.
[post_title] => Caffè Vergnano Negroni: A Most Italian of Cocktails [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => caffe-vergnano-negroni-a-most-italian-of-cocktails [to_ping] => [pinged] => [post_modified] => 2020-09-25 05:59:38 [post_modified_gmt] => 2020-09-25 03:59:38 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/caffe-vergnano-negroni-a-most-italian-of-cocktails/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 69804 [post_author] => 5 [post_date] => 2020-12-01 07:00:53 [post_date_gmt] => 2020-12-01 06:00:53 [post_content] =>Christmas is that time of the year when everything flows faster, the air is crisp and you can smell the scent of cookies, sweets and good things on every corner of the street. People open their hearts to the unexpected and welcome these festive days with love, sharing them with those they love. This year things will be slightly different due to the world situation we are experiencing but we did not miss the opportunity to make our Christmas and yours even sweeter by preparing an amazing cake!
INGREDIENTS FOR 4 BASES OF 18 cm:
200 g of flour
200 g butter
4 eggs
16 g baking powder
50 g of melted white chocolate
50 g of melted milk chocolate
50 g of melted dark chocolate
30 g of corn bud
200 g of sugar
Vanilla extract
3 g of salt
INGREDIENTS FOR COFFEE FROSTING
500 g of whipping cream
500 g of mascarpone
30 g of powdered sugar
1 cup of espresso
INGREDIENTS TO GARNISH
Pecans nuts
Coffee macarons
Macarons with chocolate

METHOD
Start by melting the three chocolates separately in three different saucepans and leave it aside to cool down. Meanwhile, in a planetary mixer, whip the sugar with the butter until the mixture is fluffy.
Add the eggs and continue to mix it up. Add the flour and the corn bud, the vanilla extract and the baking powder. Finally add the salt. Divide the mixture into 3 containers and in each one pour a different type of chocolate and mix it well. Grease 4 naked cake molds of 18 cm and pour the base mixture into each of them. Since there are 4 bases, the last base will be multi-chocolate: mix the three compounds in a single mold, mixing with a toothpick to obtain a marbled effect. Preheat the oven and cook for 35-40 minutes at 180 ° C. When they are ready, remove from the oven and leave it aside to cool it down on a wire rack.
Meanwhile prepare the coffee frosting. In a planetary mixer, whip the cream and when it is well whipped, add the icing sugar and mascarpone by hand, without disassembling the dough. Only at the end add a cup of espresso slowly and without dismantling the dough. Put everything in the fridge for at least 2 hours. When everything is cold, including the bases, start filling the cake in layers with the mascarpone frosting. Proceed layer by layer and only at the end cover the external part. You can also add streaks of chocolate cream if you want, with a spatula, to garnish everything. When you're done covering the cake, garnish with crunchy pecans and coffee and chocolate macarons! Refrigerate at least three hours before serving it cold! A real pleasure!
[post_title] => Multilayer Christmas cake with three chocolates, coffee frosting and pecans: Christmas becomes greedy! [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => open [post_password] => [post_name] => multilayer-christmas-cake-with-three-chocolates-coffee-frosting-and-pecans-christmas-becomes-greedy [to_ping] => [pinged] => [post_modified] => 2020-12-01 07:00:53 [post_modified_gmt] => 2020-12-01 06:00:53 [post_content_filtered] => [post_parent] => 0 [guid] => https://www.caffevergnano.com/blog/multilayer-christmas-cake-with-three-chocolates-coffee-frosting-and-pecans-christmas-becomes-greedy/ [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 69805 [post_author] => 5 [post_date] => 2020-12-03 07:10:19 [post_date_gmt] => 2020-12-03 06:10:19 [post_content] =>To sweeten this Christmas, can we miss coffee-chocolate
combination? Absolutely not and in your opinion, which dessert best expresses
the notes of coffee and chocolate? Our beloved brownies! And if that's not
enough, we add a scoop of ice cream and hot chocolate to garnish!
400gr dark chocolate
1 cup of espresso coffee
200 gr of butter
135 grams of flour
20 grams of unsweetened cocoa powder
180 gr of granulated sugar
4 eggs
1/2 teaspoon of baking powder
150 g hazelnuts-ice cream to garnish
Melt half of the dark chocolate with butter and let it cool -
whip the eggs with the sugar and add the melted chocolate - mix well - with a
whisk. Prepare the coffee with the moka pot - when ready sip the coffee into
the mixture - mix well and add the flour and unsweetened cocoa powder - add the
baking powder and, at the end, put half of the hazelnuts into the dough and
half on the brownies - put in a 20x20cm pan cm covered with greaseproof paper
and bake in a static oven at 180 ° for 35-40 minutes - wait a few hours until
they are cold and cut into squares - serve with a scoop of ice cream and with
hot melted dark chocolate.
Christmas morning is definitely a magical time and we all deserve a special smoothie! Our proposal is with coffee, vanilla cream and crunchy almonds: to enjoy the holidays with the right energy!
2 cups of Granaroma Vergnano espresso coffee
300 ml of oat milk
1 tablespoon of sugar
1 teaspoon of honey
1 pinch of cinnamon
250 ml of whipping cream
1 vanilla bean
50 g of roasted and chopped almonds
The night before, prepare the coffee and mix it in a mug with oat milk, sugar, honey and cinnamon. Mix it well and put everything in an ice cubes container and refrigerate overnight - the next day, prepare the vanilla cream by whipping the cream with the vanilla bean and half teaspoon of honey - put in a blender the cubes of coffee iced from the night before and blend everything - when your smoothie is thick and creamy stop the blender and pour into a glass - garnish with the vanilla mousse and add crunchy almonds on top!
Perfect for a break: our madeleines with
coffee and pistachios will amaze you!
4 eggs
180 grams of sugar
200 grams of flour
a small teaspoon of baking powder
150 grams of salted butter
1 cup of 100% Arabica Vergnano coffee prepared with the moka pot
50 g of chopped pistachios
Melt the butter and let it cool - in the meantime, whip the eggs with the
sugar, they must be very frothy - add the butter and mix well - add the sifted
flour and yeast and mix it- prepare a the coffee with the moka pot and add the
cup of coffee to the mixture and continue to mix it - at the end add half of
the pistachios to the mixture and leave half to garnish - when the mixture is
ready, cool it in the fridge for two hours and butter a pan for madeleines and
pour the mixture into the molds (be careful not to overfill them!) - cook it
for 10-12 minutes in the oven at 210 ° - when they are ready, take them out and
let them cool - you can garnish with chocolate glaze and pistachio powder!
Are you dreaming of a delicious cappuccino
shaped as a cake to brighten up the best moments of this period? Here it is! A
delicious dessert for the holidays, to be served at any time of day!
3 eggs
150 g sugar
165 g flour
8 grams of baking powder
120 ml milk
60 g butter
½ vanilla bean (or vanilla essence)
100 g chopped hazelnuts
200g powdered sugar
1 cup of espresso
Whip the eggs with the sugar until you get a frothy mixture -melt the butter
with the milk and add it to the eggs and sugar mixture, also add the seeds of
the vanilla bean, the flour and the sifted yeast, mix it well from above to
downwards until the flour with the yeast is incorporated. Add the chopped
hazelnuts at the end and mix it together - put in a greased and floured bundt
cake mold - while you cook the cake at 180 ° for 45 minutes, prepare the glaze
- in a bowl add all the icing sugar and slowly add the coffee until you get a
thick and velvety glaze - let it rest until the cake is ready - when the cake
is ready wait until it is cold before glazing!
Not the usual tiramisu, but a truly greedy
version, suitable for those who love sweetness in all its forms and nuances!
3 eggs
180g of sugar
300 g of mascarpone
100 g of chestnut puree
100 g of boiled chestnuts in small pieces
300 g of ladyfingers
100 g of crumbled amaretti biscuits
200 ml of cold espresso coffee
unsweetened cocoa powder
Start by whipping the eggs with the sugar, add the mascarpone and the chestnut
puree that you have obtained by boiling the chestnuts and blending them - mix
everything and put it in the fridge to cool the temperature down - in the
meantime prepare the coffee - crumble the amaretti and when the coffee is cold,
start preparing the tiramisu by layers proceeding with a layer of chestnut
mousse, one of ladyfingers and add crumbled macaroons for each layer- make 3
layers and on the last layer, with a sac à poche decorate with chestnut
mousse - sprinkled with unsweetened
cocoa powder and leave it to rest in the fridge at least 3 hours before
serving.
Ingredients:
To prepare the dough of this deliciously light lasagna, you will need:- 270 gr of gluten-free flour or a ready-made mix of gluten-free flours
- 30 finely ground coffee beans
- 3 eggs
- 20 ml of water
- 1 shallot
- 1 head of Radicchio di Treviso Precoce (early harvest)
- 30 gr of butter
- extra-virgin olive oil
- white wine
- thyme
- 60 gr of butter
- 60 gr of rice flour
- 500 ml of milk
- 100 gr of Gruyere cheese
- black pepper
- nutmeg
- almond flakes
- Parmesan cheese