Recipes
A delicious drink, with creamy and sweet ice cream. It can be enjoyed after dinner and it is great for a special occasion like Valentine’s Day, […]
Filling 8 ounces / 230 g ricotta di buffala 1/2 cup / 45 g grated Parmesan cheese, plus more for garnish 2 ounces / 60 g […]
In a magical place La Tenuta delle Commande, surrounded by greenery, the French food blogger Mimi Thorisson, created for Caffè Vergnano, the recipe for fried milk. […]
Usually I don’t construct menus that are too heavily focused on one or two ingredients, but this is the cake i make frequently at the height […]
This is a recipe that takes me back to childhood. It is my Grandmother Maria’s cake, which she prepared for me when I went to visit […]
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 […]
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 […]
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 […]
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 […]
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A delicious drink, with creamy and sweet ice cream. It can be enjoyed after dinner and it is great for a special occasion like Valentine's Day, to cuddle yourself with the strong taste of coffee and the sweetness of ice cream!
It can also be enjoyed in its non-alcoholic version, avoiding amaretto and rum, but adding coconut milk in equal quantities!
Ingredients for the cocktail
• 1 cup of Arabica Caffè Vergnano coffee
• 1/2 glass of rum
• 1 small glass of amaretto syrup (optional)
• 4 scoops of yogurt ice cream
• Crunchy toasted hazelnuts
• 10 ice cubes
Recipe
In a shaker, pour the ice, rum, amaretto and coffee. Shake for a few minutes. Take an ice cream bowl, wet the edges and then dip them in the crunchy hazelnut grains, put 4 scoops of ice cream in the bowl and pour over the coffee and alcohol mix with the shaker, filtering the ice.
Add some chopped hazelnuts to the ice cream and a biscuit wafer and enjoy it with your loved ones!
[post_title] => Valentine's Day Drink
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[post_date] => 2021-04-23 06:30:23
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Filling
8
ounces / 230 g ricotta di buffala
1/2
cup / 45 g grated Parmesan cheese, plus more for garnish
2
ounces / 60 g coarsely ground hazelnuts, plus more (optional) for garnish
1
tablespoon plain dried bread crumbs
1
1/2 teaspoons fine sea salt (see Note)
Pasta
Espresso
Pasta Dough (recipe follows)
Semolina
flour, for dusting
Sauce
10
tablespoons / 150 g salted butter, cut into cubes
15
fresh sage leaves
1. Make
the filling: In a large bowl, combine the ricotta, Parmesan, ground hazelnuts,
bread crumbs, and salt. Mix gently and set aside.
2. Scatter
semolina flour all over a work surface. Spread out a pasta sheet, then place
small balls (about the size of a hazelnut) of the ricotta filling on the pasta
dough, about 1 inch / 2.5 cm apart.
3. Fold
the sheet of pasta in half to cover the filling, gently pushing around each
filling mound with your fingers to seal and remove any air bubbles. There
should be no air in the anolini, otherwise they may open during cooking.
4. Cut
the pasta using an anolini pasta stamp, so that in the center of each anolino
there is just one ball of filling. Dust a large baking sheet with semolina
flour. Transfer to the baking sheet and continue until you use up all the pasta
dough.
5. Bring
a large pot of salted water to boil over medium-high heat. Drop the anolini
into the boiling water and stir gently. Cook until they float on the surface,
about 2 minutes
6. Meanwhile,
make the sauce: In a 12- to 14-inch / 30 to 35 cm sauté pan, melt the butter
over medium heat until it foams. Add the sage leaves and cook until the leaves
are golden, about 4 minutes. Add 2 tablespoons of the pasta water and shake the
pan vigorously to thicken the sauce.
7. Scoop
out the anolini with a slotted spoon and transfer to the butter and sage pan
over medium heat. Toss gently so the pasta gets coated with the sauce.
8. Transfer
to serving plates and scatter Parmesan cheese and chopped hazelnuts (if using)
on top.
Note:
It’s important that the mixture be on the saltier side.
Espresso
Pasta Dough
Serves
4
6
tablespoons plus 1 teaspoon / 95 ml water
1
teaspoon / 7 g ground coffee powder (we use Colombian coffee for its strong
flavor)
1
2/3 cups / 200 g semolina flour
Rice
flour, for dusting
1. In
a small bowl, stir together the water and coffee until dissolved. Mound the
flour in the center of a work surface. Make a well in the center of the flour
and add the coffee mixture. Using a fork, slowly incorporate the flour starting
with the inner sides of the well.
2. When
the dough begins to come together, start kneading using just the palms of your
hands with a back and forth motion (the joke is that you should always be able
to answer the phone while making pasta!). Use a dough scraper to scrape off any
bits around the pasta dough to tidy your work surface, as dried-out dough will
interfere with your pasta making. The dough is ready when it is elastic and the
surface gently “comes back to you” when you press, 15 to 30 minutes.
3. Place
the dough in the coolest part of your kitchen in a large bowl and cover with a
lid, a cotton cloth, or a plate. Set aside for 1 hour. (You can also prepare
the dough the day before, wrap in plastic wrap, and refrigerate. Make sure to
bring the dough back to room temperature before rolling.)
4. When
ready to roll out the dough, dust a work surface and rolling pin lightly with
rice flour. Cut off a piece of dough (the equivalent of a handful), press with
the palm of your hand onto the work surface, and roll out with the rolling pin
to about 1/2 inch / 1.25 cm thick. Set a pasta machine to its thickest setting
and roll the pasta dough through it. Switch the pasta machine to the next
thinnest setting and roll the pasta dough through again. Continue switching the
settings lower and lower, until you get a smooth and perfectly thin sheet of
pasta. Repeat with the remaining dough. The pasta will be fine at room
temperature for up to 30 minutes, but if you’re cooking later, cover the pasta
with plastic wrap and refrigerate for up to 24 hours. You can also freeze
individual portions for up to 2 to 3 months, making sure they are well wrapped
up.
[post_title] => Anolini with Ricotta and Hazelnuts (Serves 4)
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[post_date] => 2021-05-19 13:11:57
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In a magical place La Tenuta delle Commande, surrounded by greenery, the French food blogger Mimi Thorisson, created for Caffè Vergnano, the recipe for fried milk. Here it is for you!
Ingredients
4 whole eggs
4 egg yolks
200g of sugar
200g of flour
2L of milk
1 lemon
Bread crumbs
Process
Beat the eggs in a saucepan, add the sugar and flour. When
everything is blended, add the milk and lemon zest.
Put on the fire over a low flame and cook for 20 minutes,
stirring so that it does not stick.
Once ready, grease a tray with high sides and pour the
mixture, leveling it.
Once cooled, leave to cool overnight in the refrigerator.
At the time of preparation it must be solid and compact.
Cut into rhombuses, pass each part in the whipped egg white
(a little) and then in the breadcrumbs.
Fry in plenty of seed oil.
Serve sprinkled with powdered sugar.
It is perfect accompanied by a 100% Arabica mocha coffee.
To see the video recipe, look here
[post_title] => Latte fritto: Mimi Thorisson's recipe
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[post_date] => 2021-06-17 06:19:37
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Usually I don’t construct menus that are too heavily focused
on one or two ingredients, but this is the cake i make frequently at the height
of cherry season when we’ve often already had something with cherries during
the day. Cherries pair wonderfully with almonds, and though you could easily
serve this cake with a good vanilla ice cream, i think almond ice cream make it
more special. If I may make a suggestion, I’d propose serving this cake at a
cherry-themed, midsummer’s night dinner. In the duck dish the cherries are perfumed
by the duck and get mixed up in the sauce and potatoes. In the cake they show a
completely different side and merge perfectly with the almond flavors.
Ingredients
11 tablespoons / 160 gr unsalted butter, melted, plus more
for the pan
1-1/2 / 180 gr all purpose flour, plus more for the pan
1 cup / 120 gr almond flour
2/3 cup / 130 gr granulated sugar
3 large eggs
1 teaspoon almond extract
1 teaspoon baking powder
Pinch of fine sea salt
10 ounces / 300 gr cherries, stemmed and pitted
1/3 cup / 50 gr slivered almonds
2 tablespoons light brown sugar
Almond ice cream for serving (optional)
Method
1- Preheat the oven to 180° C. Butter a 9-inch / 23 cm springform
pan and dust with all purpose flour. Tap out the excess flour
2 – In a medium bowl, mix together the melted butter, almond
flour, and granulated sugar to make a smooth paste. Incorporate the eggs and almond
extracts.
3 – In another bowl, sift togheter the all-purpose flour,
baking powder, and salt. Fold the dry ingredients into the almond batter. Gently
add the cherries, distributing them evenly into the batter with your spatula.
4 – Pour the batter into the prepared pan and bake for 30
minutes.
5 – Remove the cake from the oven and scatter the almonds
and brown sugar on top. Return to the oven and continue to bake until the top
is golden and a knife inserted int the center comes out clean, about 10
minutes. Let cool in the pan on a wire rack for 10 minutes before unmolding
alnd cooling completely. Serve with almond ice cream, if desired.
[post_title] => Cherry and almond cake (by Mimi Thorisson)
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[post_date] => 2021-07-24 04:19:34
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This is a recipe that takes me back to childhood. It is my Grandmother Maria's cake, which she prepared for me when I went to visit her as a child and the whole house was invaded by a perfume that I still love to recreate today
Ingredients
-3 apples
-200 gr flour 00
-50g seed oil
- 2 eggs
- 200ml Greek yogurt
- 1 sachet of baking powder
- 1 sachet of vanillin
- Lemon peel
- 2 tablespoons of powdered sugar, 1 tablespoon of cinnamon
for decoration
Procedure
Beat the eggs well with the sugar, vanilla and the grated rind of a lemon until a frothy mixture is obtained; add the oil and continue mixing, adding the flour by spoons, the sifted yeast and the Greek yogurt at room temperature: the dough should be full-bodied and velvety. Pour it into a pan that you have first greased and floured, leveling the dough so that it is as uniform as possible.
Wash the apples, dry them, peel them and cut them into
slices and arrange them in radius, starting from the outside and sinking them
slightly into the dough; continue until you have covered the entire surface.
Meanwhile, mix icing sugar and cinnamon and sprinkle the
surface of the apple pie without leaving empty spaces; Bake in a hot static
oven in the central part at 180 ° for about 45 minutes. Always do the toothpick
test to check that it is cooked!
Now remove it from the oven and let it cool for at least 30
minutes, then sprinkle with icing sugar.
[post_title] => Nonna Maria's apple pie: Ingredients for a 24cm mold (by @Adellinaa)
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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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[post_date] => 2021-10-20 04:03:28
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[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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[post_date] => 2021-10-27 05:14:15
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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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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_date] => 2021-02-14 07:49:27
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A delicious drink, with creamy and sweet ice cream. It can be enjoyed after dinner and it is great for a special occasion like Valentine's Day, to cuddle yourself with the strong taste of coffee and the sweetness of ice cream!
It can also be enjoyed in its non-alcoholic version, avoiding amaretto and rum, but adding coconut milk in equal quantities!
Ingredients for the cocktail
• 1 cup of Arabica Caffè Vergnano coffee
• 1/2 glass of rum
• 1 small glass of amaretto syrup (optional)
• 4 scoops of yogurt ice cream
• Crunchy toasted hazelnuts
• 10 ice cubes
Recipe
In a shaker, pour the ice, rum, amaretto and coffee. Shake for a few minutes. Take an ice cream bowl, wet the edges and then dip them in the crunchy hazelnut grains, put 4 scoops of ice cream in the bowl and pour over the coffee and alcohol mix with the shaker, filtering the ice.
Add some chopped hazelnuts to the ice cream and a biscuit wafer and enjoy it with your loved ones!
[post_title] => Valentine's Day Drink
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