Recipes

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                    [post_date] => 2021-12-13 06:14:02
                    [post_date_gmt] => 2021-12-13 05:14:02
                    [post_content] => 




Ingredients



 1 teaspoon sugar 



3
ice cubes



 60 ml of Vergnano mocha coffee



35
ml amaretto liqueur 



To
garnish



 2 tablespoons sugar



 1 teaspoon coffee powder



Procedure



Slightly moisten the rim of a glass with water and dip it into the sugar and coffee powder mixture. Fill with ice cubes to taste. In a shaker, combine the coffee, sugar, ice cubes and Amaretto liqueur. Shake for a few minutes or until frothy and light-coloured. Pour gently into the glass and serve. 



Recipe of @allegrapomilio

                    [post_title] => Christmas coffee and amaretto cocktail
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                    [post_date] => 2021-12-16 06:30:29
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                    [post_content] => 




Serves 4



400 grams of flour



4 eggs



2 teaspoons of ground coffee



4 slices of thinly cut pancetta



8-10 sage leaves



2 tablespoons extra virgin olive oil

125 ml dry white wine



12-16 boiled or roasted chestnuts, shelled

salt and pepper to taste



To make the pasta, tip the flour onto a
wooden board and create a wide “well” in the middle of it. Crack the eggs into
this well, add the ground coffee, and begin beating the eggs with a fork until
creamy, then slowly incorporating the flour around it until the mixture becomes
too sticky to continue beating. Now with hands, continue gathering flour into
the dough bit by bit until you have a dough that is no longer stick to the
touch. You can also do this in a bowl rather than a board, or mix in a food
processor rather than by hand. Set aside, covered, for 30 minutes. The dough
needs to rest and this time will give the flour time to hydrate properly.



Roll out the dough on a pasta machine to
the second-last setting, dusting with flour along the way to avoid sticking.
With a frilled pastry cutter, cut the dough across the short width into 3cm
thick pappardelle-like short strips.



When ready to cook, heat a pot of
well-salted water to boil.



In a wide pan, cook the pancetta and sage
in the olive oil over medium heat until the pancetta is crisp and the sage is
fragrant and wilted. Pour over the white wine and let simmer for 2 minutes,
then add the chestnuts, crumbled into small pieces. Taste for salt – you may
not need it – and add some black pepper. Set aside until the pasta is ready.

                    [post_title] => Coffee pasta with pancetta, sage and chestnuts
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                    [post_date] => 2021-12-21 06:33:17
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                    [post_content] => 




Serves 4-6



1.5 kg beef short ribs (bone in)

salt and pepper



2 tablespoons extra virgin olive oil



200 mls red wine



100 gr ground coffee

500 mls vegetable or beef stock, as needed

3 eschalots/shallots or Tropea red onions, peeled and halved lengthways



1 tablespoon aged balsamic vinegar, or to
taste



It is best to begin this recipe the day
before you need it.





If necessary, separate the beef into large chunks and trim of any fat, then rub
all over with salt and pepper. Heat the olive oil in a heavy pan that has a lid
and over high heat sear the beef on all sides to brown them well. Set aside. In
the same pan, bring the wine to a simmer and add the coffee. Let the coffee
steep for 5 minutes, then strain through a cheese cloth-lined, fine-meshed
strainer and return the liquid back to the pot. Place the seared beef in the
pan and if the liquid does not cover it, top up with stock. Add the eschalots
or onions and bring to a simmer, covered with a lid. The beef will need to cook
until very tender, depending on the size and quality of the meat this could
take 2-3 hours. Check and turn the pieces of meat occasionally, and if
necessary top up the liquid.



When the beef is tender, remove them, place
in an air tight container until needed. Pour the liquid into a bowl or an air
tight container and chill in the fridge for a 2-3 hours or overnight. What
needs to happen here is the fat will rise to the top and become solid. Pull
this out, discard it, and now you can conserve the liquid until needed.



When ready to serve, reheat the braising
liquid in a pot, place the beef inside and bring to a gentle simmer for about
5-10 minutes or until warmed through completely. In a smaller pot, place about
250 ml of the braising liquid, taste for seasoning and adjust with salt or
pepper as needed. Add balsamic vinegar and bring to a rapid simmer over
medium-high heat to reduce it a little until slightly syrupy. Serve the beef on
top of creamy mashed potatoes or polenta with this sauce drizzled over.

                    [post_title] => Coffee braised beef short ribs
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                    [post_date] => 2021-12-23 08:31:58
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                    [post_content] => 




Serves 4



For the pears:



2 firm, not-too-ripe pears



1.5 litres of water

150 grams of sugar

zest and juice of half a lemon



For the zabaione:



2 egg yolks



2 teaspoons sugar



1 hot espresso



To poach the pears, peel and slice the
pears in half lengthways. You can core the pears if you like by removing the
seeds with a melon-baller. Place water and sugar in a wide sauce pan and bring
to a simmer. Add lemon peel and juice. When the sugar has dissolved, add the
pears and simmer until cooked through, about 15-20 minutes, depending on the
pears. When the tip of a knife goes in very easily, they are done. Set aside to
cool.



Prepare a bain marie with a few centimeters
of simmering water over low heat. Whisk the yolks and sugar together in a small
heat-proof bowl until the mixture becomes pale and creamy. Whisking with the
bowl over a bain marie (double broiler), until the mixture is thick, creamy and
fluffy. Add the hot coffee and continue whisking until combined. Take it off
the heat just when you think it is almost ready–like many egg dishes, this is a
delicate dish and will continue to cook a little even after you take it off the
heat. Serve the warm zabaione drizzled over the pears and garnish with a coffee
bean or a sprinkle of ground coffee. 

                    [post_title] => Poached pears with coffee zabaione
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            [4] => WP_Post Object
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                    [ID] => 69847
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                    [post_date] => 2021-12-31 08:47:32
                    [post_date_gmt] => 2021-12-31 07:47:32
                    [post_content] => 




Ingredients




           
           

            
            
1
     sachet baking powder
            
            
3
     eggs
            
            
200
     g sugar
            
            
320
     g 00 flour 
            
            
170
     g milk 
            
            
130
     g seed oil
            
            
2
     teaspoons vanilla extract
            
            
1
     cup of coffee 
           
           



Procedure



In a large bowl, start whipping the eggs with the
sugar.



When the mixture is thick and frothy, drizzle in the
milk and oil.



Then add the vanilla extract and the coffee.



Now add the sifted flour and baking powder, using a
spatula.



When you have added all the flour to the mixture,
prepare the mould, coating it with release agent.



Pour the mixture into the mould and bake in a preheated
oven at 170° C for 50 minutes.



Remove from the oven and cool on a wire rack.



Serve warm with a cup of Vergnano coffee! 

                    [post_title] => Christmas coffee bundt cake
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                    [post_name] => christmas-coffee-bundt-cake
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                    [post_date] => 2022-01-03 06:49:57
                    [post_date_gmt] => 2022-01-03 05:49:57
                    [post_content] => 




Ingredients
for the noodles:



300 g
flour 



3 eggs



1/2 cup
Vergnano coffee



3 g salt



Ingredients
for the gorgonzola cream:



300 g
gorgonzola



100 g
cooking cream 



Salt



Pepper



Nutmeg



To
garnish:



Shelled
walnuts 



Pomegranate



Procedure



Start by
preparing the tagliatelle dough, placing all the ingredients in a large bowl
and mixing until a smooth, homogeneous mixture is obtained.



Leave to
rest for 30 minutes in the bowl, covered with cling film.



In the
meantime, prepare the gorgonzola cream by putting the gorgonzola and cream in a
saucepan, stirring well and adding salt, pepper and nutmeg until it is
completely melted.



After
half an hour, start rolling out part of the dough with the pastry sheeter and
then proceed to form the tagliatelle. 



Boil
water in a high-sided pot and cook the tagliatelle for about 5 to 6 minutes.



When
they are ready, pour the gorgonzola cream and the tagliatelle into a pan. Stir
over low heat until everything is well mixed.



Serve by
adding another spoonful of gorgonzola cream, walnuts and some pomegranate
arils. Serve hot! 

                    [post_title] => Coffee tagliatelle with gorgonzola cream, walnuts and pomegranate
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                    [post_date] => 2022-01-06 06:55:59
                    [post_date_gmt] => 2022-01-06 05:55:59
                    [post_content] => 




Ingredients



260 g
flour 00



1400 g
almond flour



160 g
cane sugar



2
teaspoons baking powder



200 g
butter (cold)



1 cup
Vergnano coffee



2
yolks



1
pinch salt



Peanut
butter



In a bowl, mix the 00
flour with the sieved baking powder and salt. In a
separate bowl, work the butter into small pieces together with the brown sugar
and coffee. When the butter is creamy, add the egg yolks and mix. Add the almond
flour and continue to knead the dough for a couple of
minutes. Incorporate the flour, baking powder and salt into the biscuit
mixture. Knead until a dough ball is obtained. Wrap it in
cling film and leave it to rest for 1 hour in the fridge.



Preheat the oven to 180°. Roll out the dough to a thickness of about 3 mm on a floured
work surface. Cut out the linzer using biscuit cutters. Cut a hole in half of
the biscuitswith a smaller cutter. Place all
the biscuits on a baking tray lined with baking paper and bake for about 15
minutes. Take them out of the oven and leave them to cool completely on a tray.
Spread the peanut butter in the centre of the biscuits without a hole, cover
with the other biscuits making a slight pressure.

                    [post_title] => Coffee Linzer with peanut butter
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            [7] => WP_Post Object
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                    [ID] => 69851
                    [post_author] => 5
                    [post_date] => 2022-03-16 07:57:20
                    [post_date_gmt] => 2022-03-16 06:57:20
                    [post_content] => 
A traditional recipe with a little coffee-scented reinterpretation. Here are the "Baci di Dama" prepared with the addition of a restricted espresso.



Ingrediants




           
           

            
            
00 Flour 300 g
            
            
Hazelnut flour 100 g
            
            
Almond flour 50 g
            
            
Butter 100 g
            
            
Short coffee 30 ml
            
            
Salt 1 pinch
            
            
Sugar 100 g
            
            
Milk chocolate, 200 g for the filling
           
           




           
           

            
            
           
           



Procedure



Pour the
sifted flour, hazelnut flour, almond flour and softened diced butter into a
bowl, add half of the short coffee and salt.



Mix well,
then knead quickly with your hands until you obtain a firm, smooth dough. Wrap
in cling film and refrigerate for 1 hour.



When the
time has elapsed, form the dough into balls about the size of a hazelnut.



Bake in a
static oven at 170°C for at least 15 minutes. Take them out and let them cool
completely.



Now melt
the chocolate in a bain-marie with the other half of the coffee.



Mix well
and allow to cool before filling the baci di dama. Using a piping bag, pipe
onto one half of the baci di dama, then use the other half to close them. Allow
the chocolate to solidify.



Before enjoying, allow the chocolate to solidify completely and
sprinkle with icing sugar if desired!

                    [post_title] => Recipe of "Baci di Dama" with coffee
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            [8] => WP_Post Object
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                    [ID] => 69852
                    [post_author] => 5
                    [post_date] => 2022-03-25 07:58:22
                    [post_date_gmt] => 2022-03-25 06:58:22
                    [post_content] => 
One of the best known Piedmontese recipes is certainly that of bunet (or bonet). Here you can find it with a small reinterpretation, with the scent of coffee.



INGREDIENTS
FOR THE BUNET for a 25cmx15cm mould or for 6 small moulds




           
           

            
            
2 cups Vergnano
     coffee
            
            
250 g double cream
            
            
75 g sugar
            
            
5 yolks
            
            
1 l milk
            
            
½ shot of rum
            
            
200 g crumbled
     amaretti biscuits + whole amaretti biscuits to decorate
           
           



CARAMEL INGREDIENTS




           
           

            
            
100 g sugar
           
           



PROCEDURE



First, prepare the caramel: put the sugar in a small saucepan with a
thick bottom, place it on the heat and let it caramelise without burning the
sugar. Pour the caramel into a 25cmx15cm mould or into smaller moulds.

Bring the milk and cream to the boil in a saucepan, add the sugar and let it
dissolve completely. In a bowl, beat the yolks and add the coffee. Combine the
two mixtures, add the rum and crumbled amaretti and pour the whole mixture into
the caramelised mould. Bake in a bain-marie in a hot oven at 170° for 1½ hours.
Take it out, let the bonet cool at room temperature first, then refrigerate for
at least 3 hours.



Serve accompanied with some amaretti biscuits and cream, if you like!

                    [post_title] => Coffee Bunet
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            [post_date] => 2021-12-13 06:14:02
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Ingredients



 1 teaspoon sugar 



3
ice cubes



 60 ml of Vergnano mocha coffee



35
ml amaretto liqueur 



To
garnish



 2 tablespoons sugar



 1 teaspoon coffee powder



Procedure



Slightly moisten the rim of a glass with water and dip it into the sugar and coffee powder mixture. Fill with ice cubes to taste. In a shaker, combine the coffee, sugar, ice cubes and Amaretto liqueur. Shake for a few minutes or until frothy and light-coloured. Pour gently into the glass and serve. 



Recipe of @allegrapomilio

            [post_title] => Christmas coffee and amaretto cocktail
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