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!

L'articolo Coffee Bunet proviene da Caffè Vergnano Official.

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!

L'articolo Recipe of “Baci di Dama” with coffee proviene da Caffè Vergnano Official.

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.

L'articolo Coffee Linzer with peanut butter proviene da Caffè Vergnano Official.

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! 

L'articolo Coffee tagliatelle with gorgonzola cream, walnuts and pomegranate proviene da Caffè Vergnano Official.

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! 

L'articolo Christmas coffee bundt cake proviene da Caffè Vergnano Official.

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.

L'articolo Poached pears with coffee zabaione proviene da Caffè Vergnano Official.

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.

L'articolo Coffee braised beef short ribs proviene da Caffè Vergnano Official.

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.

L'articolo Coffee pasta with pancetta, sage and chestnuts proviene da Caffè Vergnano Official.

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

L'articolo Christmas coffee and amaretto cocktail proviene da Caffè Vergnano Official.

Ingredients

For the hummus

 500 g cooked chickpeas and their water

 1 lemon, squeezed

1 tablespoon oil

2 tablespoons cold water

1 1/2 tablespoons tahini

For the carrots

6 carrots

 1 tablespoon soy sauce

1/2 lemon, squeezed

1/2 teaspoon cumin

1/2 teaspoon coriander seed powder

2 teaspoons honey

2 tablespoons espresso coffee and 1 teaspoon of Vergnano coffee powder

abundant oil

salt

pepper

To garnish

toasted pine nuts

parsley

Procedure

Prepare the marinade for the carrots by combining all the ingredients in a low-sided tray large enough to hold the carrots. Prepare the carrots by cutting them in half lengthwise and scoring them crosswise with a knife. Stir the marinade with a whisk, making sure that all the ingredients are well combined and place the carrots inside the container scored side down, making sure that they are just about covered with the marinade. Leave to rest for at least two hours, or even better a whole night in the fridge. In the meantime, prepare the hummus by combining the chickpeas with the lemon, salt, pepper, spices and tahini in a hand blender beaker. Blend at low speed, adding the chickpea water a little at a time, until a creamy yet thick consistency is achieved. Continue blending, adding the cold water and oil in a trickle, until a smooth, creamy consistency is achieved. Store in the fridge.

In a hot pan, add a drizzle of oil and fry the carrots (drained and scored side down) over a medium-high heat until slightly caramelised. Turn the carrots and continue cooking for a few minutes. About half of the filtered marinade liquid can now be added, continuing to cook and stirring the carrots so that they are caramelised on both sides and the marinade reduces almost to a syrup. On an oval plate, serve the hummus and top it with the carrots, parsley, pine nuts and marinade reduction.

Recipe of @allegrapomilio

L'articolo Chickpea hummus with coffee-marinated carrots proviene da Caffè Vergnano Official.