GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)
You are sure to see people enjoying coffee granita if you visit Sicily during the summer months. Here's the recipe so you can make it at home. It's very easy to do but requires a lot of freezing so best to prepare in advance. It's usually served with whipped cream both at the bottom and on top of the glass, alongside a sweet brioche roll. You can store in the freezer for a few days, just make sure to stir well before serving.
Provided by lacucinadinadia
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
- Remove saucepan from heat; add coffee and vanilla extract. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
- Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
- Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.
Nutrition Facts : Calories 106.8 calories, Carbohydrate 18.7 g, Cholesterol 11.4 mg, Fat 3.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 22.6 mg, Sugar 18 g
ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
ITALIAN ICED COFFEE
Steps:
- Place the hot coffee and the sugar in a measuring cup and stir until the sugar dissolves. Add the milk and pour the mixture into a blender. Add the ice and blend on high speed for 45 to 60 seconds, until the ice cubes have completely dissolved and the mixture is smooth and creamy. Pour into 2 or 3 small glasses, dust lightly with the cocoa powder, and drink ice cold.
- Pour water into water reservoir of drip coffee maker. Place coffee filter into top canister and put coffee grinds in. Press "On!"
COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)
Provided by Giada De Laurentiis
Categories dessert
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the doughnuts: In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
- For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)
- Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. (Do not crowd the pan,) Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.
- Using a hand grater, grate the chocolate, if using, over serving plates. Place 3 to 4 zeppole on each plate and garnish with fresh raspberries, if using. Serve immediately.
COFFEE-GLAZED ITALIAN DOUGHNUTS (ZEPPOLE)
Steps:
- For the doughnuts: In a medium saucepan, combine the butter, 1/2 cup water, the granulated sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooden spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes.
- Scrape the mixture into a stand mixer fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, one at a time, mixing until fully incorporated. Beat the mixture for 4 to 5 minutes, until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.
- For the glaze: In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the confectioners' sugar until smooth. If the glaze is too thick, stir in water, 1/4 teaspoon at a time.
- In a large, heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375°F. (If you don't have a thermometer, toss in a cube of bread; it will brown in about 3 minutes and, when it does, the oil is ready.)
- Using a small ice cream scoop or two small spoons, carefully drop about 1 tablespoon of the dough at a time into the oil. Cook for 3 to 3 1/2 minutes, turning occasionally, until the doughnuts are golden and puffed. Drain on paper towels. When the doughnuts are cool enough to handle, dip the top halves into the glaze.
- Using a hand grater, grate the chocolate over serving plates. Place 3 to 4 doughnuts on each plate and garnish with raspberries. Serve immediately.
ITALIAN "COFFEE"
I saw last nite that the Manitoba Liquor Control Commission has gone international in their efforts. They may do their bit to help Canadians keep warm w/ Café French, but they also work at keeping Italians happy w /this!
Provided by twissis
Categories Beverages
Time 5m
Yield 1 Coffee Mug, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine in coffee mug, garnish w/coriander & serve.
Nutrition Facts : Calories 35.4, Fat 1.8, SaturatedFat 1.1, Cholesterol 5.5, Sodium 12.4, Carbohydrate 4.6, Fiber 0.2, Sugar 4.1, Protein 0.6
PANETTONE - ITALIAN COFFEE CAKE RECIPE - (4.6/5)
Provided by á-5765
Number Of Ingredients 12
Steps:
- Combine 1 ½ cups of the flour, sugar, salt and undissolved yeast in a mixing bowl. Mix thoroughly. Combine milk, ½ cup water and butter in saucepan. Heat to very warm (120-130º). Gradually add to flour-yeast mixture, beating with electric mixer at medium speed for two minutes. Add 3 eggs and ½ cup of the flour. Beat at high speed for two minutes. Stir in candied fruit and raisins. Gradually add enough remaining flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning over once to grease the top of the dough. Cover and let rise in warm place until doubled, about one hour. Punch down dough. Cover and let rise until doubled, about 30 minutes. Punch down dough again. Divide in half. Let rest 10 minutes. Form each half into a ball. Place on opposite corners of a greased baking sheet. Cover and let rise in warm place until doubled, about 1 hour. Beat together one egg and 1 T water. Brush egg mixture on top of loaves. Bake in 350º oven 30 to 35 minutes or until golden brown. Remove from baking sheet; cool on racks. Serve warm or cold. Makes two coffee cakes.
ITALIAN COFFEE CAKE
This recipe is from my friend Claudia who makes the best desserts. This is a fluffy, yummy coffee cake.
Provided by Debbie Fontana
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Mix flour, sugar, brown sugar and salt. Then add oil. Blend well and take out 3/4 cup of mixture and set aside.
- 2. Add egg, baking powder, baking soda, nutmeg and buttermilk to remaining mixture. Mix well.
- 3. Add nuts and cinnamon to set aside mixture. This will be the topping.
- 4. Pour batter into prepared 9x13 pan. Sprinkle topping on cake batter. Bake at 350 for 30 minutes. Eat warm or cold.
GRANITA DI CAFFE CON PANNA (ITALIAN COFFEE GRANITA)
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil in a small saucepan. Simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
- Remove saucepan from heat. Add coffee and vanilla extract. Pour into a metal bowl and mix well.
- Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
- Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
- Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.
ITALIAN COFFEE COOKIES
Inspired by Biscotti Regina, these cookies are soft and lightly sweetened which makes them perfect in the early morning or at night.
Provided by Catherine Cappiello Pappas
Categories Cookies
Time 20m
Number Of Ingredients 5
Steps:
- 1. In the bowl of your stand-mixer, beat oil, eggs, sugar and vanilla until smooth. Add flour 1/2 cup at a time until a nice smooth dough forms. If the dough is still sticky, pat with extra flour and form into an 10-inch log. Wrap in parchment paper and then a towel or plastic wrap. Freeze for approximately 15-20 minutes. Preheat oven to 350 degrees F. Cut dough into 1/2-inch thick slices. Place on a parchment lined cookie sheet. Bake for 12-15 minutes or until cookies and golden. Transfer to a wire rack and let cool.
EASY COFFEE-GLAZED ZEPPOLE (ITALIAN DOUGHNUTS!) - GIADZY
Giada's easy coffee-glazed zeppole are the Italian equivalent to doughnuts. They're ready in under 30 minutes, making them a perfect weekend brunch treat!
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- HowToSection For the doughnuts: Array
- HowToSection For the glaze: Array
ITALIAN COFFEE COOKIES RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 5
Steps:
- In the bowl of your stand-mixer, beat oil, eggs, sugar and vanilla until smooth. Add flour 1/2 cup at a time until a nice smooth dough forms. If the dough is still sticky, pat with extra flour and form into an 10-inch log. Wrap in parchment paper and then a towel or plastic wrap. Freeze for approximately 15-20 minutes. Preheat oven to 350 degrees F. Cut dough into 1/2-inch thick slices. Place on a parchment lined cookie sheet. Bake for 12-15 minutes or until cookies and golden. Transfer to a wire rack and let cool.
ITALIAN SWEET CREAM COFFEE CREAMER
I really enjoy Coffee Mate's Italian Sweet Cream Coffee Creamer. I've read the ingredients (those I can pronounce) and decided "There's got to be a better way". After searching for a good copycat recipe, I created a combination of ingredients until I found one I liked. I hope you enjoy it as much as I do. Blessings...
Provided by Essie Lopez @EssieLynn
Categories Other Drinks
Number Of Ingredients 4
Steps:
- Combine the heavy whipping cream and sweetened condensed milk in a 24 ounce mason jar.
- Place the lid on tightly and shake vigorously until very well combined.
- Put in the vanilla and almond extracts, replace the lid tightly and shake vigorously.
- Store the creamer in the refrigerator for up to the expiration date of the heavy whipping cream.
- I use 2 Tbsp per 12 oz cup of strong coffee.
ITALIAN CAPPUCCINO COFFEE
Steps:
- 1. Combine hot milk, hot coffee, sugar and cinnamon in a blender container.
- 2. Cover and blend at high speed for 10 seconds or until frothy.
- 3. Pour in 2 cups and sprinkle with chocolate. Serve immediately.
ITALIAN CAPPUCCINO COFFEE
Cappuccino coffee, a warm, relaxing and convivial drink that goes well at the end of a dinner with friends, and makes an excellent breakfast drink too.
Provided by Annacia * @Annacia
Categories Hot Drinks
Number Of Ingredients 5
Steps:
- Combine hot milk, hot coffee, sugar and cinnamon in a blender container.
- Cover and blend at high speed for 10 sec or until frothy.
- Pour into cups and sprinkle with chocolate. Serve immediately.
ITALIAN COFFEE
Make and share this Italian Coffee recipe from Food.com.
Provided by Annacia
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour coffee and liquor into a coffee cup and sweeten to taste.
- Gently float the cream on top, and sprinkle with nutmeg.
Nutrition Facts : Calories 28.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 6.8, Sodium 21.7, Carbohydrate 1.1, Sugar 0.7, Protein 0.9
ITALIAN CREME ICED COFFEE
Lov'n my iced coffee's. The variations of creamers makes all the difference in flavors. Another great flavor variation is to make a large Caramel Macchiato with 2 pumps of Amoretti vanilla blue agave nectar and 2 or 3 pumps of Amoretti Crema.
Provided by Joanne Hendriksen
Categories Other Drinks
Time 10m
Number Of Ingredients 5
Steps:
- 1. place 3 Tbsp. ground coffee in brewer or Coffee Press, Or Briti pot. If using Briti pot then use turkish grind bring water to boil then add coffee stirring until bubbles form then turn heat off and let set for 10-15 min. to allow coffee grounds to sink to bottom of pot before pouring. If a Coffee Press then place grounds in Press & pour in hot water to set for 5 min. before serving.
- 2. Pour coffee into cup add Italian Creamer, I used Nestle's CoffeeMate for this one. Use sparingly. Then add 4 ice cubes and top with whipped cream and Enjoy.
- 3. Note: A true Macchiato (italian) is espresso shot with just a splash of steamed milk and is called a Cafe Macchiato. The focus is on the coffee. With a Latte Macchiato the focus is on the milk. Grande= Doled Vanilla, 3 pumps, Venti 4. Add some ice cubes and some ice cold milk and you got yourself an iced macchiato. Want it blended? trow your ice cubes on a blender and add everything else to it and you got yourself a macchiato frap. All made at home.
SOUTH INDIAN FILTER COFFEE USING ITALIAN MOKA POT (3 CUPPER)
I'm not a big coffee lover until my college days. But now I'm trying different coffee with different coffee maker with my husband who is a coffee geek. Lately I stumbled upon Italian Moka pot and I wanted to give it a try. Though there are lot of bad reputation of using a moka pot, I really love the flavor and the intensity it delivers. Here is my own twist and my recipe for a good latte which can soothe you any time of the day.
Provided by foodybuddy
Categories Beverages
Time 12m
Yield 1 Cup, 1 serving(s)
Number Of Ingredients 4
Steps:
- Boil 100 ml of Water in a kettle to 100 degree Celsius/212°F.
- In a moka pot, there are three parts upper, middle and lower part.
- Put 2 Tbsp of Coffee in the middle part(basket).Keep it aside.
- Pour hot water to the lower part, from that take 1 tbsp of water and put it into the middle part containing coffee, for preinfusion.
- Using fork, put holes in the preinfused coffee to facilitate free flow of water.
- Now assemble the moka pot and place it in the edges of the stove for 2 mins on medium-low flame.
- You can see coffee on the upper part just like fountain,in this stage switch off the stove.
- mix this coffee concentrate with milk and sugar.
- Hot flavorful coffee is ready.
Nutrition Facts : Calories 142.8, Fat 5.4, SaturatedFat 3.3, Cholesterol 20.5, Sodium 75.5, Carbohydrate 19.4, Sugar 12.6, Protein 4.8
ITALIAN COFFEE
Number Of Ingredients 4
Steps:
- Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Vanilla Pirouette (see Great Garnishes), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #for-1-or-2 #5-ingredients-or-less #beverages #easy #european #beginner-cook #dinner-party #romantic #italian #cocktails #dietary #taste-mood #number-of-servings #3-steps-or-less
You'll also love