Subscribe via RSS

Coffee Chicken – 's Coffee Chicken Recipe – Italian Cuisine

Prepare the coffee and let it cool.
Put the chicken slices in a bowl, add the pink pepper and pour the coffee over the chicken. Marinate the meat for 12 hours.
Chop the carrot, celery and onion and brown in a pan with a little oil.
Add the chicken with half the marinade liquid. Cover with a lid and cook for about ten minutes.

Lift the lid, and cook until the sauce is reduced.
Serve the chicken in the coffee nappandolo with the cooking base.

TAGS: Chicken Chicken Recipe | How to prepare Chicken with coffee | Chicken recipe coffee

The Indian Monsooned coffee arrives in Italy – Italian Cuisine

A coffee that tastes of the sea, with a long history, started with journeys from India to the United Kingdom in the eighteenth century and disappeared for centuries. Nespresso makes it live again with its Master Origin India and chef Marcello Trentini cooks it for us

In the kitchen one often wonders what flavor they tasted like food and recipes of the past, when there were no fridges, and salt and spices were rare commodities. There was a time when even coffee had a different taste, when the bags of precious grains traveled long journeys by land and by sea, on board the sailing ships and challenging the pitfalls of the pirates.

At the dawn of the coffee culture in Europe, from India the merchant ships departed to the ports of the United Kingdom, crossed the Indian Ocean and circumnavigated Africa using up to six months to reach the European coast with their load of green coffee. When the climate was humid the grains were wet, when dry they dried, taking particular aromatic notes. Until the opening of the Suez Canal in the 18th century, Indian coffee had another flavor.

The monsonated coffee today

Today this process is replicated on the Indian coasts and is called "monsoonization". It is practiced from June to September, when the monsoon winds are stronger, and it is a long and risky process. The "naked" green bean, without protective parchment, comes from the plantations to the Indian coasts facing the open sea. Thanks to moisture and strong ventilation, the beans swell and their size doubles; from the second week the color gradually changes, until it takes on straw yellow hues. The humidity rises from 10.5% -11% to 14% within 3 months, the beans must be ventilated continuously to avoid the formation of mold. These repeated climatic alterations alter the physical structure of the grain, giving rise to an aromatic and dense cup.

The new Master Origin India

Nespresso now brings this special "monsooned coffee" to Italy with the Master Origin India capsule, with further innovation. Traditionally this process is applied only to Arabica, but the producers of the Nespresso network apply it to Robusta, to add a new, unusual aroma to coffee. What do you know? Maybe someone remembers the limited edition Monsooned Malabar of Arabica only a few years ago. Similar, but today it is even more full-bodied, with a powerful character with notes reminiscent of black pepper, cinnamon, tobacco, cocoa and licorice.

The recipe of the chef Marcello Trentini

The chef Marcello Trentini of the Magorabin restaurant in Turin, 1 Michelin star, chose him to prepare a lacquered chicken with mushrooms. The chicken breast is first cooked at low temperature, to make it soft and juicy, then napped with a teryaki coffee sauce made with soy sauce and muscovado cane sugar. To pair it, an Espresso Martini prepared with 5cl of vodka, 1 Nespresso India and agave syrup.

Recipe Gattò of potatoes with coffee – Italian Cuisine

  • 650 g potatoes
  • 2 eggs
  • Grated Grana Padano Dop
  • bread crumbs
  • nutmeg
  • butter
  • salt
  • pepper
  • grinded coffee

For the recipe of coffee potato gattò, prepare the puree: boil 600 g of potatoes (keep aside a small one); peel, mash and mix immediately with a spoonful of butter (30 g), 3 generous tablespoons of grated parmesan (30 g), salt, pepper and nutmeg; stir for a while, then mix the eggs.
Peel and finely slice the remaining potato and incorporate it into the mashed pot, keeping aside a few slices. Transfer the mashed potatoes into a baking dish; cover the surface with the potato slices kept aside, grated parmesan, breadcrumbs and small flakes of butter. Bake the gattò at 180 ° C for 30 minutes. Baked and scented with a little 'coffee powder or with a few drops of coffee mocha.