Two of our favourite things are undoubtedly coffee and Italian food.
If you feel the same, we have four delicious recipes for you to try, courtesy of Lavazza and created by one of London's hottest chefs, Anna Barnett.
The coffee-infused recipes have the added benefit of being incredibly easy to make too – win-win!
Anna Barnett’s Bomboloni with Coffee & Hazelnut Cream
Makes: 20 Bomboloni
You will need:
For the Bomboloni:
250g bread flour
250g plain white flour
75g granulated sugar
100g unsalted butter – room temperature
20g fresh yeast/ 7g dry instant yeast
7g table salt
3 large eggs/150g
2 egg yolks/40g
110ml luke-warm water
zest of 1 orange
1 tsp vanilla extract
Granulated sugar for coating
For the Coffee and Hazelnut Cream filling:
4tsp of Lavazza’s Prontissimo
3 tbsp hazelnut syrup
½ tsp vanilla bean/paste
2 large egg yolks
45g granulated sugar
15g corn flour
15g unsalted butter
2 sheets of gelatine
150ml double cream
1 Using a food processor and the dough-hook, combine all ingredients except for one of the whole eggs and beat on a medium speed for 5 minutes then on a high speed for 5 more minutes.
2 Add in the remaining egg and beat on a medium speed until a smooth and elastic dough forms. You may have to add a little more flour if it seems too sticky.
3 Knead by hand for a couple of minutes and then place the dough in a large, lightly oiled bowl. Cover the bowl with cling film and allow the dough to rise in a warm place for at least 2 hours and until it has roughly tripled in size.
4 After the first rise, lightly knead the dough then roll it out to 1.5 cm thickness and cut out rounds. A wine glass does the job to achieve the right size.
5 Transfer all your rounds to baking sheets lined with wax paper and then cover with cling film or a tea towel. Allow the bomboloni to rise for another hour and a half until they triple in size once more.
6 When ready to fry heat vegetable oil in a large, deep pan to a temperature between 170-180C.
7 Fry the bomboloni a few at a time making sure to not crowd the pan. Fry them for about 2 minutes on each side until they are golden brown, then drain off the excess oil and set them on a wire rack to cool.
8 While they are still warm pour some granulated sugar in a small bowl and roll the bomboloni around until completely coated in the sugar.
9 You can also bake these at 350F for about 20 minutes instead of frying.
For the Coffee and Hazelnut cream filling:
1 Begin by placing the gelatine sheets in cold water for 10 minutes.
2 Combine milk, instant coffee, hazelnut syrup and vanilla paste with half of the granulated sugar in a saucepan. Bring almost to the boil over a medium to low heat.
3 In a small ball combine the remaining sugar, egg yolks and cornflour. Whisk until thoroughly combined.
4 Pour a small amount of the warmed milk mixture into the bowl with the egg yolks, sugar and cornflour, whisking the whole time. After 30 seconds or so add another splash of the warm milk mixture, again whisking the whole time.
5 Next pour the egg, sugar and milk mixture back into the pan with the remaining warmed milk, ensuring you stir continuously to avoid any lumps or curdling.
6 Now place all the combined ingredients back on the heat and allow to boil for around 2 minutes stirring the whole time to avoid lumps forming.
7 Remove from the heat, add in the butter and whisk until dissolved.
8 Next add in the softened sheets of gelatine and again whisk until fully dissolved.
9 Pour the full final mix into a bowl or tray and cover with cling film to avoid a skin forming.
10 Whip up the double cream until it begins to hold its shape then combine with the cooled pastry cream then return to the fridge to keep shape.
11 Pipe into bomboloni shortly before serving.
Anna Barnett’s Homemade Tagliatelle with Coffee-Braised Mushrooms and Coffee Poached and Roasted Shallots
You will need:
400g ‘00’ flour
4 large eggs
A sprinkle of salt
1 cup of semolina
For the Coffee poached shallots:
12 baby shallots - peeled and left whole
A generous glug of balsamic
2 tbsp honey
A drizzle of oil
A sprinkle of sea salt
Several turns of freshly ground black pepper
1 bulb of garlic - roasted whole
Several generous glugs of olive oil
A generous knob of butter
Several generous sprinkles of sea salt flakes
2 tsp instant coffee – I used Lavazza’s Prontissimo! Instant Coffee, a premium instant coffee made from 100% Arabica beans sourced from Columbia
Several sprigs of thyme - leaves removed from the stalks
500g mushrooms of your choice - chanterelles, enoki, shiitake, porcini (any large mushroom cut down to a similar size to the others)
Small bunch of parsley - roughly chopped
Several sprigs of thyme - leaves removed from stalk - finely chopped
Parmesan – grated (optional)
1 Begin by making your pasta, as this will need to be rested in the fridge before rolling it out.
2 Sieve your flour onto your work surface and make a well in the middle. Crack your eggs into the well, add the salt and, using a fork, combine the eggs and flour until it all comes together.
3 Once it starts to come together roll up your sleeves and get your hands involved. You’ll need to knead the dough for around five minutes or until the dough is completely smooth and springy.
4 When you slice into it you should see air pockets. Wrap in cling film and place in the fridge for at least thirty minutes before rolling it out.
5 Once rested, divide your dough into four then, with a rolling pin, roll it out into a rectangular shape ready to pass through your pasta machine. Be sure to pass it through each setting twice before finally passing it through the tagliatelle setting. You can also roll this out with a rolling pin, just ensure you roll out the pasta until it’s almost transparent.
6 Next gently flour and fold into four parts before slicing it into thin strips of tagliatelle. Once cut, either gently roll it around your hand into small nests using fine semolina to prevent it from sticking or lay out flat with a sprinkle of semolina. Place in salted boiling water for 2-3 minutes or until al dente.
For the Coffee poached shallot:
1 Combine all shallot ingredients in a small tray
2 Preheat the oven to 170 degrees Celsius. Allow the shallots to braise for 20-25 minutes or until soft with the edges turning crispy. Keep warm until ready to serve.
3 Wrap a whole bulb of garlic in foil and place in the oven for around 20 minutes also or until the cloves are soft.
4 Heat a large pan until piping hot and add both butter and oil plus seasoning before adding in the mushrooms. Cook in batches seasoning each batch as you go. Continue cooking until golden and crisp, saving any juices to one side.
5 Once both the shallots and mushrooms are ready add your pasta to the boiling water and cook until al dente (or for around 2 minutes) and drain.
6 Combine the pasta with the mushrooms, shallots and sweet roasted garlic then garnish with as much parsley, thyme and Parmesan as you wish plus a little extra drizzle of extra virgin olive oil.
Anna Barnett’s Braised Short Rib Coffee Tacos with Lime Slaw
You will need:
For the Short Ribs:
2kg short ribs - on the bone
½ jar Dijon mustard
For the Coffee & Spice Rub:
3 tbsp of Lavazza’s Oro Roast & Ground
1 tbsp allspice berries – ground
1 tbsp smoked paprika
½ tbsp smoked chilli flakes
½ tsp cloves – ground
1 tbsp dried thyme
1 heaped tbsp sea salt flakes
1 tbsp ground black pepper
For the Glaze:
3 tbsp honey
3 tbsp black treacle
100ml black coffee using Lavazza’s Crema E Gusto Roast & Ground
100ml beef stock
For the Lime Slaw:
½ white cabbage – finely shredded
Zest of 2 limes
2 limes - segments sliced
2 heaped tablespoons of mayonnaise
Splash of white wine vinegar
1 bunch of coriander - roughly chopped
Small bunch of mint - roughly chopped
½ green chilli
Sprinkle of sea salt flakes
Generous sprinkle of white pepper
For the Tacos:
Small tacos, warmed and charred
1 Preheat the oven to 150 degrees Celsius
2 First remove any fatty or sinewy bits from the short ribs
3 Combine all of the coffee and spice rub ingredients
4 Coat the short ribs in mustard then evenly sprinkle and pat over the rub
5 Place shot ribs on baking tray and roast for 4-5hrs ensuring that you baste 3-4 times throughout the cook
6 For the glaze make 100ml of black coffee in a moka pot. Combine all other glaze ingredients and then add the coffee to the mix
7 Following 4-5 hrs of cooking the short ribs, take the short ribs out and pour over the glaze
8 Increase the temperature to 170 degrees Celsius and return to the oven for half an hour or so. Continuously baste throughout this time to ensure the meat is kept as moist as possible
9 Leave in the oven for a final half an hour, allowing the edges to crisp up
10 Remove from the oven, cover and rest for at least 20 minutes
11 For the lime slaw combine the mayonnaise, white wine vinegar, coriander, mint, chilli and seasoning and blitz into a smooth sauce. Check seasoning and adjust if necessary. Finally combine with cabbage.
12 Serve the tacos warm with a generous forkful of shredded beef and a mound of coriander and lime slaw. Sprinkle over any extra coriander.
Anna Barnett’s Coffee & Yoghurt Ice Pops
You will need:
600g good quality natural yoghurt
4 tbsp maple syrup or honey
3 tbsp hazelnut syrup
Either a single or double shot (depending on how strong you want your ice pops) of espresso. I used Lavazza’s A Modo Mio Selva Alta which is made with 100% coffee from Rainforest Alliance Certified farms. This capsule makes an espresso with delicious floral notes
1 Combine the yoghurt, maple syrup, honey and hazelnut syrup, adjusting the sweetness to your preference
2 Pour your espresso into the bottom of the ice pop moulds and then spoon or pour in the yoghurt, using a spoon gently mix the espresso through the yoghurt. Depending on how much you combine will affect how marbled it is
3 Freeze for at least two hours and serve
TIP: These are also great blitzed into an ice coffee style smoothie
Recipes courtesy of Lavazza, created by one of London’s hottest chefs, chef Anna Barnett.