Video Recipe: How to Make a Proper Italian Coffee

What's the best part of waking up in Italy? A proper Italian caffè! This short film shows you how to use and clean for a Moka to make Italian coffee (caffè, macchiato & cappuccino) at home. The Moka is the most widely used home coffee maker in Italy & makes a great caffè, we use it everyday!! 

Click on the photos below to buy the essentials for un caffè Italiano vero!

La Moretta - Caffè with Liquor & a Twist of Lemon

La Moretta, Moretta Fanese

Moretta Fanese or better known in these parts as "la moretta" is a local specialty of caffè spiked with liquor (a mix of anise, rum and brandy), sweetened with sugar and the signature twist of lemon! Moretta Fanese was born in the seaside village of Fano. Sailors and fishermen from the Marche port may have created the drink, to keep warm and leave for the Sea invigorated!

It is strong and sweet, and usually drunk after meals as a digestive.  With a belly full of grilled fish, 'una moretta' is just what the doctor ordered! (Literally as well - because Dr. Gaggi LOVES a good moretta Fanese!

La Moretta, Moretta Fanese

(Recipes vary from house to house)

fresh brewed strong coffee - preferably caffè (espresso)
twist of lemon (lemon rind)
spoonful of sugar (optional)
equal parts: rum, anise (Varnelli or Sambucca) and brandy

If you have a steamer: Heat rum, anise and brandy slowly over low heat. Then add the sugar and lemon rind, mix until it's dissolved.

(OR Make a 'poor man's double boiler. Mix the liquor together into a heat safe glass/bottle. Place in double boiler and warm over low heat.  Place the lemon zest and sugar in a glass and then pour warm booze over top.)

Pour into a small glass or espresso cup (make sure the lemon rind is in the cup too). Then gently pour the fresh espresso into the glass. Locals like to keep the layers (liquor, coffee, coffee froth) intact - so don't mix it up - just drink.

Lick-Your-Plate-Amazing Tiramisu

This is one recipe worth recreating, a rich & creamy classic, tiramisu!

 I am not a big fan of Tiramisu in the States, it can be a boozy, mushy mess and nothing I would ever want to order.  So when I was given a heaping plate for dessert at a friends house when we first arrived, I was a little nervous about how I was going to finish it all to be polite- well it didn't seem to be a problem at all because it was lick-your-plate amazing! So what's the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it's all in the lady-fingers! When Jason first asked for a lady-finger recipe to make this dish, our friend Daniella balked - "No, why would you do that? You buy Pavisini."  And she was right! They perfectly hold up after being soaked in coffee & layered with cream.

 Tiramisu literally translates to "pick me up" and it sure does with all the coffee, eggs & sugar. Great for dessert and devilishly delicious for breakfast, what with coffee & eggs, why not?!
 We serve this every Thursday at our Pizza Night Parties and if there is any left-over for breakfast the next morning! (Not to mention it's one of the only dessert I make, so if I can do it - anyone can! 

Tiramisu

Serves 8
(use a 9x6 dish)
 4 egg whites
4 egg yolks
1 1/4 cups or 125 g confectioner's sugar
1 3/4 cups or 325 g mascarpone cheese
box of Pavisini ladyfingers
3/4 cup or 200 ml freshly brewed extra strong coffee or espresso, cooled/room temperature
3 oz. or 100 g dark chocolate, grated
unsweetened cocoa powder for dusting
 

Make your pot of coffee & let cool. 

Beat the egg yolks with the sugar in a bowl until light, pale & "ribbons." Then mix in the mascarpone.
Stiffly whisk the egg whites in a different grease-free bowl.
Gently fold in the egg whites in thirds to the mascarpone mix.
Make a single layer of ladyfingers on the base of a deep serving dish making sure they fit tightly together on the bottom. Then brush the lady fingers evenly with coffee (don't be shy, a good two passes with the brush should be plenty).
Make a nice even layer of the mascarpone cream/egg mixture and sprinkle/cover with grated chocolate.
Continue making layers until all the ingredients are used (you should have 3 layers), finishing with a layer of mascarpone cream/egg mixture.
Dust with cocoa, wrap with plastic and chill in the fridge for about 3 hours. Enjoy!! 

Recipe Tips: 
1. Make sure your egg whites are stiff enough that you can turn the bowl upside & they don't move!
2. Booze it up - add your favorite Bailey's, Nocino, Kahlua - any coffee complimentary liqueur will go nicely in this, add it into the coffee after cooled.
3. It's all in the ladyfingers- we use  Pavesini - they are hard to find in the States but its worth a try. These ladyfingers give it the perfect texture & really soak up the coffee.