The new book by my blogger friend Raffaella Fenoglio of the blog Tre civette sul comò entitled ’50 Shades of Coffee‘ has been published and I would share some of its mouth-watering recipes in the section of my blog dedicated to‘Friends’ recipes‘, so here is the first one: Coffee-flavoured ricotta Gnudi with Parmesan fondue
50 Shades of Coffee is a rich guide to this iconic beverage where you will find:
- 50 curiosities
- 50 ways to order it
- 50 works that immortalised him
- 50 aphorisms
- 50 places to enjoy it (and how to say it in all the languages of the world)
- 50 gastronomic-cultural itineraries that combine a recipe (not just sweet!) with a song, a film and a book
- Infographics, interviews with experts, the reading of coffee grounds, etiquette for savouring coffee, the incredible range of aromas, the most suitable type for each zodiac sign, tell me how you drink it and I’ll tell you who you are: in short, a rich and entertaining dive into this chocolate-coloured world.
Book cover 50 Shades of Coffee
A few words about Raffaella Fenoglio
With Raffaella I have shared many adventures over the years. Among the first experiences shared, there is certainly the splendid Contest dedicated to the Egyptian onion which I recounted on the pages of my blog during which I was a guest in the beautiful city of Sanremo, but there were many more occasion to meet in my virtual kitchen for cooking courses of which Raffaella herself wrote on her blog.
Besides being a blogger, Raffaella Fenoglio is the author of several books:
- Abbasso l’indice glicemico 50+4 ricette per contenere l’IG mangiando bene
- Indice GliceAmico
- Gala Cox e i misteri del viaggio nel tempo
- Storia degli strani animali della fattoria dei Monaci Templari e del coraggio della piccola Nicole (e di Claude)
- Un tè con Mr Darcy
- Christmas Love. Di biscotti, amore e fortuna
She collaborated on the culinary part of the novel Il gusto speziato dell’amore (The Spicy Taste of Love ) by Silvia Casini Fanucci, and on the L’Astro Narrante series by the same author
In 2021 the following books were published: Il taccuino delle parole perdute, La cucina incantata, ricette tratte dalle anime di Hayao Miiyazaki and 50 sfumature di caffè, segreti, curiosità e ricette sulla bevanda più amata al mondo. Co-authors Casini and Pasqua.
She is also the creator and coauthor of Upside Down Magazine- Film, Book & Food Love. and with a group of friends in 2007, she founded P.E.N.E.L.O.P.E. odv, an active association for gender equality.
At this point, I think you will be excited to try the recipe I have chosen for you, which is associated with one of my favourite films, Pulp Fiction! Naturally, I have adapted Raffealla’s recipe to the needs of diabetes and celiac disease.
Coffee-flavoured Ricotta Gnudi with Parmesan fondue
11.53g carbohydrates per 100g
Ingredients for Gnudi
- 350g buffalo’s or cow’s milk Ricotta cheese
- 80g Parmigiano Reggiano cheese, grated
- 80g potato starch*
- 30g brown rice flour* to flour the Gnudi
- 15g coffee powder
- 3 egg whites
- salt and pepper
Ingredients for the Parmesan fondue
- 250g heavy cream
- 120g Parmigiano Reggiano cheese, grated
- pepper
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- In a bowl, mix Ricotta with Parmesan, coffee, potato starch, egg whites, salt and pepper. Place the mixture in the refrigerator for about 15 minutes.
- Form balls with 30-40g of the mixture and roll them in rice flour.
- For the fondue, place the cream in a small saucepan, bring it to the boil, then remove it from the heat and add the grated Parmesan cheese, stirring well so that it mixes well. Season with pepper and place a few spoonfuls on the plates where you serve the Gnudi.
- Put a pot of water on the stove, bring it to the boil, salt it and throw the Gnudi, cooking them for about 2 minutes or until they rise to the surface. Drain them with a slotted spoon and arrange them directly on plates, then top them with more Parmesan fondue.
Version of gluten of Coffee-flavoured ricotta Gnudi with Parmesan fondue
Prepare Gnudi with 100g wheat flour instead of potato starch and use wheat flour instead of rice flour to flour them.
