{"id":8904,"date":"2021-09-13T17:37:51","date_gmt":"2021-09-13T17:37:51","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=8904"},"modified":"2023-04-05T20:16:47","modified_gmt":"2023-04-05T20:16:47","slug":"50-sfumature-di-caffe-e-la-ricetta-degli-gnudi","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/50-sfumature-di-caffe-e-la-ricetta-degli-gnudi\/","title":{"rendered":"50 shades of coffee and the ricotta Gnudi recipe"},"content":{"rendered":"<p>The new book by my blogger friend <strong>Raffaella Fenoglio<\/strong> of the blog <a href=\"https:\/\/www.civettesulcomo.com\/\">Tre civette sul com\u00f2 <\/a>\u00a0entitled <strong>&#8217;50 Shades of Coffee<\/strong>&#8216; has been published and I would share some of its mouth-watering recipes in the section of my blog dedicated to<strong>&#8216;Friends&#8217; recipes<\/strong>&#8216;, so here is the first one: Coffee-flavoured ricotta Gnudi with Parmesan fondue<\/p>\n<p><em>50 Shades of Coffee<\/em> is a rich guide to this iconic beverage where you will find:<\/p>\n<ul>\n<li>50 curiosities<\/li>\n<li>50 ways to order it<\/li>\n<li>50 works that immortalised him<\/li>\n<li>50 aphorisms<\/li>\n<li>50 places to enjoy it (and how to say it in all the languages of the world)<\/li>\n<li>50 gastronomic-cultural itineraries that combine a recipe (not just sweet!) with a song, a film and a book<\/li>\n<li>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&#8217;ll tell you who you are: in short, a rich and entertaining dive into this chocolate-coloured world.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro-632x865.webp\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-5427 size-medium\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro-632x865.webp\" alt=\"Copertina del libro 50 sfumature di caff\u00e8\" width=\"632\" height=\"865\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro-632x865.webp 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro-800x1094.webp 800w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro-146x200.webp 146w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro-768x1051.webp 768w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro-515x705.webp 515w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/copertina-libro.webp 1000w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n<p>Book cover 50 Shades of Coffee<\/p>\n<h2><span style=\"color: #800000;\"><strong>A few words about Raffaella Fenoglio<\/strong><\/span><\/h2>\n<p>With Raffaella I have shared many adventures over the years. Among the first experiences shared, there is certainly the splendid Contest dedicated to the <a href=\"http:\/\/unochefpergaia.it\/gnocchetti-di-bufala-allo-zafferano-e-cipolla-egiziana\/\">Egyptian onion <\/a>which I recounted on the pages of my blog during which I was a guest in the beautiful city of <a href=\"http:\/\/unochefpergaia.it\/dalla-cipolla-egiziana-alla-scoperta-di-sanremo\/\">Sanremo<\/a>, but there were many more occasion to meet in my virtual kitchen for cooking courses of which Raffaella herself <a href=\"https:\/\/www.civettesulcomo.com\/magazine\/ilaria-bertinelli-un-pomeriggio-con-lei-a-fare-gnocchi-online\/\">wrote on her blog<\/a>.<\/p>\n<p>Besides being a blogger, Raffaella Fenoglio is the author of several books:<\/p>\n<ul>\n<li><em>Abbasso l\u2019indice glicemico 50+4 ricette per contenere l\u2019IG mangiando bene <\/em><\/li>\n<li><em>Indice GliceAmico<\/em><\/li>\n<li><em>Gala Cox e i misteri del viaggio nel tempo<\/em><\/li>\n<li><em>Storia degli strani animali della fattoria dei Monaci Templari e del coraggio della piccola Nicole (e di Claude)<\/em><\/li>\n<li><em>Un t\u00e8 con Mr Darcy<\/em><\/li>\n<li><em>Christmas Love. Di biscotti, amore e fortuna<\/em><\/li>\n<\/ul>\n<p>She collaborated on the culinary part of the novel <em>Il gusto speziato dell&#8217;amore (The Spicy Taste of Love<\/em> ) by Silvia Casini Fanucci, and on the <em>L&#8217;Astro Narrante<\/em> series by the same author<\/p>\n<p>In 2021 the following books were published: <em>Il taccuino delle parole perdute<\/em>, <em>La cucina incantata, ricette tratte dalle anime di Hayao Miiyazaki <\/em>and <em>50 sfumature di caff\u00e8<\/em>, <em>segreti, curiosit\u00e0 e ricette sulla bevanda pi\u00f9 amata al mondo<\/em>. Co-authors Casini and Pasqua.<em>\u00a0<\/em><\/p>\n<p>She is also the creator and coauthor of\u00a0<a href=\"http:\/\/www.upsidedownmagazine.it\/\"><em>Upside Down Magazine- Film, Book &amp; Food Love<\/em>.<\/a> 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.<\/p>\n<p>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, <strong>Pulp Fiction<\/strong>! Naturally, I have adapted Raffealla&#8217;s recipe to the needs of <strong>diabetes and celiac disease<\/strong>.<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Coffee-flavoured Ricotta Gnudi with Parmesan fondue<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>11.53g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for Gnudi<\/strong><\/span><\/h2>\n<ul>\n<li>350g buffalo\u2019s or cow\u2019s milk Ricotta cheese<\/li>\n<li>80g Parmigiano Reggiano cheese, grated<\/li>\n<li>80g potato starch*<\/li>\n<li>30g brown rice flour* to flour the Gnudi<\/li>\n<li>15g coffee powder<\/li>\n<li>3 egg whites<\/li>\n<li>salt and pepper<\/li>\n<\/ul>\n<h2><span style=\"color: #800000;\"><strong>Ingredients for the Parmesan fondue<\/strong><\/span><\/h2>\n<ul>\n<li>250g heavy cream<\/li>\n<li>120g Parmigiano Reggiano cheese, grated<\/li>\n<li>pepper<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>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.<\/li>\n<li>Form balls with 30-40g of the mixture and roll them in rice flour.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/Gnudi-di-ricotta-al-caffe-8-632x474.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5440\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/Gnudi-di-ricotta-al-caffe-8-632x474.jpg\" alt=\"gnudi di ricotta al caff\u00e8\" width=\"632\" height=\"474\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/Gnudi-di-ricotta-al-caffe-8-632x474.jpg 632w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/Gnudi-di-ricotta-al-caffe-8-267x200.jpg 267w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2021\/09\/Gnudi-di-ricotta-al-caffe-8.jpg 700w\" sizes=\"auto, (max-width: 632px) 100vw, 632px\" \/><\/a><\/p>\n<h3><span style=\"color: #800000;\"><strong>Version of gluten of Coffee-flavoured ricotta Gnudi with Parmesan fondue<\/strong><\/span><\/h3>\n<p>Prepare Gnudi with 100g wheat flour instead of potato starch and use wheat flour instead of rice flour to flour them.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The new book by my blogger friend Raffaella Fenoglio of the blog Tre civette sul com\u00f2 \u00a0entitled &#8217;50 Shades of Coffee&#8216; has been published and I would share some of its mouth-watering recipes in the section of my blog dedicated to&#8216;Friends&#8217; recipes&#8216;, so here is the first one: Coffee-flavoured ricotta Gnudi with Parmesan fondue 50 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":8020,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1718,1356,1412,1328],"tags":[1719,2131,1982,1746,1747,2132,1748,2082,2133,1417,1749,1750,1326,1751],"class_list":["post-8904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-le-ricette-degli-amici-en","category-news-en","category-polpettando-en","category-primi-piatti-en","tag-50-sfumature-di-caffe-en","tag-50-shades-of-coffee","tag-gluten-free-recipes","tag-gnudi-di-ricotta-al-caffe-en","tag-gnudi-di-ricotta-senza-glutine-en","tag-gnudi-with-ricotta-and-coffee","tag-raffaella-fenoglio-en","tag-recipes-for-diabetics","tag-recipes-with-carb-count","tag-ricette-con-conta-dei-carboidrati-en","tag-ricette-per-celiaci-en","tag-ricette-per-diabete-en","tag-ricette-senza-glutine-en","tag-tre-civette-su-como-blog-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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