Suppli’al telefono & Linizio Lungo
Preparation time: 30 min - Cooking time: 40 min
Ingredients: 6 Linizio Lungo capsules (6 x 110 ml)
For 18 suppli: 100 g (3 oz) cooked ham – 100 g (3 oz) mozzarella – 2 eggs – fine breadcrumbs – sunflower oil.
For the risotto: 200 g (7 oz) risotto rice – 1 fresh onion – 1 glass white wine (100 ml) – 700 ml (25 fl oz) chicken stock – 50 g (1 ½ oz) butter + 10 g for the pan – 50 g (1½ oz) parmesan – salt – pepper.
Sauté the chopped onion in a little butter without browning. Add the rice, stirring for a few minutes until it becomes translucent. Add the white wine and as soon as it boils off, add the chicken stock, salt and pepper. Mix together then cook with the lid on at a very low heat for 25 min. At the end, add the butter in little pieces and mix in the parmesan and eggs. Place the risotto in a dish and leave to cool. Put the breadcrumbs in a mixing bowl. Cut the ham and mozzarella into little cubes or coarsely grind them in a food processor. To make the suppli, put a spoonful of the risotto in the palm of your hand, creating a little hole in the middle to stuff with the mozzarella and ham, then close your hand firmly over the rice to form a compact ball shape. Roll the suppli in the breadcrumbs until they are fully coated. Heat the oil and fry the suppli in batches of four until they turn golden brown. Drain on some kitchen paper as you go. Serve with a Linizio Lungo.
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Ritual Espresso cup (Nespresso – Andrée Putman design). Production Marie Leteuré - Stylist Élodie Rambaud - Photography Jérôme Bilic
Pesto bruschetta and confit of vegetables & Fortissio Lungo
Preparation time: 20 min - Cooking time: 30 min
Ingredients: 6 Fortissio Lungo capsules (6 x 110 ml)
For 6 bruschettas: 6 slices of sourdough bread – 1 courgette – 3 peppers (green, red and yellow) – 1 branch cherry tomatoes – 2 thyme sprigs – olive oil – salt – ground pepper – a few baby spinach leaves – 6 basil leaves – 12 mini mozzarella balls.
For the pesto: 50 g (1 ½ oz) pine nuts – 50 g (1 ½ oz) parmesan – 20 basil leaves – ½ clove of garlic – salt – olive oil.
Pre-heat the oven grill. Grill the peppers, turning regularly until the skin blisters. Remove the skin and seeds, then cut the flesh into strips. Turn the oven to 140 °C (gas mark 4) and cover the oven tray with greaseproof paper. Wash the courgette and tomatoes, then slice the courgette into thin strips with a mandoline or peeler. Lay out the strips of courgette in lines on the greaseproof paper, add the branch of tomatoes on the side, season with salt and pepper and drizzle with a few drops of olive oil, sprinkle on the thyme and bake for 10 to 15 min. To make the pesto, put the pine nuts, parmesan, basil, salt, pepper and garlic in a food processor. Blend together and add the olive oil until you obtain a creamy consistency. Toast the slices of bread and spread with a layer of pesto. Place some courgettes, peppers and mozzarella on each slice. Season with salt and pepper before topping with baby spinach and basil. Drizzle with a few drops of olive oil. Serve with a Fortissio Lungo.
Lungo Glass Cups (Nespresso). Production Marie Leteuré - Stylist Élodie Rambaud - Photography Jérôme Bilic
Focaccia alla romana & Decaffeinato Lungo
Preparation time: 10 min - Cooking time: 15 min
Ingredients: 6 Decaffeinato Lungo capsules (6 x 110 ml)
For 12 focaccia: 1 pre-made pizza dough (250 g) – 4 small artichokes – ½ lemon – 150 g (5 oz) thin slices of prosciutto – a few baby spinach leaves – 1 piece of parmesan (40 g) – olive oil – salt – ground pepper – 1 sprig rosemary.
Strip off the outer leaves of the artichokes. Cut off the bottom part and the top of the leaves. Cut lengthwise into strips. Place them in a saucepan of cold water with the juice of ½ a lemon. Bring to the boil and season with salt. Leave to boil for 5 min before draining. Preheat the oven to 210 °C (gas mark 7). Roll out the pizza dough on greaseproof paper and stretch to form a square shape. Score into 12 rectangles. Prick the dough a few times with a fork and brush with a little olive oil. Sprinkle with some chopped rosemary. Bake for 10 min. Place the artichokes on the dough and season with salt and pepper. Add the small pieces of ham, baby spinach, grated parmesan and finish with a little drizzle of olive oil. Serve with a Decaffeinato Lungo.
Lungo Glass Cup (Nespresso). Production Marie Leteuré - Stylist Élodie Rambaud - Photography Jérôme Bilic
Sweet grissini with pistachios & Vivalto Lungo
Preparation time: 10 min - Cooking time: 15 min
Ingredients: 6 Vivalto Lungo capsules (6 x 110 ml)
For 18 grissini: 250 g (9 oz) plain flour – 60 g (2 oz) caster sugar – 80 g (3 oz) melted butter – 1 egg – 2 tablespoons orange juice – 1 tablespoon orange flower water – 30 g (1 oz) coarsely chopped unsalted pistachios – granulated sugar.
Pre-heat the oven to 180 °C (gas mark 6) and line a baking tray with greaseproof paper. Place the flour, caster sugar, butter, egg, orange juice and orange flower water in a food processor. Mix to form a dough. Roll the dough out on a floured surface and then cut it. Shape into grissini and lay out along a baking tray. Brush with a little water and sprinkle with granulated sugar and crushed pistachios. Bake for around 15 min, then leave to cool on a wire rack. Serve with a Vivalto Lungo.
Ritual Lungo cups (Nespresso – Andrée Putman design). Production Marie Leteuré - Stylist Élodie Rambaud - Photography Jérôme Bilic