Cara's Cucina: No-Machine Cappuccino

-ground espresso beans-filtered water-1/2 c. milk (1% milk fat or more, skim is not recommended) *Using a stovetop Italian coffee pot (if you don't have one I assure you it's probably the best $20 you'll

News 12 Staff

Aug 9, 2012, 7:14 PM

Updated 4,301 days ago

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Cara's Cucina: No-Machine Cappuccino
-ground espresso beans-filtered water-1/2 c. milk (1% milk fat or more, skim is not recommended) *Using a stovetop Italian coffee pot (if you don't have one I assure you it's probably the best $20 you'll spend in your kitchen this year) fill the base with filtered water.*Loosely pack the ground coffee into the filter section and set it on top of the water. Screw the top section on and place over medium-low heat. Depending on the size of the pot the coffee will only take a few minutes to percolate. *Meanwhile pour milk into a small saucepan and heat over low heat while either whisking by hand or using an electric hand mixer or frother until very foamy.*Pour about a half cup if coffee into a mug, pour milk over, spooning in extra foam as desired.*Top with favorite spice such as cinnamon or cocoa.Borsaline di Frutta di Bosco (Little Packages of Fruit)-3 pints favorite seasonal berries (if using strawberries, cut in half)-1/4 c. granulated sugar-1/4 c. powdered sugar, plus more for dusting-Juice of 1 small lemon (or half a large one)-1 tsp. vanilla extract-1 package frozen puff pastry, thawed according to package instructions-Flour for work surface-1 egg*Preheat oven to 400 degrees.*Rinse berries well and combine in a large bowl.*Add both sugars, lemon juice and vanilla extract to berries. Use a wooden spoon to gently mix. It's ok if some of the berries break apart. Place bowl with berries in refrigerator.*Roll dough out on a floured work surface until it is about 1/8 inch thick. Don't make it too thin or the berries will soak right through.*Cut dough into 8 4x4 inch squares. Grease a mini muffin pan and place each square in a compartment, leaving a few empty around each one.*Remove berries from fridge and working one at a time, spoon berries into dough, then bring edges together and pinch to form a small packet.*Once all packets are stuffed and formed, beat egg and gently brush over tops and sides of borsaline.*Bake in oven until golden brown, about 15 minutes.*Allow to cool for about 10 minutes before removing from muffin tin, you may need a spoon to help you get them out.*Serve borsaline with a dusting of powdered sugar on top and alongside cappuccino.


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