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These three recipes are the specialty of Caffe Lavazza of Italy.

Fusilli with coffee ragout

    500 g of fusilli (an Italian pasta)
    4-500 g of lean pork meat roughly minced, or, if preferred, lean turkey meat
    two big onions
    two spoonfuls of butter
    two spoonfuls of olive oil
    one deciliter of red, young, generous wine
    one deciliter of coffee, neither too strong (like espresso), nor too weak
    salt and pepper
    a pinch of dried mint and sweet marjoran

Melt butter and oil in a large frying pan, add the onions chopped up fine, and wait for the onion, on a low flame, to almost melt without colouring. Add now the mincemeat, a pinch of salt and pepper, and let it colour, turning it every now and then, until the gravy begins to dry. Then add the wine in successive stages - and when the wine is finished continue with the coffee. Finally, add the dried mint and marjoram. stir to amalgamate all the ingredients. Serve this ragout with the pasta "al dente", that is to say, not "mushy".  Serves 6 people.

Spaghetti al Caffe

    500 g of lean beef mincemeat
    4 medium onions chopped up fine
    1 clove of garlic chopped up fine
    200 g of peeled tomatoes
    100 g of tomato sauce
    3/4 cup of strong coffee
    250 g of chopped "champignon" mushrooms
    2 spoonfuls of olive oil
    1 pinch of sugar
    salt, pepper, oregano
    250 g of spaghetti
    grated Parmesan cheese

Brown the onions and garlic in olive oil, add the mincemeat and let it colour. Then add the chopped peeled tomatoes and champignons, the tomato sauce and the coffee. Let it simmer for 30 minutes, adding some water if necessary. Add the oregano. Let it cook for another 5 minutes, then add salt and pepper. Separately, cook the spaghetti in salted boiling water for 7 minutes. Finally pour the sauce on to the well-drained spaghetti, and sprinkle with grated Parmesan cheese. Serves 4 people.

Coffee pork chops

    6 pork chops
    3 spoonfuls of olive oil
    2 mashed cloves of garlic
    2 spoonfuls of minced parsley
    150 ml of red wine
    150 ml of strong black coffee
    3 spoonfuls of honey
    salt and black pepper, freshly-ground
    juice and grated pulp of a lemon or lime

Put the chops inside a large, but low stewpan. Mix the remaining ingredients and drop them all on to the chops. Let it marinate for one night, stirring every now and then. Remove the chops from the stewpan, put them under the grill and turn them over until uniformly browned. Put them again into the stewpan, and bake in the oven (180C) for 30 minutes. Remove the chops, and skim the fat off the gravy. Serve with rice. Serves 6 people.

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Last modified: September 05, 1998