Coffee Lasagnetta with Aubergines and Bell Peppers Cream

I’ve always loved coffee, however I’ve always applied some sort of limits in savouring it. 25 years-a-chef, I’ve always preferred traditional recepies, and I admit I’ve used some extra touches here and there, but when it comes to coffee, I’ve always had it in its little cup. Without sugar.

But then I’ve raise to the challenge that CaffeBook ( proposed me.

A main course coffee based.

That’s kind of a big deal for a traditionalist like me however I’ve been experimenting and here’s the result: A gourmet dish that’s incredibly flavoursome.

Coffee Lasagnetta with Aubergines and Bell Peppers Cream

These Lasagnette with their bitter aftertaste, balanced with the sweet and spiced Aubergines cream, will leave that exoctic flavour only few dishes can give you.

Healthy and sophisticated at the same time, served over a puree made of Pears and garnished with toasted coffee beans, you’ll make a great impression with your boss or your in-laws.

Serves 4:

For the Lasagnette (Pasta sheets)

  • 250 grams of Semolina flours (e.g. Senatore Cappelli brand)
  • 4 coffee spoons of grounded arabica coffee
  • 130 grams of water (yes, you can weight water!)
  • Half a tea spoon of sea salt

For the sauce:

  • One big black or purple aubergine
  • One big yellow or red bell pepper
  • A garlic clove
  • Extra virgin olive oil
  • Salt and Pepper to taste


Lasagnette al caffè, impasto

 Articolo, ricetta e foto della Chef Rita Pinna:  

Coffee Lasagnetta with Aubergines and Bell Peppers Cream

translation in English: Matteo Cruccu, Senior Reservations Agent presso Quaglino’s.

Put all the ingredients for the pasta sheets in the kneading machine and let it work until everything comes together in a strong, smooth and elastic dough.

If you don’t have a kneading machine start by placing the flour in a fountain shape, placing all the wet ingredients inside the hole and mixing it until you can work it with your hands reaching the same consistency described above.

Let the dough rest for 30 minutes and, with a rolling pin or with the help of a pasta machine, make 2 or 3 millimiters thick sheets of it. You can trim the edges with wavy pasta cutter obtaining strips of 4 or 5 centimeters long.

Fill a pan with water and place it on the cooker; while the water where you’ll cook the pasta comes to a boil roast the whole aubergine and bell pepper inside the oven.

There is no set cooking time for this vegetables but you can remove the bell pepper when its skin can be easily removed under the tap (cold!) water; dice it and stir fry it with the garlic clove.

When you’ve done with all that you can remove the aubergine from the oven. Remove its skin as well and use a blender to make it a cream. Finally, mix the aubergine cream with the diced bell pepper.

Add salt and pepper to taste. Time to cook the pasta! Just drop the sheets, one or two at a time for only a couple of minutes in the boiling water (do not forget to add a handful of salt to the water).

Set a spoonful of pear’s puree at the base of the plate. Assemble the dish placing a layer of pasta sheet, followed by the aubergine and bell pepper cream, followed by another layer of pasta sheet and so on.

Garnish the plate with a quater of a small fresh pear and toasted coffee beans. Bon appetit!

 Articolo, ricetta e foto della Chef Rita Pinna:  Lasagnette al caffè in crema di melanzane e peperoni su CaffèBook (caffebook .it) 

Coffee Lasagnetta with Aubergines and Bell Peppers Cream  translation in English: Matteo Cruccu, Senior Reservations Agent presso Quaglino’s.

2 Commenti


Please enter your comment!
Please enter your name here

Questo sito usa Akismet per ridurre lo spam. Scopri come i tuoi dati vengono elaborati.