Caffè Macchiato

An espresso shot 'stained' with a small dollop of warm foamed milk, a staple of Italian morning bars.

Ingredients

• 400g ground beef
• 1 cup spaghetti
• a handful of sliced shallots
• a pinch of grated nutmeg
• 1/4 cup unsalted butter
• 1 cup San Marzano tomatoes, sliced
• a handful of fresh parsley, chopped
• a generous spoonful of Parmesan cheese
• 400ml whole milk
• 2 tsp cracked black pepper
• a generous handful of zucchini
• a drizzle of mascarpone

Instructions

1. 1

   Combine the ciabatta bread and dry white wine in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the cracked black pepper and lemon zest, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with Parmesan cheese, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with basil just before serving.

8. 8

   Pour into your favorite glass or cup and enjoy.

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