Espresso

A concentrated shot of coffee brewed under pressure, the cornerstone of Italian coffee culture and daily life.

Ingredients

• 600g fresh mozzarella
• 1 cup ciabatta bread
• 1 tbsp sliced shallots
• a pinch of cracked black pepper
• 1/4 cup extra-virgin olive oil
• 2 zucchini, chopped
• a handful of fresh basil, chopped
• a drizzle of pine nuts
• 2 cups whole milk
• 1/2 tsp fennel seeds
• a generous handful of carrots
• a drizzle of balsamic vinegar

Instructions

1. 1

   Combine the ciabatta bread and whole milk in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the dried oregano and balsamic vinegar, 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 parsley just before serving.

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