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Author Notes: Not really a recipe, but I wanted to share what has been my breakfast since I was a young girl. A strong shot (or double shot) of freshly brewed espresso with heated milk, add some sugar to taste and serve with rustic Italian bread, toasted until extra crunchy for dipping and soaking in the cafe and milk mixture. —cucina di mammina
Serves: approx. 4
large stove-top espresso pot
freshly ground espresso coffee
whole organic milk or lactose free milk
sugar to taste
loaf of rustic pane d' altmura bread (or any rustic country style bread) heavily toasted
- Brew the espresso coffee in your stovetop pot as directed. Set aside. Slice the bread into 1/2 thick slices and toast until well done and crunchy.
- Heat milk for the amount of guests you are serving (I use approx. 1/2 to 3/4 cups for me; adjust per individual taste.) Do NOT overheat or boil the milk; just bring to heat until steaming and remove from heat and set aside.
- Combine the heated milk and espresso in each cup and allow guests to sweeten to their personal taste. Serve immediately with the toasted bread for soaking and dipping with large spoons.
- Note: My famiglia refers to this as "la zuppa" and we would make this often, served to both the young and old at our table.