| Nearly all of the food you will try in Caffè Nero has been developed exclusively for Caffè Nero. Developing recipes for the cafè environment is not easy and has relied on the development of an extremely efficient distribution network around the UK so that our fresh products such as sandwiches are delivered every day. We try to have a continuous product development schedule so that we can bring in new products. Of course some of our old classics such as Parma ham and Marscapone panini become so popular it is very difficult to change or improve them. This section highlights a few of our most popular recipes. |
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| SANDWICHES |
| Caffè Nero Tomato, Basil and Mozzarella Bocatta |
| Bocatta or similar bread – a focaccia can also be used very successfully |
| Ripe plum tomatoes – thinly sliced |
| Fresh ball Mozzarella |
| Good basil pesto (make fresh if possible from extra virgin olive oil, fresh basil, pine nuts and extra virgin olive oil) |
| More extra virgin olive oil! |
| Fresh basil |
| Freshly ground black pepper |
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Spread the pesto evenly over one side of the bread. |
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Slice Mozzarella as thin as possible and spread over the pesto. |
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Place tomato slices over the Mozzarella. |
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Drizzle olive oil over the tomatoes. |
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Tear basil leaves into small pieces (never cut basil) and sprinkle over the tomatoes. |
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Season with black pepper and salt if wished. |
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| SOUP |
| Porcini mushroom & potato soup |
| Porcini Mushroom and Potato is a rich, luxurious soup combining the meaty taste of the porcini mushroom and field mushrooms with a slow cooked vegetable stock, potato, oven roasted root vegetables, cream and finished with fresh dill and parsley. |
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| 50 grams dried porcini |
| 125 ml warm water |
| 75 ml butter |
| 500 grams field mushrooms |
| 125 grams carrot, chopped |
| 125 grams celery, sliced |
| 125 grams onion, sliced |
| 1.25 litres vegetable stock |
| 600 grams potato, peeled and sliced |
| Salt and freshly ground black pepper |
| 175ml cream |
| 50 grams parsley, chopped |
| 2 tbs dill, chopped |
| 125ml sour cream |
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Soak the porcini mushroom in the warm water for half an hour. Strain through a fine sieve, reserving the liquid. |
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Melt the butter in a large, heavy pan. Add the field mushrooms, carrot, celery and onion. Sweat off until the mushrooms have reduced in size before adding pre-heated slow cooked vegetable stock. |
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Add stock, potatoes, porcini and their liquid and simmer for about thirty minutes or until the potatoes are soft. |
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Blend to a course texture throughout. Bring to the boil, season and finish with cream, parsley and dill. |
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Serve with a dollop of sour cream. |
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| Serves 4-6 |
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| PASTA |
| Ursula’s Penne and Roasted Red Pepper sauce |
| 275g penne (pasta quills) |
| 4 medium sized red peppers |
| 1 small garlic clove |
| 4 tablespoons of olive oil |
| 75g freshly grated parmesan cheese |
| Sea salt/freshly ground black pepper to taste |
| Basil leaves for garnish |
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Roast the red peppers in a pre heated oven (gas mark 6 or 200ºC.) for 25 minutes until deflated and slightly charred. |
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Cool for 20 minutes before peeling and discarding the seeds. |
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Combine all the other ingredients in a food processor and blend until smooth. |
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Cook the pasta in plenty of rolling, boiling, salted water until al dente. |
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Adjust the seasoning of the sauce and serve with the penne. |
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Tear the basil leaves into small pieces for the garnish. |
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| Serves 4-6 |
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