Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing.
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It doesn't get much more classically Italian than the taste and scent of aniseed. That licorice flavor is as intense as it is divisive. But this shortbread from Nigellissima has plenty of buttery crumble and a subtle sweetness that makes the aniseed component balanced, not biting. If you aren't a licorice fan, try this recipe. You might be surprised.
A semifreddo normally takes a bit of egg beating and machine mixing. Happily, the recipe given in Nigellissima requires neither. Amaretto liqueur and crunchy amaretto cookies provide the flavor base, and a coating of apricot-almond golden sauce is a luxurious final touch.
"Baci" is Italian for "kiss". Flavored with Sambuca, these little baci from Nigellissima taste lightly of aniseed and orange zest. Whole-milk ricotta gives them a creaminess that's lightened when they're fried.
At this point, Nigella Lawson is a household name. But before the television show, or the best-selling cookbooks, there was Italy. Nigellissima is a love letter to the country that inspired her as a chef.