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Italian cappuccino & ricotta toast
The Italian bar breakfast, adapted for a galley — no espresso machine needed.
10 minLow budgetCook in a seawayStove / burnerKettleGalley classics
Ingredients for 4 crew
- Bread rolls or thick toast slices8 unit
- Ricotta or cream cheese240 g
- Honey60 ml
- Ground coffee (moka or instant)60 g
- UHT milk600 ml
Method
- 1Brew strong coffee in a moka pot, or use good instant — Italians forgive a lot at sea.
- 2Warm the milk and froth it by shaking it hard in a sealed jar, then 30 seconds on the heat.
- 3Spread ricotta on the toast, drizzle with honey.
- 4Pour milk over the coffee, dust with cocoa if you carry it. Never cappuccino after 11:00.
Chef's notes
- No fridge? Long-life ricotta or a hard cheese sliced thin works instead.
Galley kit & timing
Prep 5 minCook 5 min
Pots, pans & tools
- Moka pot or kettle
- Small pot for milk
- Sealed jar for frothing
- Toaster or dry pan
Serve it in
- Wide cups, small side plates
Plating & decoration
- ◆Dust the foam with cocoa through a tea strainer.
- ◆Honey drizzled in a zigzag over the ricotta.
Decoration should always be something you can eat — thyme, mint, basil, red pepper.