Emprimir
Correo Electrónico
 |
Ingredientes
- 6 egg yolks
- 6 spoonfuls of granulated sugar
- 250 ml (1 cup) of Marsala or other fortified or sweet wine (see Notes)
View Full Recipe at Memorie di Angelina
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 252g | |
| Calories 443 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 217mg | 6% |
| Total Carbs 49.11g | 13% |
| Dietary Fiber 0.0g | 0% |
| Sugars 35.15g | 23% |
| Protein 0.47g | 1% |
%20in%20just%20a%20few%20minutes.%3C/p%3E%3Cp%3EZabaione%20belongs%20to%20the%20family%20of%20custard-like%20sauces%20that%20use%20egg%20yolks%20to%20thicken%20a%20liquid,%20such%20as%20crema%20pasticciera%20(virtually%20identical%20except%20for%20the%20use%20of%20Marsala%20instead%20of%20milk),%20hollandaise%20sauce%20and%20mayonnaise.%20All%20of%20these%20require%20some%20patience%20in%20adding%20the%20liquid%20to%20the%20egg%20yolks%20and,%20for%20the%20warm%20ones%20like%20zabione,%20care%20not%20to%20overheat%20and%20curdle%20the%20mixture.%20In%20this%20rendition,%20you%20whisk%20the%20egg,%20sugar%20and%20wine%20constantly%20until%20it%20becomes%20more%20of%20a%20mousse%20than%20a%20custard.%20You%20need%20a%20rather%20strong%20arm%20if%20you%E2%80%99re%20going%20to%20whisk%20by%20hand,%20but%20an%20electric%20whisk%20makes%20things%20almost%20effortless.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EServes%204-6%20persons%20as%20a%20dessert%20or%20snack%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EBegin%20by%20placing%20the%20egg%20yolks%20and%20sugar%20together%20in%20a%20large%20bowl.%20(Copper%20is%20best%20but%20stainless%20will%20do%20fine.)%20Place%20the%20bowl%20over%20a%20saucepan%20that%20have%20will%20have%20filled%20about%20halfway%20up%20with%20water,%20making%20a%20kind%20of%20double-boiler.%3C/p%3E%3Cp%3ENow%20whisk%20the%20yolks%20together%20until%20they%20are%20completely%20amalgamated%20and%20the%20mixture%20has%20taken%20on%20a%20glossy,%20appearance%20and%20texture%20of%20a%20loose%20mayonnaise:%3C/p%3E%3Cp%3ENow,%20turn%20on%20the%20flame,%20moderately%20high.%20Keep%20whisking%20as%20you%20add%20the%20Marsala,%20bit%20by%20bit,%20into%20the%20egg%20and%20sugar%20mixture.%3C/p%3E%3Cp%3EKeep%20on%20whisking%20the%20mixture%20as%20the%20water%20in%20the%20saucepan%20comes%20to%20a%20boil.%20The%20heat%20of%20the%20steam%20rising%20from%20the%20water%20will%20begin%20to%20warm%20the%20mixture,%20and%20it%20will%20begin%20to%20thicken.%20As%20it%20thickens,%20it%20will%20begin%20to%20froth%20and%20grow%20in%20volume:%3C/p%3E%3Cp%3EKeep%20on%20whisking%20while%20the%20mixture%20continues%20to%20heat%20up;%20it%20will%20thicken%20even%20more%20and%20gain%20even%20more%20volume.%20Your%20zabaione%20will%20be%20done%20when%20ribbons%20form%20as%20you%20whisk%20it.%20(NB:%20They%20disappeared%20too%20quickly%20to%20capture%20them%20in%20the%20photo!)%3C/p%3E%3Cp%3ENow%20take%20the%20zabaione%20off%20heat%20and%20continue%20to%20whisk%20as%20it%20cools%20down%20a%20bit.%20You%20can%20cool%20things%20down%20faster%20if%20you%20place%20the%20bowl%20inside%20a%20large%20bowl%20filled%20halfway%20with%20ice.%3C/p%3E%3Cp%3EServe%20the%20zabaione%20still%20warm%20or%20at%20room%20temperature,%20preferably%20in%20a%20champagne%20or%20cocktail%20glass%20as%20pictured,%20accompanied%20if%20you%20like%20with%20an%20elegant%20cookie%20or%20rolled%20wafer,%20or%20topped%20with%20some%20berries%20or%20other%20fresh%20fruit.%20A%20sprinkling%20of%20nutmeg%20or%20powdered%20chocolate%20wouldn%E2%80%99t%20be%20amiss,%20either.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EThe%20other%20way%20to%20make%20zabaione%E2%80%94which%20I%20would%20dare%20say%20is%20the%20more%20traditional%20one%E2%80%94is%20to%20switch%20from%20whisk%20to%20a%20wooden%20spoon%20or%20spatula%20when%20you%20put%20the%20mixture%20on%20%20the%20heat.%20The%20result%20will%20be%20more%20like%20a%20custard%20than%20a%20foam,%20and%20you%20will%20need%20to%20be%20especially%20careful%20not%20to%20let%20the%20mixture%20boil%20or%20it%20will%20likely%20curdle.%20(If%20you%20have%20any%20fears,%20take%20the%20bowl%20off%20the%20heat,%20stirring%20vigorously,%20and%20add%20a%20few%20drops%20of%20Marsala%20to%20cool%20things%20off.)%20Made%20this%20way,%20the%20flavor%20of%20your%20zabaione%20will%20be%20very%20intense%20perhaps%20too%20intense%20to%20eat%20on%20its%20own.%20The%20custard%20form%20of%20zabaione%20is%20often%20used%20as%20an%20ingredient%20in%20a%20dessert%20recipe,%20a%20sauce%20for%20fresh%20fruit%20or%20cake,%20or%20mixed%20with%20whipped%20cream%20to%20soften%20its%20flavor%20a%20bit,%20in%20which%20case%20it%20is%20called%20crema%20zabaione.%20And,%20of%20course,%20zabaione%20makes%20a%20wonderful%20gelato,%20but%20I%E2%80%99ll%20leave%20that%20recipe%20for%20another%20post.%3C/p%3E%3Cp%3EAlthough%20by%20far%20the%20most%20common%20in%20Italy,%20Marsala%20is%20not%20the%20only%20wine%20used%20to%20make%20zabaione.%20In%20fact,%20they%20say%20the%20original%20was%20made%20with%20Moscato%20d%E2%80%99Asti,%20a%20sweet%20Piedmontese%20wine%20made%20with%20muscat%20grapes.%20But%20any%20fortified%20or%20sweet%20wine%20(eg,%20Port%20or%20Madeira)%20that%20strikes%20your%20fancy%20will%20work,%20as%20would%20a%20spirit%20like%20rum.%20Some%20chefs%20even%20make%20a%20savory%20kind%20of%20zabaione%20with%20dry%20white%20wine%20as%20a%20kind%20of%20substitute%20for%20hollandaise%20to%20dress%20asparagus%20and%20other%20vegetables.%3C/p%3E%3Cp%3EYou%20will%20have%20noticed%20that%20this%20recipe%20calls%20for%20nearly%20raw%20eggs,%20so%20do%20be%20sure%20to%20use%20only%20the%20freshest,%20preferably%20local%20sourced,%20eggs.%20Even%20then,%20I%20doubt%20the%20the%20gentle%20cooking%20here%20is%20enough%20to%20kill%20any%20nasty%20pathogens,%20so%20you%20may%20want%20skip%20this%20dish%20if%20you%20have%20any%20concerns.%20(I%20haven%E2%80%99t%20tried%20using%20pasteurized%20egg%20liquids,%20but%20they%20might%20well%20work.)%3C/p%3E%3Cp%3EZabaione%20is%20generally%20considered%20a%20Piedmontese%20recipe,%20and%20according%20to%20the%20venerable%20Il%20cucchiaio%20d%E2%80%99argento%20it%20was%20invented%20by%20a%20Spanish%20lay%20brother%20and%20future%20saint,%20Pascal%20de%20Bayl%C3%B3n,%20who%20also%20lent%20the%20dish%20its%20name.%20De%20Bayl%C3%B3n%20apparently%20thought%20to%20add%20some%20sweet%20Cypriot%20wine%20when%20having%20some%20trouble%20whipping%20together%20his%20eggs%20and%20sugar.%20%20Others%20have%20it%20that%20that%20the%20original%20recipe%20(or%20at%20least%20the%20word)%20came%20from%20what%20it%20now%20Croatia,%20where%20it%20was%20called%20zavajun,%20which%20means%20%E2%80%9Cto%20beat%E2%80%9D.%3C/p%3E%3Cp%3EThe%20common%20spelling%20of%20this%20dish%20in%20English,%20%E2%80%9Czabaglione%E2%80%9D,%20is%20rare%20in%20Italian%20language%20texts.%20The%20Zanichelli%20dictionary%20cites%20it%20as%20an%20erroneous%20variant,%20other%20dictionaries%20don%E2%80%99t%20even%20include%20that%20spelling%20as%20a%20variant%20at%20all.%20(The%20original,%20now%20archaic,%20Piedmontese%20spelling%20was%20apparently%20zabajone.)%20I%20have%20no%20idea%20how%20the%20%E2%80%98gl%E2%80%99%20spelling%20became%20standard%20in%20the%20Anglophone%20world,%20but%20perhaps%20some%20reader%20can%20enlighten%20us%E2%80%A6?%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}