Piedmont Recipes
Zabajone
Before I get onto this zabajone recipe I had to say that...I've just finished the most amazing lunch.
An incredible seafood (tuna) pasta recipe!
In case you are hungry, here's the recipe...enjoy!
Onto the recipe... This Iced Zabajone recipe is an unusual yet delightful version of
traditional zabajone (click here for the other recipe)
. Ingredients: Eggs, castor sugar, Marsala, cinnamon, lemon, half a vanilla stick, rum, Maraschino, butter, ice. Preparation 1) Mix ten egg yolks with two dessert spoons of castor sugar, and three glasses of Marsala wine, add half a stick of vanilla, the peel (cut into thin slices) of a half lemon and a small bit of whole cinnamon. 2) Whip this up lightly over a low heat until it is nearly boiling and very slightly frothy; then remove it from the stove, remove the cinnamon, vanilla, and lemon peel, and whip up all the remaining ingredients for two minutes. 3) Add a tablespoonful of Maraschino and one of rum and stir until mixed in, pour it into a silver souffle dish, and put it on ice. Serve with sponge cakes or iced wafers.
Be sure to order the excellent Traditional Italian Recipe ebook.
It has over two hundred pages of classic and hard to find Italian and Piedmont recipes, including the seafood pasta recipe shown in the photo.
ONLY USD7.99
Return from Piedmont Recipes Zabajone to the Piedmont Cooking Page
Return to the home page of My Italy (Piedmont, Sardinia and Marche)
New! CommentsHave your say about what you just read! Leave me a comment in the box below.
|
