Tag: passito

Nodini with zabaglione with Passito di Pantelleria – Italian Cuisine

Nodini with zabaglione with Passito di Pantelleria

1) Knead flour with 150 g of granulated sugar, soft butter into chunks, a pinch of salt, eggs and baking soda until the mixture is firm. Formed a ball, wrap it in cling film e let it rest for 30 minutes.

2) Roll out the dough into a sheet about 3 mm thick and cut into strips of 1.5×12 cm, knot them in the center, leaving the knot very wide, and fry them in plenty of hot oil. Drain the knots as they are golden, pass them on kitchen paper and then sprinkle with icing sugar.

3) Beat the egg yolks in a small saucepan together with the remaining granulated sugar with a whisk, until you have obtained a very light and well swollen mixture; add the Passito, pouring it a little at a time and always stirring with a whisk, and cook the zabaglione in a bain-marie at a very light boil for 7-8 minutes, without ever stopping stirring, until it becomes frothy. Serve the knots with the still warm zabaglione.


Posted on 01/27/2022


Recipe Liver with dark onions and passito – Italian Cuisine

Recipe Liver with dark onions and passito

  • 500 g calf liver in thin slices
  • 500 g concentrated meat broth
  • 250 g Brussels sprouts
  • 200 g red raisin wine
  • 2 onions
  • butter
  • vinegar
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of the liver with dark onions and passito, peel the onions and cut them into slices, removing the central part. Bring 1 liter of water to the boil with 100 g of vinegar and 10 g of salt and add the onions. Leave them to cook for 15 minutes, then drain them. Then put them to dry in a saucepan with a knob of butter, with the lid, for 15-20 '. Wet them with 200 g of water and cook again for 15-20 '.

Cook the raisin wine in a small saucepan, for 10-15 ', until you get a syrupy sauce. Clean the sprouts and cut them in half; brown them in a pan with a drizzle of oil, salt and pepper for 4-5 '. Wet them with a ladle of water and cook them with the lid for 8-10 minutes.

Bring the concentrated meat broth to the boil and cook the slices of liver by dipping them one at a time, for 1 '. Drain them by hand on kitchen paper. Salt them and serve with the dark onions and the sprouts, accompanying them with the passito sauce.

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