Tag: zabaglione

Recipe Scones al bagòss with salty zabaglione – Italian Cuisine

  • 300 g flour
  • 90 g sparkling water
  • 80 g grated bagòss
  • 70 g soft butter
  • 12 g baking powder for cakes
  • 4 yolks
  • 2-3 sage leaves
  • 2 eggs
  • salt

Jumbled up flour, baking powder, bagòss and chopped sage (remove the central rib of the leaves, if too large). Then mix with 1 egg and 60 g of butter, then gradually add the sparkling water.
Collect the dough into a ball, cover it and let it rest in the fridge for 10 minutes; then flatten it a little and, using a knife, cut it into irregular blocks of 25-30 g each; brush them with the other egg, beaten, and bake at 180 ° C for 12-13 minutes.

Jumbled up 4 egg yolks in a semi-spherical bowl with two pinches of salt, take them to a hot bain-marie, but not to the boil, and continue to mix with a whisk until the yolk becomes a little lighter; when it just begins to stick, remove it from the heat and continue stirring until it "pulls"; then add 10 g of soft butter and stir until it drips "like a ribbon".
Serve lukewarm scones with freshly made eggnog.

Recipe: Ilaria Cestelli, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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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


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Sbrisolona with parmesan cheese with balsamic vinegar zabaglione – Italian Cuisine

Sbrisolona with parmesan cheese with balsamic vinegar zabaglione

1) Chop coarsely almonds. Mixed the two flours with 60 g of grated parmesan, add the almonds, a pinch of salt, pepper and a few needles of chopped rosemary. Add lightly beaten egg and 80 g of cold butter in chunks; you work quickly the ingredients with your fingertips, until you get a mixture in crumbs.

2) Transfer the mixture in a round pan with a diameter of 26 cm lined with baking paper; lightly tap the pan on the work surface to settle the dough, sprinkle the surface with the remaining cheese and transfer the preparation in the oven at 180 ° for about 25 minutes. And then baked And let it cool the sbrisolona.

3)Put the egg yolks in a saucepan in a bain-marie, add salt and beat them with a whisk until fluffy. Incorporate the remaining softened butter into an ointment and continue to work with the whisk; pour yourself flush the hot wine, then the vinegar e jumbled up until the eggnog begins to thicken. Serve the sbrisolona with hot zabaglione.


Posted on 01/22/2022


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