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Recipes

Zabajone

August 11, 2011
Zabajone

Ingredients

  • ten egg yolks
  • ten tablespoons of sugar
  • ten tablespoons of natural Moscato

What to prepare

  • a bain-marie for sweets (with a hollow bottom)
  • a small beater

Procedure

Put in a bowl-shaped copper pot, a tablespoon of sugar and one of Moscato wine for each egg yolk.

Put the pot in another bigger one with hot water inside, start heating and whisk starting to work the zabajone. With the heat and the whisk, the egg will first become foamy, until it thickens becoming a tender and light creme.

You may serve in cups with some macaroons sprinkled on top or with the hazelnut cake.

Photo Credits: Sonja Pieper

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Nonna Genia

The hundreds of recipes of the cuisine from Alba are consequence of the many family traditions and of the research of a group of enthusiasts who operated during the sixties to value Alba, the Langhe region, its natural environment, the culture, products and its gastronomy. Many recipes come together with memories, fantasies and a fragment of the story of Luciano De Giacomi, pharmacist and gourmet lover of Alba, who was one of the founders of the Famija Albeisa and of the Order of the Knights of the Truffle and of the Wines of Alba." --------------------------------- Nonna Genia è un classico della cucina di Langa. Luciano De Giacomi (farmacista che operò negli anni Sessanta del secolo scorso per valorizzare Alba e le Langhe) e Beppe Lodi raccontano, attraverso 100 ricette della il mondo perduto dei sapori della terra. Un libro da leggere anche per le storie che racconta e da guardare per le foto di Aldo Agnelli. vai alla pagina dell'Araba Fenice

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