Written by Syn on Oct 24th, 2007 | Filed under: Uncategorized
Wine Custard (Zabaglione)
Eat this thin custard freshly made and warm.
It is also a
wonderful sauce for fresh berries, plain cake or fruit-filled
crèpes.
4 egg yolks
1 egg
1/3 cup granulated sugar
1/3 cup Marsala wine or sherry
Dash of salt
Beat egg yolks and egg in small mixer bowl on high speed until
thick and lemon colored, about 3 minutes.
Gradually beat in sugar, scraping bowl occasionally.
Beat in
wine and salt on low speed.
Pour mixture into top of double boiler.
Add enough hot water to bottom of double boiler so that top does
not touch water.
Cook over medium heat, stirring constantly, until
slightly thickened, about 5 minutes.
The water in the double boiler
should simmer but not boil.
Remove from heat.
Serve immediately.
Yields 4 to 6 servings.
Technorati Tags: Italian
Written by Syn on Oct 24th, 2007 | Filed under: Uncategorized
Zucchini Omelet (Frittata di Zucchine)
A variety of vegetables may be used in place of zucchini.
6 eggs
1/4 cup water
3 tablespoons minced parsley
3 tablespoons soft bread crumbs
1 teaspoon salt
1 clove garlic, finely chopped
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch slices
All-purpose flour
Grated Parmesan cheese
Beat eggs, water, parsley, bread crumbs, salt and garlic.
Heat oil in 8-inch broiler-proof skillet over medium heat until
hot.
Coat zucchini with flour; cook until golden, about 2 minutes
on each side.
Pour egg mixture over zucchini.
Cook until eggs are
thickened throughout but still moist, 3 to 5 minutes.
Gently lift
edge with fork so that uncooked portion can flow to bottom.
Sprinkle with cheese.
Set oven to broil or 550 degrees F.
Broil omelet with top 5
inches from heat until golden brown, 3 to 4 minutes.
Loosen edge
with spatula; slip omelet, cheese side up, onto serving plate.
Yields 3 servings.
Technorati Tags: Italian
