In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic.
This week I have chosen to cover zabaione. Zabaione is a dessert of Italian origin. This dessert mainly consists of egg yolks, sugar and a sweet wine – such as Marsala or Moscato. The whipping process used for zabaione incorporates a large amount of air into this dessert, which pairs it well with fresh fruits.
Traditional Zabaione Recipe
4Egg yolks
4 tspSugar
4 tbspMarsala wine
Add all ingredients in a metal bowl over a double boiler. Whisk all ingredients over high heat until zabaione has thickened to the texture of a thin pudding. Remove from heat immediately to avoid scrambling the eggs. Serve warm over fresh berries and enjoy.
Jonathan’s Zabaione Recipe
4 Egg yolks
4 tspSugar
1 ozAlmond liquor
1 ozHazelnut liquor
1/8 tspVanilla extract
1/16 tspSalt
Add all ingredients in a metal bowl over a double boiler. Whisk all ingredients over high heat until zabaione has thickened to the texture of a thin pudding. Remove from heat immediately to avoid scrambling the eggs. Serve warm over fresh berries and enjoy.
Whether you choose to prepare the classic, my twist or your own interpretation, remember that food is about bringing people together and that the act of cooking is about caring and as long as your heart is in the dish you prepare, the people you are cooking for will appreciate it (and you).
If you have any questions for me or would like to see me cover any particular dish in this column, feel free to write me, care of this publication. From my kitchen to yours, it is my pleasure to give you a peek into the mind of a chef. Thank You
Jonathan Jolicoeur is a chef at A Tavola – an Italian restaurant on Church Street in Winchester – which focuses on “farm to table” style of cooking. Jonathan was born in Somerville, lives in Woburn and has a degree from Le Cordon Bleu College of Culinary Arts.