About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Zabaglione | Main | Italian Chocolate Mousse »

Cold Zabaglione with Red Wine

Yesterday Sandi made Zabaglione - that wonder frothy Italian concoction of cooked egg yolks, sugar, and wine that is slowly cooked and whipped into a frenzy. For my post today I got to make a similar recipe but mine was made with red wine.

Zabaglione is generally served warm, this one is not. All you need to do is follow the exact same recipe for the Zabaglione but instead of adding marsala you add 1 cup of full-bodied red wine. Marcella suggested a Barolo but the ones I had in my wine cellar were all over $ 100 so I couldn't quite bring myself around to that - instead I used a wonderful Barbaresco.

Normally zabaglione is made in a copper pot. Marcella suggests using a double boiler for those of us who aren't used to controlling this delicate cooking process. Then there are those of us who don't even own a double boiler (have you noticed how rare it is to find a decent set of cookware that includes a double boiler? It is as if the manufacturers are conspiring to ensure that certain cooking procedures die out in our era of speed, simplicity, and pre-fab food - porca miseria) .

Anyway, I digress. This was not meant as a rant about Calphalon. Back to the task at hand.

Not having a copper pot nor a double boiler I used the same technique as Sandi - a metal bowl over a pot of gently boiling water. It wasn't ideal to be sure, but it worked.

We really enjoyed this dessert and I'll be making it again. The wine infused the custard-like froth with a wonderful and most-welcome flavour. I can see why Italians often serve zabaglione as a strength-building tonic for someone suffering from a cold or other ailment. A bowl of this would sure as hell perk me up right away!

Comments (1)

Marcella Hazan:

I have made zabaglione for demonstrations on the road, and have usually had to improvise the equipment. A bowl over simmering water will do as well as anything, save for the roundbottomed unlined copper pot that really makes a difference.

I congratulate you on your $100. Barolo cellar. If you are using Barbaresco instead, you are using sapphires instead of rubies. That's pretty good.

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