Moscato Dasti Zabaglione Recipes

ZABAGLIONE

Steps:

• Place ingredients in a 2-quart pot (copper is nice but not essential). If you want to duplicate Cesare's paiolo, which is a pot with a rounded bottom, use a copper or stainless-steel bowl, holding the edge with a pot holder.
• Beat ingredients with a hand mixer at high speed until foamy. Place over medium heat and continue beating. The mixture will thicken and increase greatly in volume. When mixture feels warm, remove the pot from heat. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Do not overheat it or you will curdle the eggs. Practice makes perfect. When ready, the zabaglione will be thick, foamy, and warm - but not hot - to the touch.

SBRISOLONA WITH MOSCATO D'ASTI ZABAGLIONE

Steps:

• Preheat the oven to 350°F.
• Spread the almonds on a baking sheet, and toast 8 to 10 minutes, tossing a couple of times, until they're golden brown and smell nutty. When they have cooled, chop the nuts coarsely.
• Place the flour, cornmeal, and salt in a large bowl. Add the butter, and work it into the flour with your fingers until you have a coarse meal. Stir in the sugars and almonds. Make a well in the center of the dry ingredients.
• Combine the egg yolk, extracts, and zest together in a small bowl. Pour into the well at the center of the dry ingredients. Mix gently with your hands. The dough will look dry and crumbly, similar to a streusel.
• Transfer the dough into a buttered 8-inch springform pan. Very lightly, press the dough into the pan, being careful not to pack it too tightly; the top should be somewhat uneven.
• Bake 30 to 40 minutes, until set and deep golden brown.
• When it has cooled completely, break the sbrisolona into "rustic" pieces, and serve with a bowl of the zabaglione. Invite your guests to scoop up dollops of zabaglione onto the sbrisolona and eat with their hands. Serve with glasses of Moscato d'Asti, of course!
• Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/3 cup water. Bring to a boil over high heat, then reduce the heat to medium and cook, without stirring, to a light caramel. Add the Moscato (don't worry when the caramel seizes up; it will remelt). Reduce the mixture to 1 cup and remove the vanilla pod.
• Whisk the egg yolks together in a large mixing bowl. Whisk a few tablespoons of the Moscato caramel into the egg yolks to temper them. Slowly, add another quarter or so of the mixture, whisking constantly. At this point, you can add the rest of the Moscato caramel in a slow steady stream, whisking all the time.
• Place the mixture in a double boiler, and cook over low heat about 6 minutes, whisking continuously, until it's thick and light in color and forms ribbons when it falls from the whisk. Cool in a stainless steel bowl in the refrigerator for at least 30 minutes.
• When you're ready to serve, whip the cream in a stand mixer fitted with the whisk attachment at high speed until it holds stiff peaks. Fold the whipped cream carefully into the custard base. Serve the zabaglione in a beautiful bowl.
• The zabaglione needs to cool for 2 hours before serving.