by: iYellow Foodie, Danielle Rose
When Danielle first told me that she was going to be writing about Zabaglione I had no idea what she was talking about. A zaba what I thought? Then I was out to a nice sunday dinner at Pizzeria Libretto on Ossington and low and behold it was on the menu, so without hesititation I ordered it. Let me just say that delicious doesn't even begin to define how absulutely light, fresh and amazing this dish is. Yum, yum, yum. A definite must try.
There’s got to be nothing better in the summer months than sitting on a patio with friends, eating a delicious meal, and enjoying a great bottle of wine. But after a large meal, who wants to stuff themselves with a heavy, carb-filled dessert? And who's to say that a dessert should take precedence over enjoying more wine?
COOKING WITH WINE TIP #1:
Combine Both Food and Wine for a light and delicious dessert option.
Zabaglione is a delicate Italian dessert that combines sweet Marsala wine, with airy egg yolks, and a touch of sugar to create a lovely compliment to fresh berries or biscotti. Think of it as a super light, airy, and very flavourful pudding. It is guaranteed to please many palates.
With Ontario fruit at its seasonal best in August, grab some local fruit (think mouthwatering blueberries, raspberries, pears, and peaches) a bottle of Italian Marsala and some great company to share it with. Besides, who could resist such a tempting and delectable dish that is so easy to make?
3 Ingredients:
4 egg yolks
1/4 cup sugar
When Danielle first told me that she was going to be writing about Zabaglione I had no idea what she was talking about. A zaba what I thought? Then I was out to a nice sunday dinner at Pizzeria Libretto on Ossington and low and behold it was on the menu, so without hesititation I ordered it. Let me just say that delicious doesn't even begin to define how absulutely light, fresh and amazing this dish is. Yum, yum, yum. A definite must try.There’s got to be nothing better in the summer months than sitting on a patio with friends, eating a delicious meal, and enjoying a great bottle of wine. But after a large meal, who wants to stuff themselves with a heavy, carb-filled dessert? And who's to say that a dessert should take precedence over enjoying more wine?
COOKING WITH WINE TIP #1:
Combine Both Food and Wine for a light and delicious dessert option.
Zabaglione is a delicate Italian dessert that combines sweet Marsala wine, with airy egg yolks, and a touch of sugar to create a lovely compliment to fresh berries or biscotti. Think of it as a super light, airy, and very flavourful pudding. It is guaranteed to please many palates.
With Ontario fruit at its seasonal best in August, grab some local fruit (think mouthwatering blueberries, raspberries, pears, and peaches) a bottle of Italian Marsala and some great company to share it with. Besides, who could resist such a tempting and delectable dish that is so easy to make?
3 Ingredients:
4 egg yolks
1/2 cup sweet Marsala wine
5 Easy Directions:
1. In a stainless steel bowl, whisk the egg yolks with the sugar until the mixture becomes pale yellow in colour.
2. Fill a pot half-way up with water and bring to a simmer. Reduce heat to low, and set the stainless steel bowl containing the eggs and sugar over the water, making sure that the bottom of the bowl does not touch the water.
3. Add in the Marsala and whisk the mixture until it becomes frothy, pale, and triples in volume.
4. Take the mixture off the heat and continue whisking for another 2 minutes.
5. Serve in glasses on top of fresh Ontario fruit.
To see what Marsala Wines are available at the LCBO via Wine Align Click Here>>
Daniel is our Foodie and also writes a food blog called This is Ginger Rose (www.thisisgingerrose.blogspot.com).
Read Danielle's Bio Here>>
