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Zabaglione al Limoncello recipe

Zabaglione al Limoncello recipe

The exact origins of zabaglione, or sabayon as it is known in France, is not clear.  It is known to have originated in Italy in the north, most likely in the Veneto region.  Traditionally zabaglione is served in winter and is made with egg yolks, sugar and fortified wine.  Our recipe provides a zesty and refreshing version for spring/summer, which can also be served as an alternate to the traditional version in winter. Ingredients 6 egg yolks 3 tbsp sugar 1/3 cup limoncello 1/3 cup Prosecco 100g frozen berries 6 savoiardi biscuits fresh mint sprigs Directions 1. Place frozen berries in a bowl and put to the side, away from direct heat. 2. Combine egg yolks, sugar and limoncello in a stainless steel bowl or double boiler. 3. Place on top of a saucepan of gently boiling water (medium heat) and whisk the mixture continuously until it becomes foamy and begins to thicken, about 4-6 minutes. 4. Remove the bowl from the heat and quickly whisk in Prosecco.  The consistency should be thick and creamy and coat a spoon. 5. Add limoncello to the mix and whisk again. 6. To serve, pour the zabaglione into serving glasses and top with the partially defrosted berries. 7. Add a savoiardi biscuit to each serve.  Crush the remaining biscuit by hand and sprinkle over the dishes.  Garnish with mint sprigs and serve immediately.   – Zabaglione can be served warm in winter time and chilled in the summer. – Zabaglione can be made up to ½ a day ahead of time however it must be stored, covered with cling wrap and in a refrigerator until serving time.  Give …

Involtini alla Palermitana recipe

Involtini alla Palermitana recipe

Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling.  Involtini can be made with meat, poultry, seafood or vegetables and with fillings like pasta, cheese, vegetables, cured meats and nuts.  This particular recipe is for the traditional involtini served in Palermo (“alla Palermitana”) and sees the Arab influence on Sicily with the use of sultanas and pine nuts in the filling. Ingredients 1 kg veal backstrap, sliced to about 5mm thick Extra virgin olive oil (to brush) 24 lemon leaves (optional) 1 large red onion, cut into quarters Breadcrumbs, for dipping For the stuffing 50g pine nuts Salt and pepper 50g sultanas 50ml extra virgin olive oil 150g pecorino cheese, grated 150g breadcrumbs 1 large red onion, chopped finely   Skewers Lemon wedges (to serve) Directions 1. Place the sultanas in a small dish of water to rehydrate for about 10 minutes.  Drain well. 2. Quickly fry the finely chopped onion in about 2-3 tablespoons of olive oil, until soft. 3. In a small bowl, add the grated cheese, breadcrumbs, pine nuts, sultanas and fried onion.    Add the remaining oil and mix well.  Season to taste.  The mixture should be quite lumpy and not compacted. 4. Flatten and soften the meat with a tenderiser or back of a knife. 5. Brush one side of the fillet with olive oil and add some of the stuffing, making sure to not overstuff. 6. Roll using the short end until a small involtino is formed.  Slice in half to form two small involtini rolls. 7. Split the quartered onion into smaller sections, so that you …

Pane Pizza recipe

Pane Pizza recipe

The origins of pane pizza is unknown.  What can be told about Mario’s version of it is that this recipe is one he grew up with as a last minute or “clean out the fridge” style dish that has been used time and time again for dinners, entertaining and to curb pizza cravings. Ingredients a soft bread such as traditional ciabatta or Turkish bread For the pizza sauce 300g San Marzano peeled and diced tomatoes Oregano Salt Pepper Extra virgin olive oil For the pizza toppings Black olives, pitted Mushrooms, sliced Fior di latte, bocconcini or pecorino cheese, diced or shredded Instructions 1. Preheat oven to 180oC 2. Place the tomatoes into a bowl and add the oregano, salt, pepper and a good drizzle of olive oil, to taste. 3. Mix well and crush, leaving some chunky pieces of tomato still present. 4. Slice bread evenly and place on a baking tray. 5. Dress bread with sauce, spreading evenly.  Add toppings and finish with cheese. 6. Bake in oven for about 5 – 10 minutes until the cheese has melted and the bread is crunchy, but making sure not to burn either the bread or the cheese.   – Like with all pizza, toppings are a personal preference. However to keep it authentic, it is best to adopt a less is more approach. – Whilst the pizza sauce and bread slices can be prepared ahead of time, it is best to top the bread and serve at the last minute.