This savory and delicious Zabaglione is perfect as a small appetizer with Parmesan crisps or as a dip for fried vegetables or meat. It also makes a great sauce for vegetable carpaccio or pasta.
Preparation time: approx. 20 minutes
Ingredients:
- 6 egg yolks
- 60g butter
- 60g Parmesan
- 100ml white wine or 100ml vegetable broth
Tools:
- Bowl (for double boiler)
- Double boiler
- Whisk
Instructions:
- Lightly heat the double boiler and add the egg yolks to the bowl.
- Add the melted butter and whisk constantly.
- Add the wine or vegetable broth.
- Add the Parmesan and continue stirring until it completely dissolves. Season with salt to taste. Keep stirring until the mixture begins to thicken, then immediately remove from heat and pour into serving bowls – done!
Zabaglione is a classic Italian specialty, usually enjoyed as a sweet dessert. Here, it's made savory as an appetizer or for an aperitivo. With this recipe, you'll easily bring a touch of sophistication to your appetizer table.
Best served with grissini or, as in the video, with Parmesan crisps, olives, and fresh vegetables to dip!
You can find the recipe for the Parmesan crisps in another blog post :)