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INGREDIENTS (serves 6 portions)
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Egg-yolks, 6
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Sugar, 5 heaping tbl.
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red wine (instead of classic Marsala or
Moscato d’Asti: preferably the less acidic varieties,
like dolcetto, freisa or nebbiolo), 4 half eggshells
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PREPARATION
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To prepare a perfect “zabaglione”
(the Piedmont version of the egg-flip), bet the egg-yolks into a deep,
copper-made saucepan
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Combine sugar and beat whit a whisk, until the mixture will be
soft and carefully whipped
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Add- while slowly and continuously stirring- 4 half eggshells of red wine
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Cook the “zabaglione” in a double-boiler, beating constantly the
cream with a whisk
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When the “zabaglione” starts to thick and rise up, put out of the burners
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Serve in Moscato cups with local “meliga” (= maize) cookies
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