Zabaglione is an Italian custard made from only eggs, not eggs and milk.* It comes from the Piedmont area of Italy, but I’m claiming it for the Piedmont of North Carolina. Why, you may ask? Well, it is a staple dessert of the Waldensian people from Northwestern Italy who settled the town of Valdese, North Carolina, 125 years ago. In Valdese, it is known as zabaione. I have made it even more North Carolina by using Raleigh, North Carolina’s own Oak City Amaretto, instead of the traditional wine.
North Carolina Zabaglione
1 dozen egg yolks from pasteurized eggs
1/3 cup superfine sugar
3 tablespoons (1 shot) Oak City Amaretto
In the top of a double boiler (off the heat) whisk the egg yolks and sugar. Add the amaretto and continue whisking until frothy. Fill the bottom of the double boiler with water and bring to a simmer or slight boil. Put the top pot in the double boiler and whisk vigorously for 3-4 minutes until the mixture looks like a smooth custard. There is a risk that you could get scrambled eggs, so you want to whisk continuously and with a strong arm. Serve immediately or slightly warm in sherbet glasses. Serve with amaretti cookies.
*I have seen some recipes that use milk as well, but most of the traditional and older recipes do not.
–Dina M. Di Maio, author of Authentic Italian: The Real Story of Italy’s Food and Its People, available at Amazon.com
***All writings and photographs are the intellectual property of me, unless I’ve noted otherwise, and can only be used with permission. If you are inspired by this blog, please use professional courtesy to note it.***
Posted in America, Dessert, History, Italian, Local, North Carolina
Tagged amaretti, amaretto, custard, eggs, Italian, Italy, North Carolina, Oak City Amaretto, pasteurized eggs, Piedmont, Raleigh, sabayon, Valdese, zabaglione, zabaione
Peaches in wine is a simple snack or dessert that we Italians serve during summer when peaches are in season. It’s very easy to do. I take organic peaches, washed and sliced (pits thrown away). I use a food-safe glass container to soak my peaches in wine, but you can use a pitcher or bowl too. You can also slice only one peach if it’s just for you, but we do a bunch and let them soak. I prefer to use Chianti or another red wine, but you can use any wine you’d like. I keep the container in the refrigerator and eat them as a snack until they are gone.
Peaches in Wine
8 small organic peaches or 6 larger organic peaches
1- 1 1/2 bottles Chianti or red wine, enough to cover peaches
food-safe glass storage container or pitcher
Wash and slice peaches, throwing pits away. Put peaches in clean glass jar and cover with wine. Cover container. Refrigerate–usually for a few hours to a day and then enjoy!
–Dina Di Maio
Periodically, there’s an article about how Little Italy is dead or dying. Yes, it’s more of a tourist destination and less of a neighborhood where Italian people live. There are still some Italians there, and there are Italian-American-owned businesses there. A recent article in the New York Times made me want to write a series on Little Italy Isn’t Dead and feature some of the businesses there.
Caffe Palermo is home to the king of cannoli, but they also have other great pastries too like this wonderful cassata cake. The café was opened in 1973 by John DeLutro. It’s definitely a must during the San Gennaro festival.
cassata from Caffe Palermo
Posted in Bakery, Cannoli, Dessert, History, Italian, Local, New York
Tagged Caffe Palermo, cannoli, Little Italy, Mulberry Street, New York, New York City, NYC
Pasteis de nata (or pastel de nata) are egg custard tarts found in Portugal and Portuguese-influenced countries. These deliciously creamy tarts have a characteristic browned shine on top. You can find a delicious version of them at Portuguese restaurant Lupulo in Midtown.
They can also be found in regular or Nutella at the delightful Portuguese café and bakery Café Mauro in North Arlington, New Jersey.
Posted in Dessert
Tagged Cafe Mauro, Chelsea, egg custard tart, Flatiron, Lupulo, Midtown, New Jersey, NJ, North Arlington, pasteis de nata, pastel de nata, Portugal, Portuguese egg custard tarts
Rossopomodoro is a restaurant in the West Village specializing in Neapolitan cuisine. I would classify it as a modern take on Neapolitan cuisine that also highlights some of the classics like Margherita pizza and dishes like pasta
Genovese. I met a dear friend here for lunch. The host and waiter were friendly and made this a lovely experience.
For a starter, we shared the polpetta di melanzane, or eggplant meatballs, which of course, were vegetarian. And very good!
For our entrees, we got pizza to share. First, the Margherita pizza. This pizza was very nice. The tomato sauce in particular had a very fresh, sweet tomato flavor. This pizza was not as “wet” in the middle as Neapolitan-style pizza tends to be.
We also got the Genovese pizza with mozzarella di bufala, basil pesto, pecorino and chili. This pizza was a bit spicy with the chili but not unpleasantly so. Just the right amount.
The bright red and green colors on our table were reminiscent of the Italian flag!
For a side dish and a bit of vegetable, I got the broccoli rabe, which was cooked perfectly–not bitter at all.
For dessert, we had the semolina lemon cake with strawberry gelato. This had such pure, delightful lemon flavor that you really did not need the gelato. The cake was that good on its own.
We also shared the Nutella panna cotta. Cream and Nutella, what more can I say?
A highlight about the menu for those with gluten issues is the gluten-free pizza, which from the sound of reviews, is pretty great.
Posted in Dessert, Gelato, Italian, New York, Pasta, Pizza, Restaurant
Tagged broccoli rabe, gluten-free, gluten-free pizza, Naples, Neapolitan, Nutella, panna cotta, pizza, Rossopomodoro, semolina, West Village