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
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
Here is a list of some of my favorite local food products and food trucks in North Carolina and South Carolina owned by Italian Americans.
Nellino’s Sauce Co.–A pasta sauce company started in Raleigh, North Carolina, by Italian-American Neal McTighe based on his mother’s and great-grandmother’s recipes for classic sauces like marinara or tomato and basil made with good ingredients.
Melina’s Fresh Pasta–Italian-American owner Carmella makes classic fresh pastas like spaghetti and linguine as well as many creative ravioli like roasted red pepper & feta or goat cheese & honey. There’s even the pimento cheese ravioli. She also teaches pasta making classes in Durham, North Carolina.
Barone Meatball Company–Serving up classic Italian meatballs as well as fun creations like buffalo chicken meatballs and vegetarian ricotta balls. Owned by Italian-American Stephen Dewey, based in Raleigh/Durham, North Carolina.
Oak City Amaretto–An Italian-American amaretto made by Italian-American Anthony Scalabrino from a recipe inspired by his grandmother’s homemade amaretto, made in Raleigh, North Carolina.
Benny T’s Vesta–The first dry hot sauce available in five grades of heat made from a variety of fresh chile peppers grown in North Carolina, created by Italian-American chile enthusiast Ben Tuorto.
Charleston Bloody Mary Mix–A bloody Mary mix made by Italian-American Ryan Eleuteri that has all good ingredients and no horseradish–its distinctive flavor comes from a habanero mash, made in Charleston, South Carolina, found throughout the East Coast and Midwest.
Mr. A’s Beignets–A food truck serving delicious beignets and coffee with chicory New Orleans style in Apex, North Carolina, owned by Italian-American Arlton Cangelosi.
All photos in this article were used with permission of their respective owners.
–Dina Di Maio
Posted in America, Italian, Local, North Carolina
Tagged amaretto, Anthony Scalabrino, Apex, Arlton Cangelosi, Barone Meatball Truck, Ben Tuorto, Benny T's Vesta, Bloody Mary, Charleston Bloody Mary Mix, Charleston Mix, Durham, food truck, hot dry sauce, Italian American, meatball, meatballs, Melina's Fresh Pasta, Mr. A's Beignets, Neal McTighe, Nellino's Sauce Co., North Carolina, Oak City Amaretto, pasta sauce, Raleigh, Raleigh/Durham, ravioli, Ryan Eleuteri, South Carolina, Stephen Dewey