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
If you’re visiting Raleigh, North Carolina, and you want some authentic country cooking, then the North Carolina State Farmers’ Market Restaurant is the place to go. The menu is very varied and the atmosphere is really cute. The service is super friendly as well. Plus, it’s right at the NC Farmers’ Market, so you can peruse the fresh produce and goods there before or after your meal and make a day outing.
No Southern breakfast is complete without biscuits.
I got an omelet with home fries.
My companions got
omelet with grits
and fried chicken with rice and gravy and crowder peas
Everything was really good, especially the biscuits!
The volcano roll is one of my favorite sushi rolls. I don’t see it often on NYC menus, and when I do, it’s not how I like it so I don’t order it in NYC. My favorite volcano roll is at Neo Asia in Raleigh, NC. It’s a warm roll with a scallop-mayo topping that is very delicious!
I recently tried a new restaurant in North Raleigh, Sushi One, and they have a volcano roll that stands up to Neo Asia. Its topping has cream cheese and is equally delicious.
For Thanksgiving dessert, we always have the usual suspect pies–pecan, pumpkin, apple and sweet potato. This year, I wanted something different, so I made ice cream. I made a pumpkin pie ice cream following this Cuisinart pumpkin pie ice cream recipe. In addition, I was going to make a sweet potato pie with my North Carolina sweet potatoes but opted to make sweet potato ice cream. Now, this recipe made a more liquidy ice cream, so for the sweet potato ice cream, I put less whole milk. Also, the sweet potato had a thicker consistency than the pumpkin puree, so it also helped to thicken the ice cream. This ice cream has a starchy mouthfeel similar to taro ice cream, so if you like that, you will like this. I did!
Sweet Potato Ice Cream
2 large sweet potatoes, mashed
1 cup whole milk
2 1/2 cups heavy cream
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
Wash and peel potatoes. Prick potatoes with a fork and microwave for 20 minutes. In the bowl of a mixer, mash potatoes. Then add milk, sugar, cinnamon, vanilla and cream. Mix well and add to ice cream freezer. Follow ice cream freezer directions. It took about 30 minutes of churning.
Posted in Holiday, Ice Cream, North Carolina
Tagged Cuisinart, ice cream, North Carolina, pumpkin, pumpkin ice cream, pumpkin pie ice cream, sweet potato, sweet potato ice cream, Thanksgiving
Morinaga & Co., the makers of candy Hi-Chew, is opening a plant in Mebane, North Carolina.