جينا جمسون

moscato zabaglione with berries

Advocaat, basic recipe for 4-6 people

Ingredients: 4 egg yolks
fresh
150 g sugar 15 cl
Muscat (or other sweet wine) provided

Added: fruits wood and sugar

Preparation: in a container suitable for cooking in a double boiler, beat eggs with sugar until foamy mass, continuing to whisk, add the Muscat. Place the assembly on the water bath at the boil. Gradually add hot zabaglione (if you have a thermometer slowly bring it up to 73-76 ° otherwise go to the eye, it will thicken slightly when it comes to cooking).
Operations it greatly eases and are best if you use an electric mixer.

Once ready serve in individual bowls, add the berries and sprinkle with powdered sugar (not shown).

Alternatives: cantuccini with vin santo zabaglione, sabayon stravecchio Marsala (reduce the sugar and the Marsala to 75 gr to 10 cl) with gorgonzola cheese, moscato zabaglione with hazelnut cake, etc etc ....

Number Munchers Free Online Play

cabbage rolls, sausage and pistachios

A finger-food appetizer

Ingredients: 1 cabbage

150 grams of mortadella
100 g cheese robiola

50 g 50 g 50 g Leerdammer

shelled pistachios cinnamon

salt pepper

PREPARATION and : clean the cabbage, discard the first 2 leaves and staccatene further 5 or 6 without breaking them.
Remove the ribs from the leaves that have long separated and cut in half along the line of the rib Central. In an electric cutter
Leerdammer and put the chop, sausage and then add 3 tablespoons of chopped pistachios and all rather late, finished with ricotta, robiola and flavorings.
chop the remaining pistachios and leave them.
Spread the mixture on half of mortadella cabbage leaves and roll them into a thin layer of rolls to obtain as compact as those in the photo, store in refrigerator for 30 minutes.

Remove from the refrigerator, trimmed and cut sides of rolls in the same cylinders about 2.5 cm in height.

Dip the ends of the rolls in the chopped pistachios and serve.

Kate Playgroundthe Rabbit

Pork Supper - February 2007

was held February 21, 2007, held at the Rhododendron, the Supper of the Pig. The menu was so 'compound:

Appetizer
casserole Saracen Mackerel

First
dragged with cuttlefish ragu

According
Bacalao with Nata
platter of cheese fossil

Dessert
Moscato Zabaglione with Berries

Wine
of DOC Prosecco Conegliano Valdobbiadene - Gregoletto
Fiano d'Avellino DOCG 2005 - Vigne Brunello Virginianae
of Montalcino Riserva DOCG 1997 - Hermitage Castle
Moscato D'Asti DOCG 2006 - Bera

Due to a regrettable technical problem - which occurred during long and laborious preparatory stages - it was not possible to serve the honored guests the famous " boeuf bourguignon . The tenants - sincerely sorry for - if they sincerely apologize.

distinguished guests are invited to make their very considerable opinions about the above-mentioned dinner.

Neutragena Apricot Face

Ossobuco dell'Amelia

Ok, is probably not the recipe historic Milan, but that of my mother who grew up and lives in Milan. What will change? For example, she does not cook the ossobuco oil and butter, as it should be. He told me without giving me the quantity and so I bring it, but do not worry: it is fairly intuitive. In any case, the cubes must be very abundant, as a side dish in the pot and not just a way to add flavor.

Ingredients
Ossi holes calf
Diced onion, carrots, celery

Flour Lemon Parsley
untreated

white wine broth with vegetables
Tomato paste in a tube Salt, pepper to taste Oil




Preparation Heat oil (or butter if you feel Nordic) in the pan and brown holes in the bones of veal (beef is too hard) that has been floured.
When they are browned on both sides to put the white wine and let it evaporate over high heat.
Add vegetables and cook together for a few minutes.
Season with salt and pepper.
Pour broth (or hot water) to cover holes in the bones.
Add a little 'of tomato paste (to taste is not essential).
Cook at least an hour checking cooking and adding broth if too dry.
When cooked add parsley chopped and grated lemon peel.

Variants
With peas:
After pouring the broth add the peas.
the Milanese
Serve bone holes with saffron risotto (obviously without peas).

Wine
It 's a dish quite mild in taste, better, a light red or white wine with good structure.