Zabaglione

Italian Desert Custard

6 egg yolks
1/3 cup sugar
¾ cup Madeira (or Marsala)
1 tsp grated lemon peel
Pinch cinnamon
Vanilla extract
1 cup whipped cream
Blue berries (any fruit)

Fill a sauce pot with water half way. Bring water to light boil and reduce heat to slightly under medium. Use a round bottom metal double boiler. Place over the pot of water and add all the ingredients except the blue berries (fruit) in the round double boiler and whisk on low heat until the mixture makes a custard. Thius might take a little while.  Be patient.  When it is the desired thickness, remove and place in a large bowl to cool. When cooled add a cup of whipped cream (Cool whip) and whip until it gets peaks. In something like a wine glass, add the fruit, then the Zabaglione, more fruit, then cool whip. Cover the glass with plastic wrap and cool in the frig until it’s time to eat. This dish is enough for four people. It is very rich. But, can be served in smaller quantity.  It has a very bold flavor.

“Main differences: Marsala is from the town Marsala in Sicily. Madeira is from the Madeiros Islands in the Atlantic. Madeira is made from Malvasia, Verdelho grapes.”

Muffuletta

1 9″ round loaf Italian bread with Sesame seeds
1 Olive Salad
¼ lb. Sliced Genoa Salami
¼ lb. Sliced Black Forest ham
¼ lb. Sliced Capicola (You will find in the deli as Coppa Dry Cured Pork Shoulder)
¼ lb. Sliced Mortadella
1/8 lb. Sliced Mozzarella
1/8 lb. Sliced Provolone

Cut the bread lengthways in half, spread some of the oil from the olive salad on the bottom piece of bread, add the cheese, layer the meat and then the olive salad. Cook in the oven until the cheese begins to melt. Quarter it. “You’ve just created pure heaven.”

Muffuletta Bread

Muffuletta Bread

1 ½ cup bread flour
¾ cups hot water
1 tsp. quick-rise yeast
1 tsp. salt
1 tsp. sugar
½ TBSP. olive oil
(some oil to oil the mixing bowl)

In a 1 cup measuring cup add the yeast to the hot water and proof it by stirring it in to activate it in the hot water, usually ~5 minutes to activate. (It will foam).

Add the water and yeast into a mixing bowl and then the olive oil, salt and sugar. Stir. Add the flour and mix with a wooden spoon. With a plastic spatula roll the mixed dough onto a floured surface and knead to slightly tighten the dough. Grease the bowl and return the dough and cover with cloth towel for 1 ½ to 2 hours until the dough doubles in size.

Push down the dough with your hand or spatula, pour out onto a floured surface and shortly knead again. Oil the bottom of the pan slightly. Place the dough ball in a nonstick round pan, I use a 9” pan but a 10” pan is ideal. Oil the top of the dough and add sesame seeds. Push the seeds into the dough. Set out and let the dough rise again until it reaches the top of the pan.

Preheat an oven to 350° degrees. Bake for 35 minutes exactly, remove the bread and cool it on a cooling rack.

BTW, Muffuletta Bread is nothing more than Italian bread only made round instead of a loaf and has sesame seeds. Italia bread will have olive oil instead of vegetable oil.

Muffuletta Olive Salad

Muffuletta Olive Salad
¾ cup green Castlevetrano olives pitted and mashed with potato masher
¼ cup green Manzanilla olives w/Pimento and mashed with potato masher
1 cup Kalamata olives pitted mashed with potato masher
1 cup Gardiniera rough chopped
1 TBSP capers
3 cloves garlic minced
1/8 cup celery thinly sliced
1 TBSP Italian parsley finely chopped
1 tsp dried oregano
1 tsp red pepper flakes
1 TBSP green onions (scallions) thinly sliced
1/4 cup roasted red peppers (roasted in oven 40 minutes at 425°)
3 TBSP red wine vinegar (equal parts white vinegar and dry red wine)
~½ cup olive oil
S&P

Mix all together.

Fagioli e Escarole Soup

Fagioli means beans.

Serving for 2

Soffritto
1 carrot sliced into coins
1 celery stalk sliced into coins
1 small shallot finely diced
1 TBSP olive oil
½ dry white wine

Bouquet Garni
1 sprig of fresh rosemary
½ bay leaf
4 sprigs fresh Italian parsley
Wrap in a cheesecloth sack and tie end with string.

Dash of red pepper flakes
1 TBSP rehydrated dried Porcini mushrooms
2 cups of chicken stock (Add as needed)
S&P
1 can Cannellini beans w/juice
5 large escarole leaves washed and chopped into 1 inch strips.

In a soup pot, sauté the Soffritto in olive oil. Add the wine. Add the rest of the ingredients and cook until everything is hot for serving. Remove the Bouquet Garni sack before serving.

As of 1/5/20