-Recipe of the Week   -About Us
left panel pasta
Menu Bar SiteMap FAQ /pasta/home/ INDEX GLOSSARY

green arrow Recipes
      Quick & Easy
      Pasta
      Appetizers
      Soups
      Main Courses
      Salads
      Pasta Salads
      Risottos
      Recipes by Region
      Mideast Recipes
- Tell a friend
green arrowBasics
     Ingredients
     Utensils
     Cheeses
     Wine
-Glossary
green arrowFAQ
-Cookbooks

Special Sections

arrowCooking Classes
Cooking classes in the U.S. and Italy.

-Gastronomy Tours.
Tour Wine & Olive oil country - and other regions.
arrowLinks
Links to other sites of related interest.
-Sources
Where to buy special ingredients and utensils.
-Ask the Chef
If you don't find your recipe.





PRIVACY POLICY

<<PREVIOUS- BROWSE RECIPES -NEXT>>

ZABAGLIONE

ZABAGLIONE, ZABAIONE

Zabaglione, zabaione, zabajon

Piedmont
Preparation - Easy
Serves 4

4 egg yolks
4 T sugar
8 T of Marsala or white wine.

Bring water to boil in double boiler making sure that the boiling water is not touching upper pot.

Add the egg mixture to the upper pot and beat until thick, light and fluffy.

PRINT  -  EMAIL

<<PREVIOUS- BROWSE RECIPES -NEXT>>

MM

 
Copyright © 2000,2008 P. & C. Sturken, All Rights Reserved