film & videos
food & wine
events, links, forum
events, links, forum
events, links, forum
events, links, forum
events, links, forum
events, links, forum
you can help us!
We're an all volunteer website and need your help to keep going. Here are five ways you can contribute:
2 Buy something
3 Submit a story
get in gear!
New in the gift shop, virtualitalia.com logo wear and use items!
PLEASE NOTE: We are experiencing unexpected
technical difficulties caused by our web host. We apologize for
the inconvenience. During your visit you may experience service
and page interruptions - we are in the process of fixing everything and hope to be
fully back on our feet soon.
a tavola - february
A monthly meal for the Italian table
Le Ricette per il giorno di San Valentino - Recipes for St. Valentine's Day
The story of St. Valentine
Although research has turned up a number of saints named Valentine,
one is most likely the namesake of the familiar holiday.
He is credited with helping Christians during their persecution
by Claudius II, the Roman Emperor, in the third century. The Romans at
that time made it a crime to provide aid and comfort to Christians.
According to history, Valentinus (the Latin form) was thrown into a
dungeon. His jailer, Asterius, was not overly harsh, but the priest
had only the barest necessities of life.
His one comfort while in prison was his friendship with Asterius'
blind daughter. She befriended the kindly priest by bringing him
food and delivering messages.
After a year in jail, Valentinus was summoned to appear before
Claudius II. The emperor was so impressed by the young priest's
dignity that Claudius attempted to convert him to worshipping Roman gods
to save him from execution.
Valentinus, however, refused to renounce Christianity and
attempted to convert the emperor to Christianity.
Claudius became furious and ordered that St. Valentine be beaten
with clubs, stoned and executed.
In the last days of his life Valentinus, through his faith, restored the
sight of the jailer's daughter. He also converted Asterius and the girl
to Christianity, an act which resulted in their execution by Claudius.
On the eve of his execution the priest wrote a farewell message to the
girl and signed it "From Your Valentine." His execution was carried out
on Feb. 14, 269 A.D., outside the Flaminian Gate in Rome. According to
legend, a pink almond tree, a symbol of abiding love, blossomed near his
The valentine has become the universal symbol of friendship and
affection shared each anniversary of the priest's execution -- Valentine's Day. (from Hallmark's web site)
The way to the heart is thorugh...
This month we have a selection of sleek,sparkling, sophisticated recipes
for which to dress up. They are designed for St. Valentine's Day, but
this does not preclude their use on other occasions. One recipe is for a
midnight snack. Many are easy to prepare and some are also quick. All
ANTIPASTI - APPETIZERS
Avocados ed Ostriche - Avocados and Oysters
12 raw oysters
2 boiled eggs
4 teaspon of virgin olive oil
Clean the oysters.
Cut the avocados lengthwise and remove the seed.
Squeeze fresh lemon juice onto the avocato and place on a plate one piece
of avocado for every 3 oysters.
Remove the egg shells. Scoop out the yolks and mash them with oil, lemon
juice, salt and pepper
Pour the resulting sauce over the avocados and serve.
Chicken Liver Pate' with Capers and Rosemary
2 tablespoons olive oil
1 1/3 pounds chicken livers, cleaned, trimmed and coarsely chopped
1 1/4 sticks (10 tablespoons) unsalted butter, softened
1/2 cup finely diced onion
6 tablespoons drained, bottled capers, chopped
1/2 cup Antinori 1995 Santa Cristina
1 1/2 tablespoons chopped fresh rosemary or
1 1/2 teaspoons crumbled dried
1/2 cup finely chopped fresh parsley
In a skillet over moderately high heat, heat the oil until hot but not
smoking and in it saute' the livers, patted dry and seasoned with salt and
pepper, stirring, for 1 to 2 minutes, or until browned on the outside but
still pink within. Remove livers from
skillet and reserve. Reduce heat to moderately low; add 2 tablespoons of
the butter and the onion to skillet used to cook the livers and saut�
until onions are softened. Add capers, wine, rosemary and salt and pepper
to taste, and simmer mixture, stirring, until most of the liquid is
evaporated. Transfer to a food processor with the reserved livers and
process the mixture, scraping down the sides, until it is a slightly
coarse pur�e. With machine running, add remaining butter, cut into small
pieces, until mixture is well blended and creamy. Transfer to a bowl and
stir in parsley. Serve with toasts or crackers. Makes 1 1/2 cups.
MINESTRE - SOUPS
Minestra di Finnochio - Fennel Soup
Already during Pharaonic time fennel was well known for its medical
properties, including its use as an aphrodisiac as well as a laxative. All
parts of the plant can be used, including the bulb, the leaves and the
500 grams of fennel bulb
200 ml dry white wine
100 grams smoked chicken breasts or shrimps
chicken bouillon cube
125 ml creme fraiche
2 tbsp ouzo or Pernod
200 ml water
Trim the fennel stalks down to the bulb, Peel off any wilted outer layer.
Set the fine fennel leaves aside after having cut them with a scissor into
Cut the fennel bulb in small pieces and boil them together with dry white
wine, water and a chicken bouillon cube for 8-10 minutes in the microwave
oven at full power.
Transfer the fennel and the liquid to a food processor, pur�e and let it
Cut the boneless, skinless chicken breasts (if possible smoked) into thin
slices and add to the pur�e. If you are using shrimps instead of chicken,
proceed straight to the following step. Microwave on high for four
minutes. If you are using shrimps, add them. Microwave for another minute.
Add the creme fraiche (sour cream) and two tablespoons of ouzo, pernod or a
similar licorice/aniseed type ap�ritif. Stir well.
Add some of the finely cut fennel leaves on top of the soup.
Serve immediately together with, e.g. toast. Add more of the finely cut
fennel leaves on top of each plate.
250 grams shelled shrimps
3 egg yolks
250 ml light cream
250 ml dry white wine
1 fish bouillon cube
0.2-0.5 gram saffron
Puree half of the shelled shrimps in the food processor together with the
saffron, (light) cream, dry white wine and a fish bouillon cube (intended
for 0.5 liter
Heat the mixture in a pan at low-moderate heat while constantly stirring
Pre-heat the other half of the shelled shrimps for 40 seconds in the
Add the pre-heated shrimps to the soup.
Farfalle alla fonduta piccante di pomodoro e mozzarella
11oz. Farafalle or Angel Hair Pasta
7 oz.Tomato sauce
5 oz. Fresh mozzarella
2 hot chilies
Place in the blender some chopped mozzarella, 1 or 2 hot dried chilies,
warm tomato sauce (not hot and not cold). Blend until smooth, cook the
farfalle "al dente" saute very
briefly with the sauce in a pan, otherwise the mozzarella will melt.
Serve and decorate with basil leaves.
Linguine with Tomatoes & Artichoke Hearts
A sophisticated dish made from an assortment of pantry staples.
2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)
Heat olive oil in heavy large saucepan over medium heat. Add onion and
garlic and saute' until tender, about 5 minutes. Add tomatoes, reserved
juices, basil and oregano and simmer until sauce thickens slightly,
stirring occasionally, about 8 minutes. Add artichokes with marinade to
sauce and cook 2 minutes. Add pasta and 1/2 cup parmesan cheese to sauce.
Toss until sauce coats pasta and mixture is heated through, about 2
minutes. Season pasta to taste with salt and pepper. Transfer pasta to
large bowl. Serve, passing remaining 1 cup Parmesan separately.
2 green sweet peppers - quartered and seeded
2 red sweet peppers - quartered and seeded
16 oz. penne or ziti pasta
10 cloves garlic, cut into thin slices
2 tablespoons olive oil
1 28 oz. can Italian-style tomatoes - quartered
1 to 2 hot red peppers - chopped
1/3 cup fresh parsley - snipped
3 tablespoons capers - drained
1/3 cup fresh parmesan cheese - shredded
Place green and red peppers in a foil-lined broiler pan. Broil about 5
inches from the heat for 5 to 8 minutes or until skins are blistered and
brown. Transfer to a new, small paper bag; close bag and set aside till
cool (about 15 minutes). Peel off skins and cut peppers into strips. Cook
pasta according to label. Meanwhile, in a large skillet, cook the garlic
slices in olive oil until golden brown. With a slotted spoon, remove the
garlic from the skillet; set aside. In the same skillet, cook pepper
strips, hot peppers and tomatoes in the garlic flavored oil for 1 to 2
minutes. Season with pepper. Stir in parsley and capers. Drain pasta and
return it to the hot skillet. Toss together with tomato mixture. Garnish
with the garlic slices; sprinkle with Parmesan cheese.
Add cooked chicken or shrimp for a heartier meal.
5-Minute Course - Polenta
This is a quick, but good, version of polenta.
3 1/2 cups cold water
1 teaspoon salt
1 cup cornmeal
Pour 3 cups of the water into a heavy saucepan, add the salt
and bring to a full rolling boil over high heat.
While the water is coming to a boil, stir the remaining 1/2 cup water into
the cornmeal. Stir until the cornmeal is evenly dampened. This will keep
the cornmeal from
becoming lumpy as it cooks. As soon as the water boils, stir in the
dampened cornmeal. Briskly whisk until the mixture is smooth.
Reduce the heat to medium-low and briskly stir the cornmeal for 2 or 3
minutes. The mixture will get stiff quickly. Remove the pan from the heat
when the polenta is thick and smooth.
Note: If desired, stir in any cheese or cooked vegetables of choice at this
Serve immediately, or pour into a shallow pan, cool, cover with plastic and
refrigerate until thoroughly chilled and firm.
Once the cornmeal has firmed up, it may be cut into shapes (squares,
circles, triangles, reactangles or stars, for example) and fried in olive
oil or butter.
Polenta with Red Pepper Sauce
Grind a clove of garlic in a food processor. Add 1 cup roasted bell pepper
strips (jarred OK), 1/2 cup loosely packed Italian parsley leaves, 1/2
teaspoon paprika, pinch red pepper flakes, and 1 tablespoon each olive oil,
wine vinegar and tomato paste. Whirl until pureed.
Top broiled or fried polenta triangles (see above) with thin slices of fontina or
Monterey Jack cheese and broil. If desired, broil prawns to go alongside.
Serve with the red pepper sauce.
Fonduta di San Valentino - Valentine's Day Fondue
2 cups grated Fontina cheese
2 cups grated Gruyere cheese
3 tablespoons flour
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
2 roasted garlic cloves
1 1/2 cups Angas Brut
1 tablespoon Brandy
Combine the grated cheeses, flour, white pepper and nutmeg and set aside.
In a medium sauce pan heat the Angus Brut sparkling wine on medium-high to
just under a boil. Immediately turn the heat down to a low setting and add
the cheese mixture just a small amount at a time and stirring with a wooden
spoon continuously while the cheeses melt. Add the roasted garlic cloves.
Continue to stir and make sure the mixture is not sticking to the bottom of
the pan. When the fondue has melted and is a smooth consistency, add the
brandy and stir again. Remove from the heat. Spoon out the roasted garlic
cloves before serving.
Serve in a fondue pot and keep heat at a low settting. Serve with sliced
SECONDI PIATTI - SECOND COURSES
Tagliata alla griglia al pepe e vino rosso - Grilled steak with red wine
32 oz. Beef steak
1 glass red wine
Crush the black pepper with a wooden mallet, coat the meat it pressing it
into the steak with your hand.
Grill the steak in a cast iron skillet, when it is cooked to your liking
take it off the pan, slice it and place it on the serving dish. Pour a
glass of red wine in the pan, reduce for a couple of minutes and pour over
PESCE - FISH
Scallops in Saffron
250 grams scallops
50 grams finely chopped shallot
200 ml dry white wine
100 grams finely chopped mushrooms
1 tbsp butter
2 grams saffron
150 ml fish stock
150 ml creme fraiche
Soak the saffron in the fish stock.
Separate the coral from the scallops. Cut the white meat in half
Place both coral and white meat in a saucepan and cover with white wine.
Bring the liquid to a boil. Remove from the heat immediately and set aside.
Melt the butter in a saucepan, add the shallot and the mushrooms and cook
low heat for a few minutes.
Pour the saffron/fish stock over the shallots and mushrooms, bring to a
boil and let simmer for a few minutes.
Add the creme fraiche, let simmer for another 7-10 minutes. Add the
scallops, let simmer for another minute.
Serve with toast and a salad.
Uova con Tartufi - Truffled Eggs
An after-the- theatre or midnight supper dish
4 fresh eggs
50-75 grams white truffles
1 tbsp creme fraiche
Beat four eggs with a whisk in a heavy-bottom saucepan.
Slice 50-75 grams of fresh or canned white truffles and add to the eggs.
Season with salt and pepper.
Bring water in large saucepan to a boil and place the egg saucepan on this
Stir the mixture constantly until it suddenly begins to thicken.
Remove from the water bath and add one tablespoon of cr�me fraiche.
Serve immediately together with slices of toast. A glass of red port wine
nicely with this dish.
Cipolle Rosse Ripiene - Stuffed Red Onions
8 ea. Red Onions, large
8 oz. Swiss chard
2 tbs. virgin Olive oil
1 clove Garlic, finely chopped
9 oz. Ricotta cheese
2 oz. Yogurt
2 oz. Parmesan cheese, grated
1 tbs. Majoram, fresh chopped
1 ea. Eggs, whole
1/4 cup Bread crumbs
Peel onion. Boil in salted water until al dente. Cut off top and bottom of
onion. Scoop out center and chop. If still raw, boil again until done.
Boil swiss chard for 5 minutes. Drain and squeeze out excess water. Chop
and sautee in olive oil with garlic and chopped onion.
Mix together ricotta, yogurt, parmesan and marjoram. Combine with swiss
chard mixture, beaten egg and salt to taste. Stuff onion with mixture.
Sprinkle with bread crumbs and bake at 300 degrees for 20 minutes.
Erbazzone o Scarpazzone - Savory Pie with Chard
A type of savory pie with a rich double crust, most often filled with
greens, eggs or cheese
9 oz. white.flour
8 Tbs. olive oil
1 oz. lard or pancetta (Vegetarians substitute with olive oil)
2.2 lb chard leaves
2 oz - 2 Tbs. olive oil
1 oz parsley
6 Tbs parmigiano
1 small onion
1 garlic clove
Clean, wash and drain the chard well and dry thoroughly. Knead the flour
the oil and warm water to obtain a rather stiff dough. Knead for about 10
minutes, wrap in a sheet ofwax paper and keep in a cool piace for about 1
hour. Make a mixture with the parsley, garlic, and onion. Chop the chard
very finely. Lightly saute' the mixture with 2 Tbs. of oil and when the
lard melts (if you are using it), add the chard and cook for about 5
minutes. Put this in a bowl and let cool. Add the eggs and, if necessary, a
pinch of salt and pepper. Lightly coat a springform pan with high sides
(9-10" in diameter) with olive oil.
Divide the dough in two batches, one twice the size of the other. Roll out
the bigger batch with a rolling pin and make a disk large enough to fill a
12" baking pan (bottom and sides). Arrange the chard in layers, sprinkling
each layer with grated cheese. Roll out the remaining batch of dough,
making a disk larger than the diameter of the baking pan. Roll the
resulting disk around the rolling pin and unroll over the chard. Since
the top disk is larger than the baking pan, it will travel a bumpy surface.
Pinch the edges of the two disks of dough together, drizzle with a little
olive oil and bake at about 360 F. for 40 minutes.
In Emilia a piece of hard lard is sometimes used instead of oil to dot the
dough. The scarpazzone can be served either hot or cold.
Patate arrosto - Roast Potatoes
1-1/2 Kg of medium size white potatoes (each kilo eaquals 2.2 lbrs)
Virgin olive oil
Peel and cut the potatoes in quarters. Put them into boiling water for 4
minutes. Drain them . Turn the oven on to 350 F. Put the potatoes onto a
stainless steel oven tray which has been oiled. Set the timer for 30
minutes. Turn them over and set the timer again for another 30 minutes.
The potatoes should be crunchy on the outside and soft inside. Use a
spatuala to remove them from the tray to the serving dish.
Pepperoni in Agro Dolce - Sweet and Sour Peppers
red, yellow, green bell peppers
4 oz zucchini
1 oz raisins
1 oz pine nuts
2 tablespoons black pepper
Soak the raisins in lukewarm water. Trim and cut the peppersinto square
pieces. Slice the zucchini. Saut� 3 coated garlic cloves in 2 tablespoons
of oil. Add the sugar, peppers, zucchini, pine nuts and drained raisins.
Cook for 2 to 3 minutes on high heat; lower the heat and simmer for 15
minutes, stirring occasionaly. Sprinkle with a tablespoon of tarragon
vinegar and cook until syrupy. Transfer to a serving dish, garnish with
basil leaves and serve.
INSALATA - SALAD
Insalata di petto di pollo all'uva bianca e tartufo - Savory salad with
breast of chicken white grapes and truffles
This could be served as a second course.
Breast of roasted or 200 g. 8 oz boiled chicken
4 leaves curly lettuce
1 small bunch of rucola
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 teaspoons truffle pate'
16 white grapes.
Cut the various salad vegetables in a julienne, place in the center of the
Cut the breast of chicken into sticks, place over the salad.
Peel and split the grapes, removingseeds, distribute over the salad.
Mix the balsamic vinegar fist withsalt to taste, then add the
extra virgin olive oil, mix well witha fork or whisk
to emulsify, fold in the truffle pate'
and pour over the salads.
2 pounds medium beets, trimmed
3 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
teaspoon freshly fround pepper
bunch of arugula (4 ounces), large stems discarded
1 head of fris�e (4 ounces), cored
1 tablespoon snipped chives
Preheat the oven to 375 degrees F. Wrap the beets in a large piece of foil
and bake for
2 hours, or until tender. Let cool slightly, then peel the beets and slice
them 1/4 inch thick. Using a 1-inch heart-shaped cookie cutter, cut as many
hearts as possible from each slice.
In a large bowl, whisk the olive oil with the lemon juice, salt and pepper.
Add the arugula, frisee and beets and toss. Mound the salad on plates,
sprinkle with the chives and serve.
Make Ahead: The beet hearts can be refrigerated for up to 1 day.
Insalata di Finocchi - Fennel Salad
2 Fennel Bulbs
100gr. of Parmigiano Reggiano
Mustard of your choice
Virgin Olive Oil
Cut off the stalks. Rinse. Shave the Fennel bulbs into thin slices. Shave
the Parmesan cheese onto the fennel. Mix 2 tablespoons of oil with one
teaspoon of mustard and one tablespoon of lemon. Toss and serve
DOLCI - SWEETS
Freshly picked violets
0.1 kg sugar
0.5 kg glucose
1 dl of water
Prepare the sugar solution by boiling the mixture until sugar and glucose
Let the solution cool but not to the extent that sugar crystals begin to
Put the violets in a strainer and dip them into the solution. Let them cool
and dry on a a paper towel.
Aldmond Cake with Strawberies and Whipped Cream
1 1/4 cups sugar + sugar to taste
8 ounces soft almond paste
1 1/4 cups softened unsalted butter
1 teaspoon vanilla
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup apricot jam
2 cups toasted almonds
1 basket strawberries, hulled
1 pint heavy cream (not ultrapasteurized), lightly
sweetened and whipped to soft peaks
Preheat the oven to 325 degrees. Butter a
9-inch springform pan.
Place the sugar and almond paste in a food processor and
Transfer to a mixing bowl and beat in the butter and
vanilla; cream the mixture until light and fluffy.
Add the eggs, 1 at a time, beating well after each
Mix together the flour, baking powder and salt. Add to
the creamed mixture and beat until thoroughly blended.
1/2 cup (1 stick) butter, softened, plus extra for
1 cup sugar
1 (7-ounce) tube almond paste, cut in small pieces
(about 1 cup)
1/4 teaspoon amaretto
1/2 teaspoon Triple Sec
1 teaspoon baking powder
1 cup flour
Cream butter and sugar by beating with electric mixer
until fluffy, 1 to 2 minutes. Gradually add almond paste,
beating until incorporated. Add eggs, 1 at a time, beating
well between each addition. Beat in amaretto and Triple Sec.
Fold in baking powder and flour.
Pour batter into greased and floured 8-inch-round cake
pan. Bake at 350 degrees until lightly browned, 35 to 45
minutes. Let cool slightly in pan, then invert onto cake
rack. When completely cool, dust with powdered sugar.
Brown Butter Almond Cake
1/4 pound of butter
1 cup of sugar
8 eggs, separated
1 tablespoon of vanilla extract
1 cup of cake flour
10 ounces of almonds, toasted and finely ground
1 teaspoon lemon zest
3/4 cup brown sugar
Preheat the oven to 325 degrees. Butter and dust with flour a 10-inch cake pan. Cook the butter in a pan on top of the stove until it browns. Pour it into a mixing bowl and cool it in the refrigerator or over ice until it has the consistency of softened butter. Beat the cooled butter and sugar together until fluffy. Beat in the egg yolks and vanilla. Mix together the cake flour, toasted ground almonds and lemon zest. Combine the egg whites and brown sugar and beat until soft peaks form. Fold the flour mixture into the batter alternating with the beaten egg whites. Pour into the cake pan and bake for 45 minutes or until a toothpick comes out clean.
Pear Gratin with Aldmond Topping
Almonds make a flavorful topping for the pears, but
walnuts also work well.
2 tablespoons butter
2 tablespoons granulated sugar
4 small firm pears, such as Bosc or Red Bartlett, halved, peeled and cored
1/4 cup milk
1/4 cup flour
1/8 teaspoon salt
1/4 cup granulated sugar
1/4 cup crushed almonds
Preheat the oven to 425 degrees.
Heavily butter a 9-inch pie plate, preferably glass,
with the 2 tablespoons butter, and sprinkle the 2
tablespoons sugar over the bottom. Place the halved
pears flat-side down in the pie plate.
Make the batter by beating together the egg, milk, flour
and salt. Pour over the pears. Mix together the 1/4 cup
sugar and the almonds; sprinkle over the pears. Bake for
Serve hot or warm.
Serves 6 to 8.
White Chocolate and Raspberry Cheesecake
18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs
3/4 cup fresh raspberries or frozen unsweetened, thawed, drained
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam
For crust, preheat oven to 350�F. Place large piece of foil on heavy large baking
sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If
unavailable, use 8-inch springform pan; omit foil.) Wrap foil around
outside and 1 inch up sides of pan. Butter foil and pan. Finely grind
cookies and almonds in processor. Add butter and blend until mixture forms
very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto
bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes.
melt white chocolate in top of double boiler over simmering water until
smooth, stirring often. Remove from over water. Using electric mixer, beat
cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs
1 at a time, beating just until combined. Beat in white chocolate.
Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining
batter over. Bake until edges of cake are set but center 3 inches still
moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven
temperature. Using fingertips, press down gently on edges of cheesecake to
For topping, whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to
edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife
around sides of cake. Cool completely. Chill cake overnight.
Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer
cheesecake to platter, discarding foil. Cover cake with berries. Bring jam
to simmer in small saucepan, stirring often. Gently brush jam over berries.
(Can be prepared 3 hours ahead; chill.)
Nido di pasta sfoglia ai lamponi - Puff pastry nests with zabaglione and
Raspberries or strawberries 200 g. 7 oz
1 tablespoon granulated sugar
1 tablespoon maraschino or triple sec.
For the zabaglione:
4 teaspoons sugar
2 tablespoons vinsanto or dry sherry
Place the berries in a bowl, sprinkle with the sugar and liqueur and leave
them to them to marinate.
Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a
sauce pan with just simmering water.
Whisk continuously for about 3-4 minutes or until very fluffy and creamy.
Take off the heat.
Put some of berries in the vol-au-vents pour the zabaglione over it a
little to the side,
sprinkle the rest of the berries on the plate and decorate with a dusting
of icing sugar.