The Italian Farmer's Table: Authentic Recipes and Local Lore from Northern Italy
150 recipes from northern Italy’s agriturismi, with beautiful full-color photographs\ The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty working family farms in northern Italy. These agriturismi provide room and board to travelers and offer cuisine that epitomizes the farm-fresh movement underway in the United States, the United Kingdom, and beyond. Visitors come from all over Europe and North America to indulge in such delights...
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150 recipes from northern Italy’s agriturismi, with beautiful full-color photographs. The Italian Farmer’s Table is a sumptuously illustrated cookbook featuring authentic recipes from more than thirty working family farms in northern Italy.
Zabaglione Fredda\ \ Zabaglione is a warm egg custard laced with marsala wine and often served over fresh berries. Lighten up this classic with fresh whipped cream and serve it chilled, so it resembles an airy mousse. Serves six.\ \ Ingredients:\ \ - 6 large egg yolks\ - 1/2 cup (100 g) granulated sugar\ - 2 tablespoons (1 fl. oz. / 30 ml) dry marsala wine\ - 2 tablespoons (1 fl. oz. / 30 ml) white wine\ - 1 cup (8 fl. oz. / 240 ml) heavy whipping cream\ - Mixed berries or amaretti cookies\ \ Procedure:\ \ 1. Whisk together egg yolks and sugar until pale yellow and thickened. Add the white wine and Marsala and continue to whisk until well incorporated.\ 2. Heat water to a gentle simmer over low heat in the pan of a double boiler. Place bowl with egg yolk mixture over the water bath and whisk constantly until the mixture has doubled in volume and has thickened to light foamy custard. Remove from heat and let cool.\ 3. Whip the cream either by hand or with an electric mixer until stiff peaks form. Fold into the zabaglione. Spoon the custard into individual glass bowls and chill until ready to serve.\ \ Serve with either fresh mixed berries or amaretti cookies.\
