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Zabaglione

ZabaglioneThis is an energetic and nutritious dish invented by chance in Scandiano (Reggio Emilia). The name Zabaglione was taken from French and derives from "buillon", a term inherited from the French during the military occupation. In 1560 in Scandiano, exhausted, the troops set up camp, commanded by a certain "Giovanni da Buglione", who one evening ordered the troops to search for food in the nearby countryside. Times were, however, dark and there was not much to be divided among the poor people and thus the soldiers were able to collect only one egg, a little wine and some flour. The commander put all the ingredients into a pot and mixed them over heat: the result was a hot, dense broth that was very good and got rid of fatigue. That evening "Giovanni's broth" was created and the soldiers went out each evening asking for the ingredients necessary to make the “buillon de Jan”, and soon the name became “Janbujon” and then later the current “Zabaglione”, the Italian version of this old Scandiano invention. Today Zabaglione is made with Marsala because the sweet white wine used in the original recipe in the 1500s is now used for making spumante (while in those days it was consumed immediately so it would not become acidic).

Difficulty: Easy

Ingredients: 4 egg yolks, 4 spoonfuls of sugar, 6 spoonfuls of white wine or Marsala (makes 4 little cups).

Preparation: put all the ingredients in a pan with a handle. Put this pan in another larger pot filled with hot water, place everything on the stove and with the help of an eggbeater, whip the zabaglione until it becomes soft, fluffy and light, paying careful attention to never allow it to boil. Serve immediately. Some people love to add diced up cookies or an amaretto because in the bujon the basic element was stale bread.

Notes: this dish can be eaten as is or used for other deserts, for example: pour a few spoonfuls on a slice of pandoro cake and add a few drops of Traditional Balsamic Vinegar from Reggio Emilia.

Suggested white wine Bianco Colli di Scandiano e di Canossa DOC

 

Recipe sent by: Redazione di Reggio Emilia

Last modified May 26, 2011

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