Elegance can be so simple!

Michael Rossi making
Zabaglione
Zabaglione
[zah-bahl-YOH-nay]
Zabaglione is an Italian dessert
custard made by whisking together egg yolks, wine (traditionally MARSALA)
and sugar.
The whisking is done over simmering water so that the egg yolks cook as they
thicken into a light, foamy custard. Zabaglione is traditionally made just
before serving. The warm froth can be served either as a dessert by itself
or as a sauce over cake, ice cream or pastry and usually served with
ladyfinger cookies.
In this recipe it is served with fresh California strawberries.
Source: Copyright (c) 1995 by Barron's Educational Series, from The New Food
Lover's Companion, Second Edition, by Sharon Tyler Herbst
California Strawberries
If all the strawberries produced in California
this year were laid berry to berry, they'd wrap around the world 15 times.
That's enough strawberries to provide every U.S. household with 12 pint
baskets.
Growing & Harvesting
Strawberries are grown as an annual crop in California and grown from
nursery stock. The plants are replaced annually following the harvesting
period and lay dormant in production fields through the winter. Nursery
plants destined for strawberry production fields are planted in October or
November for winter planting or in late July through September for summer
planting.
All California strawberries are hand picked to ensure only the best quality
berries are harvested. Strawberry plants continually produce new fruit
throughout the production cycle, and during peak season are harvested every
three days. Of the 1.4 billion pounds of California strawberries produced
each year, approximately 75 percent are harvested for the fresh market,
while 25 percent are frozen for the processed market. Fresh strawberries are
rushed to coolers, where huge fans pull out the field heat, and then shipped
within 24 hours on refrigerated trucks or air freighted to their final
destination. Strawberries selected for processing are gently washed, sorted
and frozen quickly to ensure the best flavor and appearance is retained.
Berries are sliced, pureed or kept whole for freezing.
Source:
Monteray Bay Strawberry
Festival |
Zabaglione
with Fresh Strawberries
From Chef Michael Rossi

Served with fresh strawberries
Ingredients
1 pound - Strawberries
4 each - Large Eggs Yolks
1/4 cup - Granulated white sugar
1/4 cup - Dry Marsala Wine
Preparation
Place the egg yolks, sugar and Marsala in a non-reactive bowl on top of a double boiler set over
simmering water, and whisk continuously until mixture is fluffy, pale and
creamy and has a thick and foamy consistency.
Remove from heat.
Pour into 4 martini glasses or
dessert bowls.
Add strawberries.
For a cold version, whisk 1 cup of
heavy cream to medium peeks and fold into Zabaglione after mixture is
cooled over an ice bath.
Serves 4
The strawberry: "Doubtless God
could have made a better berry, but doubtless God never did."
Dr William Butler, 17th century English writer
The strawberry "is the wonder of all the Fruits growing naturally in
those parts...In some parts where the Natives have planted, I have many
times seen as many as would fill a good ship, within a few miles compasse."
Roger Williams, founder of Providence in 1636,
'Key into the Language
of America'
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Interesting Facts!
Marsala Wine

In the green countryside and among the ancient "bagli" (typical ancient cottages) long vine’s
rows rise and develop.
From the
ancient cultivation of white berry grapes and black berry ones like the
cataratto, grillo and inzolia (specific names of different grapes) a
noble wine called "Marsala" was born.
Discovered by chance by the Englishman John Woodhouse during one of his
numerous voyages, Marsala wine was sent to England to be tasted by the
English aristocracy who appreciated its taste which was fruit-like, dry
and even sweet, its amber-like and warm colour, its intense perfume.
Nowadays, Marsala wine has been recognized as a DOC wine (DOC is a mark
certifying the high quality of this wine), and is produced in many
cellars and firms located in the province territory.
Marsala wine can be drunk as appetizer and a dessert wine, or, between
the meals, as a "meditation wine".
For these reasons it must be present in the cellars of every good wine’s
lovers and experts."
Source:
Viaggimondo
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