Zabaione
 A glass of zabaione | |
| Alternative names | Zambaglione[1], zabaglione, zabajone, sambajon (in Piedmontese), sabayon (in French), sambayón (in Argentina and Uruguay) |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Piedmont[2] |
| Main ingredients | Egg yolks, sugar, a sweet wine |
Zabaione (Italian: [dzabaˈjoːne]) or, through hypercorrection, zabaglione (UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/; Italian: [dzabaʎˈʎoːne]),[a] is an Italian dessert, or sometimes a drink, made with egg yolks, sugar, and a sweet wine (usually Marsala wine).[3] Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the US with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect.[4]
In France, it is called sabayon. The dessert is popular in Argentina and Uruguay, where it is known as sambayón (from the Piedmontese sambajon) and is a popular ice cream flavour.[5]
History
[edit]Although accounts vary, the Italian dessert dates as far back as the second half of the 15th century, a recipe for which appears in the manuscript collection at the Morgan Library Cuoco Napoletano.[6]
Preparation
[edit]Classic zabaione uses raw egg yolks cooked in a bain-marie and most often served with Marsala wine (although other wines can be substituted).[7] It can be finished with beaten egg white (meringue) or sometimes with whipped cream.
Occasionally, the wine is omitted when the dish is served to children or those who abstain from alcohol. It is then, in effect, a very different dessert. A simple version of zabaione is called uovo sbattuto and is mostly considered a breakfast item, especially when flavoured with espresso.
In French cuisine
[edit]The French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream called sabayon.[3] By the 20th century, the name sabayon was also used to describe savoury broths and yolk-based sauces.[8]
See also
[edit]
Notes
[edit]- ^ Another spelling, considered archaic, is zabajone.
References
[edit]- ^ Scappi, Bartolomeo (1570). "Per fare brodetto detto zambaglione". Opera di M. Bartolomeo Scappi, cuoco secreto di Papa Pio V (in Italian). Italy. Cap. LXIIII, p. 345.
- ^ "REGIONE PIEMONTE BU16 21/04/2016 : Deliberazione della Giunta Regionale 18 aprile 2016, n. 16-3169 : D.lgs. n. 173/98, art. 8 e D.M. n. 350 del 8 settembre 1999 - Individuazione elenco aggiornato dei prodotti agroalimentari tradizionali del Piemonte. VI aggiornamento" (PDF). Regione.piemonte.it. Archived (PDF) from the original on 5 February 2020. Retrieved 9 March 2022.
- ^ a b McGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. pp. 113–115. ISBN 978-1-4165-5637-4. Archived from the original on 23 November 2021. Retrieved 27 November 2016 – via Google Books.
- ^ Foster, John (2 September 2016). "Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added". North Kentucky Tribune. Archived from the original on 15 October 2017. Retrieved 27 November 2016.
- ^ Lebeaux, Rachel (23 September 2016). "Luscious Treats Abound at Dulce D Leche Gelato café". Boston Globe. Archived from the original on 26 November 2018. Retrieved 27 November 2016.
- ^ "A 15th-century recipe for Zabaglione, the famous Italian dessert". Coquinaria.nl. Archived from the original on 19 March 2022. Retrieved 9 March 2022.
- ^ DeWan, James P. (26 June 2013). "Creamy Indulgence of Zabaglione Whisk, Whisk, Whisk your Way to a Luscious Italian Custard". Chicago Tribune. Archived from the original on 28 November 2016. Retrieved 27 November 2016.
- ^ "Definition of SABAYON". Merriam-webster.com. Archived from the original on 6 December 2017. Retrieved 6 December 2017.
External links
[edit]