Merry Christmas, everybody! It is time to sit by the fireplace, in good company of a beautiful book written by J.R.R. Tolkien and posthumously published for the first time in 1976, “The Father Christmas Letters“, while enjoying the pleasure of tasting a warm creamy zabaglione prepared with a hint of Armagnac, a sprinkle of cocoa and tiny slivers of dark chocolate on top. The recipe of zabaglione is simple and you need only very few ingredients for enjoying this delicious cream.
Ingredients for 4 people:6 yolks, 50 gr of icing sugar, 4 soup spoons of Armagnac, a knob of butter, a tea spoon of (bitter) cocoa, a tea spoon of tiny slivers of dark chocolate.
Heat in a bain-marie yolks, icing sugar and armagnac. Beat the ingredients for at least 15 minutes by using a blender. When the cream is thick, add a knob of butter. Remove the bowl from the cooker and the bain-marie, keep on beating and whip the zabaione for more 15 minutes. Serve the warm cream in cups, add a sprinkle of cocoa and slivers of dark chocolate on top. Enjoy it!
Many thanks. I hope you all are well and wish a beautiful Christmas day. Please, stay safe, everybody. God Jul! ❤
Here we are! It’s the second weekend of Advent and, in the kitchen, on Sunday morning, we enjoy making fresh pasta. Actually, serving ravioli to guests at our Christmas table can be an excellent idea but we are going to use alternative ingredients for the stuffing, such as sheep milk ricotta cheese (250gr), parmigiano reggiano (50gr) and a pear.
As first step we make a thin sheet of pastry. The manual pasta making machine (nonna papera) is the faster solution if you are in a hurry or you may use a rolling pin if you are familiar with it.The proportion of the ravioli mixture for a couple of people is 250g semolina, one egg, little oil, water.Of course, you can add ingredients according to the number of your guests. As soon as the mixture is done, leave it to rest for an hour.
In the meanwhile, cut a pear in very small cubes, add a yolk, ricotta, grated parmigiano cheese and mix the stuffing for ravioli pasta.
Then, make small discs of ravioli pasta, stuff them with a spoon of the cream made with pear, ricotta and parmigiano cheese, seal them hermetically.
Cook ravioli in boiling salted water for few minutes and, as soon as ravioli come up on the surface of the boiling water, it’s time to strain them.
Finally, serve them warm in a dish with melted butter, grated sheep milk cheese and papaver seeds on top.
Buon appetito and wishing everybody a good new week!