Macaroni au Gratin with ZabaioneTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and cooking time: 20 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:216 kcal
Proteins:6.7 g
Fats:5.4 g
Carbohydrate:35.1 g
Fibers:1.4 g
Sugar:12.8 g
Cholesterol:187.6 mg
Sodium:11.6 mg
Calcium:36.5 mg
Energy:533 kcal
Proteins:16.6 g
Fats:13.4 g
Carbohydrate:86.5 g
Fibers:3.4 g
Sugar:31.6 g
Cholesterol:462.8 mg
Sodium:28.5 mg
Calcium:90 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
150
g
egg yolks
125
g
sugar
20
g
raisins
12
g
hazelnuts
METHOD
- To prepare the zabaione, combine the yolks and sugar at room temperature and whisk over a double boiler at 80° C (176° F) until cooked.
- Add the Marsala and whisk to cool the mixture.
- Simmer the macaroni in lightly salted water until cooked. Drain, arrange in individual heat-proof dishes, sprinkle with the hazelnuts and raisins, and top with the zabaione.
- Place in the oven to brown for a few minutes and serve.
SOMMELIER
Brachetto Passito Muscatel, an Italian MuscatCHEF'S NOTES
The sabayon will whip into a foam more easily if you start with eggs that are at room temperature.
This all pasta-menu reaches its pinnacle with simple macaroni, studded with hazelnuts and sultanas, crowned with sabayon and lightly gratinéed.
