Macaroni au Gratin with Zabaione, a recipe from Gualtiero Marchesi on the Worldwide Gourmet

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Macaroni au Gratin with Zabaione Recipe

Recipe

Gualtiero Marchesi

Total time: 15 to 30 minutes

Preparation and cooking time: 20 minutes

Difficulty: Average

Chef's Note

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.

Ingredients

Ingredients for 4 servings

- 28 macaroni (see Pasta)

- 200 ml (3/4 cup) marsala

- 150 g (5 oz.) egg yolks

- 125 g (4 oz.) sugar

- 20 g (2 tbsp.) raisins

- 12 g (1 tbsp.) 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 Muscat

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