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Macaroni au Gratin with Zabaione Recipe
Macaroni au Gratin with Zabaione
Gualtiero Marchesi, L'Albereta, Italie
Gualtiero Marchesi, L'Albereta, Italie
Flavors of Italy
Total time: 15 to 30 minutes

Prep. 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.

For 4 servings

- 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
  1. 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.
  2. Add the Marsala and whisk to cool the mixture.
  3. 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.
  4. Place in the oven to brown for a few minutes and serve.

Brachetto Passito Muscatel, an Italian Muscat

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