Macaroni au Gratin with Zabaione Recipe
Flavors of Italy
Total time: 15 to 30 minutes
Prep. and cooking time: 20 minutes
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
- 28 macaroni
- 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
- 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.
Brachetto Passito Muscatel, an Italian Muscat
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