The constant rain was a little too much. It did turn the hills a beautiful green. The seasons are changing now in the markets and just in time.
Now red is coming into season! My favorite time of year, both food and drinks!
We see the poppies in the wheat fields in the hills as well as the clover blossoms. I get poppies in my yard as well. When the wheat is growing and the poppies appear, that also means fireflies are here!One of the pleasures of the season and a sign summer is coming. I went to bed the other night after looking at the full moon, closed the window and pulled up the covers. I thought I saw something out of the corner of my eye…. a firefly in my room!
Bring on RED!!!
I was worried all the rain and the cold weather would ruin the cherries, but enjoyed a bowlful the other day.
Strawberries have just come in with some flavor. I always tend to buy the first one’s I see, knowing that they won’t be sweet yet, but I can’t ever wait.
This week they were so sweet they didn’t need sugar.
Summer makes life easy. At the end of a meal, Italians usually just get out the fruit basket. Strawberries and then peaches are often just sliced into your wine glass and lightly sweetened with sugar. It’s called a mangi -bevi. Eat and drink. After letting the fruit soak, you eat it out with a spoon and then drink the wine which now is sweetened with the strawberry juices and sugar. Simple and perfetto! If you have more time and wanted something richer at the end of a meal, try a light Zabaione (Sabayon). I make mine folding in whipped cream at the end when it has cooled and then layering with berries and crushed amaretti cookies. Recipe at the bottom of the page.
Our first day trip into down for lunch out we hopped up to the Rose Gardens above Florence. It is also a sculpture garden with pieces by Folon. He was often here in Florence.
When we headed down to Florence, we also saw the city was buzzing. European tourists are arriving. My American friends had just flown in as well.
Let’s keep the red theme going and Cin Cin with an Aperitivo! I prefer a Campari Soda. Are you team Campari or Aperol?
Stay tuned for more news soon.
I have sent out the new newsletter and am getting ready to start an online summer school with great recipes to celebrate the season. Sign up for the newsletter if you haven’t already. If you are planning on coming to Tuscany soon, you may want to subscribe to my membership newsletter where I am sharing tips on where to go and want to do based on my Taste Chianti app. As I drive around this summer, seeing what has survived Covid, how things are changed. What’s new. I appreciate the support!
Zabaione-Zabaglione- Sabayon
No matter what you call it, this old school recipe is a favorite.
Ingredients
- Zabaglione custard:
- 6 egg yolks
- 1/3 cup sugar
- 3/4 cup Marsala wine or sweet wine
- 1 cup heavy cream, whipped Strawberries, raspberries and amaretti cookies
Instructions
- Place egg yolks, and sugar in a large, round-bottomed stainless steel or pyrex bowl. Pour in the Marsala wine..
- You can use sweet Vermouth as a substitute for the Marsala.
- Prepare a double boiler:
- Half-fill a pot with water, bring the water to a simmer and reduce the heat to maintain the simmer.
- Set the bowl containing the custard mixture over the water; the bottom of the bowl should not touch the water.
- Whisk the custard mixture, making sure that the water in the pot below is just gently boiling, and not touching the bowl. This ensures that a gentle, even heat thickens the mixture without curdling it. Whisking traps air in the yolks for a light, fluffy mixture
- Continue whisking for about several minutes, until the mixture triples in volume, froths up and becomes pale.
- Remove custard from the pot to a container.
- When the custard reaches the desired consistency, take the container of custard out of the pot. Slightly thickened, the custard can be used as a sauce. Longer cooking will thicken the custard further, giving it the texture of mousse.
- Continue whisking for a minute or two to prevent the custard from sticking to its container.
- Serve:
- You can serve the custard while still warm, or, if you want to serve it cool, set it aside for about 15 minutes.
- Whisk heavy cream until it forms soft peaks; add the whipped cream to the cooled custard and use a whisk to gently fold them together. Reserve some of the whipped cream to serve on top.
- Ladle the zabaglione into individual dishes. Serve with whipped cream, berries, and/or cookies such as biscotti or amaretti.
I haven’t made zabagnione in years !!! Thanks for reminding me how delicious it can be and for the addition of cream idea – brilliant!
old school, but always delicious!