A very quick desert that is not only healthy but also delicious. I always weigh out all the ingredients before the guests arrive and then after everybody finished their meal, quickly make the Zabaglione. If your guests can watch you from the table, it makes an interesting conversation topic, especially when using Quail eggs. This recipe is enough for 4 polite dinner guest. If you are at all greedy, double it !
4 chicken egg yolks or 16 quail egg yolks. Keep the egg whites for other things like an egg white frittata for lunch
65g castor sugar
120g Marsala (sherry is also good)
savoiardi biscuits (lady finger biscuits will do but only just)
Mix four chicken egg yolks and castor sugar in a double boiler. Over the boiling water, whisk the egg and sugar until all the sugar is dissolved and the mix is pale yellow and thick. Slowly add the Marsala while whisking continuously over the boiling water. Whisk until the zabaglione almost doubles in volume and thickens to such an extent that it will hold it’s shape in a spoon – this may take up to ten minutes. In the mean time place some savoiardi biscuits in a serving glasses pour in the zabaglione and serve immediately. Use an electric beater if you are not great at whisking.
The problem is always what to do with all the egg whites after the grandchildren became tired of meringue and amaretti. Eating a wonderful egg white fritata the following morning solves this problem.
Since we have a lot of potatoes and I am determined to eat them all (;-) ) I used some in this frittata . Egg white fritata is very tasty, high protein, and low fat. Making it with Quail Eggs ads that extra dimension.
6 egg whites
1 teaspoon finely chopped rosemary
1 clove garlic finely chopped (optional)
1 small potato sliced very thinly
1/2 teaspoon butter
Use a non stick pan. Melt the butter, add the garlic and rosemary. When the garlic has softened, add the potatoes in one layer. They can slightly overlap, but the idea is to brown and crisp a few bits. Pour the egg whites over the potato, no need to whisk them beforehand. Cook over a slow heat until the whites become opaque on the bottom but are still runny on top. Finish the frittata under the grill. Serve with fresh bread for breakfast or add a salad for lunch.
We had similar breakfasts yesterday and today. Everything out of the spring garden apart from the flour, olive oil and salt – with an extended back yard I could sow wheat, keep a cow etc! 😉 The picture on the left is a Fiorentina with Quail Eggs made with radish leaves. The challenge is to gather enough leaves and I find that the leaves keep well in a plastic bag in the fridge, until I have enough leaves saved. The right hand picture is of the same dish but using chard. The chard has a sweeter taste especially when the onion is replaced by leek.
The small buns I bake to entice my grand kids to eat. I mix grated cheese in to my usual bread recipe and bake the buns in muffin pans for 14 minutes.
The harvest of this morning will become : UOVA ALLA FIORENTINA (Eggs Fioretina)
Ad some butter and olive oil to a pan and fry some onion until soft and brown. Now ad Spinach / Chard or Silverbeet to the pan and saute until soft. Ad salt and pepper to your taste. Ad finely chopped Garlic and Chilli and fry for another two minutes. Turn the heat down and make as many indents in the Spinach as to the amount of eggs you want to cook. Break an egg into each indent and put a lid on the pan and cook the eggs to your liking. Sprinkle lightly with Parmigiano cheese if you so wish. Serve immediately with crusty home made bread and a glass of good wine.