Zabaione
 A glass of zabaione | |
| Alternative names | Zabaglione,zabajone,sambajon(inPiedmontese),sabayon(inFrench),zabaglione al caffé,coffee zabaglione |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Region or state | Piedmont[1] |
| Main ingredients | Egg yolks,sugar,a sweetwine |
Zabaione(Italian:[dzabaˈjoːne]) orzabaglione(UK:/ˌzæbəlˈjoʊni/,US:/ˌzɑːb-/,Italian:[dzabaʎˈʎoːne]) is anItaliandessert,or sometimes a beverage, made withegg yolks,sugar,and a sweetwine(usuallyMoscato d'AstiorMarsala wine).[2]Some versions of the recipe incorporate spirits such ascognac.The dessert version is a lightcustard,whippedto incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in achampagne coupe,and is often prepared tableside for dramatic effect.[3]In France, it is calledsabayon,while its Italian name iszabaioneorzabaglione(orzabajone,an archaic spelling).
The dessert is popular in Argentina and Uruguay, where it is known assambayón(from thePiedmontesesambajon) and is a popular ice cream flavour.[4]In Colombia, the name issabajón.In Venezuela, there is also a related egg-based dessert drink calledponche crema,which is consumed almost exclusively during Christmas time.[citation needed]
History
[edit]Although accounts vary, the Italian dessert dates as far back as the second half of the 15th century, a recipe for which appears in the manuscript collection at the Morgan LibraryCuoco Napoletano.[5]In Tuscany, it is said that zabaione has been well known since the 16th century, being very popular at the court ofCatherine de' Medici.In Piedmont, it is said that the original name for the sweetmeat was Sambayon, given in honor of SaintPaschal Baylón.InEmilia-Romagna,on the other hand, it is claimed to have been named, in 1471, after the condottiere GiovanniBaglioni(in dialect 'Zuan Bajòun) whose men, in foraging for his troops, could come up only with eggs, honey, white wine, and herbs[6]—an instance of the trope 'necessity is the mother of (culinary) invention', familiar from the historicized origin legends of many cuisines.
Preparation
[edit]Classic zabaione uses raw egg yolks cooked in abain-marieand most often served withMarsala wine(although other wines can be substituted).[7]It can be finished with beaten egg white (meringue) or sometimes with whipped cream.
Occasionally, the wine is omitted when the dish is served to children or those who abstain fromalcohol.It is then, in effect, a very different dessert. A simple version of zabaione is calleduovo sbattutoand is mostly considered a breakfast item, especially when flavoured withespresso.
In French cuisine
[edit]The French adopted the recipe as part of their system of sauces in the 1800s as a dessert cream calledsabayon.[2]By the 20th century, the namesabayonwas also used to describe savoury broths and yolk-based sauces.[8]
See also
[edit]
References
[edit]- ^"REGIONE PIEMONTE BU16 21/04/2016: Deliberazione della Giunta Regionale 18 aprile 2016, n. 16-3169: D.lgs. n. 173/98, art. 8 e D.M. n. 350 del 8 settembre 1999 - Individuazione elenco aggiornato dei prodotti agroalimentari tradizionali del Piemonte. VI aggiornamento"(PDF).Regione.piemonte.it.Archived(PDF)from the original on 5 February 2020.Retrieved9 March2022.
- ^abMcGee, Harold(2007).On Food and Cooking: The Science and Lore of the Kitchen(Illustrated ed.). Simon and Schuster. pp. 113–115.ISBN978-1-4165-5637-4.Archivedfrom the original on 23 November 2021.Retrieved27 November2016.
- ^Foster, John (2 September 2016)."Chef Foster: Hard to Pronounce Treats Offer a Pleasant Surprise with Seasonal Ingredients Added".North Kentucky Tribune.Archivedfrom the original on 15 October 2017.Retrieved27 November2016.
- ^Lebeaux, Rachel (23 September 2016)."Luscious Treats Abound at Dulce D Leche Gelato café".Boston Globe.Archivedfrom the original on 26 November 2018.Retrieved27 November2016.
- ^"A 15th-century recipe for Zabaglione, the famous Italian dessert".Coquinaria.nl.Archivedfrom the original on 19 March 2022.Retrieved9 March2022.
- ^See for exampleTunisian sabayonArchived20 June 2020 at theWayback Machine
- ^DeWan, James P. (26 June 2013)."Creamy Indulgence of Zabaglione Whisk, Whisk, Whisk your Way to a Luscious Italian Custard".Chicago Tribune.Archivedfrom the original on 28 November 2016.Retrieved27 November2016.
- ^"Definition of SABAYON".Merriam-webster.Archivedfrom the original on 6 December 2017.Retrieved6 December2017.
External links
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