ZABAGLIONE INGREDIENTS: • vino cotto from the Marche region 500 g • egg yolk 500 g • sucrose 250 g • trehalose 250 g INSTRUCTIONS To speed up pasteurization, heat the vino cotto in the microwave until it reaches a temperature of about 60°C, then pour it into a saucepan where the sugars and egg yolk have been previously mixed together with a whisk. Proceed with pasteurization until the desired creaminess is obtained. Cool immediately by placing the saucepan in a bucket full of water and ice or place it in a blast chiller (in both cases, the mixture needs to be cooled to 4°C). PLATING Place the zabaglione on a serving plate. Immediately top with a quenelle of almond gelato, a generous sprinkling of pecorino romano cheese, guanciale chips and pepper, each to taste (better to have a lot than a little!). Image by Lido Vannucchi Recalling a carbonara This recipe reproduces the flavours of this famous dish, in a sweet version. The almond gelato takes the place of pasta; the zabaglione with vino cotto takes the place of the eggs. The pecorino romano and pepper remain the same. The idea is to stimulate a recollection of carbonara while firmly maintaining the recipe for a good almond-flavoured gelato, without distorting it. ALMOND GELATO INGREDIENTS: • fresh whole milk 653 g • raw almond paste from Etna 99 g • sucrose 109 g • dextrose 64 g • egg yolk 20 g • skim milk powder 50 g • neutral 3 g • sea salt from Cervia 2 g INSTRUCTIONS Heat the milk and egg yolk to 40-45°C, then slowly sprinkle in the dry ingredients that have been previously mixed together. Once the pasteurization temperature has been reached (85°C), proceed to batch freeze or store as needed. Or rather: almond gelato, zabaglione with vino cotto from the Italian Marche region, grated pecorino romano cheese, crispy guanciale and pepper. 37
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