Chef Mario Batali tells us what to do with blown out Easter eggs
Don’t throw the battered mix of whites and yolks down the drain. Chef Mario Batali tells us how to make the most of the leftover goo.
Chilled Zabaglione with Raspberries and Amaretti
Recipe courtesy of Molto Batali (ecco 2011)
Cool, creamy, and not too sweet, this is my favorite version of the classic Sicilian dessert that is often served in old-time “red sauce” Italian restaurants all over the United States. You can serve this with any fruit, or even as a decadent side dollop to a fine pie instead of whipped cream.
8 large egg yolks, at room temperature
2/3 cup sugar
1/4 cup dry Marsala or sherry
1 1/2 cups heavy cream, chilled
2 pints fresh raspberries
8 to 10 amaretti cookies
Put a mixing bowl in the fridge to chill it.
Fit a heatproof bowl over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. (Or alternatively, use a double boiler.)
Place the egg yolks, sugar and Marsala into the heatproof bowl, and whisk together well. Using an electric mixer, beat the mixture until it is pale and thick, about triple in volume and happily frothy. (This could take up to 10 minutes. Be careful not to let the water boil beneath the bowl; it should stay at a high simmer.)
Remove the bowl from its pan of simmering water, and place it on a cold surface or stand it in a pan of cold water. Whisk constantly until the mixture is cool, and then set it aside.
In the chilled mixing bowl, whip the cream until it reaches firm peaks. Fold about a third of the whipped cream into the egg mixture to lighten it. Then gently fold in the rest of the whipped cream. (The zabaglione can be made up to four hours in advance of serving and refrigerated. Remove it from the refrigerator 20 minutes before serving to allow it to soften and come to a cool temperature, about 50 degrees.)
Divide the raspberries among eight to 10 old-style champagne coupes or large wineglasses. Spoon the zabaglione over the raspberries, and crumble an amaretti cookie over each serving. Serve immediately.
Spaghetti all Carbonara
Recipe courtesy of Molto Gusto (ecco 2010)
5 ounces sliced pancetta, cut into 1/2-inch wide strips
1/4 cup extra virgin olive oil
1 tablespoon coarsely ground black pepper
6 fresh large eggs
1 pound spaghetti
1/2 cup freshly grated parmigiano-reggiano, plus extra for serving
1/4 cup grated pecorino romano
Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
Meanwhile, combine the pancetta and oil in another large pot and cook over medium-high heat until the pancetta has rendered some of its fat and is lightly browned, about 7 minutes. Stir in the pepper and remove from the heat.
Separate the eggs, being careful to keep the yolks intact, putting the whites in a small bowl and the yolks in a shallow dish.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving 2/3 cup of the pasta water.
Add the reserved pasta water to the pancetta and bring to a simmer over medium heat. Add the egg whites and cook, whisking furiously, until they are frothy but not set, about 1 minute. Add the pasta, stirring and tossing well to coat. Stir in the cheeses.
Divide the pasta among six bowls, making a nest in the center of each portion. Gently drop an egg yolk into each nest and serve immediately, advising your guests to stir the yolk into the pasta so it will cook. Pass additional grated parmigiano on the side.