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Recipe from Italian Cooking & Living Magazine More > Recipe by Kevin Ascolese, Executive Chef at Salve! Ristorante Italiano, Dallas, Texas For the shrimp: 8 shrimp, U-12 size, peeled and deveined 8 thin slices pancetta For the relish: 3 ouncesMore > Recipe from Italian Cooking & Living MagazineMore > Recipe from Italian Cooking & Living Magazine More > Recipe from Italian Cooking & Living MagazineMore > Recipe from Italian Cooking & Living MagazineMore > Recipe from Italian Cooking & Living MagazineMore > Recipe from Italian Cooking & Living MagazineMore > From Italian Cooking & Living MagazineMore > From Italian Cooking & Living Magazine More > From Italian Cooking & Living Magazine More >
- 4 egg yolks
- 1/4 cup white sugar (to make into a low carb recipe, substitute with sucralose calorie free sweetner)
- 1/4 cup Marsala, in its sweet or dry version
Place the egg yolks in the top of a double boiler, and whisk continuously. Beat in the sugar, a little bit at a time, and continue whisking. If the mixture is too dense, add a spoonful or two of warm water. When the mixture becomes homogeneous, and is dense but smooth, slowly beat in the Marsala and continue beating. Pour about 1 inch of water in the bottom part of the double boiler and heat to simmering, not boiling. Lower the heat and place the top of the double boiler over the simmering water. Whisk until the mixture reaches a thick and foamy consistency. Remove from heat. Pour into 4 wine glasses or dessert bowls. Serves 4
Recipe courtesy of Italian Cooking & Living magazine. Click here to view more delicious Italian recipes!
