Creamy eggnog with chopped hazelnuts-proiezionidiborsa.it
Desserts and side dishes are part of festive lunches and dinners. To amaze everyone, we prepare a frothy zabaglione with chopped hazelnuts and delicious soused anchovies.
Holiday lunches and dinners are approaching and soon it will be time to start thinking about the menu. In fact, after the gifts and the outfit for the evening, the food will be the protagonist of the moment. Always bringing something new to the table will allow us to receive many compliments. The favorite period for those who love cooking between first courses, second courses, desserts and side dishes. Today we will go to the discovery of a particular side dish and a traditional winter dessert. To try during the holidays and, in general, during the winter. The first course we will discuss are the marinated anchovies while the second is one Creamy zabaglione with chopped hazelnuts.
Soused anchovies
Soused anchovies lend themselves to becoming a side dish really full of taste. You will need to get some fresh anchovies from your trusted and trusted fishmonger vegetables. Among the vegetables to choose from we find the onions, carrots and courgettes. First it will be necessary carefully clean the anchovies removing the inner part and the head. They can then pass in flour before being cooked in a non-stick pan with a drizzle of peanut oil. They will go, then pass on absorbent paper to remove excess oil.
Thoroughly clean the anchovies by removing the inner part and the head-proiezionidiborsa.it
Afterwards wash the vegetables and peel the carrots, onions and courgettes and cut them into slices. Add them to a non-stick pan and leave cook adding salt, pepper, white wine for about twenty minutes. Then everything will work out poured over the cold anchovies which will be left to marinate.
Creamy zabaglione with surprising chopped hazelnuts
Zabaglione, then, is the typical holiday dessert to be savored with panettone and pandoro. To create a perfect egg custard only a few ingredients will be needed. In particular, it will be necessary to obtain the sugar, Marsala or Prosecco. First it will have to whisk the egg yolks and sugar until you get a clear mixture. Afterwards take the Marsala or its equivalent and add it slowly. Then you have to continue assemble the eggnog after putting it to heat in a bowl in a bain-marie. Once the volume will be at least doubled, transfer the eggnog into individual bowls that will be needed to serve it.
Whip the egg yolks and sugar until you get a clear-proiezionidiborsa.it mixture
Those who want can also add chopped hazelnuts. The hazelnuts will be toasted in a non-stick pan after being chopped. Before serving distribute the grains on the zabaglione.
