Ingredients for 4 people
Zabaione, ground cocoa nibs and bacon tile:
4 egg yolks
50 g Marsala wine
20 g grated Grana Padano DOP cheese
5 g cocoa nibs
4 fine slices of bacon
Salt and white pepper to taste
Sugar
12 Divine Creazioni® aubergine and scamorza Panciotti®
2 tablespoons of extra virgin olive oil
Procedure
Preparation:
Zabaione, ground cocoa nibs and bacon tile:
Using a suitable container, beat the egg yolks in a bain-marie and then add the Grana Padano, the Marsala, a little sugar, salt and white pepper, until you have a soft, frothy mixture. In the meantime, put the slices of bacon in the oven until they are crispy, and lightly blend the cocoa nibs.
Panciotti®:
Cook the Panciotti® in salted boiling water and then toss them in the pan with extra virgin olive oil and some of the cooking water.
Serve the Panciotti® hot, carefully add the zabaione mousse and finish with the crispy sheet of bacon. Garnish with the ground cocoa nibs.
The crunchiness of the cocoa nibs contrasts suberbly with the creaminess of the salted zabaione, creating a dressing with a unique, pronounced flavour. The savoury quality of this dressing is made even more captivating by the notes of Marsala and its pairing with the rich filling of the Panciotti®.
