The Joplin Globe, Joplin, MO

On The Table

September 7, 2006

Upscale dessert zabaglione easy to make at home, chef says

By Rachel Kubicek

rkubicek@joplinglobe.com

In the mood for Italian?

Chef Jose Nieves, head chef at Amore Cooking Center, 2639 E. 32nd St., has a bevy of recipes that will transform an array of ingredients into delicious Italian cuisine.

But an authentic Italian meal just isn't complete without a mouthwatering dessert. Nieves offers up zabaglione with strawberries - an Italian custard with Marsala wine - as the perfect finale to the meal.

"You will usually find this in upscale restaurants and will cost between $15 to $20 per serving," he said. "It is very easy to make on your own,"

Nieves says the dessert can be made in just a few easy steps.

What you'll need

1 pint fresh strawberries

1 teaspoon lemon juice

5 egg yolks

1/2 cup white wine

A splash of Marsala wine

1/2 cup sugar

3 drops vanilla

Step 1

Remove the green from the strawberries and cut into slices. Nieves says he uses organic strawberries. “You pay a little more for organic, but they are a little smaller and more meaty with great flavor,” he says.

Drizzle lemon juice over the strawberries and set them aside. The lemon juice will help bring out the sweetness and color in the dessert dish, according to Nieves.

Step 2

Mix all remaining ingredients, including 1 teaspoon of lemon juice, in a saucepan.

Step 3

Over medium heat, beat vigorously until mixture thickens. Do not let the mixture come to a boil. If necessary, remove the pot from time to time until mixture reaches desired consistency.

“The mixture will have a custard-like consistency,” Nieves says.

Step 4

Pour the zabaglione over the strawberries. Refrigerate if desired or serve warm.





Beef stew with tomatoes

2 pounds beef cubes

1 cup flour

Salt and pepper

Olive oil for sauting

2 onions diced

3 cloves garlic crushed

2 cups red wine

2 cups chicken stock

3 cups fresh tomatoes chopped

2 to 3 carrots chopped

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