CON PADERNO

COPPER IS CERTAINLY ONE OF THE BEST MATERIALS OF ALL AS IT IS ALMOST ETERNAL
AND ATTRACTIVE TO LOOK AT. THANKS TO THE CHARACTERISTIC SPEED OF COOKING OF
THIS MATERIAL, A LARGE, LIGHTWEIGHT AND HANDY COPPER PAN ASSURES RAPID AND
EXCELLENT RESULTS IN THE PREPARATION OF SAUCES, FOR EXAMPLE. IT IS PARTICULARLY
SUITABLE FOR COOKING RISOTTO. SMALL COPPER PANS ARE PERFECT FOR PASTRY-MAKING,
BOTH FOR MELTING CHOCOLATE AND FOR PREPARING ZABAGLIONE AND CREAMS.
RECIPE: ZABAGLIONE
INGREDIENTS
1 egg yolk,
30 grams of sugar,
5 cl of Marsala,
10 cl of Muscat wine of Piedmont.
PREPARATIONS
Mix all the ingredients together in a small pan (the best is
the conical pan – see page 42), whisk the mixture over a slow
flame and serve the zabaglione with Cantucci-like biscuits.