Zampone with zabaglione in cognac
Instructions
Prepare a water bath a zabaglione with 3 egg yolks, 4 tablespoons water, one tablespoon of cognac, and a pinch of salt, beat until it become soft and dense.
Cook beans of Spain, and then braise them with a little gravy.
Cook the zampone plunging to 40 minutes in boiling water the sealed envelope that contains it, then pull it out, slice it and set aside.
Place before the beans, then the slices of zampone, garnish with cooked broccoli and serve the dish with apart from the hot zabaglione.
Ingredients and dosing for 4 persons
- 3 egg yolks
- 4 tablespoons of water
- 1 tablespoon of cognac
- 1 pinch of salt
- Beans of spain
- Meat sauce
- 1 zampone ready in sealed envelope
- Broccoli