Cheese, Onion and Garlic Tortelloni with Sausage and "Zabaglione Salato"
The original Zabaglione recipe is an egg based custard made from sweet wine or specifically Moscato d' Asti, eggs and sugar. The inspiration for this dish 'zabaglione salato' (salted sabayon) is a savory sauce version used in many classic culinary executions like the French based mother sauce know as hollandaise.
Ingredients
- 40 tortelloni
- 2 fresh fennel bulbs (shaved)
- TT salt and pepper
- 1 pint Cherry tomatoes (quartered)
- 1 cup tomatoes (crushed)
- ½ cup extra virgin olive oil
- 1 TSP garlic (minced)
- ¾ cup yellow onion (chopped)
- 3 ea eggs (separated)
- 2 links Italian sausage
Directions
Cook sausage in the oven then slice and grill mark individual slices for presentation. Prepare sauce by sweating garlic and onions in olive oil for 7-8 minutes. Add tomatoes and a few fennel fronds. Simmer for 5-6 minutes then puree sauce (fronds discarded). Whip egg whites and reserve. In a double boiler whip egg yolks until foamy. Add tomato puree. Remove from heat. Fold in ½ of the egg whites. Sauté cherry tomatoes and fennel then reserve. Toss blanched pasta with some of the sauce and plate accordingly with the other components. Garnish with fresh fennel fronds.
