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Biscotti with Zabaglione

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

For more information visit www.mattisons.com

Ingredients

Biscotti:
14 oz. Flour
9 oz. Sugar
5 oz. Almonds
2 oz. Butter
2 whole Eggs
1/2 tsp. Grated Lemon or Orange Rind
1 tsp. Baking Powder

Zabaglione:
3 Egg Yolks
4 oz. Granulated Sugar
3 oz. Champagne
Lemon Zest
Frangelico (dash)

Method

To make Biscotti:

  • Mix the eggs with the sugar.
  • Add the grated rind and slightly melted butter.
  • Slowly add the flour and baking powder.
  • Add the almonds.
  • Grease an oven tray and form one or two small rolls of about two centimetres high.
  • Bake at 350ºF for about 30 minutes.
  • Remove from oven and cut into slices. Return to oven for a few more minutes.
  • Serve with Zabaglione.

To make Zabaglione:

  • Whisk all ingredients in stainless steel bowl over a water bath until white and frothy.

Master Chef Paul Mattison
www.mattisons.com

© Chef Paul Mattison Recipe

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