One of the most depressing things about living in New York is the closing of your favorite restaurants. This summer brought about the death of two of my most favorite Italian spots: Carmine’s Italian Seafood in the Financial District, and La Focaccia in the West Village. If I had to name my top ten favorite restaurants in New York City, those would have been numbers 1 and 2. And now… well. I’ll spare you the tear-stained details.
In honor of the closing of La Focaccia I bring you a recipe for the dessert I always ordered there: strawberries with zabaglione. The perfect cap to a meal of penne vodka and gnocchi, zabaglione can be served over any fruit or cake, it’s thick and creamy like custard, and is easy as all get up to make.
On the menu:
Strawberries with zabaglione
1 quart strawberries, washed and quartered
3 egg yolks
1/2 cup sugar
1/4 cup Marsala wine
1/2 tsp vanilla extract
In a small, metal bowl whisk together the yolks, sugar, wine, and vanilla. Place the metal bowl over a saucepan half full with bowling water; make sure the bowl does NOT touch the water! While constantly whisking, cook yolk mixture over the simmering water for around 10 minutes, until the mixture is light yellow and fluffy*. Serve warm over strawberries.
*Note: taste the mixture before you remove it from the heat. If it’s not to your liking, add a bit more sugar.