2021 Giro d’Italia - Stage 19: Abbiategrasso to Alpe di Mera Valsesia
TGIF! It’s the Friday before the weekend that is the unofficial kick-off to summer. I was supposed to get out of work a few hours early. But, as life dictated, I logged out well past sunset and immediately got to baking. Luckily, I made the zabaglione at lunch, because otherwise, this stage-specific dish would be bleeding into the next day. Technically, it’s already tomorrow in Italy, but it’s still today where I live. Confused? Me too. It’s been a day, week, fortnite, month, month of sundays, AKA long-as-hell time since I’ve had a break from work. I think I’m going to take an additional day off on Tuesday. I deserve it, just as much as I deserve another slice of this rich Hazelnut Torte covered in a delicious Espresso Zabaglione.
Hazelnut Torte with Espresso Zabaglione
from Lidia’s Italy, Lidia Bastianich
I only made one alteration to the original recipe. I find Disaronno (Amaretto) is so much better, richer and really rounds out the zabaglione as compared to a sideways tang of marsala wine.
Zabaglione
½ cup of strong espresso at room temperature
6 egg yolks
1/2 cup sugar
1/4 cup Disaronno
1 cup whipping cream, cold
Torte
1.5 cups toasted hazelnuts, skins removed
1.5 cups AP flour
1 tsp baking powder
1/4 tsp salt
Stick of butter at room temperature
1 cup + 2 tbsp sugar
3 eggs
1 tbsp extra-virgin olive oil
Grated zest from an orange
1 cup milk at room temperature
1/4 cup semisweet chocolate, finely chopped
Prepare the zabaglione by briefly whisking the first 4 ingredients together in a bowl and placing it over a double boiler of simmering water. Continue whisking for about 15 minutes, until very thick and starting to ribbon off of the whisk. Place the warm bowl into a larger bowl full of ice water and continue whisking until chilled.
Place the cream in a separate bowl and with a hand mixer, whip into medium peaks. Then, fold the whipped cream into the espresso zabaglione, cover and chill for at least 2 hours in the refrigerator.
While the zabaglione sets, place the hazelnuts in a food processor and pulse about 12 times to chop into small bits. Sift the flour, baking powder, and salt into a bowl. Preheat the oven to 350.
Use some butter to grease a 10-inch spring form pan, then dust with some flour, tipping out the excess.
Place 6 tbsp of the butter and the sugar into a stand mixer and, using the paddle, cream the butter and sugar. When light in color, add in the eggs, evoo, and orange zest. Then alternate in the flour mix and milk, each in thirds. When combined, increase the speed and beat for about 30 seconds.
Using a rubber spatula, fold in the chocolate and chopped hazelnuts until combined. Pour into the prepared pan and place in the oven and bake for about 45 minutes, until the top is browned and a toothpick comes out clean. Cool on a rack for 30 minutes, remove from the pan and let cool completely.
Slice and serve with the espresso zabaglione. Alternatively, serve with gelato, whipped cream, or a dusting of powdered sugar.
______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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