Zabaglione al Limoncello

Zabaglione al Limoncello
Makes 8-10 portions

Ingredients:

• 10 egg yolks
• 1 ¼ cups of sugar
• ¾ cup plus 1 tablespoon of limoncello liqueur
• ¾ cup plus 1 tablespoon fresh lemon juice
• 1 ¾ heavy cream
• 3-4 cups of fresh strawberries, hulled and diced
• ¼ cup sugar
• Fresh mint leaves

Method:

1. In a large stainless steel mixing bowl, whisk yolks and 1cup sugar together. Add limoncello and lemon juice and whisk to blend. Nest bowl in a pan over, but not touching, simmering water. Whisk until zabaglione thickens, 5 to 8 minutes. Cover and chill until cold.
   
   
2. In another bowl, whip cream until it holds soft peaks. Fold into the zabaglione.
   
   
3. Also, in a bowl, gently mix strawberries with ¼ cup sugar, lemon juice, and a pinch of salt.
   
   
4. In parfait or martini glass gently layer, alternately, the macerated strawberries and juice with zabaglione until filled.

To serve: Garnish the zabaglione glasses with fresh mint leaves.

Gabriella Insalata di Fragole
Strawberry & Fig Balsamic Salad
From Co-Executive Chef MASSIMO COVELLO

Ingredients:

• 6 Organic California strawberries
• 2 tablespoon shallots
• ½ teaspoon ground Tellicherry black pepper
• ½ teaspoon kosher salt
• 3 tablespoon fig balsamic
• 3 tablespoon extra virgin olive oil
• 80 g Laura Chenel (Sonoma) goat cheese
• ½ lb mixed lettuce (from Star Route-Bolinas)

Method:

1. Finely chop the shallots, put them in a large bowl with the pepper, salt and the fig balsamic; allow to marinate for 10 minutes. Add the extra virgin olive oil; mix well to emulsify.
   
   
2. Wash and thoroughly dry the lettuce. In a large bowl, mix the lettuce and dressing for 30 seconds. It is very important that all the leaves are coated well with the balsamic dressing.
   
   
3. Serve on a large salad plate with the sliced strawberries. Cut each strawberry in 6 pieces; place on top and around the salad. Sprinkle crumbled goat cheese on top just before serving.

TIPS FROM THE CHEF:
I like to use a big bowl for mixing the salad; it gives it more intense flavor. Marinate the shallots in the balsamic for 10 minutes to soften the flavor of the shallots.

Emporio Rulli Gran Caffe
Pastry Chef/Proprietor Gary Rulli
2300 Chestnut Street
San Francisco, CA
Website: http://www.rulli.com/caffes/grancaffe/index.shtml