Preparation:
Preheat oven to 375F.
In a mixing bowl, stir together walnuts, hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs, milk, baking powder, and Nocino and stir to form a thick and chunky puree. Pour into a buttered and sugared 8-inch quiche pan and bake until firm but moist, 35 to 40 minutes.
Meanwhile, place yolks, juice, zest, and sugar into a copper bowl and whisk until frothy and light, 1 minute. Place over pan with boiling water and cook carefully, whisking furiously, until as firm as whipped cream, and place in refrigerator. Remove cake and serve warm, with cool sabayon.
Comments: A copper bowl is essential for a good sabayon.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A18) |
