Ducat Noodles with Zabaglione

0
Average: 0 (0 votes)
(0 votes)
Ducat Noodles with Zabaglione
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
24
For the ducat noodles
500 grams
1 packet
350 milliliters
Milk (lukewarm)
3 tablespoons
1 pinch
3
50 grams
50 grams
Walnuts (chopped)
100 grams
Nuts (ground)
4 tablespoons
For the zabaglione
4
50 grams
100 milliliters
½
organic Lemon (juice and zest)
Powdered sugar (for dusting)

Preparation steps

1.

For the ducat noodles: Mix flour with the yeast. Combine milk with sugar, salt and egg yolks, stir into the flour and knead until dough no longer sticks and detaches from the edge of the bowl. Then on a floured surface shape into a roll and cut into about 24 equal pieces. Form each portion of dough into a small round balls. Melt some butter in a baking pan, brush the rolls with buuter and then put close to each other in the pan. Let rise for about 30 minutes in a warm place. Then sprinkle with milled and chopped nuts and sugar. Preheat oven to 180°C (approximately 350°F). Place baking pan in oven on middle rack and bake until golden brown for 30 minutes. Remove and serve with zabaglione.

2.

For the zabaglione: Beat yolks with sugar in a stainless steel bowl until foamy, add white wine and lemon zest. Place bowl over a pot of hot (not boiling) water and beat the cream with an electric mixer until it is thick and creamy. Finish with lemon juice. Serve with ducat noodles.