Egg yolks Savoiardi biscuits Sugar Marsala Black Nocellara Belice Olives
8 4 60 g 40 cl 150g
The Nocellara del Belice PDO Olives with their unmistakable consistency make them ideal for enjoying alone or as a snack with bread and olive oil, in true country tradition. In the kitchen, they are used to add flavour to sautéed dishes such as peppers, aubergines, potatoes, or in vegetable and fish-based first courses or added to focaccia and bread.
In a saucepan put the egg yolks and sugar, mix well with the whisk until the mixture becomes white and fluffy, then add the Marsala always whisking with the whisk, for about a minute.
Place the saucepan into a bain-marie in another larger pan, filled with 1/3 of hot water. The water must never boil, stir for another 5-10 minutes until the cream begins to swell, thicken and become smooth.
Remove the egg-cream from the heat and serve immediately in a dish by adding the sweet black Nocellara del Belice Olives and the crumbled Savoiardi biscuits.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......