Rigatoni with marsala syrup
Instructions
Prepare a serum with sugar, marsala and water and boil.
Boil and drain the rigatoni.
Put the chocolate in a Bain-Marie and add the milk and the cream and Emulsifying.
Preparing the zabaglione with egg yolks, sugar and marsala.
Bake at 250 degrees the rigatoni sprinkled with the serum of marsala, until "au gratin" cooking.
Serve with zabaglione and chocolate.
Ingredients and dosing for 4 persons
- 150 g of type rigatoni pasta
- 50 g of plain chocolate
- 50 G = = Cream
- 50 g of milk
- 2 egg yolks
- 1 tablespoon of sugar
- 1/2 cup of marsala wine
- 2 teaspoons of cognac
- Vanilla
- Icing sugar