Chef John Granata of Camille’s cooked Hand whipped Italian Custard (Zabaglione).
chef, john granata and tv mader de, joe zito. we are making, gentlemen, zabaglione, an we are — and for those of you who don’t know what it is, it’s basically italian custard. >> hand whipped italian custard. >> and it has wine in it, which is different than the custard you may go to the local custard sand for. >> marsala wine, egg yolks, sugar. >> and this goes back 400 years? >> no, it’s the 16th century and it’s really come this this country, when, chef? >> i would say the turn of the century in the 1900’s when the italian restaurants started booming, and it got very famous when they would come to tableside and actually create it, which the americans made famous, fine dining italian restaurant. >> ok. what are we going to start with? we have egg yolks. >> we’ll put the marsala wine right in there. sprinkle suing hard. >> you’re all doing this by hand. if i’m at home and i need to mea