Recipe: Cheesy Zeppole with Prosecco DOC Sabayon

A couple of weeks ago (Friday 13th August) was National Prosecco day. Ok, so we are a bit late, but I thought it was too important an occasion to let pass by without at least a mention. I found this amazing recipe for Zeppole from Prosecco DOP and wanted to share it with you.

Zeppole is quite a generic term in Italy for a deep fried or baked dough ball. Every region (and season) has its own variety. Made with choux pastry and gently baked these are a much more elegant version than the doughy zeppole, which are usually sweet. A savoury cheesy version full of whipped sabayon instead of custard.

Serves: 8

Ingredients for the Zeppole:

3 eggs
75 ml water
75 ml milk
60 g butter
90 g 00 flour
20 g of grated Grana Padano Cheese
A pinch of salt

For the Sabayon

4 egg yolks
100 ml of Prosecco DOC Brut
40 g of fine grated Grana Padano Cheese
1 g of saffron
120 whipped cream
Salt and pepper to taste

To garnish

Puffed Grana Padano rind – powdered
2 egg whites
Grated Grana Padano ‘Riserva’ cheese
8 slices of crispy baked pancetta

Zeppole

Directions

If you have never made puffed cheese rind you’ll be amazed by easy it is. Simply place the rind on a dish into the microwave for about 30 seconds to 1 min and it will puff! Remove with a sharp knife any chewy part or burnt side. Let it cool and ground it in a processor.

To prepare the Prosecco DOC sabayon mix the egg yolks well with the Prosecco DOC, the very fine grated Grana Padano and the saffron. Place on a bain-marie and cook gently while whisking to create a custard-like sabayon.

Once thick and creamy remove from the heat and let it cool. Incorporate gently the whipped cream and add salt and pepper to taste.

Make the choux pastry and let it cool. Pipe out rings 10cm in diameter.

Bake at 170 degrees for about 18 minutes or until they are well golden and doubled in size. Let them cool. Brush the zeppole with the beaten egg whites and dust them well with a lot of grounded puffed rind. Bake again at 180 degrees for 2 minutes and cool.

Open the zeppole(s) lengthwise and filled them with Prosecco DOC sabayon. Dust with grated Grana Padano cheese and crumble over the crispy baked pancetta slices.

ENJOY!!

Three Interesting facts about Prosecco:
1: We drank more than 122 million bottles of Prosecco DOC in the UK in 2020, and it’s our nation’s most-loved sparkling wine.
2: Prosecco DOC was recognised as a Denomination of Controlled Origin in 2009, although versions of Prosecco have been enjoyed dating back to Roman times!
3: Prosecco DOC is produced in the North East of Italy, in territories falling within 4 provinces of Friuli Venezia and 5 provinces of Veneto, one of the most beautiful areas in the whole of Italy.