Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Copper bowl is essential for |
| \N \N | Good sabayon. |
| 2 cups | Walnut pieces, chopped into inch pieces |
| ½ cup | Hazelnuts, finely chopped |
| ½ cup | Sugar |
| ½ cup | Bread crumbs |
| ¼ cup | Extra virgin olive oil |
| 3 \N | Eggs |
| ¼ cup | Milk |
| ¾ teaspoon | Baking powder |
| 2 tablespoons | Nocino (Italian walnut |
| \N \N | Liqueur) |
| 8 \N | Egg yolks |
| \N \N | Juice and zest of 2 lemons |
| ¼ cup | Sugar |
Preheat oven to 375 degrees F.
In a mixing bowl, stir together walnuts, hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs, milk, baking powder, and Nocino and stir to form a thick and chunky puree. Pour into a buttered and sugared 8-inch quiche pan and bake until firm but moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar into a copper bowl and whisk until frothy and light, 1 minute. Place over pan with boiling water and cook carefully, whisking furiously, until as firm as whipped cream, and place in refrigerator. Remove tart and serve warm, with cool sabayon.
MEDITERRANEAN MARIO SHOW #ME1A18