Preheat oven to 375 degrees. 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 cake and serve warm, with cool sabayon. This recipe yields ?? servings. Comments: A copper bowl is essential for a good sabayon. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A18 broadcast 01-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 02-04-1998 Recipe by: Mario Batali
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|Serving Size: 1 Serving (3037g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5424 (55%)|
|Amt Per Serving||% DV|
|Total Fat 602.6g||803 %|
|Saturated Fat 164.2g||821 %|
|Monounsaturated Fat 265g|
|Polyunsanturated Fat 137g|
|Cholesterol 16603.8mg||5109 %|
|Sodium 9239.5mg||319 %|
|Potassium 3309.7mg||87 %|
|Total Carbohydrate 792.1g||233 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 771.1g|
|Protein 327.1g||467 %|
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Calories per serving: 9814
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