Chimichurri Zambayon

A Fusion of Flavor and Tradition

The chimichurri sauce and zambayon bring together a symphony of flavors that are deeply rooted in Argentinian and Italian cuisines. The zambayon, traditionally a delectable Italian dessert, made from egg yolks, sugar, and wine, meets the vibrant and herbaceous chimichurri, a staple in Argentinian savoriness.

History

Chimichurri originated in the plains of Argentina, where it was crafted to complement the meats prepared by the gauchos (cowboys). Infused with parsley, oregano, garlic, and olive oil, it became an essential accompaniment to grilled meats. Meanwhile, zambayon is beloved in Italy, often served as a velvety custard - perfectly sweet and aromatic - that has transcended its origins to become a global favorite.

Ingredients

• Parsley - 1 bunch
• Oregano - 2 tablespoons fresh
• Garlic - 4 cloves
• Olive Oil - 1/2 cup
• Red Wine Vinegar - 2 tablespoons
• Chili Flakes - 1 teaspoon
• Salt - to taste
• Pepper - to taste
• Egg Yolks - 6 large
• Sugar - 1/4 cup
• Marsala Wine - 1/2 cup

Preparation

Step 1: Preparing the Chimichurri

1. Finely chop the parsley, oregano, and garlic.
2. In a bowl, combine the chopped herbs with olive oil, red wine vinegar, chili flakes, salt, and pepper.
3. Mix well and let the flavors meld for at least 30 minutes, or even refrigerate overnight for a more intense flavor.

Step 2: Making the Zambayon

1. In a metal bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
2. Add the marsala wine to the yolk and sugar mixture.
3. Place the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water (a double boiler setup).
4. Whisk continuously until the mixture is thick enough to coat the back of a spoon and a gentle ribbon remains in the mixture for a second when the whisk is lifted.

Cooking Time

Please note the heating of the zambayon may take around 10 to 15 minutes on the double boiler. To manage your time more efficiently, use a cooking timer.

Assembly

1. Once both components are ready, serve the smooth and delicate zambayon warm over grilled or roasted meats generously coated with the vibrant chimichurri.
2. The creamy sweetness of the zambayon wonderfully balances the tangy, garlicky taste of the chimichurri.

Enjoying Your Chimichurri Zambayon

Perfect Pairings

The chimichurri and zambayon fusion is a versatile delight. It pairs well with juicy, grilled steaks, roasted chicken, or even a beautifully seared piece of salmon.

Storage

The chimichurri can be stored for up to a week in an airtight container in the refrigerator. The zambayon, however, is best served fresh to maintain its creamy texture.