Recipes of regional cuisine
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ingredients: (For 4 people)
- 4 fresh eggs
- 8 tablespoons red wine rather robust
- 4 tablespoons sugar
It may seem like a variation of eggnog, but it is not.
But it is also a native of Lombardy, where they used to consume it as a drink (much like a smoothie), sorbendola by special glasses with perforated lid from which passed a whisk, which allowed to keep the "froth" always soft.
Break the eggs, separate the whites from the yolks and put them in the bowl.
Add sugar and beat with a long spoon or whisk until the mixture becomes soft and mounts.
Add a little at a time and stirring constantly, wine.
NOTE: In summer, you can prepare rossumada replacing the water wine or cold milk, or the 4 lemon juice.
In the first case it is more liquid in the second, however, is great for garnish a fruit salad, or as a dessert spoon.
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