Ski days, VOV Recipe and … Bombardino !!!!!!!!!!

It is winter, it means cold weather, heavy jackets, snow and winter sports. While i was thinking with Marissa, my american friend, about our next co-post, we ended talking about how much we love skiing and our habits in this sport. So we have decided to dedicate this co-post about ski days and energizing and restorative recipes. Marissa wrote about a delicious white bean and garlic soup, the perfect food after a cold ski day … her photos are beautiful, and it’s incredible the place where they took them!!!

Ski is one of my passion. I have extra energy when I go skiing, just the idea to be on a ski slope ready to slide down on the snow, make me feel really happy!!!

Valtellina Valtellina
For me skiing has its own habits: a big and nourishing breakfast with coffee, milk, bread, butter, jam or honey, eggs and ham (not usual for us!) and everything with tons of calories, four or five layers of clothes so I can survive both in a snow storm or in a hot bikini ski day, ski wax the night before, wake up very early to take the first ski lift …. maybe the second one!!!

But there is one habit I adore: drinking a “bombardino” ( a small bomb!!!) for breakfast before the first ski slope, it makes me feel strong enough for skiing all the day!!! I tasted it for the first time more than twenty years ago (long time ago) when I started to go skiing with my friends. They brought me to a small cafè close to the ski slopes where they ordered a bombardino. When a creamy and yellowish drink arrived i was hesitant but then i tasted it … I felt in love with it !!! So it become my favorite, sweet ski habit!!!

Bombardino is a more alcoholic and energetic version of VOV.
Vov is a liquor made with yolks, sugar and Marsala wine. It is a kind of alcoholic zabajone. It is very rich in calories for the yolks and it is perfect if you need extra energy. It was created in Veneto, precisely in Padova in 1845. Gian Battista Pezziol, a great confectioner, used to prepare his speciality, the torrone sweet, adding only egg whites. He invented a recipe to use all the yolks remained and …. voila’ the VOV!

It can be served hot in winter time or cold on ice cream in summertime … and a nice, well decorated bottle of Vov  can be a special homemade gift !!!

VOV

VOV Recipe

400ml milk
400gr sugar
4 yolks
100ml Marsala wine
100ml alcohol 90*
1 Vanilla Bean

Combine milk and half of the sugar. Add vanilla bean. Heat the milk, it has to boil. Remove from the heat and make it cool down. Beat the yolks with the rest of the sugar, fluffy and soft. When the milk is cold, take out the vanilla bean. Pour the milk in the beaten yolks, stir really well. Add the Marsala wine and stir. Add the alcohol and stir again.
Seep it through a strainer and bottle it. Leave it for 10 days, shaking the bottle everyday. Then …  taste it!!!
It possible to conserve it for about 8 months in the refrigerator.

Now it is time to prepare the bombardino!

Bombardino

2/3  VOV
1/3 Brandy, Rhum or Whisky ( the original recipe is with Whisky, but i love it with Brandy)
Whipped Cream

Heat the VOV and mix it with Brandy. Pour into small cups. Top with whipped cream  and taste it!!!

Try all the recipes (soup, vov and bombardino) and let us know your favorite ski day habits !!!!!!!!!!!!!!!

Buon Appetito!!!!

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