Remove the zampone from the package and place in cold water. Bring to a low boil and lower heat to simmer until fully cooked, depending on the package instructions, 1 1/2 to 2 hours. Remove and allow to cool.
Meanwhile, whisk the egg yolks, wine and vinegar until foamy. Place bowl over simmering water and continue whisking until thick and mounding. Remove from heat and continue whisking until cool. Slice the zampone into 3/4-inch thick pieces. Heat the oil in a 12 to 14-inch saute pan until just smoking. Dredge the zampone slice in Parmigiano, gently place in the pan and cook until lightly crusty and golden brown, turn and repeat on the second side. When finished, drain each piece on a paper towel and plate with 2 tablespoons of the zabaglione and a drizzle of real balsamic vinegar.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.64 Kcal (936 kJ)
Calories from fat	154.11 Kcal
		% Daily Value*
Total Fat	17.12g	26%
Cholesterol	181.43mg	60%
Sodium	308.1mg	13%
Potassium	63.78mg	1%
Total Carbs	3.56g	1%
Sugars	0.4g	2%
Protein	12.23g	24%
Iron	0.9mg	5%
Calcium	25.4mg	3%

Amount Per 100 g
Calories	239.19 Kcal (1001 kJ)
Calories from fat	164.83 Kcal
		% Daily Value*
Total Fat	18.31g	26%
Cholesterol	194.04mg	60%
Sodium	329.52mg	13%
Potassium	68.21mg	1%
Total Carbs	3.81g	1%
Sugars	0.43g	2%
Protein	13.08g	24%
Iron	1mg	5%
Calcium	27.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.9

Points
6

PointsPlus

Good Points

saturated fat free,
sugar free

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