But Italian chef Chris Cosentino takes panzanella in a different direction by putting a dessert spin on it with Summer stone fruits and a luscious zabaglione flavored by Moscato d'Asti. The result is a lighter, fresher version of bread pudding. Can't decide between a sweet and savory bread salad? Then make both. For the recipes, read more.
Sabayon, pronounced sa-buy-yawn
A frothy, light sauce or dessert that consists of beaten egg yolks and a number of other additions such as sugar, water, or wine. The mixture is made by whipping the ingredients over gentle heat or simmering water, in order to thicken the yolks and incorporate air. It is best consumed seconds after it's made.
The Italian counter part to France's sabayon is known as zabaglione.