Nests With Salted Zabaglione

Preparation:

Preparation: While boiling salted water, for the pasta, beat the egg yolks with the flour and stock cube, add the melted butter and then the wine previously reduced by half; let it thicken over the heat, then add the minced tarragon, salt and pepper. Boil the nests of tagliatelle, drain them al dente and dress them with the hot zabaglione. Note: in reality, this recipe is not a real zabaglione due to the presence of butter (salted zabaglione, in fact, is based on egg sauce and wine); in any case, this tasty condiment can also be used to accompany boiled vegetables served hot.