Zampone With Cognac Zabaglione

Preparation:

Preparation: Prepare a zabaglione in a bain-marie with 3 egg yolks, 4 spoons of water, a spoonful of cognac and a pinch of salt, whip until it becomes soft and thick. Cook the sponge beans and then braise them with very little meat sauce. Cook the zampone by immersing the sealed bag that contains it in boiling water for about 40 minutes, then remove it, drain and slice it. Arrange the beans first, then the zampone slices, garnish with natural cooked broccoli and serve the dish with the hot zabaglione on the side.