Foccacia and Garlic Oil
Brined Roasted Rack of Pork
Tuscan White Beans
Braised Kale with Onions and Pancetta
The times that I can sit down to watch television have become rarer and rarer, but every now and then I can sneak in a cooking show on the PBS stations on a Saturday afternoon like America's Test Kitchen, Fast Food My Way, or in this case, Lidia's Italy. I saw her make this dessert a little over a year ago. Fortunately, I had all the ingredients on hand, even the leftover cookies. I made it that night for our Sunday dinner and we have been enjoying it ever since.
Budino means "pudding" in Italian. In this budino, Lidia uses leftover biscotti to add texture and flavor, but you can use any cookie or dry cake that you have on hand. Shortbread, pound cake, or in my case, leftover Pepperidge Farm Bordeaux cookies are all good candidates for a budino. The original recipe called for chopped hazelnuts, but I omit them. I also added a bit of vanilla extract, some espresso powder, and a touch more cornstarch for a firmer pudding.
Slice and serve it in shallow bowls with lightly sweetened whipped cream, chocolate shavings, more crushed cookies, or even some fresh berries. It is simple and delicious.
2 extra large eggs
3/4 cup granulated sugar
3 tablespoons cornstarch
1 1/4 cups heavy cream, plus more for topping
1 cup whole milk
2 cups coarsely crumbled biscotti, cookie, or dry cake
3 1/2 ounces semisweet chocolate, finely chopped
1/2 teaspoon pure vanilla extract
1/2 teaspoon espresso powder
1/3 cup cocoa powder, sifted
Line an 8-inch cake pan with plastic wrap, leaving a few inches of overhang on all edges. In a large bowl, whisk the eggs and sugar. Add the cornstarch and continue whisking until no lumps remain. In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat and pour 1 cup of the mixture into the eggs and sugar, whisking constantly to temper the eggs. Pour the egg mixture into the saucepan with the milk and cream. Return the pan to medium heat and whisk continuously until the custard thickens, about 8-10 minutes. Do not let the mixture come to a rolling boil. Remove from the heat and stir in the chocolate, cookie, vanilla extract, espresso powder, and cocoa powder. Stir until combined and until the chocolate has completely melted. Pour the mixture into the prepared cake pan and cover with plastic wrap, laying it directly on top of the pudding. Refrigerate until set, at least 4 hours, preferably overnight.
To serve, remove the top sheet of plastic wrap, invert the pudding onto a serving plate, and remove the plastic wrap. Garnish with more cookies, grated chocolate, and lightly sweetened whipped cream. Cut into wedges and serve. Enjoy!
Source: Adapted from Lidia's Italy