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.