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Pies and Tarts
ricotta pudding
Budino di Ricotta (Ricotta pudding flavored with sweet and bitter almonds, lemon zest and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "La Scienza in Cucina e L'Arte di Mangiar Bene" compilato da Pellegrino Artusi (1891, 1907)

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Ingredients

For mixture
300 grams (about 10 1/2 ounces) ricotta cheese
100 grams (about 3 1/2 ounces) powdered sugar
100 grams (about 3 1/2 ounces) sweet almonds, blanched
3 or 4 bitter almonds, blanched
4 whole eggs
1 egg, separated
a touch of lemon zest

For pan
butter for greasing
breadcrumbs for dusting bottom and sides

Original Italian text
Ricotta, grammi 300
Zucchero in polvere, grammi 100
Mandorle dolci, grammi 100 e tre o quattro amare
Uova, N.5
Odore di scorza di limone



Directions

Blanch the almonds in hot water, and then grind them as finely as possible in a mortar along with one of the egg whites.

Pass the ricotta through a strainer if it is lumpy, and then mix with the ground and blanched almonds.

Beat the rest of the eggs and then add them to the ricotta mixture along with the powdered sugar.

Pour the mixture into a pudding mold greased with butter and dusted with breadcrumbs.

Bake in a regular oven or in a Dutch oven.

Serve cold.


Notes

The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. English translations of this cookbook under the title "Science in the Kitchen and the Art of Eating Well" are available. At www.archive.org Olga Ragusa's selection of recipes from Pellegrino's famous Italian cookbook can be found in its entirety (It's free to download). Her selection entitled, "The Italian Cook Book," was first published in 1945 by S.F. Vanni.... Photo: Mary Melfi.

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