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Puddings and Creams
Budino di Nocciuole o Avellane/Hazenut Pudding (using blanched hazelnuts, eggs, ladyfingers, sugar and vanilla)
Originated from: Italy
Occasion: Any time
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

7 deciliters (1 pint) milk
6 eggs, separated
200 grams (about 7 ounces) shelled, blanched hazelnuts, ground
180 grams (about 6 1/3 ounces) sugar
150 grams (about 5 1/4 ounces) ladyfingers
20 grams (about 2/3 of an ounce) butter
a touch of vanilla

Equipment needed
mold greased with butter and dusted with bread crumbs

Original Italian Text
latte, decilitri 7
Uova, N. 6
Nocciuole sgusciate, grammi 200
Zucchero, grammi 180
Savoiardi, grammi 150
Burro, grammi 20
Odore di vainiglia




Directions

Place the hazelnuts in hot water, then drain the water, remove the skins, and then dry them on a burner or hot sun.

Grind them in a mortar, adding the sugar a little at a time.

Place the milk on a burner and when it starts to boil, crumble the ladyfingers in it.

Boil for 5 minutes, adding the butter.

Pass the mixture through a strainer and then place it back on the burner.

Add the crushed hazelnuts and sugar until the sugar melts.

Remove from heat and let the mixture cool.

Beat the egg whites till stiff.

Add the egg yolks and then the beaten egg whites.

Place the mixture in a mold greased with butter and dusted with bread crumbs, making sure not to fill the mod up to the brim.

Bake until done and serve cold.



Original Italian text

Sbucciate le nocciuole nell'acqua calda ed asciugatele bene al ssole o al fuoco; indi pestatele finissime nel mortaio collo zucchero versato poco per volta.

Mettete il latte al fuoco e quando sara entrato in bollore sminuzzateci dentro i savoiardi e fateli boilire per cinque minuti, aggiungendovi il burro.

Passate il composto dallo staccio e rimettetelo al uoco con la nocciuole pestate per isciogliervi dentro lo zucchero.

Lasciatelo poi ghiacciare per aggiungervi le uova, prima i rossi, dopo le chiare montate; versattelo in uvo stampo unto di burro e spolverizzato di pangrattato, che non venga del tutto pieno, cuocetelo in forno o nel fornello e servitelo freddo.

Questa dose potra bastare per nove o dieci persone.


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: Wikipedia.

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