parmesan cheese puddingClick to Play

Parmesan Cheese Pudding with Spinach Salad

Budini di Parmigiano Reggiano con Insalata di Spinaci

Mary Ann Esposito

Serves 4

Ingredients

FOR THE PUDDING

1 cup light cream
1 teaspoon cornstarch
1 tablespoon water
3 eggs
1 cup grated Parmigiano Reggiano cheese
1/4 teaspoon fine sea salt
1/4 teaspoon grated nutmeg
Grated zest of one lemon
1/2 cup diced 1/4 inch thick slice Prosciutto di San Daniele, crisped in a frying pan and set aside

FOR THE PARMESAN CHEESE WAFERS

One cup grated Parmigiano Reggiano cheese

FOR THE SPINACH SALAD

One 10 ounce bag fresh spinach, washed and dried
2 tablespoons Filippo Berio extra virgin olive oil
Juice of 1 lemon
1/4 teaspoon fine sea salt

Directions

Olive oil spray four 3 x 1 1/2-inch ramekins and set aside.

Preheat oven to 300°F.

Pour cream into a medium size saucepan.  Dissolve the cornstarch in 1 tablespoon of water and add it to the cream, stirring carefully.  Place the saucepan on the stove and slowly bring to a boil, stirring occasionally.  Do not allow the cream to burn.

Whisk the eggs in a bowl and add the cheese, salt, nutmeg and lemon zest.

When cream has reached a boil, remove it from heat and add a little bit of the beaten eggs.  Stir quickly to bring the eggs up to temperature.  Slowly add the remaining egg mixture, stirring carefully.

Divide the mixture between the ramekins (about 1/2 cup each).

Place ramekins in a high-sided baking dish and slowly pour boiling water carefully around them up the sides to about 1-inch.  Bake for 25 minutes.

While the budini are cooking, prepare crispy Parmigiano Reggiano wafers.  Place a tablespoon of grated Parmigiano Reggiano on a sheet of parchment paper and flatten, giving it the shape of a circle: put in the microwave for 1 minute. (The cooking time will depend on the setting of the microwave, however the cheese should melt completely.)

Then remove the cheese crisp from the parchment paper, being careful not to burn yourself with the cheese.

Wait a few moments, then shape the wafer as you like.  When the budini are done cooking, let cool for 5 minutes, until firm.  Run a butter knife along the inside edge of each ramekin to release the budini.

TO SERVE
Place the spinach in a bowl.  Mix the dressing ingredients together and pour over spinach.  Toss well.

Place a cupful of the salad in the center of a dinner size plate. Place the budino in the center and add a couple of the parmesan crisps on the side.

Sprinkle the prosciutto crisps over the top.

This recipe is featured on show 2408 - Who Wants Prosciutto di San Danielle?

item recipe is featured in Episode 2408 of Season 24.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

There are no comments yet.

Leave a Comment