Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 tablespoons Filippo Berio extra virgin olive oil plus extra for greasing molds
1 onion, chopped
2 cloves garlic, minced
2 eggs plus 2 egg yolks
2 ounces Casutin
4 or 5 fresh sage leaves, chopped
2 tablespoons fresh rosemary leaves, chopped
2 cups milk
1/2 cup cream
4 ounces Beppino Occelli butter
Juice of 1 lemon
2 tablespoons chopped parsley
4 to 6 greased and floured small ramekins (about 4 ounces each)
Preheat the oven to 350°F.
In a small pan heat the olive oil and cook the onion until soft. Stir in the garlic and cook until it softens. Transfer to a large bowl. Whisk in the eggs, yolks, cheese, sage, rosemary, milk, cream and salt and pepper to taste.
Pour into the ramekins and place in a water bath. Bake until set. Cool slightly, then unmold onto individual serving dishes.
Melt butter in small saucepan; stir in lemon juice and parsley; pour over the pudding molds.
This recipe is featured on show 2410 - Piedmont Veggies.