ITALIAN RECIPES BY:

Ricotta pudding with tomato pesto

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Ricotta pudding with tomato pesto
  • 27%
    547.2 kcal
  • 57%
    28.29 g
  • 45%
    40.21 g
  • 9%
    23.91 g
  • 1%
    1.226 g

    Preparation time

    0:25 min

    Cooking time

    0:25 min

    Difficulty

    medium

    Servings

    serves 4

Ingredients

  • 250 g Roman ricotta
  • 100 g Parmareggio Parmigiano Reggiano, grated
  • 1 whole egg
  • 2 egg whites
  • nutmeg
  • >> For the tomato pesto:
  • 100 g Noberasco organic soft tomatoes
  • 100 g Noberasco organic shelled almonds
  • 100 g pitted green olives
  • 1 garlic clove
  • Filippo Berio extra virgin olive oil
  • >> Serve with:
  • Misura soy crackers
  • OR: Colussi reduced salt crackers
  • OR: Amica Chips Frumì croutons
  • >> Our wine selection:
  • Feudo Principi di Butera Chardonnay Sicilia DOC
  • OR: Castello del Poggio Dolcetto Monferrato DOC
  • OR: Zonin Bardolino DOC
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Method

  1. Toast the almonds in the oven at 180 °C for a few minutes.
  2. Take the almonds out of the oven and allow them to cool. Keep the oven’s temperature unchanged.
  3. In a blender, mix the ricotta, the Parmigiano, a pinch of nutmeg, the whole egg and the egg whites. Blend until you get a creamy mixture.
  4. Pour the mixture into 4 pudding moulds lined with baking paper (or buttered and sprinkled with flour and breadcrumbs).
  5. Put the moulds on a baking tray with warm water and bake the pudding in a bain-marie at 180 °C for 25 minutes.
  6. Meanwhile, mix the tomatoes, the garlic, the almonds and the olives. Add a drizzle of olive oil until you get a creamy sauce.
  7. Take the ricotta puddings out of the oven and serve with a spoonful of the tomato pesto.
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Chef's tip

If you like, you can add some oregano to the dried tomato pesto.

Serving suggestion

Serve with croutons or homemade bread. Matches well with vegetable-based dishes.

Wine selection

Chardonnay, Vermentino, Dolcetto Monferrato or Bardolino.

Family tip

This content is not available yet :)

Dish history

Ever thought of making a savoury pudding instead of the more run-of-the-mill sweet ones? With this recipe we present an originalcreamy custard, made of two of the most famous Italian cheeses and topped off with a special sun-dried tomato pesto. Very versatile, you can serve it both as an appetiser or as a main course, accompanied by vegetables and crunchy croutons.

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