Ricotta pudding with tomato pesto

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.

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

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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 original, creamy 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.