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Budino di Pecora con asparagi

List of Ingredients




Carmen Quagliata's Budino di Pecora con asparagi

1 cup milk
1 cup cream
1 cup grated pecorino cheese, plus a little extra for garnish
1 cup white bread crumbs from a baguette or Italian bread, crusts removed
Pinch of salt
Pinch of pepper
3 egg yolks, lightly beaten
18 spears of small to medium asparagus, tough ends trimmed and stalks peeled
4 tablespoons extra-virgin olive oil
Coarse sea salt, to taste
Juice of 1 lemon
2 tablespoons chopped gaeta or kalamata olives

For Budino: Heat milk and cream just to simmering point. Add pecorino
cheese and stir over low flame for 4 minutes. Remove and strain
through a fine metal sieve. Discard the cheese solids and save the
strained cream liquid. Add the bread crumbs to the warm cream liquid;
set aside to allow the crumbs to soften in the cream for 30 minutes.

Preheat oven to 300 F.

Pour the cream mixture, salt and pepper into the egg yolks and gently
whisk until thoroughly incorporated. Pour mixture into 6 well greased
ramekins or small custard molds; set ramekins into a water bath and
bake in oven for 1 hour or until a toothpick inserted into centers
comes out clean. Remove from oven and let rest for 10 minutes. (The
resting is not imperative, but helps in unmolding the Budino.)


Blanch the asparagus briefly in boiling water. Drain asparagus; place
in a bowl; toss with 3 tablespoons olive oil and coarse salt to
taste. Grill over hot coals for 2 minutes to just singe the asparagus
on one side. Place 3 spears on each of 6 warmed plates.

Run a toothpick or thin knife around outside edges of each ramekin to
loosen custard; unmold each on a plate beside asparagus. Garnish with
a little more extra-virgin olive oil, chopped olives, a squeeze of
lemon juice and a sprinkle of grated pecorino cheese.

Makes 6 servings.


Gordon Drysdale, restaurateur-chef of Gordon's House of Fine Eats,
San Francisco, suggests packaging bundles of plump spears of
asparagus in egg roll wrappers, to serve as an appetizer or snack
with hollandaise sauce.


Gordon Drysdale's


Recipe