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Tra Vigne's Budino di Pecora con asparagi
1 C. milk
1 C. cream
1 C. grated pecorino cheese, plus a little extra for garnish
1 C. 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 T. extra-virgin olive oil
coarse sea salt, to taste
juice of 1 lemon
2 T. 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.
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