Budino di Semolino: This recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene. It's a very simple pudding well suited for a family meal.
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 3 1/2 cups (825 ml) milk
- 1 1/2 cups (200 g) semolina
- 1/2 cup (100 g) sugar
- 1/2 cup + 2 tablespoons raisins
- 2 tablespoons butter
- 4 eggs
- 3 tablespoons rum
- A pinch of salt
- Grated lemon zest
Preparation:
Some cooks also add minced candied citron, but too many flavors can spoil the results. Heat the milk and add the semolina in a thin stream, stirring constantly to keep it from sticking. Cook it for about fifteen minutes, then remove the mixture from the fire, let it cool somewhat, and stir in the remaining ingredients. Transfer the pudding to a ribbed mold that has been buttered and dusted with breadcrumbs, and bake it in a 350 F (175 C) oven until it sets.
In the absence of an oven, you can cook this pudding can be cooked over the fire (steam it over a double boiler until it sets).
Serve hot.
In the absence of an oven, you can cook this pudding can be cooked over the fire (steam it over a double boiler until it sets).
Serve hot.
