Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 3/4 (325 g) pound ricotta
- 1 cup (100 g) powdered sugar
- 3/4 cup (100 g) sweet almonds plus three or four bitter almonds or peach pit nutmeats (if you have them)
- 5 eggs
- Grated lemon rind
If the ricotta is lumpy, put it through a strainer. Then stir the ground nut mixture into the cheese. Separate the eggs, lightly beat the yolks, and then combine them and the sugar with the cheese mixture. Whip the whites to soft peaks and fold them in too. Pour the mixture into a pudding mold that's been greased and dusted with bread crumbs. Cook the pudding either between two flames (many of Artusi's readers lacked ovens, so he is telling them to set the pot on the fire, cover it, and put coals on the lid), or bake it (at 350 F (175 C)) for about a half hour.
Let it cool, and then unmold it by setting a serving plate over it and flipping the mold and the plate together; wipe the mold with a cloth dipped in hot water and carefully lift the mold free. Serve the budino cold.
Yield: 6-7 servings ricotta pudding.