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(Pasta alla Bolognese)

Sanguinaccio - Neopolitan Chocolate Budino

3/13/2017

2 Comments

 
This is an ancient Neopolitan recipe I learned about from Chef Mario Batali. It is incredibly easy to make, can be prepared in advance, and absolutely satisfies all lovers of the cocoa bean, particularly those that have a propensity for intense, bitter chocolate. Serve with unsweetened whipped cream and toasted pine nuts.
Picture
Ingredients (serves 10-12):

-1 cup unsweetened cocoa powder
-1/2 cup all-purpose flour
-2 cups sugar
​-4.5 cups whole milk
-12 ounces semisweet chocolate, grated (or buy already in small pieces)
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon
-5 tablespoons pine nuts, toasted for 30-45 seconds in a hot pan without any oil

In a large bowl, whisk together the cocoa powder, flour and sugar. Whisk in a bit of milk slowly to form a paste, then slowly whisk in the remaining milk. Transfer to a large saucepan and bring to a boil over medium-high heat, whisking constantly.

Remove from the heat, add the chocolate, vanilla, and cinnamon and stir to blend and to melt the chocolate. Use a ladle to pour the chocolate into 6-ounce ramekins. Allow to cool, then cover with plastic wrap and refrigerate until cold and ready to serve.

Serve the pudding with unsweetened whipped cream and garnish with a few toasted pine nuts.
Picture
2 Comments
Kathryn Weldon link
1/23/2021 04:07:08 pm

I'm not sure how much milk to use. Please let me know as it sounds like a great recipe.
Kathryn Weldon

Reply
Shelley
9/14/2022 07:05:33 pm

Hi James,
Some months ago I emailed you with a question about your budino recipe.
Just here to tell you that it has been my go-to recipe for my dinner parties (in small portions!).
Well loved by all.
Can't thank you enough!

Buon Appetito!

Shelley from South Carolina

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    James is a food writer and Bay Area chef who owns and runs a private dinner party and cooking class business specializing in regional Italian and Spanish cuisine. See CookWithJames.com

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