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Budino Di Nocciole
Hazelnut Pudding
(Budino Di Nocciole)
 

Ingredients:


3 cups milk
6 eggs, separated
1/2 lb shelled hazelnuts
3/4 cup sugar
6 ounces savoiardi (light, airy cookies, substitute ladyfingers if need be)
4 teaspoons butter
1/2 teaspoon vanilla extract
 
Directions:
 
Blanch the nuts, peel them, and dry them either in the sun or by the fire, then grind them very finely in a mortar, adding the sugar a little bit at a time.

Set the milk on the fire, and when it comes to a boil, crumble the savoiardi into it.

Boil the mixture for five minutes, then stir in the butter and pass the mixture through a strainer.
 
Return it to the fire and add the sugar-nut powder, cooking until the sugar melts.

Let the mixture cool, then stir in the yolks, one at a time.

Whip the whites until firm, fold them into the pudding, and cook it between two flames or bake it (at 350 F) for about a half hour. Serve cold. Serves 6-8.
 
That's it!
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