copyright 2014 Art of living,PrimaMedia,Inc/Maria Liberati
Spring is quickly approaching, St Patrick’s Day….. St Joseph’s Day (March 19th) and we are well on our way to the tastes of Spring. One of my favorite ways to celebrate the long awaited arrival of Spring is a Bianco Da Mangaire Pudding..this dish gently caresses your tastebuds with hints of lemon, vanilla and cinnamon…Eat for dessert or for breakfast…
Bianco da Mangiare (White Pudding)
excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
2 ounces( ½ dl) almond milk
4 ounces (1 dl) milk
1 tsp (5 gr) pure vanilla
2 tablespoons + 1 tsp (50 gr) sugar
1 cinnamon stick
peel of one half lemon-(in one or a few large pieces)
1tsp (5 gr) agar-agar powder or flakes
Place almond milk, milk, sugar, cinnamon stick, vanilla and lemon zest in saucepan and heat on low heat for 10 minutes.
Remove from heat. Place in agar-agar powder and dissolve. Return to heat and keep stirring till becoming a dense cream. Take out lemon peel and cinnamon stick. Place pudding in a large mold or small molds. Refrigerate for at least 2 hours. Serve with slivered almonds and strawberries or raspberries and a sprinkle of cinnamon,
A morning exercise in concentration..taste the first spoonful with your eyes closed and let the gentle kiss of the lemon and cinnamon flavors caress your taste buds..
For more great recipes get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-second edition
*See you at Muhlenberg College in Allentown, Pa. on April 8th for my presentation on The Basic Art of Italian Cooking:DaVinci Style.
*May 10th Join me at Montgomery County Culinary Center in Lansdale, Pa. for my Culinary Cooking Lesson on Tuscan Cuisine with an authentic Tuscan dinner and more. For info on events email us at : [email protected]
