Serious Eats: Recipes
Cook the Book: Pecorino Custard with Tomato Sauce
Wheels of Pecorino-Romano. Photograph from shansby on Flickr
Rick Tramonto's Pecorino custard with tomato sauce is a bread pudding with a difference (or two.) First, it's a savory appetizer, not a dessert. Second, the custard-soaked cubes of bread we associate with the dish are puréed before baking to give a silky, uniform texture.
Served with good marinara sauce and toasted bread for dipping, the full-flavored budino, or Italian pudding, is a luxurious way to kick off a dinner party. To make sure your meal goes off without a hitch, choose a young Pecorino that's not overly firm, which will prevent the cheese from turning grainy when it melts.
Win 'Osteria'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of Osteria. Enter to win here »