567. Budino di Nocciuole o Avellane

Hazelnut Pudding

Preparation info
    • Difficulty

      Medium

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 7 deciliters (about 1 pint) of milk
  • 6 eggs
  • 200

Method

Blanch the shelled hazelnuts in hot water to remove the skins and dry them well in the sun or over the fire. Then grind them very finely in a mortar, adding the sugar a little at a time.

Put the milk on the fire and when it starts to boil, crumble the ladyfingers into it and boil for five minutes, adding the butter. Pass this mixture through a strainer and put it back on the fire with t