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Tomato Puddings with Pecorino Sauce

Sformatino di Pomodori - Tomato Puddings with Pecorino Sauce


Tomato Puddings:

Ingredients for 8 portions of puddings:

  • 500 gr of ripe fresh organic tomatoes
  • 2 carrots
  • 1 medium sized onion (finely chopped)
  • 3 onions
  • 1 medium sized peeled potato (approximately 200gr)
  • ½ peeled carrot
  • 4 tablespoons of double cream
  • 3 tablespoons of extra virgin olive oil (Vagli’s obviously!)
  • 3 organic eggs
  • Parsley
  • Salt and pepper to taste

1 Grease 8 small porcelain or stainless steel dishes.
2 Roughly cut the tomatoes and put them into a saucepan with the chopped carrot, onion, parsley and potato then season with salt and pepper.
3 Slowly reduce until the liquid has virtually all evaporated, then add the eggs, double cream and mix together with a hand blender and pour the mixture into the dishes.
4 Cook slowly in a double saucepan (bain-marie) for 45 minutes.

Pecorino Sauce:


  • 150 gr of Pecorino cheese
  • ¼ of a lt of water
  • 2 thick slices of bread (trim off the crusts)


1 Pour the water into a saucepan with the bread and bring to a simmer.
2 Add the grated pecorino cheese.
3 When the cheese melts whisk the mixture with a hand blender.

Once the mini puddings have cooled down, turn them out onto a serving dish and pour over the pecorino sauce.

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