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Ingredients for 8 portions of puddings:
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:
Ingredients:
Procedure:
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.