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:

Ingredients:

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

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.