This delightful pudding is a fine example of the art of using leftovers to make something fresh and new (without evidence of recycling). Here, crumbled biscotti, chopped chocolate, and chopped hazelnuts are mixed into the warm custard. As it cools and sets, the dry cookies absorb and meld with the custard, but also contribute their flavor and texture. This recipe is one upon which you can improvise, using whatever sweet remnants you have on hand, whether ginger snaps or shortbread cookies, or bits of dry sponge cake or pound cake.

　　

Ingredients

serves 6 to 8

　　2 large eggs

　　3/4 cup sugar

　　2 tablespoons cornstarch

　　1 1/4 cups heavy cream, plus more for whipped topping

　　1 cup milk

　　1 1/2 cups coarsely hand-crumbled plain biscotti

　　3 1/2 ounces finely chopped bittersweet chocolate

　　1/2 cup toasted, skinned, finely chopped hazelnuts

　　1/3 cup cocoa powder, sifted

　　

RECOMMENDED EQUIPMENT

A 9-inch pie plate; a heavy-bottomed saucepan, 3-quart capacity

　　

Step 1

Line the pie plate with plastic wrap, leaving a few inches overhang on all edges.

　　

Step 2

Whisk the eggs with the sugar in a large bowl. Whisk in the cornstarch until no lumps remain.

　　

Step 3

Pour the cream and milk into the saucepan, set it over low heat, and bring to a simmer. Turn off the heat, and slowly pour about 1 cup of the hot milk-cream into the egg bowl, whisking steadily, to temper the eggs. When blended, slowly pour the tempered eggs back into the saucepan of milk and cream, again whisking constantly.

　　

Step 4

Put the pan back over medium-low heat, and whisk steadily until the custard heats and thickens. Don’t let it boil, though it should bubble occasionally. Cook for 7 to 8 minutes, until it is quite thick.

　　

Step 5

Remove from the heat, and stir in the crumbled biscotti, chopped chocolate, nuts, and cocoa powder. Stir continuously until the chocolate has melted and all the ingredients are evenly blended. Pour the custard into the pie plate, and cover with plastic wrap, laying it directly on the top of the pudding. Refrigerate until set, at least 4 hours or overnight.

　　

Step 6

To serve: Remove the top sheet of plastic, invert the budino onto a serving plate, and cut into wedges. Top with unsweetened whipped cream and coarsely crumbled biscotti (if you have any left) or crushed hazelnuts; in season, strawberries or raspberries would be wonderful.

　　Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.