Ingredients with Measurements:
- 500g goat cheese
- 1/2 cup raisins
- 1/2 cup Vin Santo wine
- 1/2 cup heavy cream
- 3 eggs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Special equipment needed:
- Oven-safe baking dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a saucepan, heat the Vin Santo wine over medium heat until it starts to simmer. Add the raisins and let them soak for 10 minutes.
3. In a mixing bowl, whisk together the goat cheese, heavy cream, eggs, Parmesan cheese, salt, and black pepper until smooth.
4. Drain the raisins and add them to the goat cheese mixture, stirring gently to combine.
5. Pour the mixture into an oven-safe baking dish and smooth the surface with a spatula.
6. Bake for 30-35 minutes or until the top is golden brown and the center is set.
7. Remove from the oven and let it cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F (180°C)
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 33g
Carbohydrates: 14g
Protein: 19g
Sodium: 500mg
Sugar: 9g
Substitutions for ingredients:
- Goat cheese can be substituted with ricotta cheese or feta cheese.
- Vin Santo wine can be substituted with any sweet dessert wine.
- Raisins can be substituted with dried cranberries or chopped apricots.
Variations:
- Add chopped walnuts or pine nuts to the goat cheese mixture for extra crunch.
- Top the baked budino with a drizzle of honey or balsamic glaze for added sweetness.
- Add chopped fresh herbs such as thyme or rosemary to the goat cheese mixture for extra flavor.
Tips and tricks:
- Make sure the goat cheese is at room temperature before mixing it with the other ingredients to ensure a smooth mixture.
- Let the raisins soak in the Vin Santo wine for at least 10 minutes to plump them up and infuse them with flavor.
- Use a spatula to smooth the surface of the goat cheese mixture before baking to ensure even cooking.
Storage instructions:
Leftover budino can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F (180°C) and bake for 10-15 minutes or until heated through.
Presentation ideas:
Serve the budino on a platter garnished with fresh herbs such as thyme or rosemary.
Garnishes:
Fresh herbs such as thyme or rosemary, chopped walnuts or pine nuts, a drizzle of honey or balsamic glaze.
Pairings:
Serve with a glass of Vin Santo wine or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
Crusty bread, roasted vegetables such as asparagus or Brussels sprouts, or a simple green salad.
Troubleshooting advice:
If the top of the budino is browning too quickly, cover it with foil and continue baking until the center is set.
Food safety advice:
Make sure to cook the budino until the center is set and the internal temperature reaches 160°F (71°C) to ensure it is safe to eat.
Food history:
Budino di Capra con Uvetta e Vin Santo al Forno is a traditional Italian dish that originated in Tuscany. It is a savory baked custard made with goat cheese and flavored with sweet Vin Santo wine and plump raisins.
Flavor profiles:
Creamy, tangy, sweet, and savory.
Serving suggestions:
Serve the budino as a main course or as a side dish with a simple green salad and crusty bread.
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Region: Italian