CookEat Recipe
Budino alla Genovese
A smooth savoury veal, chicken and prosciutto pudding, gently set in a water bath and finished with chicken-liver jus.
Method
Steps
Step 1
Gather the ingredients: 150 g lean veal; 130 g skinless boneless chicken breast; 50 g prosciutto containing fat and lean; 40 g butter: 30 g for the meat mixture, 5 g for the thick white sauce and 5 g for the mould; 20 g grated Parmesan; 3 eggs; A little freshly grated nutmeg; A small pinch salt; 20 g soft white bread crumb, crust removed; About 30 ml milk for soaking the bread; 45 ml additional milk for the thick white sauce; 3 g plain flour for the thick white sauce; 1 prepared chicken liver, about 30–40 g, finely chopped; 100 ml ready-to-use beef jus.
Step 2
Soak the bread in the first 30 ml milk until softened. Make a small thick white sauce by melting 5 g butter with the flour, stirring until it just begins to colour. Add the separate 45 ml milk gradually and cook, stirring, for about 3–5 minutes until thick like a soft paste. Measure 3 tablespoons of the finished sauce for the pudding.
Step 3
Finely mince the raw veal, chicken breast and prosciutto together. Pound thoroughly in a mortar with 30 g softened butter, Parmesan and the soaked bread, or process in short pulses until very smooth without warming the meat. Press the mixture through a fine sieve into a bowl. Keep raw meat and its utensils away from ready-to-eat foods.
Step 4
Mix the 3 tablespoons thick white sauce into the strained meat mixture, then beat in the eggs, a little nutmeg and the small pinch of salt until evenly combined. Heat the oven to 170°C. Butter a smooth metal mould of about 750 ml capacity with the remaining 5 g butter and line its base with a fitted piece of buttered baking paper. Fill with the mixture and smooth the surface.
Step 5
Put the mould in a deep roasting pan and pour hot water around it to reach halfway up its sides. Bake for about 50–65 minutes until set and at least 74°C in the centre. Rest for 5 minutes, turn onto a warm dish and peel off the paper.
Step 6
Meanwhile simmer the finely chopped prepared chicken liver in the beef jus for about 8–10 minutes, stirring, until the liver reaches at least 74°C and the juices lightly coat it. Spread this hot sauce over the top of the unmoulded pudding, where the paper was, and serve hot.
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