Panettone Pudding

Christmas is over, almost two months... Now is the perfect moment to find great deals on Panettone. I got one yesterday from a friend coming over for dinner, but I've already had a dessert.
So, I had the idea to use it to make a new kind of Leftovers Bread Pudding.

1 750gr (26.20 oz.) Panettone cut into cubes
2 cups milk
4 cups heavy cream (2 cups for the pudding, 2 cups to be whipped)
3 cups frozen mixed berries
3 eggs
1/2 cup sugar (1/4 cup for the pudding, 1/4 cup for the whipped cream)
1/2 cup Di Saronno Originale
1 teaspoon of vanilla extract
2 teaspoons ofcocoa powder
1/2 teaspoon of ground cloves
1/2 teaspoon of ground nutmeg
1 tablespoon of ground cinnamon
1/4 teaspoon of salt

Grease a baking dish with butter. In a bowl mix the cubed panettone and the berries. Spread the mix evenly in the prepared baking dish. Combine milk and 2 cups of heavy cream and heat it in a small saucepan until it is scalding. In a small bowl, whisk together eggs, 1/4 cup of sugar, vanilla, salt, cinnamon, cloves, cocoa and nutmeg. Add the hot milk, a small amount at a time, to the egg mixture and whisk together (known as a liaison) to temper the mixture by combining gently and gradually without cooking the eggs. Add the Di Saronno Originale to the liason and then pour it into the baking dish, distributing evenly.

Preheat oven to 350 degrees F.

Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods.

Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms up and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath and let rest 10 minutes. Serve warm or cooled.
In a bowl mix 2 cups of heavy cream and 1/4 cup of sugar and whippe it until soft (you don't want a too whipped cream, has to be almost a soft sauce)

Salsa di Noci

O sugo di noci, chiamatelo come vi pare. Degli amici ci hanno portato i Testaroli da Carrara e quindi era necessario fare la salsa di noci con cui da sempre vengono conditi da quelle parti (mia moglie è di Marina di Carrara e i testaroli erano un regalo per lei!) Tra le varie ricette che si possono trovare , ho scelto questa (http://www.divinacucina.com/code/salsa.html) da un sito Italiano, e quindi più credibile, a cui ho fatto qualche correzione mia personale.

150gr di Gherigli di noce
2 Spicchi d'aglio
2 Fette di pancarrè (se ne usa solo la mollica)
Latte
Panna Fresca
3 Cucchiai di Olio Extra Vergine
Sale & Pepe
1 Pizzico di Parmigiano Reggiano

Togliete la crosta al pancarrè e bagnatelo nel latte, ottenendo una pasta umida ma non troppo bagnata. Mettere nel mixer il pane, il parmigiano, l'aglio e le noci. Fatene una purea, aggiungete sale e pepe a piacere. Aggiungete l'olio e miscelate ancora, aggiungendo la panna fino ad ottenere la giusta consistenza. (by www.pinzimoniony.com)

My wife Laura is from Marina di Carrara (MS), and there they use chestnut flour for a lot of recipes. One very peculiar is Testaroli. Well, a friend of ours brought some a week ago, so I had to do the walnut sauce, which is the way testaroli have to be eaten!
I've found a good recipe, original Italian (http://www.divinacucina.com/code/salsa.html), which I modify a little bit.
Enjoy!


6 ounces walnut meats
2 whole garlic cloves
2 slices white bread
Milk
Heavy Cream
3 tablespoons olive oil
Salt & Pepper
1 tablespoon of Parmigiano Cheese
Remove crusts from bread and soak in a little milk, just enough to wet the bread. Place in a food processor with walnuts, garlic and Parmigiano. Puree. Add salt & pepper to taste. Add olive oil and blend again. Add heavy cream (or milk) to smooth, if too thick.