Cavolo Nero, Leek and Ricotta Bread Pudding (4-6)

This recipe is from Claire Ptak’s “The Violet Bakery Cookbook”.

Cavolo Nero, Leek and Ricotta Bread Pudding (4-6)
Print Recipe
Cavolo Nero, Leek and Ricotta Bread Pudding (4-6)
Print Recipe
Ingredients
For the Braise:
Servings:
Instructions
  1. Butter a 20 cm by 30 cm baking tin.
  2. Prepare the leeks, Trim the roots, the tough green stalks and the outer layer from the leeks and discard. Cut the leeks in half lengthways and run under cold water to rinse, peeling back the layers to get inside where the grit is lodged.
  3. Slice the leeks crosswise into 4 mm slices and drop into a bowl of cold water for about 10 minutes. Any remaining dirt will fall to the bottom, Scoop out the leeks with a slotted spoon then drain in a colander. Pat dry.
  4. Heat the oil in a heavy bottomed frying pan over a medium low heat. Add the leeks, savory or rosemary and salt and pepper to taste. Saute for 10-15 minutes until soft but without colour.
  5. Bring a large pan of water to the boil and add about 2 tsps salt. Strip the leaves of the kale away from the tough inner core and discard the core. Roughly chop the leaves into 2 cm strips and drop into the boiling water for 3-5 minutes or until tender. Do this in batches if your pan is not large enough.
  6. Remove from the pan with a slotted spoon and place in a large bowl . Season with salt and pepper and toss with the tablespoon of olive oil, the chilli flakes and the sauteed leeks. Set aside.
  7. Whisk together the custard ingredients in a bowl, then strain through a fine sieve into a jug.
  8. In your prepared baking tin layer the bread, the kale mixture and half the Gruyere. Dot with the ricotta and pour two thirds of the custard mixture over the cheese. Sprinkle with salt, pepper and nutmeg then let the pudding rest for at least 30 minutes to absorb the custard.
  9. Meanwhile preheat the oven to 180 C, 160 Fan, Gas 4. Cover the pudding with the remaining Gruyere then pour over the remaining custard.
  10. Bake for 1 hour until golden. Cut into portions and serve warm or at room temperature.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published.