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How to Make: Galileo III’s Budino di Parmigiano

Say what you will about Galileo III chef Roberto Donna’s legal woes. But our critics agree that the James Beard Award winner has still got it when it comes to his budino di parmigiano, a Parmesan custard topped with burrata cheese, a porcini-mushroom purée, and shaved black truffles. In his review from the December issue of The Washingtonian, Todd Kliman called the dish “a kind of savory crème brûlée best tackled slowly and in tiny spoonfuls.” Donna and Chef Claudio Salvio, who’ve been pals since their culinary-school days, demonstrate how to make the decadent dish in the video below.


Budino di Parmigiano

Serves two

For the custard:

1 cup grated Parmigiano Reggiano
1 cup heavy cream
2 eggs
6 tablespoons milk

For the sauce:

1 shallot, chopped
4 ounces fresh or dried porcini mushrooms, sliced
2 tablespoons olive oil
¼ cup beef stock
1 cup heavy cream

For garnish:

4 ounces burrata cheese
4 slices black truffle
Preheat the oven to 240 degrees.

Place all ingredients for the custard in a blender and mix until smooth. Pour the custard in two single-serving containers (Donna uses coffee cups) and place in a baking pan. Pour enough water in the pan to submerge half of the serving cups. Cover the baking pan with plastic wrap. Bake for 25 minutes.

Remove custards from oven and cool (don’t remove the plastic wrap). In a pan set over medium heat, sauté the shallots and porcini mushrooms in the oil and cook until soft. Place the mushrooms, shallots, and beef stock in a blender and purée until smooth. Add the cream and blend again. Keep warm until serving.

To serve, place one spoonful of burrata cheese on top of the warm custard and cover with the mushroom cream. Serve with a few slices of black truffle.

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