I'm not really one who craves desserts. I'm usually so full from my main course that the thought of sugary sweet fills me with slight horror. On the rare occasion that I make my own desserts or eat less savoury stuff, I turn to Italian dessert recipes. Italians don't have an overly sweet tooth, their desserts are balanced and not too sickly saccharine sweet. A good Panna Cotta is one of my favourites as well as this delicious semolina budino (pudding) from Italy.
I first ate this dessert in a small restaurant, Franco Choo in Melbourne way back in 2011. The restaurant is long since closed but I was so impressed I've been making them myself ever since! It's most definitely my kind of dessert.
Orange, tangerine, clementine, tangelo, grapefruit?
Take your pick!
The original used blood orange, which I'll use if I can get hold of them but most citrus will work well. I usually settle on what's easiest to find, which is invariably orange. As I type this recipe, sumo tangerines are in season, which are amazing but the last time I used pink grapefruit and I often use tangelos or at a push mini tangerines. You get the gist... citrus!
Budinos! A soft, sweet baked pancake.
The budino (or pudding) is warming, rustic and incredibly tasty. The semolina gives it a distinctive, porridgelike flavour which is perfectly married with the sharp, tangy syrup. It's perfection! It's not too dissimilar to a French clafoutis and very similar to a Dutch baby pancake. It's not a sweet aftertaste - more a slightly savoury sweet which contrasts the tart sweetness of the oranges. It's absolutely divine!