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Ricotta Cake: Budino di Ricotta Recipe

Ricotta Cake: Budino di Ricotta

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Rated: 2 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • on March 31, 2013

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    I just made this recipe last night for Easter today. I was very disappointed. I followed the recipe and it came out about 1/2 inch tall. This recipe must be missing something. Sooo disappointed, I really was looking forward to Ricotta Cake for Easter :(

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  • on November 27, 2011

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    The taste is...alright, I suppose. But I'm SO disappointed with this recipe. Something is DEFINITELY missing something, I just have no idea what. But I do know that the ratio of alcohol in this thing is WAY too much. Tweak, Mario, tweak.

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  • on July 15, 2011

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    I will rate this one 3 stars only because the directions should include straining of the Ricotta. If the Ricotta is too wet this will not setup correctly. It should be similar to NY style cheesecake.

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  • on February 24, 2011

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    Are you sure this recipe is correct as published? I followed all the directions and the result was a runny unstructured mess. I'm very disappointed in you Mr. Batali.

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  • on July 01, 2010

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    Real good. Might cut the Fernet a little - pretty wierd stuff.

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  • on January 18, 2010

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    If i were this chef I'd be fixing this recipe. When I doubled the orange zest and cooked it for nearly twice as long I ended up with a nice, but very thin, flan textured desert. The taste is good but the consistency is only fair.

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  • on May 13, 2009

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    una torta veramente deliziosa, sono nata e cresciuta in Italia, Sicilia, dove la ricotta di opecora fa parte di una lunga tradizione culinaria; ho voluto provare la ricetta di mario, e devo dire che mi ha fatto tornare bambina, non so se la ricetta e' la stessa, ma sicuramente e' molto simile, il sapore e' quello di ... casa mia la domenica, devo dire che da quando ho scoperto questa ricetta, ormai perduta con la morte di mia nonna, ne ho approfitato x SHOW OFF con i miei amici , l'ultima volta che l'ho preparata i miei amici si sono leccati le dita, e chiesto x il bis, naturalmente ho detto che era la ricetta di mia nonna...scusa Mario.. e grazie ... Melita Sudano

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  • on April 13, 2009

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    This recipe was not for a cake. It turned out more like Flan. This flavor was good but I will use less Sambucca nest time. Though I will try the recipe from one of the other reviews to see how that turns out.

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  • on March 17, 2009

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    I read the other reviews before I made the recipe and followed the suggested modifications. I used an 8 inch spring form pan and the cake was only about 1/2 inch high when I removed it from the pan. The citrus was really overpowering and I left the orange zest out. The finished cake had a grainy texture. It also took almost an hour to set in the oven. I would not make this cake again.

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  • on April 07, 2008

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    I'm going to finish what Woodrow started... This is what Mario used for this delicious budino: 2 1/2 C (approx of ricotta, 3/4 C of sugar, 1/2 C of candied orange peel (cut into 1/4" dice, 4tbls each of Sambuca and Fernet (or something faintly 'anisey' to offset the sweetness of the Sambuca, like Pernod, 1-2 oranges zested(no juice, and 6 egg yolks(no whites! Result should be like a loose ricotta when done and slightly jiggly when taken from oven. Also, Mario said he baked it at 300f. Enjoy.

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