SWEET CORN AND RICOTTA SFORMATO
Think of a sformato as a soufflé that requires no technique. This one is fluffy and rich at the same time. A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée. Lightness and rise comes from egg whites, whipped to stiff peaks and folded through right before cooking. Make sure your eaters are assembled at the table when you pull this out of the oven. It's best eaten immediately, still puffed up and drizzled with crushed basil oil.
Provided by Clare de Boer
Categories brunch, dinner, casseroles, vegetables, main course, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the corn kernels and 1 tablespoon salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
- Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche, 1 cup Parmesan and the remaining 1 tablespoon salt; season to taste with more salt, if desired.
- In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
- Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. Add 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
- Pour the ricotta batter into the dish. Top with another 3 tablespoons Parmesan. Bake until the cheese has browned and the sformata has set in the center, 35 to 40 minutes.
- Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
- Just before serving, top the warm sformata with the remaining 2 tablespoons grated Parmesan, drizzle with basil oil and serve.
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Jenisha Thakuri
[email protected]I'm always looking for new recipes to make with corn. This one is definitely a keeper.
Milon Sharker Joy
[email protected]This recipe is a great way to get kids to eat their vegetables.
Nadir Menezla
[email protected]I'm not a vegetarian, but I love this dish. It's so flavorful and satisfying.
Krishna Qumal
[email protected]This dish is so versatile. I've made it with different types of corn, different herbs, and even different cheeses. It's always delicious.
Arif Tijani
[email protected]I'm allergic to ricotta cheese. Do you have any suggestions for a substitute?
Md momin Khan
[email protected]This is one of my favorite recipes. It's so easy to make, and it's always a crowd-pleaser.
Moe& More
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved the unique flavor and texture.
Liana
[email protected]Yum!
Emanuel Oluwanifemi
[email protected]I followed the recipe exactly, but my sformato turned out dry and crumbly. I'm not sure what I did wrong.
DaeDreamer
[email protected]This was a really easy dish to make, and it was also very delicious. I served it with a simple green salad and some grilled chicken, and it was the perfect summer meal.
Sahiba Khan
[email protected]I'm not a huge fan of corn, but this dish was surprisingly good. The ricotta cheese and the herbs really helped to balance out the sweetness of the corn.
Baij Sowe
[email protected]Meh.
Mel Seabrook
[email protected]This dish was a hit at my dinner party. The combination of sweet corn and creamy ricotta is perfect. I'll be making this again and again.
Tanvir Khan
[email protected]Awesome and flavorful side dish. Will definitely make again!
Spicy Meatballs
[email protected]This recipe is a great way to use up leftover corn. I added some chopped red bell pepper and a pinch of cayenne pepper for a little extra flavor. It turned out delicious!