Best 3 Sformatini Recipes

ASPARAGUS SFORMATO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spread asparagus out in one layer. Drizzle with olive oil and season with salt and pepper; mix.
• Bake in the preheated oven until asparagus is tender, about 10 minutes.
• Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat.
• Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender.
• Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese.
• Beat eggs with an electric mixer until foamy, 3 to 5 minutes. Carefully fold in milk, remaining Parmesan cheese, salt, and pepper. Fold in pureed asparagus. Pour mixture into the prepared loaf pan. Place asparagus tips on top in a decorative pattern.
• Bake in the preheated oven until sformato is lightly browned and starts to pull away from the edges, 30 to 40 minutes. Remove from oven, cool for a few minutes, and serve.

CAULIFLOWER SFORMATO

Steps:

• Preheat oven to 350 degrees F. Place a large pot of lightly salted water over high heat to bring to a boil. Cut the half head of cauliflower into quarters, removing the outer leaves and the tougher part of the stem. With a sharp knife, cut the florets into 1 inch pieces, and slice the center stalk thinly.
• Reserve a packed 3/4 cup of the florets, and add remaining florets and sliced stems to the boiling water. Boil until tender, 5 to 10 minutes. Drain well and transfer to a blender. Blend, adding 1/4 cup milk, or as needed, to make a very thick, smooth, puree. Pour into a large bowl, and set aside.
• In a small pot over medium-high heat, heat 1 cup of milk just until steaming. Season with salt to taste. Cover and turn off heat. In a second small pot over medium heat, melt 1 tablespoon of the butter, and whisk in flour. Cook until thickened, whisking constantly, about 3 minutes. Add hot milk and whisk constantly to make a thick béchamel, 3 to 5 minutes.
• Fold the béchamel into the cauliflower puree. Add eggs, 1/4 cup Parmigiano-Reggiano, a pinch of nutmeg, and salt to taste. In a small sauté pan over medium-high, heat remaining 1 tablespoon butter, and add 3/4 cup cauliflower florets. Sauté until tender. Season with salt and pepper to taste, and fold florets into béchamel mixture.
• Bring a kettle of water to a boil. Lightly coat the insides of six four-ounce ramekins with nonstick spray, and fill almost to the top with the flan mixture. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with a sheet of aluminum foil, and bake for 40 minutes. Uncover, and cook until the centers are firm yet still jiggle a little. Remove ramekins from the water and cool to room temperature. Cover and refrigerate overnight or up to three days.
• Preheat oven to 400 degrees. Bring a kettle of water to a boil. Meanwhile, allow ramekins to sit at room temperature until no longer chilled. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with foil, and bake until reheated, about 15 minutes. Meanwhile, prepare the fonduta sauce.
• In a small pot over low heat, combine the heavy cream and Gorgonzola dolce. Stir until melted and smooth.
• To serve, remove the sformato from the water bath. Run a knife around the inside of a ramekin, and place a small plate on top. Invert, and remove the ramekin. The sformato should unmold effortlessly. Repeat with remaining ramekins. Spoon fonduta sauce over each sformato, and sprinkle the top with a little black pepper and grated Parmigiano-Reggiano.

WARM MASCARPONE BREAD PUDDING "SFORMATINI TIEPIDI AL MASCAR

Steps:

• Preheat oven to 400°F.
• Cream half the mascarpone with the egg yolks, 1 Tbs. Maraschino juice and lemon zest.
• Generously butter six 3-inch Ramekins and sprinkle with sugar. Tap out the excess.
• Place a round of buttered parchment in the bottom of each.
• Cut 12 rounds of Broche bread, the same size as the ramekins. And moisten with the cream.
• Place 1 round in the bottom of each and spread with the mascarpone egg mixture.
• Top each with another Bread circle and bake for 15 minutes.
• Meanwhile put the remaining cheese milk and remaining maraschino juice into a bowl .stirring well into a sauce consistency. Stir in the jam. Spoon this sauce onto six plates. Unmold the warm puddings onto the plates. dust with powdered sugar and sprinkle with the apricots.