Parmigiano-Reggiano Sformato

Did you know? June 4th is National Cheese Day! Why not celebrate with a sformato? An Italian style savory soufflé or flan, it means “unmolded”, as it is cooked in single serving ramekin then “unmolded” onto a dish. Fresh eggs & quality Parmigiano Reggiano cheese are the key ingredients. The Bologna based culinary historian, talented home chef and very patient, Carmelita Caruana taught us this recipe which we tweaked. Delicious as a first course or enjoy the next day with a salad for lunch, Makes 4-sformati.

Easy Ingredients:

• 2 tablespoons Villa Graziella Organic extra virgin olive oil

• 1 tablespoon Villa Graziella Organic Gold balsamic vinegar

• 7/8 cup or 3.1 ounces of finely grated Parmigiano-Reggiano cheese

• 1 cup or 8.45 ounces fresh whipping cream

• 1 tablespoon of corn starch

• 2 fresh, room temperature eggs, if possible organic

• 1 tablespoon fresh or dried herbs-optional

• 1 teaspoon grated nutmeg

• 1 teaspoon cracked pepper + to taste

• 1/4 teaspoon sea or Kosher salt + to taste

Simple Directions:

1. Preheat oven to 350˚F, oil ceramic or aluminum foil molds thoroughly, set aside

2. In a small saucepan, combine corn starch with 1 tablespoon of water until smooth, add cream to mixture, stir together

3. Season with nutmeg, salt, pepper and herbs

4. Place pan over medium heat, slowly bring to a boil

5. As cream is heating, lightly whisk eggs and grated cheese in a bowl set aside

6. When cream comes to a boil, remove from heat, adding a bit of egg & cheese mixture, whisk quickly but gently to not curdle eggs

7. Add remaining eggs & cheese in batches, whisk quickly but gently until completely blended

8. Fill moulds ¾ to the top, place in a water bath, bake for 20-25 minutes or until a toothpick comes out clean when inserted

9. Remove from oven, cool to room temperature so sformato firms, turn mold over onto a dish, drizzle balsamic vinegar over each sformato

10. Serve and enjoy!

Helpful Hints

• Make extra and refrigerate for next day lunch with a salad, serve at room temperature

• Sformato can be made in a larger soufflé dish and served onto individual dishes

• Don’t have Parmigiano Reggiano? Use quality grated aged Pecorino cheese

• Although travel to Bologna is restricted, fortunately you can still learn from Carmelita with her online lessons. wink

For more info. visit https://www.cookitaly.com/homepage-cook-italy/store-2-2/

Tried, Tasted & True

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Grazie!