Monday, November 22, 2010
Sformato - where have you been all my life?
I just discovered this recipe I don't even remember where. The first time I played it safe and played by the rules and followed the recipe pretty much to a tee - the second time around I barely glanced at it and changed everything. So, this is my version of Sformato - it may not be authentic, but it sure is tasty.
And the variations here are of course endless - whatever you have on hand goes in the Sformato - re-invent it everytime you make it!
Broccoli & Sundried Tomato Sformato:
You will need:
1 head broccoli cut into small florets - this is the variable here - any green veggie will do
1/2 cup sundried tomatoes - soaked in boiling water for 15 minutes - then cut into small pieces
2 Tbs oil
1 3/4 oz grated parmesan
2 cups milk
1 stick butter
1/2 cup flour
4 large eggs
1 1/2 cups roughly cut pieces of bread - day old is best
1. Preheat oven to 400º.
2. Saute your onion and broccoli in the oil until soft.
Brush a 8 x 10 pyrex or similar baking dish with butter and dust with a bit of flour and parmesan.
3. Melt the butter in a separate pot - whisk in the flour. Heat the milk and add hot milk to the flour mixture. Whisk for about 2 minutes over medium heat until you have a nice thick bubbly white sauce. Reduce to a small simmer and make sure it does not burn.
4. In a separate bowl - whisk eggs and oil until fluffy. Drop in half the sauteed broccoli and half of your day old bread. Add about 1/2 cup of white sauce and put everything in a blender. Add one teaspoon salt. Blend on high for about a minute. Transfer back into bowl and add all of the other ingredients - mix thoroughly and transfer to your baking dish.
5. Bake for 30 minutes or until brown and set on top.