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 onion

1. Preheat oven to 400ยบ.
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.

11 comments:

Jeanette said...

FYI, Parmesan is not vegetarian. The rennet used is made from the enzyme from a calf's stomach. In order to be called "Parmesan", it cannot be made with plant based rennet. Hence, Parmesan is never vegetarian.

moni said...

Hi Jeanette!

Thanks for the warning - actually since I am a Vegetarian now and not a Vegan anymore I have found a neat trick to sort out the vegetarian cheese from the non-veg. I always look for Kosher cheese, which is rather easy to find in NY. Rennet which is the problem ingredient here can be either from animal or vegetable source. Kosher cheese never contains rennet from cows, since the kosher laws forbid mixing meat and milk.

Alissa said...

What IS a sformato, if it can be defined? This recipe really does use everything you have on hand. Jeanette, is cheap Parmesan (lower quality, think Kraft) vegetarian? I never thought Parmesan had anything to do with calf stomachs.zes

motherrimmy said...

I've never heard of Sformato. It looks easy enough to try and sound delicious!

Kristi

Allyson Wilson said...

sounds delicious! Can you make it without an entire stick of butter?

Allyson Wilson said...
This comment has been removed by the author.
Cathy Pieroz said...

Wow this looks fantastic!I can't wait to give it a try. Mmm tasty. Thanks for sharing this recipe :) - Cathy Pieroz at Ray White Alexandra Hills

Tegar Fajar said...
This comment has been removed by a blog administrator.
Tegar Fajar said...
This comment has been removed by a blog administrator.
Tegar Fajar said...
This comment has been removed by a blog administrator.
Tegar Fajar said...
This comment has been removed by a blog administrator.