In Italy, a well-prepared sformato is revered almost as much as a good plate of pasta, especially in the summer.
A sformato is a typical Italian savory flan, somewhere in between a French soufflé and a frittata. It has the same creamy texture as a soufflé, without the complication of whipping egg whites and worrying about collapsing tops. As an added bonus, this sformato is gluten-free, as I use corn starch instead of flour in the mixture. Sformato is often made with béchamel, but I prefer good quality ricotta which makes it even easier and faster to prepare.
The main character of a sformato is seasonal vegetables. This recipe can be used as a template for endless variations by substituting the zucchini with equal amounts of other vegetables such as asparagus, broccoli, squash, mushrooms, or cauliflower.
Ingredients (for 6)
• 450 g zucchini, washed (about 1 lb or four 8-inches long zucchini)
• 1 garlic clove
• 1 tablespoon mint (or basil)
• 120 g (4 oz) fresh ricotta
• 4 tablespoons grated Parmigiano
• 1/2 teaspoon salt
• a sprinkle of black pepper
• 1 large egg
• 1 tablespoon corn starch
• 2 tablespoons milk
• 1 tablespoon unsalted butter
- Reserve the smallest of the zucchini. Dice or slice the other zucchini and sauté in olive oil over medium heat until just starting to become golden, then add the clove of garlic, very finely minced, and the mint or basil. Stir briefly and remove from the heat. Season with salt and pepper.
- Transfer to a food processor, add the cheese, egg, corn starch, milk, and blend to achieve a smooth thick custard-like consistency.
- Using a mandolin or potato peeler, slice the reserved zucchini into long, paper-thin strips. Oil six 3/4 cup (140-150 ml) ramekins. Brush the zucchini slices with olive oil on both sides and use them to line the ramekins. Pour the mixture into the molds and fold over the zucchini slices, topping with 1/2 teaspoon of butter.
- Alternatively, you can pour the vegetable mixture into a bread mold, but sformato is easier to serve and looks prettier in individual ramekins.
- At this point, you can bake the sformato in a preheated oven at 180°C (350°F) for 15 to 20 minutes until set. You can also cover them with parchment paper or microwave plastic wrap and cook 3 ramekins at a time in the microwave at 500 W for 7 minutes.
- If you prepare the sformato in advance, the salt in the mixture might extract moisture from the zucchini. As a consequence, you might need to cook them for longer. The sformato should be firm to the touch and slightly bouncy.
- Allow the sformato to cool until easy to handle, then un-mold and serve. It makes a great light lunch with a side of crusty bread or a potato salad.
Letizia Mattiacci is a cookbook author and owner of Alla Madonna del Piatto Cooking School and Agriturismo in Assisi, Umbria, https://incampagna.com. This recipe has been previously published in Mrs. Mattiacci cookbook entitled “Festa Italiana.”
Traditional and versatile “sformato di zucchini”
In Italy, a well-prepared sformato is revered almost as much as a good plate of pasta, especially in the summer.
A sformato is a typical Italian savory flan, somewhere in between a French soufflé and a frittata. It has the same creamy texture as a soufflé, without the complication of whipping egg whites and worrying about collapsing tops. As an added bonus, this sformato is gluten-free, as I use corn starch instead of flour in the mixture. Sformato is often made with béchamel, but I prefer good quality ricotta which makes it even easier and faster to prepare.
The main character of a sformato is seasonal vegetables. This recipe can be used as a template for endless variations by substituting the zucchini with equal amounts of other vegetables such as asparagus, broccoli, squash, mushrooms, or cauliflower.
Ingredients (for 6)
• 450 g zucchini, washed (about 1 lb or four 8-inches long zucchini)
• 1 garlic clove
• 1 tablespoon mint (or basil)
• 120 g (4 oz) fresh ricotta
• 4 tablespoons grated Parmigiano
• 1/2 teaspoon salt
• a sprinkle of black pepper
• 1 large egg
• 1 tablespoon corn starch
• 2 tablespoons milk
• 1 tablespoon unsalted butter
- Reserve the smallest of the zucchini. Dice or slice the other zucchini and sauté in olive oil over medium heat until just starting to become golden, then add the clove of garlic, very finely minced, and the mint or basil. Stir briefly and remove from the heat. Season with salt and pepper.
- Transfer to a food processor, add the cheese, egg, corn starch, milk, and blend to achieve a smooth thick custard-like consistency.
- Using a mandolin or potato peeler, slice the reserved zucchini into long, paper-thin strips. Oil six 3/4 cup (140-150 ml) ramekins. Brush the zucchini slices with olive oil on both sides and use them to line the ramekins. Pour the mixture into the molds and fold over the zucchini slices, topping with 1/2 teaspoon of butter.
- Alternatively, you can pour the vegetable mixture into a bread mold, but sformato is easier to serve and looks prettier in individual ramekins.
- At this point, you can bake the sformato in a preheated oven at 180°C (350°F) for 15 to 20 minutes until set. You can also cover them with parchment paper or microwave plastic wrap and cook 3 ramekins at a time in the microwave at 500 W for 7 minutes.
- If you prepare the sformato in advance, the salt in the mixture might extract moisture from the zucchini. As a consequence, you might need to cook them for longer. The sformato should be firm to the touch and slightly bouncy.
- Allow the sformato to cool until easy to handle, then un-mold and serve. It makes a great light lunch with a side of crusty bread or a potato salad.
Letizia Mattiacci is a cookbook author and owner of Alla Madonna del Piatto Cooking School and Agriturismo in Assisi, Umbria, https://incampagna.com. This recipe has been previously published in Mrs. Mattiacci cookbook entitled “Festa Italiana.”
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