Recipe: Sformato

This recipe contains celeriac and arugula but a regular sformato is basically half way between a spinach quiche and a spinach souffle so feel free to replace the celeriac with other root vegetables you like and the arugula with spinach or other greens to taste the idea is easy enough. This froze really well and like many egg dishes is very stable in the fridge for a few days and perfect for a make ahead breakfast or dinner if you want to really impress someone.

Sformato

AuthorMabDifficultyIntermediate

Yields8 Servings
Prep Time40 minsCook Time45 minsTotal Time1 hr 25 mins

Ingredients
 500 g celeriac, chopping into small cubes and roasted
 30 g butter
 30 g flour
 400 ml milk
 250 g chopped spinach
 250 g arugula
 250 g ricotta
 4 eggs
 100 g parmesan
 nutmeg, garlic, pepper, salt
 50 g pinenuts or almond, chopped roughly (for topping)

Directions
1

Melt butter in a medium sized saucepan, then stir in the flour to form a paste cooking for just 1 minute until a thick paste forms then remove from the heat and add the milk and stir until it thickens 2-3 minutes, turning the heat back on if needed. Cool the mixture completely.

2

Put a frying pan on a low heat and gently cook the spinach and arugula until wilted, about 3 minutes then drain of any extra moisture.

3

Once the butter-flour-milk mixture has cooled, stir in the ricotta, eggs, seasonings, and parmesan cheese (reserve a little cheese for the top). Next, mix in the roast celeriac and greens then pour the mixture into the prepared baking tin (I used a buttered and breadcrumb lined cake pan) and sprinkle over the remaining cheese on top.

4

Bake for 35-40 minutes until the top browns and the middle of the sformato is set. Cool for at least 10 minutes before removing for the tin to serve with pinenuts or almonds on top (if desired).

Ingredients

Ingredients
 500 g celeriac, chopping into small cubes and roasted
 30 g butter
 30 g flour
 400 ml milk
 250 g chopped spinach
 250 g arugula
 250 g ricotta
 4 eggs
 100 g parmesan
 nutmeg, garlic, pepper, salt
 50 g pinenuts or almond, chopped roughly (for topping)

Directions

Directions
1

Melt butter in a medium sized saucepan, then stir in the flour to form a paste cooking for just 1 minute until a thick paste forms then remove from the heat and add the milk and stir until it thickens 2-3 minutes, turning the heat back on if needed. Cool the mixture completely.

2

Put a frying pan on a low heat and gently cook the spinach and arugula until wilted, about 3 minutes then drain of any extra moisture.

3

Once the butter-flour-milk mixture has cooled, stir in the ricotta, eggs, seasonings, and parmesan cheese (reserve a little cheese for the top). Next, mix in the roast celeriac and greens then pour the mixture into the prepared baking tin (I used a buttered and breadcrumb lined cake pan) and sprinkle over the remaining cheese on top.

4

Bake for 35-40 minutes until the top browns and the middle of the sformato is set. Cool for at least 10 minutes before removing for the tin to serve with pinenuts or almonds on top (if desired).

Sformato

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