Italian sformato is a mixture of a savory flan and a souffle that can be made with different vegetables, but always has a lot of beaten eggs. It can be served as a side or a light main course.

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
5 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spread asparagus out in one layer. Drizzle with olive oil and season with salt and pepper; mix.

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  • Bake in the preheated oven until asparagus is tender, about 10 minutes.

  • Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat.

  • Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender.

  • Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese.

  • Beat eggs with an electric mixer until foamy, 3 to 5 minutes. Carefully fold in milk, remaining Parmesan cheese, salt, and pepper. Fold in pureed asparagus. Pour mixture into the prepared loaf pan. Place asparagus tips on top in a decorative pattern.

  • Bake in the preheated oven until sformato is lightly browned and starts to pull away from the edges, 30 to 40 minutes. Remove from oven, cool for a few minutes, and serve.

Nutrition Facts

139 calories; protein 9.6g 19% DV; carbohydrates 4g 1% DV; fat 9.8g 15% DV; cholesterol 147.2mg 49% DV; sodium 245.3mg 10% DV. Full Nutrition
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