Top Rated Sformato Recipes

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Cooking Light DECEMBER 2001
This dish is baked in a springform pan to make a mashed-potato "cake."
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Marcia Kiesel, Food & Wine APRIL 1999
Sformato is the Italian term for a kind of molded custard. It makes a wonderful side dish with roast chicken or veal, or you can serve it as a main dish with a tossed green salad or a tomato salad.
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Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
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Marcia Kiesel
Sformato is the Italian term for a kind of molded custard. It makes a wonderful side dish with roast chicken or veal, or you can serve it as a main dish with a tossed green salad or a tomato salad.
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chef 998002
giada is amazing
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chef 998002
so sinful, giada
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PinkCherryBlossom
It is difficult to describe this in English. Its a cross between a souffle, mash and puree. It has the sweet taste of carrots with the fluffy texture of egg whites. For a vegetarian version subsitute Pecorini for parmesan.
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Anonymous
Ingredients: 1 pound Wedge of pumpkin 2 cups Salsa Balsamella (Bechamel) (see recipe) 4 egg yolks 2 eggs 3/8 cup freshly-grated Parmigiano-Reggiano divided 1/4 cup fresh bread crumbs 1/2 cup milk 4 ounces Fontina cheese grated 1 head frisee lettuce ...
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Anonymous
Ingredients: 1 pound fresh medium asparagus rough ends removed 2 cups Bechamel Sauce (see recipe) 1 teaspoon salt 1 pinch nutmeg 1/4 cup grated Parmigiano cheese 2 whole eggs plus 2 egg yolks 1/4 cup fresh bread crumbs lightly toasted 2 ounces ...
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Jedley
The Spanish call it 'tortilla', the Italians from whom I learned it call it 'sformato' (literally 'deformed'). It's basically a mess of potatoes and onions held together with eggs. But once you try it you'll see that it's oh so much more than that! This is a very versatile dish. Cut it into small squares for appetizers, or in wedges for a main course or a side dish. Serve it hot, room temp, even cold. Cut out the bacon and it's vegetarian; add spinach or pesto for extra color and flavor. Have fun, and buon appetito!
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