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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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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Recipe copyright 2000, Mario Batali. All Rights Reserved.
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Roberto Marchetti
This sformato—an irresistible mashed-potato gratin—isn't on the menu at Anacleto and Tina Bleve's Bottega del Vino is Rome's Jewish Quarter. (The specialty there os involtini— cold cuts and cured fish rolled around endless combinations of fillings.) You have to know to ask for it.
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