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.
- Serves: 6 persons
- 1pound fresh thin asparagus, trimmed
- 1tablespoon olive oil
- 1pinch salt and freshly ground black pepper to taste
- ½cup pancetta bacon, diced
- 1teaspoon butter
- 3½ tablespoons freshly grated Parmesan cheese, divided
- ⅓cup milk
Step 1Preheat 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.
Step 2Bake in the preheated oven until asparagus is tender, about 10 minutes.
Step 3Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat.
Step 4Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender.
Step 5Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese.
Step 6Beat 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.
Step 7Bake 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.