L'Italo-Americano

THURSDAY, JUNE 16, 2022 www.italoamericano.org 24 L'Italo-Americano I n Italy, a well-pre- pared sformato is r e v e r e d a l m o s t a s much as a good plate of pasta, especially in the summer. A sformato is a typical Ital- ian savory flan, somewhere in between a French soufflé and a frittata. It has the same creamy texture as a soufflé, without the complication of w h i p p i n g e g g w h i t e s a n d worrying about collapsing tops. As an added bonus, this sformato is gluten-free, as I use corn starch instead of flour in the mixture. Sforma- t o i s o f t e n m a d e w i t h béchamel, but I prefer good quality ricotta which makes it even easier and faster to pre- pare. The main character of a sformato is seasonal veg- etables. This recipe can be used as a template for endless variations by substituting t h e z u c c h i n i w i t h e q u a l amounts of other vegetables such as asparagus, broccoli, squash, mushrooms, or cauli- flower. Ingredients (for 6) • 450 g zucchini, washed (about 1 lb or four 8-inches long zucchini) • 1 garlic clove • 1 tablespoon mint (or LETIZIA MATTIACCI basil) • 120 g (4 oz) fresh ricotta • 4 t a b l e s p o o n s g r a t e d Parmigiano • 1/2 teaspoon salt • a sprinkle of black pep- per • 1 large egg • 1 tablespoon corn starch • 2 tablespoons milk • 1 tablespoon unsalted butter Reserve the smallest of the zucchini. Dice or slice the other zucchini and sauté in olive oil over medium heat until just starting to become golden, then add the clove of garlic, very finely minced, and the mint or basil. Stir briefly and remove from the heat. Season with salt and pepper. Transfer to a food proces- sor, add the cheese, egg, corn starch, milk, and blend to achieve a smooth thick cus- tard-like consistency. Using a mandolin or pota- to peeler, slice the reserved zucchini into long, paper-thin strips. Oil six 3/4 cup (140- 150 ml) ramekins. Brush the zucchini slices with olive oil on both sides and use them to line the ramekins. Pour the mixture into the molds and fold over the zucchini slices, topping with 1/2 teaspoon of butter. Alternatively, you can pour the vegetable mixture into a bread mold, but sformato is easier to serve and looks pret- tier in individual ramekins. At this point, you can bake the sformato in a preheated oven at 180°C (350°F) for 15 to 20 minutes until set. You c a n a l s o c o v e r t h e m w i t h p a r c h m e n t p a p e r o r microwave plastic wrap and cook 3 ramekins at a time in the microwave at 500 W for 7 minutes. If you prepare the sforma- to in advance, the salt in the mixture might extract mois- ture from the zucchini. As a consequence, you might need to cook them for longer. The sformato should be firm to the touch and slightly boun- cy. Allow the sformato to cool until easy to handle, then un- mold and serve. It makes a great light lunch with a side of crusty bread or a potato salad. L e t i z i a M a t t i a c c i i s a cookbook author and owner of Alla Madonna del Piatto Cooking School and Agritur- i s m o i n A s s i s i , U m b r i a , https://incampagna.com. This recipe has been previ- ously published in Mrs. Mat- t i a c c i c o o k b o o k e n t i t l e d "Festa Italiana." Perfectly shaped and delicious: Letizia's sformato di zucchini (Photo courtesy of Letizia Mattiacci) LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES Traditional and versatile "sformato di zucchini"

• Cover