A sformatino is something similar to a soufflé. This sformatino recipe is a guaranteed hit with guests, with its soft, flavoursome qualities and the note of freshness that the primo sale (unripe) cheese affords it. We have used broad beans but you can substitute these with other vegetables such as courgette, asparagus, broccoli, etc. according to the season and to your taste. Trust us, sformatini make a delicious starter that your dinner guests will love!
Ingredients for making 10 sformatini:
6 eggs, 1 litre Béchamel sauce, 20:1 300gr boiled broad beans, extra virgin olive oil, one clove of garlic, a pinch of salt, 150gr of grated Parmigiano Reggiano cheese.
Quick, basic Béchamel sauce
Bring 500cl of milk to the boil and season with salt, black pepper and nutmeg. Melt 25g of butter in a small saucepan and add 25g of flour. Brown the flour for a few minutes and then add milk to form a roux and cook for 3 – 4 minutes. You can substitute the milk with the same quantity of broth (vegetable, fish or meat) for a low-fat recipe and a more silky consistency but this will produce a less substantial structure (due to the lack of milk protein). Beat the egg together with the Parmigiano Reggiano cheese. Sautée the beans in a pan with the oil and garlic clove then add them to the egg and cheese and smooth in a blender. Add the Béchamel sauce. Divide the mixture into greased, floured moulds. Bake in the oven at 170° for 25 minutes.
Making crispy, appetising pancetta crisps is not difficult.
You’ll need to buy strips or thick slices of pancetta just shy of half a centimetre in thickness (too thin and they will fall apart completely). Cover a baking dish with greaseproof paper, lay the pancetta slices on top and then cover them with another piece of greaseproof paper. Place some weights on top of the baking dish – you can also use a casserole dish as a weight – and then put the baking dish into a preheated oven. You will soon start to smell the aroma. Keep an eye on the pancetta until it is crispy and then remove it from the oven and uncover it to prevent the fat that has accumulated from softening it. Trust us, it tastes great! The only thing left to do now is to get the plates ready. Remember that the sfomatini, although they are not soufflés in the true sense, will deflate after a while (if they do not, this means that you have used too much flour) so try to serve them quite quickly after removing them from the oven. Arrange the sformatini on a plate and place the pancetta crisps on top and the pieces of primo sale cheese around the sides.
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