Sformato with Ricotta and Spinach
Baking and Desserts • Italian
Description
Sformato in Italian means 'formless', and in a figurative sense, it refers to someone as 'characterless' or 'spineless'. However, what is a flaw in a person can be a complete advantage in a dish. Sformato is made without a gram of flour and has a texture that resembles a soufflé, embodying sheer delicacy and tenderness. Sformato is baked throughout Italy and is a common breakfast in large families, akin to a go-to casserole — simply mix all the ingredients and pop it in the oven. The filling can be anything from carrot and pumpkin puree mixed with béchamel sauce to leftover Bolognese stew. We have chosen the most classic sformato recipe — with spinach and ricotta.
Ingredients
- Spinach 15 oz
- Ricotta cheese 10 oz
- Chicken Egg 3 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Butter 0 oz
- Nutmeg to taste
Step-by-Step Guide
Step 1
Rinse the spinach under cold water and, without drying it, place it in a skillet. Cook in the skillet until the liquid evaporates and the leaves wilt, about 5 minutes.
Step 2
Allow the spinach to cool, then transfer it to a blender. Add the eggs, half of the grated Parmesan cheese, grated nutmeg, and blend until a smooth green mixture forms. Season with salt and pepper to taste.
Step 3
Use a spatula to fold in the ricotta until you have a mixture with chunks of ricotta throughout.
Step 4
Line the baking dish with parchment paper, grease it with butter, and sprinkle half of the remaining grated Parmesan cheese on top.
Step 5
Transfer the spinach mixture to a baking dish, smooth it out, and sprinkle with the remaining Parmesan.
Step 6
Bake in a preheated oven at 390°F for about 20 minutes. The pie should spring back in the center. Let the pie cool for 10 minutes, then remove it from the pan, slice into pieces, and serve. It is very delicious with pesto sauce.
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