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Sformato di Cavolfiore: Cauliflower Sformato

Michele — Sun, 20 Dec 2009 09:32:36 +0000

I first saw a recipe for a ‘sformata’ over the summer in an Italian cooking magazine and have been dying to try one. ‘Sformata’ basically translates to ‘flan’ and can think of a million ways that I would like to try thi technique. So when this recipe popped up in the November issue of La Cucina Italiana, I had to add it to the menu for the holiday. This was very easy to make and I made it early morning on Thanksgiving and re-heated later in the day….was delicious! Light, fluffy and yummy! Enjoy!

Cauliflower Sformato (Sformato di Cavolfiore)

Recipe from La Cucina Italiana, November issue

Ingredients:

For the béchamel:
1 1/2 cups whole milk
3 tablespoons unsalted butter
2 tablespoons plus 3⁄4 teaspoon unbleached all-purpose flour
Fine sea salt
Freshly ground black pepper
Pinch freshly grated nutmeg

For the cauliflower and custard:
1 medium head cauliflower (about 2 1/2 pounds)
2 large eggs
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
1/4 cup fine bread crumbs

Instructions

Make the béchamel: Combine milk, butter and flour in a heavy medium saucepan; bring to a boil, then reduce to a simmer and cook, stirring constantly, first with a whisk, then with a wooden spoon, until sauce is very thick, about 20 minutes. Season to taste with salt, pepper and nutmeg. Remove béchamel from heat, strain through a fine-mesh sieve into a small bowl, and cover surface with plastic wrap to keep skin from forming.

Cook the cauliflower: Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into quarters and put in a large pot. Add water to come up 1 inch. Cook, covered, over high heat until cauliflower is tender, about 20 minutes; then drain.

Trim tough stems from cauliflower, then, working with 1 quarter at a time, wrap cauliflower in a large, clean dishtowel (do not use a new, unwashed, colored dishtowel) and, over sink, twist dishtowel until all excess liquid is removed from cauliflower. Pulse cauliflower in a food processor until finely chopped.

Make the custard: Heat oven to 325°. Beat eggs in a large bowl; add béchamel and whisk to combine. Add cauliflower, cheese, salt and pepper; stir to combine.

Butter a 1 1 ⁄2- to 2-quart baking dish (or a similar size ring mold) with 2 tablespoons butter (it is important to use all of the butter) and coat with bread crumbs. Add cauliflower mixture. Bake until sformato sets and lightly browns, about 40 minutes. Remove the sformato from oven; let rest for 15 to 20 minutes, then unmold (optional). Serve warm or at room temperature.

Roast Pumpkin with Cheese Fondue

Michele — Fri, 27 Nov 2009 15:55:36 +0000

I first tried this spectacular recipe for Thanksgiving in 2008 when it first appeared in Gourmet magazine…the sight of an entire pumpkin being brought to the table, warm and slightly browned, is only topped by the taste of the yummy cheese, broth and cream that is scooped from within. I have since served this a few times at dinner parties and the pumpkin never ceases to delight and surprise my guests. This year, I used a smaller pumpkin (about 4 pounds) which proved to be the perfect size amongst the other antipasti being served. And once again the filling disappeared quickly with yummy sighs of delight all around. Serve as a fondue with spoons to scoop out the yummy filling!!

Roast Pumpkin with Cheese “Fondue”

From Gourmet magazine, November 2008

1 (15-inch) piece of baguette, cut into 1/2 inch slices

1 (7-lb) pumpkin

1 1/2 cups heavy cream

1 cup reduced-sodium chicken broth

1/2 tsp. grated nutmeg

2 1/2 cups coarsely grated Gruyere (6 oz)

2 1/2 cups coarsely grated Emmental (6 oz)

1 Tbsp. olive oil

Directions:

1. Preheat oven to 450 degrees F with rack in lower third of oven. Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp, about 7 minutes. Transfer to a rack to cool.

2. Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with small sharp knife. Scrape out seeds and any loose fibers from inside the pumpkin with a spoon (including top of pumpkin, reserve seeds for another use if desired.) Season inside of pumpkin with 1/2 tsp. salt.

3. Whisk together cream, broth, nutmeg, 1 tsp. salt and 1/2 tsp. pepper in bowl. Mix together cheese in another bowl.

4. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 of the cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all the cream mixture. (You may have some bread and cheese left over.)

5. Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours. Enjoy….

NOTE: Pumpkin can be filled 2 hours before baking and chilled.

An Italian Thanksgiving 2009

Michele — Wed, 25 Nov 2009 02:45:44 +0000

Thanksgiving 2009 is here and the family arrives on Thursday! I love this time of year – the excitement of seeing friends and family, the absolutely ‘pazzo’ (crazy) pace of the world and the sheer enjoyment of cooking with and for people you love. My holiday menus began as a bit of a joke a few years back. I had purchased a new dining room table and although it is rather formal, the chairs are so deep that when I sit at the table, my feet dangle from the chair – which makes me feel like a kid again. So to keep the fun spirit alive, I printed ‘formal’ menus as I knew my family would find it amusing. Well, the menus have taken on a life of their own and are now a standard part of our holiday ritual. And substitutions are always permitted! And given my family is not a family of turkey lovers, we decided to really substitute this year and cook filet instead of the turkey…a real Italian interpretation of Thanksgiving.

Happy Thanksgiving, everyone. Have a wonderful, warm and peaceful holiday with your loved ones. Check back for recipes and photos after the holiday…wish you all could join us. Grandissimo hugs.

An Italian Thanksgiving 2009

Pomegranate and Cranberry Bellinis

Roast Pumpkin with Cheese Fondue

Neapolitan Marinated Vegetables

Insalata di Finocchio e Arance

Tomato and Caramelized Onion Tart

Antipasti

Spinach and Three Cheese Ravioli in a Tomato-Pancetta Sauce

Intermezzo: Pomegranate-Citrus Granita

Pancetta-wrapped Beef Tenderloin with Herb Stuffing

Sformato di Cauliflower

Broccoli Pecorino Gratinata

Potato and Wild Mushroom Gratin with Blue Cheese

Mashed Squash and Potatoes with Amaretti

Insalata Mista

Dolci di Ringraziamento

Substitutions permitted

Una Festa del Ringraziamento 2008 (Thanksgiving 2008)

Michele — Wed, 26 Nov 2008 15:12:10 +0000

Una Festa del Ringraziamento 2008

My Menu for Thanksgiving 2008

Pomegranate-Ginger Prosecco Cocktail

Roast Pumpkin with Cheese Fondue

Crostini with Homemade Ricotta and Blood Orange Marmalade

Chestnut Ravioli in a Sage Browned Butter Sauce

Standing Rib Roast with Spinach-Porcini Stuffing and Horseradish Cream

Mashed Squash and Potatoes with Amaretti

Balsamic-Braised Cipolline Onions with Pomegranate

Cauliflower and Brussel Sprout Gratin, Pignoli Breadcrumb Topping

Thinly Sliced Beets with Blood Oranges and Watercress

Celery Apple Granita

Dolci di Ringraziamento