Sformato, an Italian dish that can be cooked with a variety of vegetables but usually includes a lot of beaten eggs, is a cross between a savory flan and a souffle. It can be used as a light main meal or a side dish.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound fresh thin asparagus, trimmed
- 1 tablespoon olive oil
- 1 pinch salt and freshly ground black pepper to taste
- ½ cup pancetta bacon, diced
- 1 teaspoon butter
- 3 ½ tablespoons freshly grated Parmesan cheese, divided
- 5 eggs
- ⅓ cup milk
Instructions
- Preheat 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.
- Bake in the preheated oven until asparagus is tender, about 10 minutes.
- Meanwhile, saute pancetta in a skillet over medium-high heat until crisp, 4 to 5 minutes. Remove from heat.
- Remove asparagus from the oven. Cut off asparagus tips and set aside. Puree asparagus stalks in a blender.
- Reduce oven temperature to 315 degrees F (160 degrees C). Grease a loaf pan with butter and sprinkle with 1/2 tablespoon Parmesan cheese.
- Beat 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.
- Bake 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.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 245 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |