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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Ricotta and Tomato Sformato

    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Ricotta and Tomato Sformato Empty Ricotta and Tomato Sformato

    Post by Lobo Fri 05 Feb 2016, 11:36 pm

    Ricotta and Tomato Sformato Img84l
    Ricotta and Tomato Sformato
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    Prep Time: 20 minutes
    Cook Time: 60 minutes
    Servings: 4
    A sformato is a souffle-like dish often made with vegetables. Sformati are often baked in ring molds and sometimes in ramekins, but here a simple ceramic baking dish is used. You can also serve this dish in smaller portions as an antipasto, or it can be the centerpiece of a light lunch, accompanied with marinated olives, salami and a green salad. 






    • 154

    Ingredients:


    • 1 cup cherry tomatoes, stemmed and halved 
    • 1 Tbs. unsalted butter, at room temperature 
    • 2 Tbs. fine dried bread crumbs 
    • 2 cups whole-milk ricotta cheese 
    • 1/2 cup grated Parmigiano-Reggiano cheese 
    • 2 eggs 
    • 2 tsp. chopped fresh thyme 
    • Sea salt and freshly ground pepper, to taste 

    Ricotta and Tomato Sformato Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    Preheat an oven to 350°F. Lightly brush a rimmed baking sheet with oil.

    Squeeze the tomato halves gently to extract the seeds and juice. Arrange the tomatoes, cut side up, on the prepared baking sheet. Bake the tomatoes until they are wrinkled, about 15 minutes. Remove from the oven and let cool slightly. Leave the oven on.

    Generously grease an 8-inch baking dish with the butter. Sprinkle the dish with the bread crumbs and tap out the excess.

    In a bowl, whisk together the ricotta and Parmigiano-Reggiano cheeses, eggs and 1 tsp. of the thyme. Season with salt and pepper. Stir in half of the tomatoes. Scrape the mixture into the prepared dish and smooth the top. Top with the remaining tomato halves, cut side down. Sprinkle with the remaining thyme.

    Bake until the sformato is set around the edges but still slightly soft in the center, about 40 minutes. Remove from the oven and let cool slightly, about 10 minutes. Run a knife around the inside edge of the dish to loosen the sides of the sformato and serve warm. Serves 4.

    Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).
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