Autumn Sformato, a Savory Italian Custard

autumn sformato I like to describe sformato as a little Italian souffle or Italian custard that can be made savory or sweet and often served in individual portions. They’re usually made in a ramekin then unmolded for a nice presentation and served with a sauce of some sort.

Here I made my favorite one, a savory version filled with a puree of butternut squash, creamy parmesan cheese and a few other ingredients that give it it’s dreamy texture.

I posted this some years ago but adjusted the recipe a little and wanted to share it with you again since it’s the perfect starter, side dish or light veggie entree for a nice autumn meal.

cooked squash

Squash is everywhere now and all you need to do is roast some up and scoop out the pulp!
squash puree and parmesan I love the combination of butternut squash and Parmesan Regggiano they compliment each other so well and are the base for this savory sformato.

autumn sformato When cooked and cooled down the sformato will unmold on to a plate very easy.

autumn sformato A parmesan cream sauce, some crispy sage, toasted pumpkin seeds and a swipe of balsamic glaze takes this over the top, and I mean over the top!

autumn sformatoautumn sformato

Each spoonful is beyond words, you have to make this!

Come see what I’m cooking up during the week, you can follow me on Instagram here.

5.0 from 2 reviews
Autumn Sformato
 
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Ingredients
  • 1 large butternut squash, roasted with pulp scraped out, should equal around 2 cups for 4 ramekins.
  • 1 egg
  • ½ cup of grated Parmigiano Reggiano and more for sauce and garnish
  • 2 tablespoons, mascarpone
  • ½ cup of half and half
  • salt and pepper too taste
  • SAUCE
  • 2 cups of half and half or heavy cream reduced down
  • a handful of grated Parmigiano Reggiano to toss into the cream
  • balsamic glaze, pumpkin seeds, crispy sage and extra parm for garnish
Instructions
  1. preheat oven to 350. I recommend doing the squash the day before or early in the day.
  2. Cut your squash in half, scoop out the seeds, drizzle with olive oil, salt and pepper then place cut side down on parchment and roast until a knife pierces all the way through easily. Times will vary depending on the size of squash.
  3. Scoop out the squash the puree it smooth in a food processor, your squash puree is now finished.
  4. Then into a bowl add the rest of the ingredients, 2 cups of squash puree, the egg, mascarpone, parm, half and half, salt and pepper.
  5. Pour mixture into a buttered ramekin.
  6. Place ramekins into a baking dish with water to come up halfway to the sides, place a sheet of tin foil on top.
  7. Bake at 375 for around 30 to 40 minutes or until custard is set and cooked without jiggling.
  8. Let it cool down and make the sauce.
  9. PARMESAN CREAM SAUCE
  10. Reduce half and half or heavy cream in a small saucepan, cook on low heat until it thickens then turn off heat and add the cheese.
  11. Unmold your sformato onto an individual plate, spoon some of the sauce on top.
  12. Sprinkle pumpkin seeds around and a swipe of balsamic glaze.
  13. Crisp up some sage leaves in brown butter for garnish.

 

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Fall Veggie and Ricotta Galette

fall veggie galette I love the rustic and free form look of a galette, it doesn’t have to be perfectly round or symmetrical, it’s stress free to make, and it always comes out looking pretty.

fall veggie galette There’s a colorful and flavorful mix of fall veggies inside this galette, it has a combo of cauliflower, butternut squash, onion and kale, this just may become one of your favorite fall dinners!

The roasted veggies get folded into a ricotta and parmesan mixture then baked together in perfect harmony.

fall veggie galette But can we talk about the crust now? It’s homemade, don’t use store bought please! If you have a food processor this will only take you five minutes to make, the crust is what makes this whole galette so amazing.

The hidden secret is polenta in the crust, you can also use a fine ground cornmeal as well and because of this polenta addition, it becomes a very sturdy, crunchy yet still very flaky crust, plus it holds and seals in the filling perfectly.

fall veggie galette

Feel free to play around with this recipe using different veggies of your choice, but don’t play around with the dough, trust me!

Follow me on Instagram, I’m always cooking up something different during the week.

5.0 from 1 reviews
Fall Veggie and Ricotta Galette
 
Author:
Ingredients
  • DOUGH (ADAPTED FROM EATING WELL)
  • 1 cup of all purpose flour, I use unbleached
  • ½ cup of polenta or fine yellow cornmeal
  • ½ teaspoon, salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • ¼ to ⅓ cup of ice water
  • a pinch of black pepper
  • FILLING
  • 1 cup or so each of pre-roasted cauliflower and butternut squash, or other veggies of your choice
  • ¼ red onion, diced
  • a handful of curly kale
  • 1 garlic clove, finely minced
  • a pinch of thyme
  • RICOTTA MIXTURE
  • 1 cup of ricotta, drained of moisture
  • 2 eggs beaten, one for the filling and another for brushing dough
  • ½ cup of grated parmesan or romano cheese
  • salt and pepper to taste
Instructions
  1. Prepare your dough in a food processor by pulsing the flour, polenta salt and pepper together. Add the butter and process until combined. then while it's running add the ice water down the tube a little at a time until the dough starts to come together into a ball. Wrap in plastic and refrigerate for half an hour.
  2. Preheat oven to 400F
  3. For the filling, drizzle olive oil into a skillet add the onion and garlic and cook til it starts to soften an lightly brown, meanwhile toss in the chopped kale and saute til it starts to limp. Take the pan off the heat and let it cool down.
  4. In a bowl add ricotta, egg, grated cheese, thyme and salt and pepper to taste, mix til incorporated, then fold in the roasted veggies and the onion, garlic and kale saute.
  5. Remove the dough from the fridge, let it sit for 10 minutes at room temp then on a sheet of parchment roll it out to about 14 inches in diameter, don't worry if it's not perfect, just take your time. Place it onto a rimmed baking sheet.
  6. Spread the ricotta and veggie mixture onto the dough leaving a 2 inch border all around. Fold the edges up and pleat where needed to seal in good.
  7. Brush the crust with the remaining beaten egg, you won't use all of it.
  8. Sprinkle crust with grated cheese and ground pepper.
  9. Drizzle the top with olive oil.
  10. Bake for 35 to 40 minutes or until crust is deep golden brown and ricotta is set.

 

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Tomato Bread

tomato bread It may be the last days of summer but there are plenty of tomatoes still available and they still taste amazing. I see cherry tomatoes everywhere and they are just perfect for my tomato bread.

Even in the dead of winter you could still make this tomato bread because quite honestly somehow they taste pretty decent, either that or I’m just desperate.

tomato bread This bread is so fun to make, it’s SUPER easy and tastes off the charts and the bonus is the pretty presentation, so what’s not to like?

Take a skinny baguette, cut it in half lengthwise and make a trench right down the middle by pulling out some of the bread then you’ll be able to easily place your tomatoes in there securely.

I like using a skinny baguette but I was thinking you could use a wider one, why not? just make more trenches. You could even cut a large ciabatta loaf and dot the tomatoes all around in little trenches, use your imagination.

tomato bread Prepare a foil lined baking sheet, drizzle the bottom with olive oil, set your tomatoes stem side down then drizzle each piece of bread all over with olive oil including the tomatoes.

Take some shredded mozzarella and place it randomly all over the sliced baguette, less is more, then grind some black pepper all around.

Place them into a heated 375 degree oven for about 12 minutes or so, the bread will crisp, the mozzarella will be golden brown and the tomatoes will wrinkle and burst, and the best part is the juice will drip into the crusty bread, oh my!

tomato bread Garnish it with finely chopped basil of course because that’s a must, then I guarantee that after your first bite you will shout out the words OMG!

tomato bread

Here’s a “toast” literally, to the end of summer!

Want to see all the things I’m cooking up during the week? You can follow Proud Italian Cook on Instagram here.

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