Sformato with ricotta and spinach
8 servings
60 minutes
Sformato in Italian means "shapeless", and in a figurative sense, in relation to people, "spineless", "characterless". However, what is a disadvantage for a person, for a pie - one plus. Sformato is prepared without a gram of flour, in texture it most closely resembles a soufflé, in general, one continuous compliance and tenderness. Sformato is baked all over Italy, it is a common breakfast in large families, something like a casserole on duty - you just need to mix all the ingredients and send it to the oven. Inside there can be anything - for example, carrot and pumpkin puree mixed with béchamel sauce, or yesterday's uneaten ragout Bolognese. We took the most classic recipe for sformato - with spinach and ricotta.
1
Wash the spinach with cold water and place it in the pan without drying. Keep it on the pan until the liquid evaporates and the leaves wilt, about 5 minutes.
- Spinach: 400 g
2
Let the spinach cool, place it in a blender, add eggs, half of the grated parmesan, grated nutmeg and blend until a uniform green mass forms. Season with salt and pepper to taste.
- Spinach: 400 g
- Chicken egg: 3 pieces
- Grated Parmesan cheese: 75 g
- Nutmeg: to taste
3
Use a spatula to mix the ricotta until you have an uneven mixture with chunks of ricotta.
- Ricotta cheese: 250 g
4
Line the mold with baking paper, grease with butter, and sprinkle with half of the remaining grated parmesan.
- Butter: 15 g
- Grated Parmesan cheese: 75 g
5
Transfer the spinach mixture to a mold, smooth it out, and sprinkle with the remaining parmesan.
- Grated Parmesan cheese: 75 g
6
Bake in a preheated oven at 200 degrees for about 20 minutes. The pie should spring back in the middle. Let it cool for 10 minutes, remove from the mold, slice, and serve. Very tasty with pesto sauce.