Giselle’s Parmigiano, Tomino & Guanciale Sformato with a Tomino white sauce.

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Makes 2 in individual ‘soufflé’ dishes.

Drop of EVO
1 medium potato, peeled & cubed
1 very small onion, finely chopped
2 thin slices of guanciale, very finely chopped
2 eggs, beaten
drop of milk
Lump – about 75g grated Parmigiano
½ tomino, cubed (small) 
Bit of salt and fresh ground white pepper
Little melted butter.

For sauce – a little béchamel sauce and ½ tomino. Seasoning.

What to do …
Heat oven to 200°C

Boil, drain and mash potato.
In meantime, coat a couple of individual ‘soufflé’ dishes with melted butter and put in fridge to cool.
Heat a drop of EVO in a saucepan or frying pan and gently fry the onion and guanciale until the onion is soft and the guanciale translucent. 
Stir to stop browning.
Add this mix to the mashed potato. Mix.
Add beaten egg. Mix.
Add little drop of milk. Mix.
Add nearly all Parmigiano saving some for topping. Mix.
When the oven is up to heat, add ½ dish of mix and add ½ the tomino cubes.
Add next ½ sformato mix and top with the rest of the tomino cubes and sprinkle with the last of the Parmigiano.

Put in the centre of the oven for about 15 to 20 minutes.

When the sformato has risen above the level of the dish and you can see the cheese has gone golden brown, it’s done. Try not to overdo it, otherwise it’ll be dry.

While the sformato is in the oven, make a quick and thick white sauce (béchamel) and add the other half of the tomino – also cubed and stir over a medium heat until melted. Add some white freshly ground pepper.

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