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.
3 garlic cloves
2 tbsp olive oil
Dried rosemary and thyme
200 ml milk
65g tuma cheese plus 10g
20g parmesan plus 10g
2 egg yolks
2/3 egg whites
Breadcrumbs and butter for greasing the dish
Chop up the aubergines and put into a roasting tin with the garlic, olive oil and herbs. Roast at 200 C for about 50 mins until browned and soft. Whizz into a paste in the liquidiser. Set aside. (The quantities given will make too much – there’s enough paste here to make 3 two-person soufflés, or 2 soufflés and a lush vegetable pate for spreading on crostini …)
Make a beurre manié by mashing the flour and butter together. Put back into the fridge to chill. Heat the milk, onion and spices to boiling point, then simmer for 5 mins. Strain. Put back on the heat and add the beurre manié a tsp at a time, whisking constantly, until you get a thick sauce. Leave to cool for a few minutes.
Grate the 65g tuma / 20g parmesan. Separate the eggs. Whisk the egg yolks and the cheese into the white sauce, along with two-thirds of the aubergine paste. Taste for seasoning, then set aside.
Butter the soufflé dish with upward strokes (I forgot to do this. Apparently it has a bearing on the rise, so will try it next time), then coat with breadcrumbs. Put in the fridge to chill.
Heat the oven to 200 C.
Whisk the egg whites to stiff peaks. (I used two in this recipe, but I think 3 would have been better.)
Split the aubergine base into two equal portions. Set one aside for the next soufflé. Fold the egg whites into the other, a third at a time.
Spoon half the soufflé mix into the dish. Sprinkle over the 10g tuma. Add the rest of the soufflé mix. Sprinkle over the parmesan. (I put both cheeses on top of the soufflé on this attempt, but think the tuma would be better in the middle.) Put straight into the oven and drop the temperature immediately to 190 C. Bake for 25-30 minutes.
1-2 medium zucchine chiare
50g diced cooked ham
¼ cup grated parmesan
For the coulis:
Using a vegetable peeler or a mandolin, slice the raw zucchini very thinly—they should be pretty pliable. In a bowl, mix all the other ingredients evenly.
Lightly oil 4 ramekins and carefully drape the zucchini slices so there is a bit of overhang. Use about 3-4 slices per ramekin to almost cover the bottom and sides. Fill with the ricotta mixture up to the top and gently fold the “tails” over the top.
Bake in a 200° oven for about 30 minutes, until the sformati have puffed up and any ricotta showing is golden.
Meanwhile make the coulis: press the canned tomatoes through a sieve using the back of a spoon, so you have just thin tomato puree (do not substitute paste). Cook over a low heat with a little oil and S&P until slightly thickened, enough to coat a spoon generously.
Unmold the sformatini onto plates and pour a little coulis over them. Serve hot.
3 tablespoons of butter.
3 tablespoons of flour
3/4 cup milk
1 cup cheese (grated. I used Cheddar)
salt and pepper. Make this into a cheese white sauce.
3 eggs. separated
1 small tin Corn
Separate 3 eggs and beat the egg whites till stiff but not too much.
Add 1 tin of sweet corn.
Mix the sweetcorn into the white sauce. Take pan off the stove and cool slightly and add the beaten egg yolks. Then FOLD in the egg white and pour into buttered floured dish.
Bake at 210 for 30 minutes.
I was inspired by the local meze of feta-stuffed peppers.
9 small peppers, 6 red and 3 yellow (here in Greece they are small; perhaps 4 bell peppers if they are large; 3 red and 1 yellow)
1/4 large red onion
1 small clove garlic
1 tbs EVO
150 g feta
2 tbs grated sharp pecorino (left over, so I figured I’d toss it in, but mine was Greek)
pinch of oregano
1 tbs butter
1 1/2 tbs flour
200 ml milk
butter and breadcrumbs for the casserole
Roast the peppers under the grill (it took me about 45 min, being careful to turn them over). Skin the peppers and remove the seeds. Put the peppers in a bowl and let them stew in their juice.
Chop the onion and crush the garlic; sauté over very low heat in the oil and set aside.
Preheat oven to 150°C.
Prepare your béchamel. (If you need instructions on how to make béchamel, you shoud probably stop here.)
For those of you who DO know how to make béchamel, keep stirring (with your right or left hand; your choice).
Meanwhile, with your available hand, mash the feta with a fork and stir in the eggs. Whirl with a minipimer. Add the peppers with their juice, and the sautéed onion, and mix again with the mini-pimer. Salt and pepper to taste (not much salt, as feta tends to be salty). Add the grated pecorino.
Stir in the béchamel.
Grease a casserole with butter and dust with breadcrumbs.
Pour the mixture into the casserole and bake for around 50 min. If you insert a knife and it comes out clean, it’s done.
Sprinkle some fresh parsley over the top and serve.
Marino totally loved it, and he’s a hard sell.
150g/1 cup of slightly cooked artichoke hearts
50g/ 1/c minced prosciutto
120g/2 cups grated gruyere
20g/ 1/2 cup grated parmigiano reggiano
1 med. yellow onion, diced
3 large eggs
2 large egg yolks
1 cup toasted fresh bread crumbs
75g unsalted butter
700g whole milk
Butter 6 6oz ramekins. Coat with the toasted bread crumbs. Preheat oven to 180C/350F.
To make the besciamella, melt the butter in a medium saucepan over medium heat. Add the flour and stir constantly until the mixture turns a light golden brown. In the meantime, gently heat the milk in another pot until just below a boil. When the flour mixture is ready, add the milk a third at a time whisking constantly to avoid lumps. Cook, stirring constantly until the mixture is thick. Add salt and pepper to taste plus a couple of gratings of nutmeg. Set aside to cool until ready to use.
In a medium saute pan over medium heat, add olive oil then the chopped onions. Cook until transparent, then add the partially cooked minced artichokes. Continue cooking until the onions are golden and the artichokes are completely cooked. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix together the gruyere, half of the P.R., the cooled artichoke mixture, the eggs and yolks which have been lightly mixed together, and all of the cooled besciamella. Pour the mixture into the prepared ramekins and place into a large roasting pan. Place in the preheated oven then pour water into the roasting pan until it reaches half way up the sides of the ramekins. Bake for 35 minutes. Remove from oven and from the roasting pan and rest for 15 minutes. Gently run a knife around the edges to loosen the sformato, invert onto a plate, top with the remaining P.R. and the toasted bread crumbs and serve.
1-1/2 cups ricotta
1 large egg
the juice of about 3 or 4 clementines (I just cut them in half and squeezed with my hands)
1 generous spoonful of honey
1-1/2 teaspoons of sugar
Mix the ricotta, egg, juice, honey and sugar together and put into 4 (in my case) ramekins, and bake for 25 minutes at 200C.
Remove from the oven and let “set” for about 20 minutes before inverting and removing from ramekins.
Serve topped with some more honey. 🙂
(Note: I purposely didn’t add much sugar – you might increase the amount of sugar or honey if you want this to be richer.)
4 bulbs fennel. Young outer leaves.
Remove leaves and boil for about 10 minutes till tender.
20 gm butter
150 gm Prosciutto
200 gm Ricotta Cheese
2 egg yolks
30 gm parmigiano cheese
Chop up prosciutto and mix with cheese and egg yolks. Mix in the fennel and onion and add salt and pepper as per taste. Spoon into fennel leaves, sprinkle with more cheese and dot with remaining 10gm butter flakes and a drizzle of olive oil. Bake in 180 degree oven till slightly brown roasted.
4 bulbs of fennel, chop them up fine. Sautee with butter and a drop of oil about 5 minutes then add milk about 150 ml, cover and cook at low heat about 6 minutes, add speck and let cook at low heat about another 5 minutes and then add another 100ml of milk and grate pecorino 75 grammi, cook on low for 8 minutes add another dash of milk and a pinch of parmigiano for 3 minutes, add salt and pepper q.b. and serve
½ glass white wine
200ml Bechamel sauce
salt & Peppe
4 tbsp Grated Pecorino cheese
4 tbsp olive oil
clean the fennel and slice finely saute in the olive oil add the wihite wine and cover with a lid simmer til cooked.
Make the bechamel sauce add the green of the fennel and grated ginger season with S&P. Put all ingriedients in a mixer and mix till thick and creamy.
Prepare ramekins ( use the small ones made of Alu ) and pour in the mixture put in baking tray with hot water and bake in a pre heated oven for 40 minutes at 180° c make 8 to 9
Knob of butter
6 tbsp grated Pecorino
2 pkt Saffron
Melt the butter and add the cream with the saffron and grated Pecorino .
To serve using knife ease out carefully from the ramekins onto a plate and decorate with the sauce and some chopped green from the fennel.