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.
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.
Layers are grilled onion, hard boiled egg, artichoke puree with walnuts, potatoes, salmon, potatoes.
Cook the onions, do the artichoke puree with walnuts, cook the potatoes till fork tender, layer onions first, pressing down after each layer then egg slices, then artichoke puree, then potatoes, then add the fresh salmon in pieces, then potatoes on top.
Put into a 200 degree oven for about 40 minutes.
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.
You need about 3 cups of cleaned leeks cut into 1/8″ or so slices
About ½ teaspoon of salt
2 Tablespoons of good olive oil
2 tablespoons of butter
a pinch of cayenne pepper (peperoncino)
a pinch of nutmeg
about ½ cup milk
salt to taste
100 grams or 3.5 ounces of pecorino fresco not aged
40 to 50 grams of freshly grated Parmigiano Reggiano
When the potatoes are done, drain them and puree them. Puree in the butter and then the eggs.
Add the cayenne and nutmeg, stirring them in. Add the grated pecorino and stir it in.
Heat a wide and heavy frying pan with the olive oil. Add the leeks and salt them. Cook slowly, stirring, until they start to toast and take on a toasted flavor. They do not have to be entirely brown, but browned enough to take on that taste.
When the leeks are done, stir them into the potato mixture. Then stir in enough milk so that the mixture will not pile up, but stays level when you spoon it. Don’t go overboard. Transfer the mixture into a two-quart baking dish, then scatter the Parmigiano over the top. You can at this point cover it tightly with foil and refrigerate it until the next day, but take it out an hour before you want to cook it.
When ready to cook it, put it into a 350°F or 175°C preheated oven and cook for about 45 minutes until puffy and well-browned.
You can use different cheeses, too
Simple clean and chop the porcini keep the tops for grilling. toss the chopped porcini in the pan with butter, oil, garlic, white wine, salt and pepper. Throw in the nipitella or thyme. Cook in another pan 2 eggs mixed with 1/3 tsp of baking powder make a thin omelet fill with the mushroom mix and top. Grill the tops on a grill with some olive oil. serve some sour cream with chives on the side.
Here is our entry for the picnic competition. The recipe is for our quiche, which is just one of the great picnic foods and we always seem to fall back on. It travels well, is easy to make and you can use whatever leftovers you like from the fridge! Here we have used panchetta, asparagus, tomotoes, cheese and a red pepper.
For The Pastry:
175g plain flour
100g cold butter, cut into small pieces
1 egg yolk
4 tsp cold water
pinch of salt
200g pack bacon or panchetta, unsmoked or smoked
150g Cheddar, Pecorino or similar
50g Gorgonzola (if you like it)
6 asparagus spears
1 small red pepper
6 cherry tomaotes, sliced
1 small onion, sliced
200ml double cream or panna da cuccina
5 eggs , well beaten
salt and ground pepper
pinch ground nutmeg
For the Pastry:
1. Put the flour, butter, egg yolk and 4 tsp cold water into a food processor. Pulse until the mix binds together or if you don’t have a food processor, rub butter into flour with fingertips, then add egg yolk and water and bring into a ball. If you don’t have any fingertips, or are too lazy, buy ready made pastry as it is quite good these days.
2. Tip the pastry onto a floured surface, then roll out to fit your flan tin. Heat oven to 200C/fan 180C/gas 6.
3. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Trim the pastry edges so it sits slightly above the tin (if it shrinks, it shouldn’t now go below the level of the tin).
4. Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put in the oven and bake blind for 15 minutes. Cool for 5 minutes.
For the Filling:
1. While the pastry cooks, heat a frying pan, tip in the bacon and fry for a couple of mins until they start to colour.
2. Add sliced onions and peppers and fry gently until the onion browns.
3. Crack eggs into a large bowl and add milk, cream, seasoning and then whisk.
4. Scatter 1/2 the grated cheeses over the bottom of the pastry case. Top with half the egg and milk mixture, then arrange the chopped asparagus, bacon, diced Gorgonzola, peppers, onions, sliced tomatoes and parsley.
5. Add the rest of the egg mixture and top with the remainder of the cheese.
6. Carefully put back in oven on baking sheet.
7. Lower the oven to 190C/fan 170C/gas 5. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm).
8.Let the quiche settle for 4-5 mins, then remove from the tin. Cool.
9. Enjoy your picnic!
The picnics I remember were the one’s my mother put together for eating on the side of the road on our trips to the Transkei, South Africa back in the sixties. It was close to an 8 hour trip and we would stop around noon for cold chicken, “Perks” steak pies, pasta salad and Scotch eggs washed down with home made lemonade. The Scotch eggs were my favorite….
As many hard boiled eggs as there are people. Wrap each egg in home made sausage meat, then roll in breadcrumbs and fry in about 1/2 inch of vegetable or olive oil until golden brown all over and sausage meat cooked through. Drain on paper towels. Split in half to serve at room temperature, with salt & pepper and HP sauce for dipping.
Eggs in Tomato Sauce by Maureen Plotts Horvath
I have had this recipe for years and usually make it for an Al Fresco lunch dish, but this time decided to do a supper dish. I always make plenty of sauce irrespective of how many people for lunch because you can freeze and reheat when needed. Hope ya’ll try this old Italian recipe! LOL! hee, hee!!