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.
This group pushes me to try new stuff like this week’s entry:
For the spinach, sauté 2tbsp of diced guanciale and 2 tbsp of diced red onions in a small amt. of olive oil over medium heat until the onions are tender and add spinach, cooking until soft.
Pre-heat oven to 350°
Butter and flour a large baking dish.
Prepare your basic roux. (Ie. melt butter in a pan, add flour and cook—whisking constantly—until it just begins to turn a light brown color.)
Heat milk (in microwave) until hot, but not boiling.
Add a small amount of roux into the milk and mix, then add the milk mixture back into the roux.
Reduce heat. Whisk a small amount of this hot sauce mixture into the egg yolks, then add the yolks back into the sauce, whisking well.
Reduce heat to the lowest setting and keep the sause only warm enough to continue melting cheesese or other items.
Slowly add cheese and mix until it is melted into the sauce.
Now use a mixer at medium or high speed to beat the egg whites with the cream of tartar until they are “stiff but not dry”.
Add 1/4 of the egg white to the sauce and mix.
FOLD the sauce into the egg whites. FOLD does not mean mix! This is important: you just barely mix the two together. It is perfectly okay that you see bits of white. The mixture does not need to be homogenous.
Place mixture in baking dish and bake for 30-35 minutes.
Adapted from Murray’s homepage recipe for 2 egg soufflé
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 bulb finocchio, trimmed and cleaned, save some of the nasty green fronds
1 Granny Smith apple, washed and cored, cut in two
1 small clove garlic, finely minced and squashed
2 anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon salt and then to taste
2 egg yolks
125 ml plus best extra virgin olive oil
Put the garlic and anchovy into a medium sized bowl and add the lemon juice. With a fork, mash them very vigorously until you can barely see that they were there. Add the egg yolks and salt and whisk briskly to combine. Whisking continuously, slowly add the olive oil, making it into an emulsion. After adding the 125 ml, taste and add more to taste. The dressing should be strong because the juices of the finocchio will dilute it powerfully.
Just before serving, toss the finocchio and apple with most of the dressing. To serve, lightly pile 1/4 of the salad onto a plate and sprinkle a bit of that horrid green frondy stuff on it. You can drizzle or dot a little more dressing on the plate around the salad. Don’t make it up too far ahead as the finocchio wilts very quickly and the apple will brown.
You might like a grind of pepper over it, but of course it won’t photograph so well after it.
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