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.
And for the recipe…..sauté a finely chopped onion until soft, then add three chopped rashers of streaky bacon and a finely chopped stick of celery. After 5 mins, add three diced potatoes and a finely chopped carrot – gently fry for 5-10 mins. Add 700ml of stock (veg or chicken), bring to the boil and simmer until the potatoes are cooked. Add 425ml milk, add smoked haddock – one large fillet will feed 2 people, chopped in chunks – the fish should cook in 3-5 mins. Stir in a few tablespoons of single cream, serve sprinkled with chopped chives on top. Enjoy!
The recipe is a bit complicated, but first i peeled and boiled 4 medium potatoes in salted water and mashed them dry, mixed with flour until I had a consistency I thought would hold together and rolled the “dough” out with a rolling pin. Then closed them up over the stuffing and fried in olive oil below smoking point for 3 minutes.
The stuffing is one sausage, un-cased and “pulled” hehe, sauteed with a small chili pepper 2 tbsp of diced red onions and a diced piece of pancetta cut about 5mm thick and when cooked I used my hand blender to make a puree’ . the hard boiled egg was cut into sixths and placed on top of the puree.
My Porcini entry. Very easy but it’s our favourite way of eating mushrooms. Egged and crumbed and shallow fried!