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
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.