Buzz
While I adore savory soufflés, the process of whipping egg whites is something I dread. Although I appreciate the versatility of whipped egg whites, the effort involved often deters me from making these airy dishes. Enter the sformati, a lifesaver for those of us who crave the lightness of soufflés without the hassle. This Italian delicacy is tender, airy, and indulgent, offering all the benefits without the need for whipping.
What exactly is sformati?
Sformati, the plural of 'sformato,' is often translated as 'flan,' but the comparison isn't exact. While both dishes use eggs, sformati are lighter and fluffier, with a delicate, curd-like texture. Although some recipes involve separating and whipping egg whites, many versions, like the one described here, keep things simple and straightforward.
Sformati are crafted from a blend of eggs and cheese, often enhanced with a béchamel sauce, as seen in this recipe. You can keep it simple or mix in vegetables for added color, flavor, and texture. Combine everything in a food processor to create a rich, thick batter, then bake it in a water bath until it rises and sets. I loaded this version with spinach, and as my Italian-American boyfriend aptly put it, it was “very fancy.”
Steps to prepare spinach sformati
1. Get your ramekins ready
Sformati are cooked in a water bath to ensure the eggs are heated gently. Use a casserole dish spacious enough to accommodate six or seven six-ounce ramekins. (I couldn’t locate my sixth white ramekin, so Little Red makes an appearance today.) Use a pastry brush to coat the ramekins with melted butter. Add a tablespoon of grated parmesan to one ramekin, then tilt and shake it to evenly distribute the cheese, creating a thin layer. Transfer any leftover cheese to the next ramekin and repeat the process. This step ensures the sformati will easily release from the ramekins after baking.
2. Prepare the spinach
Incorporating spinach into the sformati base is a popular method to enhance flavor and add nutrients. While you can blanch fresh spinach, I opted to thaw frozen cut-leaf spinach in the microwave. Regardless of your method, ensure you squeeze out excess water from the spinach before adding it to the food processor.
3. Prepare the béchamel sauce
Begin by making a basic roux in a medium pot. Whisk melted butter and flour together over medium-low heat for about two minutes, until the mixture emits a toasted butter aroma. Gradually add hot milk in four or five additions, whisking until smooth after each one. Remove from heat, then season with salt and a hint of nutmeg.
4. Combine all ingredients
Transfer the béchamel sauce into the food processor with the spinach and blend on high for approximately one minute. The spinach should be finely chopped, resulting in a vibrant green mixture. Incorporate the eggs and cheese, then blend again for about 30 seconds until everything is just combined.
5. Bake the sformati
Transfer the mixture into the prepared ramekins, which are arranged in the large casserole dish. Fill each ramekin almost to the top, leaving about a quarter-inch from the rim. The sformati will rise during baking but will settle slightly as they cool. Butter one side of a large piece of foil to cover the dish, preventing the sformati from sticking. Place the baking dish in the oven and pour an inch of hot water into the outer casserole dish. A kettle with a long spout is ideal for this step. Cover the dish with the foil, butter-side down, to protect the tops from overcooking and to trap steam, aiding in the cooking process.
Bake the spinach sformati at 325°F for 30 to 35 minutes, checking after 25 minutes by lifting the foil to see if they’ve risen. They’re ready when puffed and the surface appears dry. Carefully remove the ramekins from the hot water and let them cool for five minutes. Gently loosen the edges and invert the sformati onto a plate. Sprinkle with grated parmesan and serve warm.
Spinach Sformati
Ingredients:
1/4 cup butter
1/4 cup tablespoons flour
2 cups of milk (or alternative milk), warmed
1 teaspoon salt
Dash of nutmeg
4 cups of frozen cut leaf spinach, thawed and drained
4 eggs
1 egg yolk
½ cup grated parmesan
Butter for ramekins
Grated parmesan for ramekins
Preheat your oven to 325°F. Butter one side of a large piece of foil, ensuring it’s big enough to cover a large casserole dish. Lightly grease six 6-ounce ramekins with butter, then coat the bottoms and sides with a spoonful of grated parmesan. Shake out any excess cheese. Arrange the ramekins in a large casserole dish. Heat 3 to 4 cups of water in a kettle.
Prepare the béchamel sauce in a medium pot over medium-low heat. Melt the butter, then whisk in the flour for about two minutes until the mixture has a toasted aroma. Gradually add the warm milk in four or five additions, whisking thoroughly after each to ensure a smooth consistency. Remove from heat and stir in the salt and nutmeg.
Combine the spinach and béchamel sauce in the food processor. Blend on high for one minute until the spinach is finely chopped and evenly distributed. Add the eggs, yolk, and parmesan, then blend for an additional 30 seconds.
Fill each ramekin with the mixture, leaving about a 1/4-inch space from the rim. Place the casserole dish in the oven. Pour an inch of hot water into the outer dish and cover it with foil, butter-side down. Bake for 30 to 35 minutes, or until the sformati are puffed and the tops appear dry.
