So the other day I was bragging about how Italian I was, and I completely forgot to mention my Sformato.
I’m pretty sure it’s an Italian word. It’s not German. That’s for sure.
Adventures of the culinary kind led me to this gem of a recipe. It’s a lot of work, but the pay off is two-fold.
It all started with a trip to the library. I was only supposed to pick up a movie they were holding for me, but it’s practically impossible for me not to browse the books. My eyes fell on this recipe book, and I was so taken by the dish on the cover that I had to check it out. I happily welcomed the book into my home, and perused it over a cup of coffee, bookmarking recipes that appealed to me. I started out with some simpler recipes from this author. I didn’t want to dive head-first into her most complicated entrée, only to find her flavors to be a disappointment. After the Black and Green Quesadillas, and the Moroccan Squash Tagine, I was sold. Straight for the sformato I was headed.
Two hours later the sformato was baking.
An hour and a half after that is when it came out of its pan.
I gotta be honest. Hard work never tasted so good.
Here’s the short of the long: It’s like baked ziti gift wrapped in eggplant.
What’s in it? Roasted red peppers. Eggplant. Eggs. Ricotta. Romana. Fontina. Salt. Pepper. Basil. Garlic. Pistachios. Sun dried tomatoes. Cayenne. Penne. And breadcrumbs.