So the other day I was bragging about how Italian I was, and I completely forgot to mention my Sformato.
Yea. 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.
Holy moly.
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.
