Jerilyns Sformata Di Ricotto Recipes

SFORMATA DI RICOTTA

Steps:

• Preheat oven to 400 degrees. Grease the bottom of a 2-quart baking dish with 1 tablespoon butter; sprinkle with 2 tablespoons Parmigiano-Reggiano. Add the tomatoes and garlic; drizzle with 1 tablespoon olive oil and season with salt and pepper. Shake dish to coat tomatoes with cheese. Bake 15 minutes, until tomatoes are hot and start to split, shaking dish occasionally. Remove tomatoes from oven; cool in dish. Spoon tomatoes and their juices into a bowl; reserve the baking dish but do not wash it out.
• When baking dish is cool enough to touch, grease bottom and sides with the remaining butter. Mix the eggs and ricotta in a food processor until smooth.Add the crème fraíche and half the thyme and process until mixed. Season with salt and pepper. Spread the ricotta mixture in the baking dish; scatter the tomatoes and their juices and remaining thyme on top. Sprinkle with remaining Parmigiano-Reggiano and drizzle with olive oil. Bake until heated through, about 20 minutes.

SFORMATO DI PATATE

Steps:

• Steam or boil whole unpeeled potatoes until not quite tender. When cool enough for handling, slice potatoes on a mandolin (or on the bladed side of a box grater), no more than 1/8 inch thick, preferably thinner.
• Chop bacon into matchsticks or cubes.
• Slice the onions and saute' with bacon and olive oil in a large non-stick frying pan.
• Add the potatoes when the onions and bacon are about half cooked. Blend ingredients with 1 tbsp salt, being careful not to break up the potato slices too much.
• Whisk the eggs with the parmigiano and pour over the potato and onion mixture.
• Cover and cook over very low flame for 15 minutes (or until deep golden on the bottom).
• Here's the only tricky part:.
• Uncover and turn off flame. Place a plate or platter upside-down over the pan, keeping one hand firmly on the bottom of the plate, and the other on the pan handle, as close to the pan as you can - you need a strong grip.
• Now, flip the plate and pan in a single, decisive motion so that the plate is now on the bottom.
• You should now have the golden brown bottom of the sformato on top, and the uncooked top on the bottom.
• Remove the pan and replace on stove.
• Slide the 'sformato', now a more or less cohesive unit, back into the pan so that the uncooked side is now in contact with the pan. Sprinkle browned side with black pepper.
• Cover and cook for 15 more minutes.
• Slide the finished 'sformato' onto a clean platter.
• Let cool for at least 30 minutes (the longer the better), slice into wedges and serve as a side dish or as a main course.
• Tips: Best at room temperature, and it tastes better the next day!

JERILYN'S SFORMATA DI RICOTTO

Steps:

• Heat the oven to 400 F Butter an oval 2 quart baking dish and grate the Parmensan with which to dust the dish.
• Peel the garlic and cut in half. Toss the tomatoes with garlic. 1 tbs live oil, and season. Bake the created dish for 15 minutes.. Then transfer to plate.
• Mix the eggs and ricotta in a food processor until light. Put in a bowl and stir in the creme fraiche and half the thyme. Season.
• Spoon the ricotta mixture into the baking dish, and scatter over the tomatoes and remaining thyme. Drizzles with olive oil. Bake for 20 mins.