WHAT? Cooking out of the box. Sformato is ubiquitous on restaurant menus throughout Italy, yet its definition is elusive. The consonant-clustered name comes from the Italian verb sformare, meaning, “to unmold.” Predictably, the dish is cooked in a mold, or forma, and turned out onto a plate to serve. Sformati (that’s plural) can qualify as just about anything from vegetable side dishes to meaty main courses or even desserts. With a texture that can best be described as somewhere between a soufflé and flan, sformati almost always include eggs, but additional ingredients are up to the cook. Popular savory flavors include spinach, peas, or potatoes, but sweet renditions made with zabaglione, fruit, or chocolate are not uncommon.
WHERE? Scott Fratangelo and Pastry Chef Jen Eunji Kim's Beard House Dinner
WHEN? August 17, 2010
HOW? Olive Oil–Poached Wild Striped Bass with Smoked Corn Sformato, Heirloom Tomatoes, and Preserved Lemon
WHAT? Cooking out of the box. Sformato is ubiquitous on restaurant menus throughout Italy, yet its definition is elusive. The consonant-clustered name comes from the Italian verb sformare, meaning, “to unmold.” Predictably, the dish is cooked in a mold, or forma, and turned out onto a plate to serve. Sformati (that’s plural) can qualify as just about anything from vegetable side dishes to meaty main courses or even desserts. With a texture that can best be described as somewhere between a soufflé and flan, sformati almost always include eggs, but additional ingredients are up to the cook. Popular savory flavors include spinach, peas, or potatoes, but sweet renditions made with zabaglione, fruit, or chocolate are not uncommon.
WHERE? Scott Fratangelo and Pastry Chef Jen Eunji Kim's Beard House Dinner
WHEN? August 17, 2010
HOW? Olive Oil–Poached Wild Striped Bass with Smoked Corn Sformato, Heirloom Tomatoes, and Preserved Lemon
