Sformato Di Patate Recipes

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!

CHOCOLATE SFORMATO

Steps:

• Preheat the oven to 350 degrees F.
• In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
• Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
• Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
• Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.