A “sformato” is the Italian word for a savoury flan. It’s easy to make, but has a sophisticated look to it. You’ll find sformati all over Italy, often incorporating seasonal vegetables with ricotta and a type of local cheese. This sformato di spinaci has spinach and Parmigiano Reggiano.
The ramekins with the spinach filling are placed in a roasting tray with hot water (au bain marie). This ensures even cooking and prevents the sformati from drying out.
Served with a rich cheese cream, a sformato di spinaci is great as an easy, festive starter. Pair with an unoaked Italian white, such as the Vallena Soave. The wine, made from the indigenous grape Garganega, is dry and light-bodied on the palate, with energetic acidity and a long, mouthwatering finish. Orchard fruits dominate both on the nose and the palate: peach and apple, along with pear and nectarine.
For the Parmigiano cream, slowly bring cream to a boil in a non-stick saucepan. Mix the Parmigiano Reggiano in until smooth.
Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite wines from the region. The vegetable lasagne is the next recipe on our list, what about you?
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