When it comes to Italian dishes Sformato di patate con fonduta di Parmigiano Reggiano, will surely please everyone. Have the recipe printed for all to take home this amazing appetizer!
(Potato Sformato with Parmigiano Reggiano Sauce)
I attended a cooking event in Boston for Parmigiano Reggiano at Eataly. We tied on our apron, poured our glass of wine and listened to the chefs as they told us the steps to create our Risotto! I’ll be sharing this recipe soon but couldn’t wait to share this delicious app the chefs cooked for us.
As an Italian myself, my grandmother and mother had me in the kitchen at 9 years old. I learned old family recipes I cook to this day and have passed down to my children. I’m not sure why I do certain things while cooking but I know mom told me to do it and I don’t dare change it. Family dinners had many heated discussions between in-laws on the “correct” way to cook Italian family dishes. Years later I learned recipes changed depending if you are from northern or southern Italy.
You can always find Italians agreeing on one thing……. Cheese makes it better! You would always find Parmigiano Reggiano on our dinner table on Sundays. We would usually have a block of it and it would be grated over our pasta.
How it started
Since the ancient Romans, Italians have named their foods and wines for their places of origin. Parmigiano means simply “of or from Parma” and, likewise, Reggiano means “of or from Reggio.”
Depending on where they lived, cheese makers in the area between Parma and Reggio called their cheese Parmigiano or Reggiano. Eventually, the two terms were combined to form the name familiar to us now: Parmigiano Reggiano® cheese.
Parmigiano Reggiano is made with partially skimmed raw milk from cows fed only on the local grasses and hay of the place of origin. The milk is gently heated and, following the addition of rennet, coagulates to form curds, which are molded into large wheels and brined.
Other hard grating cheeses contain additives or are pressed, but these characteristics do not apply to Parmigiano Reggiano. Because the quality of the milk is high, Parmigiano Reggiano is suitable for lengthy aging, typically 18 to 36 months—longer than for most other types of hard grating cheese.
You’ve waited long enough!
Ingredients For Sformato
12 ounces of potatoes
1 cup whole milk (additional milk might be necessary)
2 large eggs, beaten
1/4 cup Parmigiano-Reggiano, plus more for garnishing
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper
For the Béchamel:
1 tablespoon butter
1 tablespoon flour
1 cup warmed milk
For the cheese sauce (fonduta):
1/2 cup heavy cream
4 ounces Parmigiano-Reggiano
Cut potatoes into quarters, toss with olive oil and roast in a 375 degree oven for about 25 minutes. Remove the potatoes from the oven and allow to cool.
Put the potatoes and 1 cup of milk a blender or food processor. Add an additional . cup of milk if necessary, to make a very thick and smooth purée. Use a spatula to scrape the mixture into a bowl taste and add salt and pepper as necessary – set aside.
To make a béchamel:
Add 1 tablespoon of butter in a saucepan and gently melt, whisk the flour until thickened, about 3 minutes. Add the warm milk and whisk constantly to make a thick béchamel, about 3 to 5 minutes.
Fold the béchamel and beaten eggs into the potato purée. Add 1/4 cup Parmigiano-Reggiano and a pinch of nutmeg.
Preheat oven to 350°F. Grease the inside of six small ramekins, or muffin molds, with butter, filling almost to the top. Transfer to a large baking dish and add enough boiling water so that it reaches two-thirds up the sides of the ramekins and bake for 15-20 minutes, or until the centers are firm. Remove the ramekins from the water, set on a wire rack and let cool slightly.
Meanwhile, prepare the cheese sauce by combining the heavy cream and Parmigiano-Reggiano in a small saucepan, and stir until melted and smooth. Cover and keep warm.
To serve, run the blade of a small paring knife around the edges of the ramekins and invert each sformato onto a small plate. Spoon the warm cheese sauce over each sformato and garnish with chopped parsley.