Broccoli Sformato

broccoli sformato and beet mousseMakes 8-10 4-ounce ramekins

Ingredients:

  • 2 teaspoons each butter and breadcrumbs
  • 1 c broccoli florets
  • ½ c of vegetable broth
  • ¼ c Vidalia onion, finely chopped
  • EVOO
  • 2 oz of ricotta cheese
  • 1½ tbs of butter
  • 2 tbs flour
  • ¾ c milk
  • ½ c egg substitute (or 2 eggs)
  • 2-3 cups of boiling water

Directions:

  • Preheat oven to 375°.
  • Butter ramekins and dust with breadcrums.
  • Place ramekins in large rectangular casserole or roasting pan.

Prepare the vegetables:

  • Place broccoli florets and vegetable broth in saucepan over medium heat.
  • When boiling begins turn broccoli and simmer for about 3 minutes.
  • Set aside about ¼ c of broccoli buds.
  • Sauté onion in EVVO until translucent.
  • Put remaining broccoli and broth, onion, and ricotta cheese in food processor.
  • Pulse until chopped.

Make the béchamel sauce:

  • Melt butter in saucepan over medium heat.
  • Add flour and mix well.
  • Add milk slowly whisking to blend well.
  • Season with freshly ground sea salt and black pepper.

Finish the sformato:

  • Add to food processor.
  • Pulse to blend.
  • Add eggs and mix well.
  • Add reserved broccoli buds.
  • Season with freshly ground sea salt and black pepper.
  • Pour broccoli mixture evenly into prepared ramekins.
  • Add enough boiling water to large casserole/roasting pan to 1” depth.
  • Bake for 30-35 minutes, until lightly browned and sformato springs back when touched.
  • Cool for 15 minutes.
  • Remove from ramekin and serve.

The picture shows broccoli sformato on top of beet mousse.

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