Sformato Di Zucca with Parmesan & Fried Sage
By Sarah Entwistle, @supperbysarah_
Sformato Di Zucca with Parmesan & Fried Sage
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
6
Special Equipment:
Ramekins (6)
Food processor/blender
Ingredients:
Butternut squash
Garlic
Parmesan cheese
Eggs
Milk
Heavy cream
Flour
Butter
Bay leaf
Onion
Cloves
Nutmeg
Sage
Ramekins (6)
Food processor/blender
Ingredients:
Butternut squash
Garlic
Parmesan cheese
Eggs
Milk
Heavy cream
Flour
Butter
Bay leaf
Onion
Cloves
Nutmeg
Sage
Method:
Preheat the oven to 350 degrees Fahrenheit. Wash and dry the fresh produce. Using a peeler, remove the skin from the squash. Cut the squash in half lengthwise and remove the seeds. Roughly chop into medium-diced pieces. Cut the top off the garlic, keeping the skin intact but exposing the cloves. Cut off the end of the onion; halve and remove the skin (save half for a later use). Stick 2 to 3 cloves into the onion. Grate the parmesan cheese. Pick the sage leaves from the stem.
Heat olive oil in a pan on medium-high heat; add the sage leaves in an even layer and cook for 30 seconds to 1 minute, or until the edges start to crisp. Using tongs, gently flip and cook for another 30 seconds or until the leaves turn a dark green color. Reserving the oil, remove from the heat and drain on a paper towel-lined plate. Immediately salt and let cool.
Add a drizzle of olive oil and a pinch of salt to the head of garlic; wrap tightly in foil. Add the diced squash to a parchment-lined sheet pan and drizzle with the reserved sage oil, salt, and nutmeg. Roast the garlic for 45 minutes to 1 hour, or until softened and fragrant. Roast the squash for 25 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and let cool.
Melt the butter over medium heat in a high-sided pot. Add the flour and whisk to combine for 1 to 2 minutes. Add the milk and season with salt; stir to combine. Add the onion and bay leaf and cook for TK minutes, or until the liquid is reduced by a quarter. Remove the bay leaf and onion. Turn off the heat and add half the grated cheese; season with salt and stir until smooth
Add the roasted squash to a food processor with the eggs, remaining cheese, heavy cream, grated nutmeg, and salt; blend until combined and no lumps remain. Grease the insides of each ramekin with softened butter; sprinkle in a teaspoon of flour and turn the ramekin to coat evenly. Add the squash mixture and place the ramekins on a sheet pan. Bake for 45 minutes and test for doneness with a knife in the middle of the flan; if it comes out clean, remove from the oven. Otherwise, bake for another 5 to 10 minutes until cooked through. Let cool on a baking rack.
Run a knife around the sides of the ramekin and unmold each flan. Invert onto a plate and top with the parmesan sauce and fried sage.
Preheat the oven to 350 degrees Fahrenheit. Wash and dry the fresh produce. Using a peeler, remove the skin from the squash. Cut the squash in half lengthwise and remove the seeds. Roughly chop into medium-diced pieces. Cut the top off the garlic, keeping the skin intact but exposing the cloves. Cut off the end of the onion; halve and remove the skin (save half for a later use). Stick 2 to 3 cloves into the onion. Grate the parmesan cheese. Pick the sage leaves from the stem.
Heat olive oil in a pan on medium-high heat; add the sage leaves in an even layer and cook for 30 seconds to 1 minute, or until the edges start to crisp. Using tongs, gently flip and cook for another 30 seconds or until the leaves turn a dark green color. Reserving the oil, remove from the heat and drain on a paper towel-lined plate. Immediately salt and let cool.
Add a drizzle of olive oil and a pinch of salt to the head of garlic; wrap tightly in foil. Add the diced squash to a parchment-lined sheet pan and drizzle with the reserved sage oil, salt, and nutmeg. Roast the garlic for 45 minutes to 1 hour, or until softened and fragrant. Roast the squash for 25 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and let cool.
Melt the butter over medium heat in a high-sided pot. Add the flour and whisk to combine for 1 to 2 minutes. Add the milk and season with salt; stir to combine. Add the onion and bay leaf and cook for TK minutes, or until the liquid is reduced by a quarter. Remove the bay leaf and onion. Turn off the heat and add half the grated cheese; season with salt and stir until smooth
Add the roasted squash to a food processor with the eggs, remaining cheese, heavy cream, grated nutmeg, and salt; blend until combined and no lumps remain. Grease the insides of each ramekin with softened butter; sprinkle in a teaspoon of flour and turn the ramekin to coat evenly. Add the squash mixture and place the ramekins on a sheet pan. Bake for 45 minutes and test for doneness with a knife in the middle of the flan; if it comes out clean, remove from the oven. Otherwise, bake for another 5 to 10 minutes until cooked through. Let cool on a baking rack.
Run a knife around the sides of the ramekin and unmold each flan. Invert onto a plate and top with the parmesan sauce and fried sage.