asparagus sformato
makes 4 mini loaves using a 6 x 3.5 x 2 inch pan
2 bunches fresh asparagus (the thinner the better)
kosher salt
maldon salt
1/2 t freshly ground nutmeg, or to taste
1/4 cup grated pargmigiano
2 eggs and 2 yolks
1 stick unsalted butter
1/4 cup panko
1/2 teaspoon freshly grated nutmeg
2 c. bechamel
3 T butter
4 T all-purpose flour
2 cups hot milk
set the oven to 400.
melt 3 T butter in a saucepan, add panko and toast until golden brown. butter your baking dishes and coat with the toasted bread crumbs.
put a pot of salted water on the stove to boil for the asparagus.
make the bechamel:
3 T butter
4 T all-purpose flour
2 cups hot milk
melt the butter in a heavy bottom saucepan over medium-low flame. add the flour, mixing constantly to cook out the flour flavor without browning the flour, 3 minutes.
heat the milk in a sauce-pot, gradually add the hot milk to the flour mixture, whisking constantly until completely incorporated. stir with a wooden spoon at a simmer until the bechamel coats the back of the spoon like heavy cream. cover with plastic wrap, set-aside.
set up a bowl of ice water.
prepare the asparagus by trimming the tough ends & discarding – the stalk should naturally snap where the tender asparagus meats the tough ends.
blanch the spears until just tender, about 1 minute. shock in ice water.
cut the cooled asparagus to fit your baking dish, set aside. place the remaining stalks in a food processor, puree until finely minced.
In a mixing bowl, combine the pureed asparagus, the bechamel, salt, nutmeg, parm, eggs and yolks. Stir until thoroughly combined.
distribute the asparagus mixture evenly among your baking dishes. fill a baking pan with hot water, place your asparagus filled baking dishes into the pan so that they’re standing in the hot water. lay the reserved asparagus stalks lengthwise in the top of the baking dishes. put the pan in the oven, bake for about 40 minutes until the top is lightly browned & a tester comes out clean.
let the sformato cool in the pan briefly before removing with an off-set spatula. serve immediately with fondanta and pan con tomate.
fondanta
4 ounces fontina cheese
6 ounces heavy cream
Freshly ground black pepper
mix the cheese & cream in a saucepan until melted & completely combined.
garnish with freshly ground black pepper
pan con tomate
ciabatta bread
olive oil
ripe red tomato
2 garlic cloves
maldon salt
cracked black pepper
slice the bread 1/3 in. thick and brush generously with olive oil. toast in the oven under the broiler until golden brown & crisp.
halve the garlic cloves and the tomato, gently rub each slice from crust to crust, first with the garlic & then with the tomato.
season with maldon & pepper.
Wau…it looks great! Pan con tomate is the main bread you eat with everything in Catalunya.
So glad to see the blog back and posting. You’ve been missed!
pan con tomate was one of my most dearest foods to eat while we were in spain. love it.
yum, my kind of meal xx
oy vey! once again, beautiful photos and delicious food! i’m in love with your blog
Don’t forget to drop some good olive oil on top of the bread! I love your pictures and the food styling of the blog. Congrats!
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This is a perfect healthy lunch, thanks for the recipe and great tips.