Sformato Di Funghi -- Mushroom Sformato
This is from Pellegrino Artusi's La Scienza In Cucina e L'Arte
di Mangiar Bene, and was omitted from my translation (the
Art of Eating
Well, Random House) for want of space.
"Any kind of mushroom can be used in this dish," writes Artusi, "but I prefer porcini, unless they happen to be quite large. Scrub the dirt from them, then chop them into pieces the size of chick peas, if not smaller. Sauté them in butter, seasoning them with salt and pepper, and when they've cooked almost completely, add a half cup of meat sauce and simmer them until done. Upon removing the mushrooms from the fire, bind them with béchamel sauce, beaten egg, and grated Parmigiano, then steam the mixture until it sets over a double boiler.
"1 1/2 pounds fresh mushrooms (650 g) and 5 eggs will make a timbale sufficient to serve ten people. Figure about a half cup of béchamel sauce (see instructions if need be), and 1/2 cup grated cheese.
A printer-friendly version of this recipe.
About sformati
The General Recipe Index
Browse photos of Italy, or send a card!
