This sformato, or flan, is from Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene, which I translated as The Art of Eating Well (Random House). He suggests it be set in a ring mold and used to serve a chicken giblet stew, which goes into the well. You are of course free to use any type of stew, even stewed vegetables, as this sort of sformato makes for a very pretty presentation.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
- 3/4 cup (150 g) rice
- 1/2 (25 g) cup grated Parmigiano
- 4 teaspoons butter
- About 2 1/2 cups milk
- 3 eggs
- Salt to taste
Preparation:
Cook the rice in the milk, adding the butter and salting the mixture when the rice is half cooked; stir in the remaining ingredients when it is done. Put the rice in a well buttered smooth-sided ring mold, and steam it just until it sets, for if steamed longer, it will toughen (you can also set the mold in a pan of water and slip everything into a 360 F (180 C) oven until the rice sets). Unmold the rice onto a platter and fill the well with stewed giblets. This will suffice for five people. The Stewed Chicken Giblets.
