A Pumpkin Sformato

(special guest post by  Josephine Wennerholm of Giardini di Sole & Frascati Cooking That's Amore )

Squash & pumpkin season is fully upon us and Thanksgiving is now just weeks away. Time to play about with new recipes using seasonal produce and so, how about: a fluffy Sformato using uber-seasonal pumpkin?

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Ingredients

  • 700g (3 Cups) peeled-off-its-rind squash/pumpkin
  • 150g (1/2 Cup) grated Parmesan cheese
  • 200g (3/4 Cups) Fontina cheese (Gruyère or Emmenthal will do if you can’t find Fontina)
  • 250ml (1 Cup) heavy cream
  • 2 tablespoons of cornstarch
  • 6 eggs
  • 2 cloves of garlic and some olive oil, salt and pepper
  • a few sage leaves or other herb of your choice

Preheat the oven at 180°C & Let’s start with the pumpkin. 
Separate (4) egg yolks from the egg whites and measure out all your ingredients. Crush the garlic and put into a skillet with some olive oil, then slice the pumpkin into cubes and sautée until tender, which will require cooking them on a low heat with the lid on to help them cook through.  Once cooked, remove the pumpkin from the pan and place in a large mixing bowl. Use an immersion blender to process the pumpkin into a purée and add salt & pepper.

Now it’s time to make the Sformato batter.  

Now it’s time to make the Sformato batter.  

1. In a bowl, put (2) whole eggs, (4) egg yolks and grated Parmesan cheese. 

2. Add the cream.  

3. In another bowl, beat the (4) egg whites with an electric beater.

4. Then add beaten egg whites and pumpkin purée to the egg, Parmesan & cream mixture and mix all ingredients together, finally, to form a batter.

For whatever reason (probably the size of the eggs), I found that the batter was slightly too liquid for comfort.  I therefore decided to add two spoonfuls of cornstarch to the batter to serve as a thickener.  It worked!

I put 2 spoonfuls of cornstarch into a bowl and added a ladle of batter to mix it in before putting it all back into the batter.

I put 2 spoonfuls of cornstarch into a bowl and added a ladle of batter to mix it in before putting it all back into the batter.

5. Butter the inside of this beautiful Bella Frutta oven-proof dish.  Cut the Fontina cheese into cubes and spread evenly over the dish.  Add a clutch of sage leaves or other herb you may prefer to use (e.g. rosemary or thyme or marjoram).  I also added a few peppercorns.

5. Pour the batter into the Bella Frutta oven-proof dish and mix gently.

6. Bake in the oven for 25 to 30 minutes or until firm.  Not all ovens are equal and the cooking time will depend on the type of oven.  This is a fan assisted oven.

Cooked and out of the oven …

Cooked and out of the oven …

Cover the Bella Frutta oven-proof dish with its gorgeous lid …

Cover the Bella Frutta oven-proof dish with its gorgeous lid …

Expect comments of oohs & ahhs as you uncover the dish!

Expect comments of oohs & ahhs as you uncover the dish!

Creamy, moist, tasty and uber seasonal …Pumpkin Sformato

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P.S. This Pumpkin Sformato can be eaten either as a starter or as a side dish.  Any leftovers will go very well with a nice, crisp salad!