Carrot Sformoti w/Basil-Mascarpone Cream
Source of Recipe
Internet
List of Ingredients
Sformati
4 Tbs. butter
cup all-purpose flour
2 cups whole milk, heated
1 lb. carrots, peeled and trimmed
2 shallots, finely chopped
2 large eggs plus 2 egg yolks
3 Tbs. freshly grated Parmigiano-Reggiano
Freshly ground nutmeg to taste
1/2 tsp. sea salt plus to taste
Freshly ground black pepper to
taste
1/4 cup dried breadcrumbs
3 cups mesclun greens
2 Tbs. extra virgin olive oil
Splash red wine vinegar
Basil Mascarpone Cream
1/2 cup mascarpone
Juice of 1/2 lemon
1 1/4 Tbs. finely chopped fresh basil
2 to 3 Tbs. whole milk, or as needed
to thin
Sea salt and freshly ground black
pepper to taste
Recipe
1. To make Sformati: Melt butter in
saucepan over low heat. When it stops
foaming, add flour, and stir with wooden
spoon to make smooth paste. Cook, stirring
continuously, until mixture turns light
golden, for 2 to 3 minutes. Add hot milk
at once, whisking to make smooth paste.
Increase heat to medium-high and, when
mixture comes to a slow boil, cook for 2
minutes more, gently whisking around entire
bottom of pan. Remove from heat,
pour into bowl and press square of plastic
wrap directly onto surface. Set aside to
cool completely, about 1 hour.
2. Meanwhile, chop carrots, and steam
until tender, about 15 minutes. Spray non-stick
skillet with nonstick cooking spray,
and saute shallots over medium-high heat
until softened and lightly browned, for
about 3 minutes. Puree carrots and shallots
in food processor fitted with metal
blade for about 2 minutes, scraping down
sides at least once.
3. Preheat oven to 400E Spray insides of B
half-cup timbale cups or a 4-eup ring
mold with nonstick cooking spray. Dust
surface with breadcrumbs.
4. Remove plastic wrap from milk mixture,
and stir in eggs, yolks, Parmigiano-Reggiano,
nutmeg, 1/2 teaspoon salt and
pepper. Stir in carrot mixture. Fill cups or
mold with mixture, and place into roasting
pan.Transfer to oven, and fill pan with hot
water two-thirds of way up sides of cups
or mold.
5. Bake for 45 minutes for cups, about I
hour 15 minutes for mold, or until tooth-pick
inserted in center comes out dry. If
sformati start to brown too quickly, cover
with foil and continue cooking. Remove
from oven, and set aside to cool for 20
minutes.
6. Meanwhile, to make BasiI-Mascarpone
Cream: Blend mascarpone, lemon juice
and basil. Thin to desired consistency with
milk. Add salt and pepper, and set aside.
7. To serve, toss greens in bowl with olive
oil vinegar, salt and pepper. Run knife
around inside edges of molds, and turn
sformati out onto individual salad plates.
Garnish with greens and dollop of Basil-Mascarpone
Cream.
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