A ‘sformatino’ is a kind of soufflé, in that it will always contain egg and be cooked in the oven, and is always presented in individual ramekin sizes, i.e. there is no such thing as a large sformatino. They are a wonderful way to start a meal because of the ease of preparation, their size, their appearance and, most of all, their taste.
The ingredients for this particular sformatino are: 200 g of semi-seasoned Tuscan pecorino cheese, 250 ml of cream, butter to grease the ramekins, 4 egg whites and some pistachios as garnish.
Pre-heat the oven 150° C. Cut up the pecorino into thinnish slices and put them into a bain-marie with the cream, using a whisk to mix it as it gradually melts. Once it has melted, remove from the heat, add salt and pepper, allow to cool a little before adding the egg whites which have been beaten to fairly stiff peaks. When finished, pour an equal amount of the mix into each greased ramekin. Put the ramekins into an oven pan, pouring hot water into the pan until half-way up the ramekins. Cook for about 40 minutes at 150°C.
Put each ramekin on to an individual serving plate, splodge a little bit of onion jam on top. (See my previous post on how to make onion jam ….)
I placed the sliced pecorino into a container that fits onto a saucepan with simmering water in it. This is what is meant by ‘bainmarie’, cooking something with the heat emanated by the steam of simmering water. This will melt the cheese gradually …. the whisk will come in handy for mixing it all properly.