Butternut squash and pumpkin and halloween and Thanksgiving in North America and Autumn over here. It’s everywhere and such a gorgeous colour and full of health-packing nutritious components. This is recipe for a fluffy sformato using uber-seasonal pumpkin.
700g peeled-of-its-rind squash/pumpkin
150g grated parmesan cheese
200g fontina cheese (gruyère or emmenthal will do if you can’t find fontina)
2 spoons of cornstarch (maizena)
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. Start by separating the egg yolks from the egg whites and measuring out all your ingredients. Crush the garlic and put into a frying pan with some olive oil, then slice the pumpkin as thinly as you can, and sauté until tender, which will require cooking it on a low heat with a lid to help it cook through. Once cooked, remove the pumpkin from the pan and place in a large mixing bowl. Use a hand-held food processor to blend the pumpkin into a purée and add salt and pepper.
Now it’s time to make the sformato batter. Put 2 whole eggs and 4 egg yolks only in a second bowl, to which you will add the grated parmesan cheese and the cream. Beat the 4 egg whites with an electric beater in a third bowl before mixing all these ingredients together, finally, to form a batter.
2 whole eggs, 4 egg yolks, the parmesan in bowl no. 2
For whatever reason, 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!
Butter the inside of this beautiful Bella Frutta ovenproof 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).
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!