Recipes

Categories
More >

Little Squash Molds with Balsamic Vinegar

Sformatino di Zucca al Balsamico

SERVES 4

Sformatino means a little mold and this is an impressive, fast, and easy-to-make company dish with pumpkin or squash (zucca). The unusual ingredient of crushed amaretti cookies give it a delicate sweet taste. Bake the squash the day before or cut it into pieces and microwave it. Use small ramekins for the molds.

Ingredients

1 cup packed, cooked Butternut squash or pumpkin

3 large eggs

1 cup heavy cream

2/3 cup grated Parmigiano-Reggiano cheese

4 amaretti cookies, crushed

1/2 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

2 teaspoons warm Balsamic Vinegar

Directions

Preheat oven to 325°F.

Generously butter four 1 1/2 by 3-inch ramekins and set aside.

Beat the squash, eggs, and cream together in a bowl with a hand held mixer or whirl the ingredients in a food processor until smooth.

Mix in the cheese, cookies, salt, and nutmeg.

Divide the mixture evenly between the ramekins. Place them in a baking dish and carefully pour hot water around them to half way up the sides of the ramekins.

Bake them for 30-35 minutes or until they look set. Carefully remove the ramekins to a cooling rack and allow them to stand for 10 minutes. Run a butter knife around the inside of each ramekin to loosen the squash.

Unmold them onto individual salad dishes. Serve warm with a little bit of warm balsamic vinegar on the side. Or unmold them onto a bed of greens dressed with olive oil and sprinkle each with a few drops of balsamic vinegar and serve.

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!