Spring Sformato Recipe

New potato, pea, asparagus and spinach sformato

  • serves 4
  • Easy

Make the most of fresh spring produce with this inventive vegetarian centrepiece, topped with zingy pickled onion

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Ingredients

  • new potatoes 300g
  • asparagus 400g, trimmed and cut into 3-4 pieces
  • butter 80g, plus extra for the tin
  • onion 1, finely chopped
  • plain flour 80g
  • whole milk 800ml
  • spinach 75g
  • nutmeg a good grating
  • Dijon mustard 1 tsp
  • Italian hard cheese 100g, finely grated
  • frozen peas 75g
  • eggs 5 large
  • red onions 2, thinly sliced
  • red wine vinegar 2 tbsp
  • flat-leaf parsley a small bunch, leaves picked

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4 and butter and line a deep 23cm springform cake tin.

  • Step 2

    Cook the potatoes in a large pan of lightly salted boiling water for 8-10 minutes or until tender to the point of a knife. Scoop out with a slotted spoon, then add the asparagus for 2 minutes and drain well. Cut the potatoes into 1-2cm slices.

  • Step 3

    Heat the butter with the onion and a pinch of salt, and cook for 5 minutes until softened. Add the flour and cook for 2-3 minutes until smelling toasty. Add the milk, a little at a time, while whisking, adding more once fully incorporated. Simmer for 5 minutes until thickened, then stir in the spinach, nutmeg, mustard, Italian hard cheese and lots of seasoning. Cool for 5 minutes, then stir in the asparagus, new potatoes and peas. Crack in the eggs and whisk well, then pour into the prepared tin and put into the oven for 45-50 minutes or until cooked through.

  • Step 4

    Put the onions into a bowl with a pinch of salt and the vinegar and use your hands to scrunch them until they soften slightly.

  • Step 5

    Cool the sformato for 10 minutes in the tin, then remove the sides, invert onto a plate and cool to room temperature. Stir the parsley into the onions, drain, scatter over the top of the sformato, cut into wedges and serve.

Nutritional Information

  • Kcals 703
  • Fat 40.9g
  • Saturates 22.5g
  • Carbs 46.6g
  • Sugars 19g
  • Fibre 8.2g
  • Protein 33.1g
  • Salt 1.3g
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