Recipe of the Week: Parmigiano Sformato with Pea Coulis
In the city of Parma, I had the pleasure of meeting Rosa, a delightful lady and wonderful cook. Her bubbly personality and warm hospitality was always a hit with my students as we watched her prepare a great meal and learned from her great family recipes. This is one of my favorite recipes of the many that she shared with us. Serves eight. (Chef tip: To prepare the double boiler, heat water to a boil, pour in a baking pan lined with a kitchen towel and set in the preheated oven so that the water level is set at halfway up the sides of the mold.)
8 tablespoons unsalted butter
1/2 cup all-purpose flour
2 cups heavy whipping cream
6 large eggs
1 cup freshly grated Parmigiano Reggiano cheese
1 teaspoon sea salt
1/2 teaspoon freshly ground white pepper
Grease eight four-ounce ramekins or one 9-by-13-inch baking dish with butter. Preheat the oven to 350°F.
In a medium saucepan, melt the remaining butter. Once the butter is completely melted, add the flour at once. Cook while stirring with a flat whisk for two to three minutes. While slowly whisking, pour the milk in. Continue cooking at low heat while whisking vigorously until sauce is bubbly and thick.
Remove from the heat and stir the Parmigiano cheese, salt and pepper to taste. Stir in eggs. Spoon prepared sauce into the prepared baking dishes.
Bake in a double boiler for 30 minutes or until the top turns a light color. Remove from the oven. Let stand for about five minutes before serving with pea coulis.
PEA COULIS:
1 tablespoon minced garlic
4 tablespoons extra-virgin olive oil
1 teaspoon grated lemon zest
2 cups shelled fresh English peas
1 tablespoon minced spring or green onion
1 tablespoon minced tarragon or chervil
1 teaspoon minced fresh mint
2 teaspoons white wine vinegar
Sea salt and freshly ground black pepper
In a food processor, blend together peas, garlic, spring onion, chervil, mint and vinegar. Add oil in a steady stream until emulsified.