For the sformati:
- 8 large eggs
- 1 tsp salt
- 6 Tbl unsalted butter
- 1/4 c plus 2 Tbl Better Batter All-Purpose Flour
- 1 1/2 c whole milk
- 1 1/2 c half-and-half
- 3/4 c Pecorino Romano cheese, grated
- 1/4 tsp pepper
- Pinch cayenne pepper
- 2 Tbl chopped fresh chives
- 2 tsp chopped fresh tarragon (or substitute fresh thyme)
- 1/2 tsp fresh grated lemon zest
For the gremolata:
- 1 Tbl unsalted butter
- 1 garlic clove, minced
- 1/4 c gluten-free bread crumbs (make your own from leftover bread!)
- 1/4 c fresh grated Pecorino Romano cheese
- 1/4 c chopped fresh chives
- 1 tsp fresh grated lemon zest
- Salt and pepper to taste
- Cooking spray
Additional items for this recipe: 1 c ramekins – I used approximately 8 for this recipe
Preheat and prepare. Preheat the oven to 300 degrees and liberally spray the ramekins with cooking spray. Set aside.
Whisk the eggs. Place the eggs and salt in a medium bowl and whisk until broken up and homogeneous. Set aside.
Make the bechamel. Melt the butter in a saucepan over medium heat then add garlic and cook for one minute, stirring constantly. Whisk in the flour and cook an additional minute until the flour is incorporated. Whisk in the milk and half-and-half and blend until smooth. Bring the mixture to a simmer and continue to cook it for 2-4 more minutes, stirring constantly, until thickened. Remove from heat and whisk in the Romano cheese, pepper, and cayenne until smooth. Let the sauce cool at least 5 minutes. Finally, whisk in the chopped chives and tarragon, lemon zest, and egg mixture and combine well. Divide the mixture between the prepared ramekins, filling just up to 3/4 full. The sformati will souffle (puff up) a lot in the oven, so don’t overfill.
Bake. Place the filled ramekins on a baking sheet and place in the oven for 20-25 minutes, or until puffed. Do not left them over brown on top; tent with foil if browning too much. Remove from the oven and let cool for 20 minutes. The sformati will deflate during the cooling process.
Make the gremolata. while the sformati are baking, prepare this quick crunchy topping. Melt the butter in a small skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds, stirring constantly. Add the bread crumbs and cook until lighly browned, stirring constantly, about 1-2 additional minutes. Remove from heat and let the bread crumb mixture cool 5 minutes before adding the Romano cheese, chives, and lemon zest. Add salt and pepper to taste. When ready to serve, invert ramekins onto individual plates or one large serving platter. Sprinkle with gremolata.
Adapted from Cook’s Illustrated
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