white truffle

White Truffle Parmigiano Sformato

This recipe is a great way to start off a holiday meal and represents everything that is great in Italian regional cooking.  A simple preparation, with relatively few but pristine and highest quality ingredients and the perception of a difficult undertaking that none of your guests need to know about…

 

Yields 8 – 4oz. souffle cup portions

 

WHITE TRUFFLE PARMIGIANO SFORMATO
INGREDIENTS

1 quart Heavy cream
2.5 Cups Grated Parmigiano Reggiano
½ teaspoon fresh grated nutmeg
1 T white truffle paste (optional…but preferable!)
4 whole eggs
4 T all purp. Flour
Salt to taste

White truffles, fresh (avail. at Via Umbria) to garnish

     DIRECTIONS

Heat Cream in a saucepan, add the cheese and blend. Meanwhile, in a mixing bowl, crack eggs, whisk, add the flour and whisk some more until combined. Add the truffle paste to cream mixture and slowly pour cream into egg mixture. Add the nutmeg and adjust seasoning with salt.

 

Meanwhile, get souffle cups, and spray with non stick spray. Ladle in the mixture. On top of stove, pour approx. ¾ ” of water into a shallow stove top-ready baking dish. Place souffle cups in the water bath and cover the whole pan in plastic wrap. Cook on stovetop at medium high heat for about 30 minutes, steaming the flans. They are done when the mixture does not jiggle like jello. Serve warm. Unmold from dishes if desired.

 

Shave white truffles on top of the sformato and serve with crostini and aged Balsamico.

 

This recipe is a great way to start off a holiday meal and represents everything that is great in Italian regional cooking.  ...

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