Parmigiano Sformato with Piquillo Peppers and Almonds

4.6(9)

by Anne Burrell·published 2016-11-20

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ItalianMain Dish

Servings

8 servings

Total time

—

Calories / serving

361 kcal

Ingredients (13)

serves

Nonstick cooking spray
2 cups heavy creamheavy-cream
4 eggsegg
1 cup grated Parmigiano-Reggianoparmesan
Saltsalt
1 pinch cayennecayenne
1 jar piquillo peppers, juliennedpiquillo-pepper
1/4 cup sliced almonds, toastedalmond
2 cups arugula or mesclunarugula
Extra-virgin olive oilolive-oil
3 to 4 tablespoons sherry vinegarsherry-vinegar
2 tablespoons chopped chiveschive
Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups

Instructions (5 steps)

01Preheat oven to 325 degrees F.
02Spray the ramekins or disposable aluminum cups with nonstick spray.
03To a medium bowl, add the heavy cream, eggs and Parmigiano and whisk to combine. Season with salt and cayenne. Divide the egg, cream, cheese mixture between the ramekins. Place the filled ramekins in a baking dish and fill halfway with hot tap water. Cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes. Remove from oven and let cool on racks.

05While the sformato is reheating toss the peppers and almonds with the greens and a sprinkle of oil, vinegar and salt. Arrange some of the pepper mixture on individual serving plates. Unmold the sformati on the serving plate and arrange the peppers against the sformato. Drizzle with olive oil.

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