Sformato di Zucca with Parmesan & Fried Sage
Inspired by an amazing dish I ate at Da Cesari in Bologna, this savory souffle is a testament to the city’s nickname, “La Grassa”. With its light and fluffy texture, this dish is elevated by a rich Parmesan sauce, reminiscent of a classic mornay, making it a guaranteed showstopper for your guests. It’s the perfect hearty side for winter gatherings, but feel free to swap in any seasonal vegetable - butternut squash works great in the colder months, whereas zucchini shines during the summer. Be sure to serve this stunning flan immediately to prevent it from deflating, and don’t skip out on the fried sage, which ties the flavors together beautifully and adds a gorgeous finishing touch to your presentation.
Servings: 6
Special Equipment: Ramekins (6), Food processor/blender
Ingredients:
Butternut squash
Garlic
Parmesan cheese
Eggs
Milk
Heavy cream
Flour
Butter
Bay leaf
Onion
Cloves
Nutmeg
Sage
Method:
Prepare the ingredients
Preheat the oven to 350 degrees Fahrenheit. Wash and dry the fresh produce. Using a peeler, remove the skin from the squash. Cut the squash in half lengthwise and remove the seeds. Roughly chop into medium-diced pieces. Cut the top off the garlic, keeping the skin intact but exposing the cloves. Cut off the end of the onion; halve and remove the skin (save half for a later use). Stick 2 to 3 cloves into the onion. Grate the parmesan cheese. Pick the sage leaves from the stem.
Fry the sage
Heat olive oil in a pan on medium-high heat; add the sage leaves in an even layer and cook for 30 seconds to 1 minute, or until the edges start to crisp. Using tongs, gently flip and cook for another 30 seconds or until the leaves turn a dark green color. Reserving the oil, remove from the heat and drain on a paper towel-lined plate. Immediately season with salt and let cool.
Roast the squash & garlic
Add a drizzle of olive oil and a pinch of salt to the head of garlic; wrap tightly in foil. Add the diced squash to a parchment-lined sheet pan and drizzle with the reserved sage oil, salt, and nutmeg; toss to combine. Roast the garlic for 45 minutes to 1 hour, or until softened and fragrant. Roast the squash for 25 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and let cool.
Make the cheese sauce
Melt the butter over medium heat in a high-sided pot. Add the flour and whisk to combine for 1 to 2 minutes, or until slightly darker in color. Add the milk and season with salt; stir to combine. Add the onion and bay leaf and cook for TK minutes, or until the liquid is reduced by a quarter. Remove the bay leaf and onion. Turn off the heat and add half the grated cheese; season with salt and stir until smooth
Assemble and bake the flan
Add the roasted squash to a food processor (or blender) with the eggs, remaining cheese, heavy cream, grated nutmeg, and salt; blend until combined and no lumps remain. Grease the insides of each ramekin with softened butter; sprinkle in a teaspoon of flour and turn the ramekin to coat the bottom and sides evenly. Add the squash mixture and place the ramekins on a sheet pan. Bake for 45 minutes and test for doneness with a knife in the middle of the flan; if it comes out clean, remove from the oven. Otherwise, bake for another 5 to 10 minutes until cooked through. Let cool on a baking rack.
Finish and serve
Run a knife around the sides of the ramekin and unmold each flan. Invert onto a plate and top with the parmesan sauce and fried sage. Enjoy!