Carrot Sformati with Basil-Mascarpone Cream

Carrot Sformati with Basil-Mascarpone Cream Recipe from Italy

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour 15 minutes | Servings: 8 |

Vegetarian diet

Introduction

Carrot Sformati with Basil-Mascarpone Cream is a delicious and elegant dish that combines the sweetness of carrots with the creamy richness of mascarpone cheese. This dish is perfect for a special occasion or a fancy dinner party.

History

Sformati is a traditional Italian dish that is similar to a soufflé but denser in texture. It is typically made with vegetables, cheese, and eggs, and can be served as a side dish or a main course. The addition of basil-mascarpone cream adds a fresh and creamy element to the dish.

Ingredients

Sformati
4 tbsp butter
0.25 cup all-purpose flour
2 cups whole milk, heated
1 lb (454 g) carrots, peeled and trimmed
2 shallots, finely chopped
2 large eggs plus 2 egg yolks
3 tbsp freshly grated parmigiano-reggiano
Freshly ground nutmeg to taste
0.5 tsp sea salt plus more to taste
Freshly ground black pepper to taste
0.25 cup dried breadcrumbs
3 cups mesclun greens
2 tbsp extra virgin olive oil
Splash of red wine vinegar
basil-mascarpone cream
0.5 cup mascarpone
juice of 0.5 lemon
1.5 tbsp finely chopped fresh basil
2 to 3 tbsp whole milk, or as needed to thin
sea salt and freshly ground black pepper to taste

How to prepare

1. To make Sformati: Melt butter in a saucepan over low heat. When it stops foaming, add flour and stir with a wooden spoon to make a smooth paste. Cook, stirring continuously, until the mixture turns light golden, for 2 to 3 minutes. Add hot milk at once, whisking to make a smooth paste.
Increase the heat to medium-high and, when the mixture comes to a slow boil, cook for 2 minutes more, gently whisking around the entire bottom of the pan. Remove from heat, pour into a bowl, and press a square of plastic wrap directly onto the surface. Set aside to cool completely, about 1 hour.
2. Meanwhile, chop carrots and steam until tender, about 15 minutes. Spray a nonstick skillet with nonstick cooking spray and sauté shallots over medium-high heat until softened and lightly browned, for about 3 minutes. Purée carrots and shallots in a food processor fitted with a metal blade for about 2 minutes, scraping down the sides at least once.
3. Preheat the oven to 400°F (204°C). Spray the insides of 8 half-cup timbale cups or a 20.5 cup ring mold with nonstick cooking spray. Dust the surface with breadcrumbs.
4. Remove the plastic wrap from the milk mixture and stir in eggs, yolks, Parmigiano-Reggiano, nutmeg, 0.5 tsp salt, and pepper. Stir in the carrot mixture. Fill the cups or mold with the mixture and place into a roasting pan. Transfer to the oven and fill the pan with hot water two-thirds of the way up the sides of the cups or mold.
5. Bake for 45 minutes for cups, about 1 hour 15 minutes for the mold, or until a toothpick inserted in the center comes out dry. If the sformati start to brown too quickly, cover with foil and continue cooking. Remove from the oven and set aside to cool for 20 minutes.
6. Meanwhile, to make Basil-mascarpone cream: Blend mascarpone, lemon juice, and basil. Thin to the desired consistency with milk. Add salt and pepper and set aside.
7. To serve, toss greens in a bowl with olive oil, vinegar, salt, and pepper. Run a knife around the inside edges of the molds and turn the sformati out onto individual salad plates. Garnish with greens and a dollop of Basil-mascarpone cream.

Variations

Substitute sweet potatoes or butternut squash for the carrots for a different flavor profile.
Add cooked bacon or pancetta to the sformati for a savory twist.
Top with toasted nuts or breadcrumbs for added crunch.

Cooking Tips & Tricks

Be sure to cook the flour and butter mixture until it turns light golden to ensure a smooth and creamy texture.

- Steam the carrots until they are tender to ensure a smooth puree.

- Make sure to grease the timbale cups or ring mold well to prevent sticking.

- If the sformati start to brown too quickly in the oven, cover with foil to prevent burning.

Serving Suggestions

Serve Carrot Sformati with Basil-Mascarpone Cream as a side dish with a simple green salad or roasted vegetables.

Cooking Techniques

The key cooking techniques for this recipe include steaming the carrots, sautéing the shallots, and baking the sformati in a water bath.

Ingredient Substitutions

Use cream cheese or ricotta cheese as a substitute for mascarpone.

- Substitute any type of milk (dairy or non-dairy) for the whole milk in the recipe.

Make Ahead Tips

The sformati can be prepared in advance and baked just before serving. The basil-mascarpone cream can also be made ahead of time and refrigerated until ready to use.

Presentation Ideas

Serve the Carrot Sformati with Basil-Mascarpone Cream on individual plates garnished with a dollop of the cream and a side of dressed greens for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Pinot Grigio to complement the creamy texture of the sformati.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Carrot Sformati with Basil-Mascarpone Cream contains approximately 350 calories.

Carbohydrates

Carrot Sformati with Basil-Mascarpone Cream is a carbohydrate-rich dish due to the carrots and flour used in the recipe.

Fats

This dish is rich in fats due to the butter, mascarpone cheese, and olive oil used in the recipe.

Proteins

The main sources of protein in this dish come from the eggs and cheese used in the sformati.

Vitamins and minerals

Carrots are a great source of vitamin A, vitamin C, and potassium, making this dish a nutritious option.

Alergens

This recipe contains dairy (butter, milk, cheese, mascarpone) and eggs, which may be allergens for some individuals.

Summary

Carrot Sformati with Basil-Mascarpone Cream is a rich and creamy dish that is high in carbohydrates and fats, but also provides essential vitamins and minerals from the carrots.

Summary

Carrot Sformati with Basil-Mascarpone Cream is a luxurious and flavorful dish that is perfect for a special occasion or a fancy dinner party. The creamy sformati pairs perfectly with the fresh and herby basil-mascarpone cream, creating a harmonious balance of flavors. Enjoy this dish with a side of dressed greens for a complete and satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Carrot Sformati with Basil-Mascarpone Cream. It was many years ago, during a trip to Italy with my husband. We were staying in a charming little village in Tuscany, surrounded by rolling hills and vineyards. One evening, we were invited to dinner at the home of a local family who had become friends with the owners of the villa where we were staying.

As we sat down at the table, the aroma of delicious food filled the air. The family had prepared a feast of traditional Italian dishes, each one bursting with flavor and made with love. But it was the Carrot Sformati with Basil-Mascarpone Cream that caught my eye. The vibrant orange color of the sformati, paired with the creamy green basil-mascarpone sauce, was a feast for the eyes as well as the palate.

I asked our hostess for the recipe, eager to recreate the dish when we returned home. She laughed and said that the recipe was a family secret, passed down through generations. But she saw the longing in my eyes and offered to teach me how to make it.

The next day, we spent hours in the kitchen together, peeling and chopping carrots, whisking eggs, and folding in the mascarpone cheese. The scent of basil filled the room as we made the creamy sauce to drizzle over the sformati. I learned about the importance of using fresh, high-quality ingredients, and how to balance the flavors of sweet carrots with the tangy mascarpone and aromatic basil.

As we sat down to enjoy the finished dish, I was filled with a sense of accomplishment. The Carrot Sformati with Basil-Mascarpone Cream was a triumph, a perfect blend of flavors and textures that reminded me of the warmth and generosity of our Italian hosts.

When we returned home, I couldn't wait to share the recipe with my friends and family. I made the sformati for every special occasion, from birthdays to holidays, and it became a signature dish that everyone looked forward to. I added my own twist to the recipe, experimenting with different herbs and spices to create new variations of the dish.

Over the years, I have continued to make the Carrot Sformati with Basil-Mascarpone Cream, each time evoking memories of that magical evening in Tuscany. I have shared the recipe with anyone who asks, passing on the tradition of delicious, homemade food that brings people together.

As I look back on that trip to Italy, I am grateful for the experience that led me to discover this wonderful recipe. It has become a part of my culinary repertoire, a treasure that I will always hold dear. And every time I make the Carrot Sformati with Basil-Mascarpone Cream, I am reminded of the power of food to bring people together and create lasting memories.