Gluten Free 'Sformato di Verdure'

Sformato di verdure translates from Italian to vegetable flan. It is not as rich as quiche and it does not have a crust, it is savory but lighter. It is typically made with lots of vegetables, eggs, and béchamel sauce, but since we prepared this for our gluten free dinner in Lucca, we used ricotta cheese instead. Popular in Tuscany when spring vegetables are abundant in the garden, you can enjoy this recipe with a single vegetable or a mix of fresh spinach, artichokes, peas and green beans. This dish is different from quiche or an omelette in that the vegetables are cooked and then pureed before baking.

It is surprising how such a simple recipe could be chosen as the overwhelming highlight of an elaborate gluten free dinner that we recently enjoyed together in Lucca at our Tuscan Getaway. That is typical of real Italian cooking- simple yet memorable dishes that are enhanced by the inherent goodness of fresh, local ingredients grown with care.

And if you are still thinking you would like to join us someday at the fabulous villa in Lucca, we happen to be planning the next events right now and will be sharing more soon.

INGREDIENTS

• 3/4 lb. of fresh green beans
• 3/4 lb. of fresh husked peas
• 1/2 medium vidalia onion, diced
• 1 lb. ricotta cheese
• 2 whole eggs
• 4 oz. grated parmigiano cheese
• 3 tbsp. olive oil
• 2 tbsp. butter, melted
• 1 tsp nutmeg
• salt and black pepper to taste

1. Boil the green beans for five minutes, drain.
2. Cook the onion in oil, then add beans and peas and let cook for 15 minutes.
3. Puree the vegetables until creamy with a hand blender and let cool.
4. Add eggs, butter, cheese, nutmeg and ricotta.
5. Line a round baking dish with parchment paper and fill with the batter.
6. Top with a sprinkling of parmigiano and bake at 350°F for 40 minutes until edges are crispy.
7. Serve hot or let cool and eat at room temperature.

Recipe by Chef Aurelio Barattini