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Sformatino of Gorgonzola

Time 1 hour 35 minutes
Yields Serves 8
Sformatino of Gorgonzola
1

Heat the oven to 350 degrees. Melt the butter in a saucepan. Add the flour and stir over low heat. Add the milk all at once and whisk over moderate heat, bringing to a simmer, until the bechamel thickens and is smooth without lumps.

2

Crumble the Gorgonzola into the warm bechamel, stir to combine, and season to taste with salt and pepper. Allow the mixture to cool, then add the egg yolks.

3

In a separate bowl, beat the egg whites to stiff peaks. Fold them into the cheese bechamel.

4

Butter 8 (4-ounce) ramekins well on all sides and fill them to just under the brim. Place the sformatini in a baking dish and pour in enough warm water to fill the dish halfway. Bake for 1 hour or until the tops are gently browned and a probe comes out clean.

5

While the sformatini are cooking, cut the tomatoes into a small, coarse dice. Place them in a pan and cook them quickly on high heat, only to soften them, about 2 minutes. Pass them immediately through the fine plate of a food mill to create a smooth and pourable puree. Season to taste with salt and pepper.

6

Mix the potato starch with a little cold water (about 1 tablespoon) to make a thin slurry and whisk it into the hot tomato sauce. This will keep the tomato’s liquid and pulp in emulsion and prevent it from separating at its pooled edges.

7

Remove the ramekins from the oven and allow to cool slightly. Run the edge of a sharp paring knife around the sides of the puddings. Holding each ramekin in one hand, carefully turn the sformatino out onto your other hand, and then place it browned-side-up on a warm plate. Spoon a little sauce around each portion.

From “Cooking by Hand” by Paul Bertolli. Potato starch is a gluten-free thickener available at health food stores.

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