Cheese, potato and basil sformato

This Italian sformato combines creamy ricotta, fluffy potatoes, and fragrant basil in a savoury, cheesy bake. Each slice is soft and rich, with a golden crust and a fresh salad topping for contrast.

This sformato recipe scores a Nutri-Score C, as it contains generous cheese and butter, but also plenty of vegetables and protein from eggs. Enjoy as a hearty vegetarian main or a special side.

Ingredients

For the sformato

• 30g unsalted butter
• 30g plain flour
• 450ml whole milk
• 3 medium free-range eggs, beaten
• 250g ricotta
• 250g wild rocket
• 250g spinach, stalks removed
• Grating of fresh whole nutmeg
• 150g Parmesan, grated
• 1 ball hard-style mozzarella, chopped
• 500g potato, peeled, cooked and chopped into chunks
• 25g fresh basil, shredded
• 3 banana shallots, sliced
• 3 garlic cloves, sliced
• Salt and freshly ground black pepper

To serve

• 3 tomatoes, sliced
• 1 handful rocket leaves
• 1 banana shallot, thinly sliced into rings
• 50g Parmesan, grated

Method

1. Prepare the tin and oven: Preheat the oven to 220°C (200°C Fan) or Gas 7. Line a 16cm springform cake tin with baking paper.
2. Make the roux: Melt butter in a saucepan until light brown. Stir in flour, then slowly whisk in milk to form a smooth roux. Remove from heat and let cool.
3. Combine eggs and ricotta: Once the roux is cool, mix in the beaten eggs and ricotta until smooth.
4. Wilt the greens: Heat a large frying pan with a little oil. Fry rocket and spinach until wilted. Grate over some nutmeg and season with salt and pepper. Drain, cool, and chop finely.
5. Mix the sformato: Add the wilted greens, Parmesan, mozzarella, cooked potatoes, basil, sliced shallots, and garlic to the roux mixture. Stir to combine.
6. Bake: Pour the mixture into the prepared tin, smooth the top, and grate over more Parmesan. Bake for about 30 minutes, until golden and set. Allow to cool in the tin.
7. Finish and serve: Once cooled, turn out the sformato onto a serving dish. Top with sliced tomatoes, rocket leaves, shallot rings, and a generous grating of Parmesan.

Suggested Wine Pairing

• Majestic: Torres Viña Esmeralda – Aromatic and lightly floral, this white wine brings out the basil and cheese notes in the sformato.
• Tesco: Tesco Finest Picpoul de Pinet – Crisp acidity cuts through the richness of cheese and potato, refreshing your palate with every bite.
• Sainsbury’s: Taste the Difference Gavi – Clean and mineral, this Italian white pairs perfectly with the creamy, herby sformato.

What can you serve with this

1. Simple green salad: Adds freshness and crunch to balance the creamy sformato.
2. Olive focaccia: Perfect for mopping up any cheesy sauce and adding a Mediterranean touch.
3. Roasted Mediterranean vegetables: Their sweetness and depth pair beautifully with the savoury sformato.
4. Chilled gazpacho: A cool, tangy starter that complements the warm, rich bake.

FAQs for Cheese, potato and basil sformato

• What is a sformato? Sformato is an Italian baked dish similar to a flan or soufflé, made with eggs, cheese, and vegetables.
• Can I make sformato ahead of time? Yes, you can bake and cool it in advance. Serve at room temperature or gently reheat.
• What cheeses work best? Ricotta, Parmesan, and mozzarella are traditional, but you can experiment with other hard cheeses.
• Can I freeze sformato? It’s best eaten fresh, but you can freeze slices and reheat gently in the oven.
• Is this dish gluten-free? No, but you can substitute gluten-free flour for the roux to make it suitable.
• What other herbs can I use? Try parsley, chives, or tarragon for different flavour profiles.

Nutri-score Health Check

This recipe is rated C on the Nutri-Score scale, as it contains cheese, butter, and eggs, but also plenty of vegetables and some protein. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Spinach, rocket, and basil provide vitamins and fibre.
• Potatoes add energy and minerals.
• Eggs and ricotta contribute protein.

Negative Factors

• Cheese and butter increase saturated fat and calories.
• Flour adds carbohydrates but is used in moderation.