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Parmigiano Sformato with Piquillo Peppers and Almonds Recipe

Parmigiano Sformato with Piquillo Peppers and Almonds

Recipe courtesy Anne Burrell

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on February 11, 2011

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    I really love the show and he foods Anne cooks but I must be missing something here. Only made half recipe and the texture was fine but the flavor we all 4 diners found very bland and could barely taste the flavor f the cheese. Salad part was fine.

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  • on August 30, 2010

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    Excellent as usual!. The mis of flavors of the creamy cheese and the arugula with the piquillos. OMG> Keep it going Anne. Any of your recipes are the best.

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  • on August 22, 2010

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    I love Anne's show, because she enables you to cook like a restaurant chef! Love all her recipes, and this one is great too! It is soooo easy and the sformato is enhanced by the peppers! Delicious!

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  • on June 11, 2010

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    I'm always looking for lo-carb alternatives to eggs for breakfast. I thought these (minus the salad would be perfect. The first batch I made, I didn't use real parmigiano, but I did in the second batch. Wow, what a difference it made! My favorite way to eat this for breakfast: placed on top of a small pool of roasted tomato marinara, with a side of sourdough toast. Yum!

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  • on May 23, 2010

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    love the way ann cooks....looks alot like me!!! when i saw this recipe i knew i had to try it...great combo of flavors and textures......i didn't have any heavy creme so i used 1/2 and 1/2 instead and its was really great....can't imagine needing the heavier creme..... was plenty rich this way.....we had it for dinner tonight as a meal...just made a larger salad and made enough sformato in case we wanted more then one each......will definitly watch ann as much as i can and try the pizza recipe also....love her down home style.....e

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  • on January 31, 2010

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    I made these as my starter for a dinner party and received rave review. Very easy make ahead recipe.
    Thanks Anne for a terrific recipe.
    Phyllis

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  • on January 31, 2010

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    A MUST TRY RECIPE !!! WISH I COULD GIVE IT A WHOLE GALAXY OF STARS. CREAMY, CHEESY, RICH AND AIRY. ACCOMPANIED BY THE ARUGULA SALAD IT MAKES A PERFECT START TO A SPECIAL DINNER OR PART OF A LIGHT LUNCH. ANN IS JUST THE BEST. ALWAYS ENJOY HER SHOW AND ALWAYS LOVE THE RECIPES (TRY THOSE BRAISED THIGHS WITH ALMONDS AND MUSHROOMS- WOW

    THANKS FOR JUST COOKING WITH ENTHUSIASM AND NOT TELLING ME ABOUT YOUR FAMILY OR ACTING LIKE A FOOL IN THE KITCHEN THAT HAS TO KEEP RUNNING AROUND TO FIND INGREDIENTS - THAT SEEMS TO BE A 'TIME-FILLER' TECHNIQUE 'SOME' FNN "STARS" USE TO FILL THE TIME -
    ALSO REALLY ENJOY ANN ON WORST COOKS...BUT WHERE IN THE WORLD DID YOU FIND THESE PEOPLE. CRIPES

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  • on July 26, 2009

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    Just wonderful....I made these as part of a small-plates dinner and they were fabulous! Very, very rich (and I used 1 cup heavy cream and 1 cup half and half and so simple.

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  • on January 25, 2009

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    I made this yesterday about an hour after seeing the show. I only made half of the recipe. It is absolutley awesome and very easy.

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