Acorn Squash Sformato
- 1 (2 1/2 pound) acorn squash, cut in half lengthwise
- 3 eggs
- 1 egg yolk
- 1/4 cup freshly grated Parmesan
- 1/4 cup mascarpone
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg whites, beaten
- 10 sage leaves, chopped
- 5 cloves garlic, sliced
- 1/2 pound shiitake mushrooms, stems removed
- 5 baby artichokes, peeled, and quartered
- 1 cup extra virgin olive oil
- 1/2 bunch mint leaves, washed
- 1 teaspoon crushed red pepper
- 2 cloves garlic sliced
- 3 tablespoons sherry vinegar
- 2 tablespoons sage oil, recipe follows
- 2 tablespoons wild mushroom vinaigrette, recipe follows
- SAGE OIL:
- 12 whole sage leaves
- 2 cups olive oil
- WILD MUSHROOM VINAIGRETTE:
- 1 -ounce dry porcini mushrooms
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 1/2 pound shiitake mushrooms, stemmed and cleaned
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- Salt and pepper
- 1/4 cup rosemary leaves, finely chopped
Preheat oven to 325 degrees F.
Cut the squash in half lengthwise and wrap each half in foil. Bake 1 hour and remove, turning oven up to 400 degrees, and allow to cool.
Peel the squash and cut into cubes. Place cubes in a food-processor and pulse until pureed. Fold in eggs, yolks, Parmesan, mascarpone, nutmeg, salt and pepper and stir gently to combine. Fold beaten egg whites into mixture. Lightly butter 8 individual ramekins. Divide the batter equally among the ramekins and place them inside a baking pan large enough to hold them all without tipping. Fill the baking pan halfway with warm water, cover the whole pan with aluminum foil, place in the oven, and bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the pan and set aside.
In a small roasting pan, combine sage, garlic, and olive oil and stir to blend. Add shiitake mushrooms and toss gently to coat. Place roasting pan in 400 degree oven and cook until mushrooms are tender, 15 to 20 minutes. Remove from oven and allow to cool. Strain oil and reserve. In a 12 to 14 inch saute pan, combine artichokes, 1 cup oil, mint, chile flakes and 2 thinly-sliced cloves of garlic and place over medium heat until center of pan has reached full simmer. Artichokes should be submerged in oil. Remove from heat and let cool 15 to 20 minutes. Set aside.SAGE OIL:
Briefly, blanch sage in boiling water, and plunge into an ice bath to stop the cooking and set the color of the herb. Place on paper towels to dry. Next add sage and 2 cups of olive oil to a medium sized pot and heat to 250 degrees. Once you have reached the correct temperature, remove pot from the heat and allow oil to cool completely. Strain oil and reserve. If not using immediately, refrigerate. Oil will last up to 4 days refrigerated.WILD MUSHROOM VINAIGRETTE:
Place dry mushrooms in a small pot and cover with 1 cup boiling water, simmer for 1 hour until fully reconstituted. After the hour, strain mushrooms, reserving the liquid, and finely chop. Reserve both the liquid and mushrooms for later. Next heat 2 tablespoons extra virgin olive oil in medium skillet and saute shallots until golden brown. Add chopped porcini and shiitake mushrooms and cook until very soft, about 8 to 10 minutes. Add the reserved mushroom liquid and reduce to a 1/4 cup. Let cool and add to blender with the red wine vinegar. Blend until smooth and emulsify with 3/4 cup olive oil. Season with salt, pepper, and rosemary.
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