Save Recipe Print
Parmigiano Sformato with Piquillo Peppers and Almonds
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
8 servings
Level:
Easy
Total:
50 min
Prep:
15 min
Cook:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 325 degrees F.

Spray the ramekins or disposable aluminum cups with nonstick spray.

To a medium bowl, add the heavy cream, eggs and Parmigiano and whisk to combine. Season with salt and cayenne. Divide the egg, cream, cheese mixture between the ramekins. Place the filled ramekins in a baking dish and fill halfway with hot tap water. Cover with aluminum foil and bake in the preheated oven for 20 to 25 minutes. Remove from oven and let cool on racks.

Place the cooled sformato in a warm oven for 10 minutes to reheat.

While the sformato is reheating toss the peppers and almonds with the greens and a sprinkle of oil, vinegar and salt. Arrange some of the pepper mixture on individual serving plates. Unmold the sformati on the serving plate and arrange the peppers against the sformato. Drizzle with olive oil.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Parmigiano Chips

Recipe courtesy of David Rocco

Poached Pears With Parmigiano

Recipe courtesy of Andrea Immer

Soft Parmigiano Polenta

Recipe courtesy of Anne Burrell

Quick Parmigiano Reggiano Polenta

Salsa di Parmigiano

Recipe courtesy of Michael Chiarello

Chocolate Sformato with Amaretto Whip Cream

Recipe courtesy of Giada De Laurentiis

New-Wave Eggplant Parmigiano

Recipe courtesy of Faith Willinger

Asparagus Soup with Parmigiano Zabaglione

Recipe courtesy of Michael Chiarello

Minestrone With Parmigiano-Reggiano

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.