Friday, July 23, 2010

Sformata di Pollo

Sformata di Pollo
Chicken Flan

Wondering at times what to do with leftover baked chicken from the night before?  Chicken salad, chicken sandwiches, chicken enchiladas or tacos?  You can make lots of dishes with leftover chicken, but tonight, I revisited Italy again by creating a simple dinner with leftover baked chicken and some Italian fresh herbs.

Sformata is the feminine spelling of Sformato; which is similar to a souffl√© without the fluffy/airy texture.  The word Sformato derives from the word Sformare which means to unmold.  Sformata is made with eggs and usually baked in Ramekins in a Bain Marie.  Try this recipe for a light lunch or dinner, I assure you, it is easy and quite delicious!

Ingredients:
1/2 Walla Walla sweet onion, diced small
1 clove of garlic, minced
1 Tablespoon EVOO (extra virgin olive oil)
1 teaspoon thyme
1 teaspoon rosemary
1 cup cooked chicken, chopped
4 large eggs
1/2 cup heavy creampinch of nutmeg

Parmesan cheese, grated
salt and pepper to taste
2 Tablespoons of butter
1/2 cup balsamic
Basil for garnish

Equipment:Prepare 6 Ramekins and spray with oil and dust lightly with Parmesan cheese.
Prepare a deep baking pan for Bain Marie (water bath)
Preparation:
Preheat oven to 400*F

In a medium skillet, heat olive oil and cook onions over medium heat until translucent.  Add minced garlic, thyme and rosemary to skillet and cook for about 30 seconds; add cooked chicken and salt and pepper to taste. Set aside to cool.

Whisk the eggs, heavy cream and nutmeg.  Add the chicken mixture to the eggs and mix well.  Spoon mixture into prepared Ramekins until 3/4 full.

Fill the 12 inch baking pan filled with 1/4 hot water (Bain Marie).  Place Ramekins in baking pan and bake  uncovered for 30 - 35 minutes until lightly browned on top and test with toothpick comes out clean.  Remove Ramekins from baking pan and cool for about 5 minutes.    Take a sharp knife around the mold and gently unmold Sformata onto a serving dish.  Garnish with basil and drizzle with some reduced balsamic.

***Prepare reduced Balsamic while Sformata is cooling.   Place Balsamic in a pan on medium-low heat, whisk frequently until consistency has reached desired thickness.

Buon Appetito

No comments: