Sformato /flan is a typical Italian dish consisting of pasta or rice, meats, vegetables, cheeses, with various seasonings, cooked in a mold in the oven or in a bain-marie and served, depending on the ingredients, as a primo piatto, as a secondo piatto or side dish.

This dish,that takes its name from the Italian word sformare, meaning to ‘unmold’ or ‘turn out, many times it is not turned out of the baking dish, it is served in the same baking dish. 

It can be also made  as  a dessert and if  served individually is called sformatino.

These Sformatini will be excellent both hot or cold so they are ideal for composing a buffet finger food or an aperitif with friends or for composing a fragrant and colorful appetizer.

100g grated Parmigiano    –      200g mushrooms fresh or frozen – Extra Virgin Olive Oil

 2 cloves of garlic   –  1 sprig parsley     –       5 eggs        – salt and pepper                                                                                                                                                           

For the bechamel sauce:

50g butter –  40g 00 flor/all purpose/plain  flour (if necessary use GF flour) – 1/2 l. milk – salt

Prepare the bechamel sauce, blend in the cheese and the pepper and leave to cool.

Chop garlic and parsley. 

Chop the mushrooms and cook them in oil with garlic and parsley. 

Remove the cooking liquid and add the mushrooms to the bechamel. 

Separate the  egg yolks from the whites.

Add the 5 egg yolks, one at a time,  to the mushroom and bechamel .

Add salt. 

Whisk the egg whites .

Fold  gradually the stiffly-whisked egg whites in.

Grease small moulds.

Pour the mixture into  the small moulds and place in the oven at 180°C/350 F° for 15 minutes

Then increase the temperature to 210°C/400 F° and cook for another 10 minutes

Ready to be served by themselves or with a nice sauce or as a side dish..