Think of a sformato as a soufflé that requires no technique. This one is fluffy and rich at the same time. A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée. Lightness and rise comes from egg whites, whipped to stiff peaks and folded through right before cooking. Make sure your eaters are assembled at the table when you pull this out of the oven. It’s best eaten immediately, still puffed up and drizzled with crushed basil oil. Featured in: We Asked A Chef To Keep A Cooking Diary For A Week. Here’s What She Made..
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Serving Size: 1 recipe (932g) | ||
Recipe Makes: 1 | ||
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Calories: 2300 | ||
Calories from Fat: 1586 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176.2g | 235 % | |
Saturated Fat 66.6g | 333 % | |
Monounsaturated Fat 86.1g | ||
Polyunsanturated Fat 15.4g | ||
Cholesterol 274.6mg | 84 % | |
Sodium 2413.1mg | 83 % | |
Potassium 1905.4mg | 50 % | |
Total Carbohydrate 124.8g | 37 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 108g | ||
Protein 79g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2300
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