Sformato ai 4 formaggi
A few days ago Carla posted a wonderful story on the Crescenza, a near extinct breed of cheese from Lombardy. Katia picked up the lead and produced a nice little recipe using that cheese (and plenty others). Enjoy...
Sformato ai 4 formaggi:
Bitto, Taleggio, Gorgonzola e Crescenza
* 500 gr Besciamelle sauce
* 50 g di taleggio cheese
* 50 g di gorgonzola cheese
* 50 g di crescenza cheese
* 50 g di bitto cheese
* 2 eggs
* 1/2 glass of milk
* butter and bread crumbs
Cut the Bitto into small cubes, place in a bowl, cover with milk and leave aside for a couple of hours.
Cut the other cheeses into cubes and set aside.
Place the Besciamelle sauce into a pot on a low heat, add all the cheese cubes and stir well until it they all melt into a fondu. Then add the egg yolks to the fondu and mix until thoroughly combined, adding salt and pepper.
Whip the egg whites until soft peaks form and fold into the fondu. Start by spooning about 1/4 of the egg whites into the mixture and use a spatula or large metal spoon to fold the remaining whites. The mixture should appear spongy with streaks of egg white throughout.
Finally, line ramkins with butter and bread crumbs, pour in the mixture taking care not to overfill them and place in a tray with little water to cook bain-marie in a preheated oven for 40 minutes at 180°C. Serve immediately, with sautè mushroom or sweet and sour peppers.