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Creador: Frank Fariello

What to call a sformato?

Laura Pazzaglia
Laura Pazzaglia 30 de Agosto de 2010

I'm developing another exciting Italian recipe to make in the pressure cooker... but I don't know what to call it. In Italy it would be a Sformato di Zucchine, but what would it be in America? Flan? Timbale? Molded?

Thanks for your suggestions in advance!

http://www.hippressurecooking.com/

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Frank Fariello
Frank Fariello Martes, 31 de Agosto de 2010 a las 12:21 PM
Re: What to call a sformato?

There is no proper translation, really. A few recipes in English will call it an "Italian egg mold", but most simply use the word 'sformato' without translating it. A bit like calling a souffle a souffle...

Cheers,
Frank

Laura Pazzaglia
Laura Pazzaglia Viernes, 15 de Octubre de 2010 a las 03:51 AM
Re: What to call a sformato?

Thank you Frank! Wow, I never got an alert to your reply. The sformato turned out terrible! Too much liquid, not enough eggs. I had to freeze it to keep its shape and photograph it - but only for practice. I could not, in good conscience post the recipe with untested modifications. I will tackle it again, next summer, when zucchini are aplenty!

Here is a foto of it... Yes, I keep a semi-private gallery of my recipe FAILures!!!

Sformato Fallito
http://www.flickr.com/photos/48899460@N02/5001343974/

Frittata Non Grata - took twice as long to make in the pressure cooker and then the results resembled airplane food.
http://www.flickr.com/photos/48899460@N02/5000742049/in/photostream/

Sad Chicken - first attempt at one-pot meal, raw potatoes and overcooked broccoli, but the chiken was perfect!
http://www.flickr.com/photos/48899460@N02/5001342268/in/photostream/

Ciao!

L


Anyone else does?

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