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Silverbeet Custard (Sformato Alle Erbe) Recipe

by Global Cookbook

Ingredients

3 Tbsp. extra-virgin extra virgin olive oil 1 med red onion cut 1/4" dice 3 x garlic cloves thinly sliced 1 1/2 lb Silverbeet thick stems removed,     roughly minced 3 c. Bechamel Sauce - (Besciamella) (see recipe) 3 whl Large eggs plus 2 x egg yolks

1/2 c. ricotta 1/2 c. freshly-grated Parmigiano-Reggiano divided     Freshly-grated nutmeg to taste     Salt to taste     Freshly-grnd black pepper to taste 1/2 c. fresh bread crumbs plus 1/4 c. toasted bread crumbs     Butter for the mold

Directions

1. In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat till almost smoking. Add in the onion and garlic and cook over medium-high heat 5 min, till soft and light golden. Add in the silverbeet and saute/fry over high heat till very soft and tender, about 10 min. Remove from the pan and press under a plate to remove excess moisture. Finely chop the Silverbeet.
2. Preheat oven to 350 degrees.
3. Place the silverbeet mix into a mixing bowl and add in the besciamela, Large eggs and yolks, ricotta and 1/4 c. of the Parmigiano and season with nutmeg and salt and pepper.
4. Butter a bundt cake pan and sprinkle with bread crumbs to coat. Pour the mix into the pan, and place the pan in a roasting pan. Carefully pour cold water into the roasting pan to come up 3 inches on the side of the bundt pan and place in the oven. Cook till the custard is just cooked through, about 35 min, then remove. The custard is done when a toothpick to the center exits clean.
5. Allow to rest 15 min before edging with a thin knife and turning out onto a plate. Sprinkle with the toasted bread crumbs and remaining 1/4 c. grated cheese before serving hot.
6. This recipe yields 6 servings.

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