Sformato di Ricotta e Spinaci con Fonduta di Parmigiano Emiliana
I
Origin
Emilia-Romagna
II
Description
A delicate baked ricotta and spinach mould, unmoulded and served on a pool of warm Parmigiano Reggiano fonduta — a preparation associated with Bologna's refined bourgeois cooking. The sformato is light (more like a mousseline than a soufflé), and the fonduta brings the Reggiana identity through its concentration of aged Parmigiano. Served as an elegant antipasto or vegetarian secondo.
III
The Thread
—Ricotta and spinach mould in a water bath — the French bourgeois cooking version with gruyère instead of Parmigiano fonduta French
—Roman ricotta-based moulded preparation — the simpler Roman version without spinach, served with tomato sauce rather than fonduta Roman
—Spinach and cheese baked in a mould — the Greek version uses phyllo and feta; the Emilian version is eggless pastry, egg-enriched cheese Greek
IV
Flavour Context
Delicate, milky and herbal; the Parmigiano fonduta adds crystalline savouriness and umami; spinach gives freshness and colour; the sformato trembles when you serve it — Emilian elegance in a simple mould
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year