Sformato di Ricotta e Erbe Selvatiche Friulano

Friuli-Venezia Giulia

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Origin

Friuli-Venezia Giulia — spring seasonal, rural Friuli tradition

Description

Baked ricotta and wild herb timbale from Friuli — a spring preparation using freshly foraged wild herbs (wild garlic, young nettles, sorrel, chives, and borage) combined with fresh sheep's or cow's milk ricotta and eggs into a baked sformato (moulded savory flan). The herbs are blanched briefly and squeezed, then chopped and folded into the ricotta-egg mixture. Baked in individual ramekins in a bain-marie. Served as a starter on a pool of blended herb oil. The wild herbs make this emphatically a spring dish; cultivated herbs produce a mild but less character-filled result.

III

The Thread

—Baked herb and dairy timbale in France — the Auvergne and Massif Central traditions of baking fresh cheese with wild herbs in moulds are structurally identical to the Friulian sformato French

—Both are baked ricotta sformato preparations — the Tuscan version uses cultivated vegetables while the Friulian uses wild spring herbs; same technique, different terroir ingredient Tuscan

—Cheese and wild herb preparations baked in layers — the Greek combination of fresh cheese and wild herbs (horta) in a baked preparation parallels the Friulian sformato concept Greek

Flavour Context

Earthy, grassy, slightly bitter from the wild herbs; ricotta provides a neutral, milky base that amplifies rather than overwhelms the foraged character; the herb oil around the sformato intensifies the spring green flavour; a dish that demands its season

Pillars V — VII

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