Sformato di Ricotta e Zucchine alla Fiorentina

Ingredients

• 500 g Ricotta di pecora, drained through a fine sieve for 30 minutes before use
• 3 Eggs
• 60 g Parmigiano Reggiano, finely grated
• 300 g Zucchine (courgettes), sliced or diced
• 30 g Unsalted butter, for sautéing and for buttering moulds
• 30 g Fine dry breadcrumbs, for lining moulds
• 4 Fresh basil leaves
• 1 tsp Fine salt, plus more to taste — season more aggressively than instinct suggests

Method

1. 1
   Drain the ricotta di pecora through a fine-mesh sieve set over a bowl for 30 minutes, then discard the expressed whey — excess moisture will loosen the mixture beyond recovery and the sformato will not hold its shape when unmoulded. The ricotta must hold a firm, dry mound when pressed; if it still appears wet, continue draining. Preheat the oven to 160 °C, then heat a knob of butter in a wide pan over medium heat and sauté the zucchine with a pinch of salt, stirring regularly, until completely soft and all visible moisture has evaporated from the pan — the pieces will colour lightly and the pan will be dry — before setting aside to cool completely.
2. 2
   Butter the four 150 ml ramekins generously on the base and sides, pressing the butter well into the corners so nothing is left uncoated. Coat thoroughly with fine dry breadcrumbs, tapping out any excess, so the layer is even and complete — it is this crust that gives the unmoulded sformato its golden, textured exterior, and any bare patch will cause the custard to cling and tear.
3. 3
   In a bowl, combine the drained ricotta, eggs, grated Parmigiano, and torn or briefly blended basil leaves, season firmly with salt — ricotta is naturally bland and will swallow more salt than seems right at this stage — then beat together until smooth and homogeneous. Fold the cooled sautéed zucchine evenly through the mixture, ensuring the pieces are distributed throughout rather than sinking to one side. Taste and adjust salt before filling.
4. 4
   This is where the dish lives or dies: fill the prepared ramekins to within 5 mm of the rim, set them in a deep roasting tray, and pour hot water into the tray to reach halfway up the sides — the bain-marie keeps the heat gentle and even so the custard sets to a trembling, uniform softness rather than tightening into a grainy, weeping mass. Slide the tray into the 160 °C oven and watch that the water never boils vigorously; if the surface begins to agitate, reduce the temperature immediately. Bake for 35–40 minutes, until the sformati tremble gently when the tray is nudged but do not slosh, and a skewer withdrawn from the centre carries only the faintest trace of mixture.
5. 5
   Remove the ramekins from the bain-marie and leave them on a rack for 5 minutes — the carry-over heat continues to firm the custard from within, giving it the composure to survive unmoulding without collapsing. Run a thin knife around the interior edge of each ramekin, place a warmed plate face-down over the top, and invert in one deliberate motion so the sformato releases cleanly and presents its golden, breadcrumbed exterior. Serve immediately, accompanied by a warm tomato sauce or a raw tomato concassé.