Sformato di Ricotta e Zucchine alla Fiorentina
Tuscany — Florence
Baked savoury ricotta timbale from Florence — a delicate, custardy moulded preparation of sheep's milk ricotta, eggs, grated Parmigiano, and sautéed zucchini (courgette) cooked in a bain-marie until just set. The sformato is unmoulded to serve, revealing a golden exterior and trembling interior. Unlike a soufflé (which it superficially resembles) the sformato is dense and stable — it does not deflate. The technique requires careful temperature management to prevent the egg from scrambling and creating a grainy texture.