Sformata is an Italian dish, similar to a souffle or rather like a baked flan but without the pastry shell – the word sformata means misshapen. Leafy greens like spinach or chard have a real affinity with the soft, fragrant taste of marjoram or oregano.
Serves 4
unsalted butter 1 tsp, plus extra
to butter the dish
parmesan 50g, grated
spinach 500g, washed and large stalks removed
sea salt and freshly ground black pepper
ricotta 300g
eggs 6
creme fraiche 300g
nutmeg a few gratings
fresh marjoram or oregano 2 tbsp chopped – or 1 tbsp of sage, shredded really finely, preferably fried, or 1 tbsp thyme fried briefly in butter so it becomes crisp before being added
Preheat the oven to 200C/gas mark 6. Butter an oval 30×20cm ovenproof baking dish and dust all over with a tablespoon of the grated parmesan.
Melt the teaspoon of butter in a large, lidded pan and throw in the spinach with just the water clinging to its leaves. Season with salt and pepper, stir briefly then put on a lid so it steams and wilts, this should take about 2 minutes.
Tip the cooked spinach into a sieve and squeeze any excess moisture out, before chopping roughly.
In a bowl, whisk the ricotta to break up any lumps, add the eggs and continue whisking so that bubbles form. Stir in the creme fraiche, a few gratings of nutmeg, the marjoram and remaining parmesan. Finally stir in the chopped spinach and pour into the prepared dish.
Bake in the preheated oven for 25 minutes or until the top is slightly risen and browned and the centre of the sformata feels slightly firm to the touch.