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| Sformato of Potatoes and Leeks |
4 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
1 cup grated Parmesan cheese, divided
4 Yukon gold potatoes, small dice
Sea salt
3 large leeks, cleaned thoroughly, diced, pat dry
2 large eggs, lightly beaten
8 ounces whole ricotta, drained overnight
4 ounces sharp provolone, shredded
6-8 tablespoons minced fresh herbs (any: basil, parsley, chive, rosemary, thyme)
Drizzle balsamic vinegar, optional
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| Strained Ricotta |
Line a baking dish with parchment paper. Drizzle 2 tablespoons of oil on bottom and all sides. Sprinkle with pepper and grated cheese. Preheat oven to 350F.
Wash, peel, and dice the potatoes, place in a colander. Place colander in a large pasta pan with cold water and boil gently with salt until just tender. Strain well and cool. Do not overcook, we don’t want mashed potatoes.
Add 2 tablespoons of oil and leeks to a small skillet. Season and cook for about 5 minutes or until just tender.
In a mixing bowl, add the beaten eggs, ricotta, cheeses, and herbs. Mix well to blend. Gently add the leeks and potatoes and mix. Gently transfer to baking pan. Add additional grated cheese and pepper on the top of sformato and a drizzle of oil. Bake about 30 minutes or until the top is golden. Serve with a drizzle of thick balsamic vinegar on top.
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| Fresh Herbs |
This sformato is a savory rustic potato cake made with small diced potatoes, leeks, cheeses and lots of fresh herbs. A very fragrant dish, ideal to serve as an appetizer, side, or even a main course with a side salad. Enjoy it, it will delight your palate.
