Sformato (Tuscan Vegetable Soufflé) Recipe

  • Olive oil
  • 2 cloves garlic, minced
  • 1 onion (small)
  • 6 cups chopped winter greens (kale, Swiss chard, lacinato)
  • 4 eggs
  • 2 cups milk
  • 1 cup Besciamella Sauce (recipe follows)
  • 1 cup grated Parmigiano-Reggiano
  • Salt and pepper, to taste
  • Nutmeg, to taste
  • Bread crumbs
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups (or more to reach desired consistency) milk
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1/4 teaspoon nutmeg
Heat olive oil in a large skillet and sauté the garlic and onion briefly, add the greens, cover and cook over medium heat until soft, adding 1/2 cup water to help steam them until done.

Beat the eggs in a large bowl, combine with milk, Besciamella Sauce, Parmigiano-Reggiano and salt, pepper and nutmeg, to taste. Stir in the cooked greens and pour into a baking dish that has been buttered and dusted with breadcrumbs. Top with a light coating of bread crumbs.

Bake at 375° until firm and brown on the edges. Let the Sformato sit for 10 minutes before slicing and serving.

Serves 6.


Melt the butter in a small sauce pan and whisk in the flour; allow the flour to gently sauté until it is covered all over with bubbles, then vigorously whisk in the hot milk. Add 1 teaspoon salt, a grinding of pepper and nutmeg. Allow to simmer 5 minutes, cool and use.

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