This is a print preview of "Sformato di Uova ( Egg Casserole) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati" recipe.

Sformato di Uova ( Egg Casserole) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
by maria liberati

Sformato di Uova ( Egg Casserole) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Rating: 4/5
Avg. 4/5 2 votes
  Italy Italian
  Servings: 1

Ingredients

  • 4 eggs
  • handful of chopped parsley leaves
  • 2 tblsps flour
  • 1 tblsp butter
  • 3 tblsps parmigiano-reggiano cheese grated
  • pinch of nutmeg
  • 2 tblsps breadcrumbs
  • pinch of salt
  • pinch of black pepper
  • 4 carrots
  • 2 cups milk

Directions

  1. Wash and peel carrots. Boil. When soft, drain and mash. Place in bowl, add in butter, flour. Blend. Warm milk. Add into carrot mixture, a little at a time. Place in suacepan over low heat add in parmigiano-reggiano cheese, parsley, black pepper ,salt, nutmeg, egg yolks..stir and cook for 15 minutes over low heat.
  2. Whip egg whites till stiff. remove carrot mixture from heat. Gently fold in egg whites. Butter a casserole dish, sprinkle in breadcrumbs, place in mixture, Place casserole into a pan of water to make a bain-marie. Cook for 30-40 minutes in an oven preheated to 350 degrees, Serve with a plain tomato sauce or a meat sauce.