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- New potato, pea, asparagus and spinach sformato
New potato, pea, asparagus and spinach sformato
- Adam Bush
Published: April 16, 2020 at 11:16 AM
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Serves 4
Easy
Total time: 1 hr and 30 mins
+ cooling
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Make the most of fresh spring produce with this inventive vegetarian centrepiece, topped with zingy pickled onion
Vegetarian
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Alternatives
Complete the dish
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Make this vegetable sformato, then check out our asparagus quiche, spanish omelette, potato and pesto tart and more vegetarian recipes.
Ingredients
Nutrition
-
300g new potatoes
-
400g asparagus
trimmed and cut into 3-4 pieces
-
80g butter
plus extra for the tin
-
1 onion
finely chopped
-
80g plain flour
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800ml whole milk
-
75g spinach
-
a good grating nutmeg
-
1 tsp Dijon mustard
-
100g Italian hard cheese
finely grated
-
75g frozen peas
-
5 large eggs
-
2 red onions
thinly sliced
-
2 tbsp red wine vinegar
-
a small bunch flat-leaf parsley
leaves picked
Nutrition: per serving
- kcal703
- fat40.9g
- saturates22.5g
- carbs46.6g
- sugars19g
- fibre8.2g
- protein33.1g
- salt1.3g
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Method
-
step 1
Heat the oven to 180C/fan 160C/gas 4 and butter and line a deep 23cm springform cake tin.
-
step 2
Cook the potatoes in a large pan of lightly salted boiling water for 8-10 minutes or until tender to the point of a knife. Scoop out with a slotted spoon, then add the asparagus for 2 minutes and drain well. Cut the potatoes into 1-2cm slices.
-
step 3
Heat the butter with the onion and a pinch of salt, and cook for 5 minutes until softened. Add the flour and cook for 2-3 minutes until smelling toasty. Add the milk, a little at a time, while whisking, adding more once fully incorporated. Simmer for 5 minutes until thickened, then stir in the spinach, nutmeg, mustard, Italian hard cheese and lots of seasoning. Cool for 5 minutes, then stir in the asparagus, new potatoes and peas. Crack in the eggs and whisk well, then pour into the prepared tin and put into the oven for 45-50 minutes or until cooked through.
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step 4
Put the onions into a bowl with a pinch of salt and the vinegar and use your hands to scrunch them until they soften slightly.
-
step 5
Cool the sformato for 10 minutes in the tin, then remove the sides, invert onto a plate and cool to room temperature. Stir the parsley into the onions, drain, scatter over the top of the sformato, cut into wedges and serve.
Authors
Adam BushDeputy food editor
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