Typically served warm, but not piping hot, it can be either a one-dish meal (piatto unico), if accompanied with salad, or an antipasto, if served in thin slices.
Ingredients (4-6 servings)
1 kg potatoes suitable for mashing
4 tablespoons grated Parmesan
2 eggs
salt, pepper
nutmeg (optional)
butter
500 gr (frozen) spinach
200 gr (frozen) peas
100 gr goat cheese, sliced
1 small onion, thinly sliced
2 tablespoons olive oil
Method
1. Boil the potatoes in salty water, with their skin, until tender (about 30 minutes).
2. In the meantime prepare the filling. Heat a pan with the olive oil and add the onion. Saute the onion for 2 minutes then add the spinach (still frozen). Cook for about 10 minutes then add the peas. Season with salt and pepper and cook until the liquids will be completely evaporated. Let them cool down for at least 10 minutes.
3. As soon as the potatoes are cool enough to handle, peel them and mash them with a food mill into a large bowl. Add the eggs, pepper, nutmeg (optional) and the 3 tablespoons of Parmesan. Stir until well combined.
4. Now grease with butter the bottom of an oven dish (mine was 24 cm round Pirex container).
5. Spread out half of the mashed potato mixture on the bottom of the pan; then add the spinach-peas mixture and arrange the cheese. Cover with the remaining mashed potatoes and even it out so that the surface is nice and flat. Top the whole thing with the remaining Parmesan and a few nobs of butter here and there.
TIP: use the cheese that you prefer! You could also dice it.
6. Bake in preheated oven to 180 degrees for about 30-40 minutes, until the sformato is cooked through. To get a nice golden brown gateau, the last 10 minutes put the oven to 210 ° C with the grill mode.
7. Let it cool down for a few minutes before serving. Buon appetito!
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