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From Prosciutto, Pancetta, Salame by Pamela Sheldon Johns(Ten Speed Press, 2005) Here is an elegant but simple dish that can accompany roasted or grilled meats. A sformato is a dish that is cooked in a mold, then unmolded to serve. Serves 4 8 slices prosciutto di Parma 3 tablespoons extra-virgin olive oil 1/2 cup diced onion 3/4 cup milk 4 eggs 1 cup (4 ounces) grated Parmigiano-Reggiano cheese, plus 1/4 cup shredded cheese for serving 1/8 teaspoon freshly grated nutmeg |
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| 1. | Preheat the oven to 375°F. Lightly oil four 1/2-cup ramekins. Line each with prosciutto, leaving an end to extend 1 inch above the top of the ramekin. | |
| 2. | In a medium sauté pan, heat the olive oil over medium heat. Add the onion and sauté for 3 minutes, or until softened but not browned. Add the milk and heat until small bubbles form around the edges of the pan. Remove from the heat and let cool. | |
| 3. | In a bowl, beat the eggs. Stir in the 1 cup grated cheese, the milk mixture, and nutmeg. Pour into the prepared ramekins. fold the extra prosciutto over the top. Cover the ramekins with aluminum foil and place in a baking dish. Place the dish in the oven and pour in hot water to come halfway up the sides of the ramekins. | |
| 4. | Bake for 35 to 40 minutes, or until a knife inserted in the center of each custard comes out clean. Invert onto individual serving plates and serve at once. | |
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