Cheese, potato and basil sformato

1. 1

   To make the sformato, preheat the oven to 220C/200C Fan/Gas 7 and line a 16cm/6in springform cake tin.

2. 2

   Melt the butter in a saucepan until light brown then stir in the flour. Slowly whisk in the milk to make a roux. Once smooth, set aside to cool.

3. 3

   Once cool, add the eggs and ricotta to the roux and mix.

4. 4

   Heat a large frying pan and add a little oil. Fry the rocket and spinach in a pan to wilt. Grate over some nutmeg and season well with salt and freshly ground black pepper. Drain and cool. Chop up.

5. 5

   Mix this into the roux along with the cheeses and the cooked potatoes. Add the basil.

6. 6

   Tip the mixture into the lined springform 16cm/6in cake tin, smooth the top and grate over more Parmesan. Bake for 30 minutes or so, then allow to cool in the tin.

7. 7

   Once cooked and cooled, turn out onto a serving dish. Serve with the sliced tomatoes, rocket and sliced shallots on top with more of the grated Parmesan.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.