Recipe: Corn Sformato with Pancetta, Tomato, English Peas, and Fontina

Corn Sformato with Pancetta, Tomato, English Peas, and FontinaAs we learned earlier this week, the definition of sformato is hard to pin down (though we do know that it’s traditionally bound by eggs and molded). But there’s nothing perplexing about this decidedly summery version from chef Scott Fratangelo, featuring the classic seasonal trinity of corn, tomato, and basil.

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Eat this Word: Sformato

Corn Sformato with Pancetta, Tomato, English Peas, and FontinaWHAT? Cooking out of the box. Sformato is ubiquitous on restaurant menus throughout Italy, yet its definition is elusive. The consonant-clustered name comes from the Italian verb sformare, meaning, “to unmold.” Predictably, the dish is cooked in a mold, or forma, and turned out onto a plate to serve. Sformati (that’s plural) can qualify as just about anything from vegetable side dishes to meaty main courses or even desserts. With a texture that can best be described as somewhere between a soufflé and flan, sformati almost always include eggs, but additional ingredients are up to the cook. Popular savory flavors include spinach, peas, or potatoes, but sweet renditions made with zabaglione, fruit, or chocolate are not uncommon. WHERE? Scott Fratangelo and Pastry Chef Jen Eunji Kim's Beard House

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