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

by jbfauthor on August 12, 2010

As 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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