Sformatino is Italy’s simple and stress-free answer to the soufflé, and Mario Matassa’s mushroom version is a delicious crowd-pleaser
Preparation time 10 minutes
Cooking time 35 minutes
• 250g mixed wild mushrooms, wiped with a damp cloth, sliced
• 4 free-range eggs
• 250g fresh ricotta
• 50g Parmesan, grated
• 1 tbsp finely chopped flat-leaf parsley
• salt and freshly ground black pepper
• 1 tbsp olive oil
1 Preheat the oven to 180°C/Gas Mark 4. Heat a frying pan with oil, add the mushrooms and fry gently for around 10 minutes, until softened and cooked. Set aside to cool.
2 Crack the eggs into a large bowl and whisk. Add the ricotta and Parmesan, then mix well. Finally add the mushrooms, parsley and seasoning.
3 Spoon the mixture into well-greased muffin moulds and bake in the oven for 20-25 minutes. These mini quiches can be eaten warm or at room temperature.
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