Sformato di Parmagianno and Prosciutto

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

  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.