CookEat Recipe
Two-Tone Sformato with Giblet Stew
A fluted savoury ring with green spinach and pale yellow layers, gently set in a water bath and filled with giblets and sweetbreads in jus.
Method
Steps
Step 1
Gather the ingredients: 150 g plain flour; 105 g butter: 70 g for the sformato, 30 g for the stew and 5 g cold butter for the mould; 30 g grated Parmesan; 600 ml milk; 3 eggs; Salt; 1 bunch spinach, about 250 g before trimming; 300 g prepared chicken giblets: about 100 g cleaned gizzards, 100 g hearts and 100 g livers, kept separate; 150 g professionally prepared lamb sweetbreads, trimmed; About 450 ml ready-to-use beef jus; A little black pepper; Hot water as needed.
Step 2
Begin the stew. Use giblets prepared for human consumption with gizzard contents and lining removed. Trim tough tissue, cut the gizzards into small pieces and halve the hearts, keeping the livers separate. Gently brown the gizzards and hearts in 30 g butter, season lightly with salt and pepper, add the beef jus and simmer covered for about 60–90 minutes until the gizzards are tender. Add hot water as needed to keep a delicate sauce.
Step 3
Cut the prepared sweetbreads into small pieces and add to the stew for the last 20–25 minutes. Add the liver pieces for the last 10–15 minutes. Check all organs reach at least 74°C. Keep the finished stew hot for serving.
Step 4
Wash and trim the spinach. Boil in a small amount of water for about 3–5 minutes until tender, drain and squeeze very dry. Chop, then press through a fine sieve to make a smooth green purée. Heat the oven to 170°C and grease a fluted ring mould of about 1½ litres capacity thoroughly with the separate 5 g cold butter.
Step 5
Melt the 70 g butter in a saucepan, stir in the flour and cook briefly without browning. Gradually beat in the milk, stirring continuously until very thick and smooth. Simmer gently for about 5 minutes, then mix in the Parmesan and a little salt. Take off the heat, let the bubbling stop and stir briefly before beating in the eggs one at a time.
Step 6
Divide the mixture into two equal portions. Mix all the spinach purée into one half and leave the other pale yellow. Spread the green mixture in the bottom of the buttered ring mould, then cover with the yellow mixture without mixing the colours. Set in a deep roasting pan and pour hot water around the mould to reach halfway up its sides.
Step 7
Bake for about 45–60 minutes until firmly set and at least 74°C in the centre. Rest out of the water bath for 5 minutes and turn out while still hot onto a warm serving dish. The green layer will now be uppermost and the yellow layer beneath it. Fill the centre with the hot giblet and sweetbread stew and its juices, and serve.
Step 8
For the veal filling, replace all the giblets and sweetbreads with 450 g small thin veal cutlets. Soak 5 g dried porcini in warm water for 20 minutes, rinse, chop and discard the soaking water. Brown the veal in the same 30 g butter, add the mushrooms, salt, pepper and about 300 ml beef jus, and simmer gently for 25–40 minutes until tender and at least 74°C, adding a little water if needed. Alternatively omit the dried mushrooms and stir in 10 g thinly sliced fresh truffle near the end. Fill the unmoulded ring with this hot stew.
Cooked it? Rate it.
Cooked 0 times