CookEat Recipe
Green Bean Sformato
Whole tender green beans bound with white sauce, beaten eggs and Parmesan, gently set in a smooth mould and served hot.
Method
Steps
Step 1
Gather the ingredients: 500 g very tender green beans; 55 g butter: 20 g for the beans, 30 g for the white sauce and 5 g for the mould; 100 ml ready-to-use meat jus; 1 scant tablespoon plain flour, about 8 g; 200 ml milk; 4 eggs; A good handful grated Parmesan, about 30 g; Salt and black pepper; Water for blanching and the water bath.
Step 2
Trim the bean ends and remove any strings. Bring a large pan of lightly salted water to a boil. Add the beans and, as soon as the water returns to a boil, drain and put them into fresh cold water. Drain again thoroughly. Leave the beans whole.
Step 3
Melt 20 g butter in a saucepan, add the beans and meat jus and cook gently for about 8–12 minutes until tender and the liquid lightly coats them. Season with salt and pepper, adding a little hot water only if needed. Spread in a shallow dish and refrigerate promptly until cold, within 2 hours.
Step 4
Make the white sauce by melting the separate 30 g butter, stirring in the scant tablespoon flour and gradually adding the 200 ml milk. Cook gently while stirring for about 5 minutes until smooth and lightly thickened. Let cool until no longer hot. Beat the four eggs, then mix with the cold beans, white sauce and Parmesan.
Step 5
Heat the oven to 160°C. Butter a smooth mould of about 1½ litres with the remaining 5 g butter and line its base with buttered baking paper. Fill with the bean mixture. Put the mould in a roasting pan and add hot water halfway up its sides. Bake for about 45–60 minutes until set and at least 74°C at the centre. Rest for about 5 minutes, turn out carefully, remove the paper and serve hot.
Step 6
For the version without meat jus, replace the 20 g butter and 100 ml jus used for the beans with 2 tablespoons olive oil, ¼ onion finely chopped, a few chopped parsley leaves and a small chopped piece of celery. Cook this mixture until the onion begins to colour, add the blanched beans, salt and pepper, and finish cooking with small additions of water as needed. Chill the beans and continue with the same white sauce, eggs, Parmesan and mould method.
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