CookEat Recipe
Semolina Sformato with Veal and Mushrooms
A tender savoury semolina mould enclosing small veal cutlets in mushroom-scented jus, served hot with a little sauce over the top.
Method
Steps
Step 1
Gather the ingredients: 400 ml milk; 120 g fine semolina; 75 g butter: 50 g for the semolina, 20 g for the filling and 5 g for the mould; 40 g grated Parmesan; 2 eggs; Salt; 300 g thin veal cutlets, cut into small pieces about 4 cm across; 10 g dried porcini mushrooms; 250 ml ready-to-use beef jus: about 150 ml for the filling and 100 ml to finish; A little hot water as needed.
Step 2
Soak the dried mushrooms in warm water for 20 minutes. Lift them out, rinse off any grit and chop finely; discard the soaking water. Gently brown the small veal cutlets in 20 g butter, add a little salt and the mushrooms, then pour in about 150 ml beef jus. Cover and simmer gently for 20–30 minutes, adding small splashes of hot water if needed, until tender and at least 74°C. Keep the filling moist with only a small amount of sauce.
Step 3
Bring the milk to a gentle boil with a little salt. Sprinkle in the semolina while stirring and cook over low heat for about 8–10 minutes, stirring continuously, until thick and smooth. Mix all 50 g butter and all the Parmesan into the hot semolina. Take off the heat, stir briefly, then beat in the eggs one at a time.
Step 4
Heat the oven to 170°C. Butter a smooth solid mould of about 1 litre capacity with the remaining 5 g butter and line its base with buttered baking paper. Spread roughly half the semolina in the mould, raising it a little up the sides. Put the cooked veal and mushrooms in the centre and cover with the rest of the semolina, enclosing the filling.
Step 5
Set the mould in a deep roasting pan and pour hot water around it to reach halfway up its sides. Bake for about 45–60 minutes until the sformato is firm enough to turn out and its centre reaches at least 74°C. Remove carefully from the water bath, rest for 5 minutes, turn onto a warm serving dish and remove the paper. Heat the remaining 100 ml jus and spoon a little over the top; serve hot.
Step 6
For a ring-shaped version, butter a smooth ring mould and line its base with a ring of buttered paper. Fill with all the semolina mixture and cook in the same water bath until set and at least 74°C. Unmould and remove the paper, then put the separately cooked hot veal filling in the central opening and spoon the hot jus over it.
Step 7
For a giblet filling, replace the veal with 300 g professionally cleaned chicken giblets, such as 150 g gizzards and 150 g livers, cut into small pieces. Keep the same 10 g dried mushrooms, 20 g filling butter, 150 ml filling jus and a little salt. Soak and clean the mushrooms as above. Gently brown the gizzards in the butter, add the mushrooms and jus, then cover and simmer for 60–90 minutes until tender, adding hot water as needed. Add the livers for the final 10–15 minutes and cook all the giblets to at least 74°C. Reduce the sauce to a small moist coating. Use this hot filling instead of the veal filling in either mould; finish the semolina and water-bath cooking as above. Allow up to an extra hour for this version.
Step 8
For a truffle-scented filling, replace the dried mushrooms with about 30 g cleaned fresh culinary truffle. Do not soak it. Cook the veal or giblets with the butter and jus as described, then stir the finely sliced truffle into the filling for its last 2–3 minutes of cooking. Keep the same semolina mixture, moulding method, water bath and hot jus finish.
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