I got this lunch recipe from my Italian friend Vittoria this summer. She is a marvellous cook and makes magic with any ingredients. This delightful lunch is made of basic ingredients one usually has in the pantry. The beans can be replaced by other vegetables – e.g. artichokes.
This sfromato is like an omelette but oh so much more sophisticated! It is one to be prepared to make a rainy day brighter, to impress a visitor or just to treat your partner and yourself with something special.
Another recipe, a somewhat older one, can be found in Pellegrino Artusi’s La Scienza in cucinare e l’Arte di mangiar bene – a cookbook published in the late 1900’s in which Artusi collected recipes from all the newly United Italy. I’ve just started reading it, in old Italian, and am wondering whether I should do what Julie Powell did in 2002 with Julia Child’s cook book i.e. cook all the recipes.
For a portion for two you need:
300g green beans, 2 eggs, salt and pepper
A small portion of béchamel sauce (20 g butter, 2 dl milk, 1/2 tbsp flour, dash of nutmeg and salt, 2 tbsp grated Parmesan).
Clean the beans and cook them lightly in salt water.
Separate the egg yolks and whites (i rossi e bianchi).
Make the Béchamel and mix in the egg yolks once it has cooled a bit. Place the beans into a greased oven form or a cake tin with a removable bottom. Pour the sauce on the beans. Beat the egg whites and spoon it in the dish.
Bake in 180 C for 20 a 25 minutes.