Sformato with Fossa Cheese
Fondue Recipe 

(Serves 4)

For the Sformato
2 egg whites
100ml of fresh cream
50g Squacquerone cheese
A pinch of salt

For the fondue
A knob of butter
50g of grated Fossa cheese
70ml of milk
1 tablespoon of flour, sieved
A pinch of salt

To prepare the sformato, begin by beating the egg whites and gently combine with the squacquerone cheese and cream. Pour the mixture into pre-buttered moulds, position on a tray with high sides and oven cook in a bain-marie at 85°C for approximately 1 hour.  

To prepare the fondue, melt the butter in a pan, add the flour and stir. Remove the pan from the heat and add the milk and grated Fossa cheese, taking care to mix them well. Return the pan to the heat and cook until the sauce begins to boil and thicken. Add a pinch of salt.  Bring to the boil and reduce.

Serve the sformato cold, generously topped with the Fossa cheese fondue.

Where to Find Sformato with Fossa Cheese Fondue
Sformato with Fossa Cheese Fondue is one of the many recipes using the wonderful foods that you can find in the Emilia Romagna region of Italy. These range from the delicate prosciutto of Parma to the distinct balsamic vinegar of Modena, but cheese is where this region really shines.

Photo: Elena Paternoster
Recipe: www.tipicoatavola.com

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