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New Potato, Asparagus, and Spinach Sformato

A culinary masterpiece that harmoniously blends the earthy richness of new potatoes, the delicate sweetness of asparagus, and the vibrant freshness of spinach. This savoury Italian dish, known for its smooth and velvety texture, is a delightful medley of flavours that will transport your taste buds to a realm of gastronomic pleasure. Whether served as an elegant side dish or as the star of the meal, this Sformato is a testament to the artistry of combining fresh, high-quality ingredients to create a culinary experience that transcends the ordinary.

A culinary masterpiece that harmoniously blends the earthy richness of new potatoes, the delicate sweetness of asparagus, and the vibrant freshness of spinach.

Cooking time1 hour 20 minutes
Preparation time1 hour
Servings10 portions

recipe image New Potato, Asparagus, and Spinach Sformato

INGREDIENTS
PREPARATION

600 g new potatoes (boiled, cooled and sliced in to 1cm slices)
300 g asparagus (chopped into 2cm pieces)
150 g baby leaf spinach
100 g Violife Prosociano (finely grated)
100 g Violife Grated Cheese
1 block of silken tofu
3 tbsp gram flour
80 g Flora Plant B+tter Unsalted (extra for greasing 24cm loose bottom tin)
1 finely diced onion
80 g plain flour
800 ml plant based milk
30 g Dijon mustard
Freshly Ground Black Pepper and salt to taste
freshly ground nutmeg

Pickled Onions for finishing:

1 finely sliced red onion
75 g caster sugar
150 ml white vinegar
1 bay leaf
3 black peppercorns

Pre heat oven to 180oC
Cook the new potatoes in a pan of well salted water until tender. Allow to cool and slice into 1cm pieces.
Melt the Flora Plant B+tter Unsalted and add diced onion, cook until the onion has softened, add the flour and cook out for a few minutes.
Slowly add the plant milk to make a smooth sauce consistency, season with the black pepper, mustard and grated nutmeg to taste.
Stir in the spinach, asparagus, and both types of cheese.
Blend the tofu with the gram flour until completely smooth and stir in.
Mix in the cooked potatoes and fill your lined tin.
Bake in the oven for around 1hour 20mins until slightly golden on top, once cooked allow to cool in the tin completely.
At this point you can serve it or chill overnight in the fridge.

Pickled Onions for finishing

Finely slice the red onions and cover with boiling water, drain straight away and rinse under cold water.
Bring vinegar, caster sugar and seasonings to the boil and pour over the blanched sliced onions.
Allow to cool completely.