This Italian vegetable flan combines tender broccoli with ricotta, Parmesan and a touch of nutmeg. After baking, cut it into firm, golden-brown wedges and serve warm with bread.
A sformato is a savory dish baked in a tin, then sliced like a soft flan or firm tart. The vegetable is the base; eggs hold it together, while cheese and dairy round out the flavor. In this version, the broccoli remains recognizable as small green pieces. Parmesan adds saltiness and umami, ricotta keeps the mixture mild and creamy, and a little nutmeg adds warmth without overpowering the vegetable.
Broccoli is available year-round in the Netherlands. Choose a compact head with firm, dark green florets and a stem that doesn’t look dried out. The stem is good to use too: peel away the tough outer layer and cut the tender inside into pieces so everything cooks evenly. Boil the broccoli until completely tender. This is important because the short baking time is meant to set the egg mixture and brown the top, not to cook raw vegetables through.
Drain the broccoli well after boiling and let the steam escape for a little while before mashing it. Excess water can make the flan soggy and mean it takes longer to bake in the middle. A coarse mash works better here than a smooth purée made in a blender: you’ll get a cohesive dish with little bits of broccoli in every bite. Stir in the eggs once the vegetable is no longer hot; this prevents them from setting too soon. The sformato is ready when the edges are firm and the middle still gives just a little. It will firm up further as it rests.
Ricotta is mild and light, but you can replace it with full-fat quark that has been well drained. Don’t use thin yogurt: the extra moisture will make the result less firm. You can replace some of the Parmesan with Pecorino, but it’s saltier and sharper, so taste the mixture before adding extra salt. Nutmeg is best freshly grated, though ground nutmeg works too. Use a light hand with the seasoning; the broccoli and cheese should remain the stars.
Leave the sformato to stand for about ten minutes after baking before slicing it. This helps the wedges hold their shape, and you can enjoy the soft texture without it being piping hot. Serve with crusty bread for a simple meal, or add a fresh tomato sauce on the side to balance the creamy cheese. Store leftovers covered in the fridge and reheat them thoroughly later; the texture will become a little firmer after chilling.
Preheat the oven to 190 °C (conventional heat). Grease a baking dish of about 20 cm with butter and coat the bottom and sides with breadcrumbs.
Bring a pan of salted water to the boil. Cook the broccoli for 8–10 minutes, until the florets and stem are completely tender. Drain well and leave to steam dry for a few minutes.
Coarsely mash the broccoli with a potato masher or fork. Leave to cool until lukewarm and squeeze out any excess moisture if needed.
In a large bowl, whisk the eggs with the ricotta, Parmesan, nutmeg, salt and a few grinds of black pepper. Fold in the broccoli.
Spread the mixture in the baking dish and smooth the top loosely. Bake for 35–40 minutes, until the top is golden brown and the middle feels just firm.
Leave the sformato to rest for 10 minutes. Cut into wedges and serve warm, for example with bread.
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