{"id":385,"date":"2008-11-01T13:25:35","date_gmt":"2008-11-01T13:25:35","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=385"},"modified":"2008-11-01T13:25:35","modified_gmt":"2008-11-01T13:25:35","slug":"sformata-di-parmigiana-at-le-cordon-bleu","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/11\/01\/sformata-di-parmigiana-at-le-cordon-bleu\/","title":{"rendered":"Sformata di Parmigiana at Le Cordon Bleu"},"content":{"rendered":"

\"boston-pix-frankie-patricia-maureen-4.jpg\"<\/a>\"023.jpg\"<\/a>\"025.jpg\"<\/a>
\nMille Grazie!! to everyone at Le Cordon Bleu in Boston and Chef Enea Barbanera for hosting\u00a0a wonderful event with the Italian Culinary Foundation\u00a0 to promote\u00a0the simplicity and flavors of authentic, original Italian cooking. Many thanks for having me there as a special guest.\u00a0 The only other place I could have witnessed an event like this would have been in Italy…
\nI must also give a special thanks to\u00a0 Mr.\u00a0 & Mrs.\u00a0Frankie & Maureen \u00a0Imbergamo for being such wonderful hosts for my visit. Frankie is\u00a0the author of The Good Life cookbook \u00a0and\u00a0 frequent guest of The Emeril Lagasse Show and is famously known around Boston for\u00a0 award winning meatball recipes. They insisted that we see a little bit of Boston’s North End or Little Italy section before we left and assisted in getting us a quick tour
\nYesterday’s cooking demo with Chef Barbanera was the culmination\u00a0of a week\u00a0of cooking demos and events with the chef promoting the authentic style of Italian\u00a0cooking by the Italian Culinary Foundation at Le Cordon Bleu. They were one of the few culinary schools in the US selected for this event.\u00a0 He also educated everyone with a quick lesson on flavors and how flavors must not overpower but compliment each other in a dish. His cooking stresses fresh, natural ingredients -fresh herbs, extra virgin olive oil, balsamic vinegar, artisan cheeses like Grana Padano, Parmigiano-Reggiano, Asiago and others as well as meats, fresh fruits and vegetables.
\nChef Enea Barabanera has graciously shared his recipes with us, here is the first one (this recipe serves 8):
\nSformata di Grana Padana con Pomodoretto Fresco <\/strong>
\n(Grana Padana Pudding with cherry tomatoes)<\/strong>
\n1 liter cream
\n14 eggs
\n10 1\/2 ozs grated Grana Padano cheese
\n1.5 ozs butter
\n10 1\/2 ounces cherry tomatoes
\n3.5 ozs extra virgin olive oil
\n1 small sprig rosemary
\nsalt to taste
\n3\/4 cup plain breadcrumbs
\n8 muffin tins
\nButter 8 muffin tins and sprinkle sides and bottoms with bread crumbs. In bowl place cream, eggs and grated Grana Padano cheese. Whisk till well blended. Pour into muffin tins, bake for 20 minutes in oven preheated to 350 degrees. Remove from oven and set aside till warm
\nIn saute pan, place 3 tblsps of extra virgin olive oil, sprig of fresh rosemary, cherry tomatoes that have been quartered, pinch of salt. Saute for 3 minutes. Place on individual serving plates.\u00a0 unmold the muffin tins on side of the tomatoes on each individual plate. Place\u00a0 small sprig of rosemary in center of souffle and drizzle olive oil on top, serve.
\nThis makes a great antipasto or even a light first course. Serve with a dry white wine.
\nFor more great recipes get your copy of the best selling book The Basic Art of Italian Cooking at https:\/\/www.marialiberati.com<\/a> and http:\/\/stores.lulu.com\/marialiberati<\/a>
\n“Mangia Bene,Vivi Bene”
\nMaria<\/p>\n","protected":false},"excerpt":{"rendered":"

Mille Grazie!! to everyone at Le Cordon Bleu in Boston and Chef Enea Barbanera for hosting\u00a0a wonderful event with the Italian Culinary Foundation\u00a0 to promote\u00a0the simplicity and flavors of authentic,…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[27,376,7,41,4,50,57,11,55],"tags":[6,426,427,71,428,9,429,102,430,307,12,431,432,433],"class_list":["post-385","post","type-post","status-publish","format-standard","hentry","category-caro-diariodear-diary","category-celebrity-interviews","category-cucina","category-entertaining","category-events-appearances","category-facts","category-features","category-recipes","category-special-occasions","tag-cheese","tag-chefs","tag-cookbook","tag-cooking","tag-emeril-lagasse","tag-food","tag-grana-padano","tag-italy","tag-le-cordon-bleu","tag-parmigiana","tag-recipes","tag-school","tag-sformata","tag-souffle"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=385"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/385\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}