1/4 lb. diced, mild cheese
1 cup bechamel
1/4 lb. grated Parmigiano
Two tbs. butter
salt and pepper
How to make the Sformato Di Formaggio – Cheese Mold:
While the bechamel is still hot, blend in the cheeses. Let cool, then fold in the egg yolks and the whipped egg whites. Adjust seasoning. Pour into a buttered 8-in. mold and cook in a bain-marie in a pre-heated oven at 400F for about one hour.
Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.
Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.
You can reach Enrico at firstname.lastname@example.org.